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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2019, 05:44 AM
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#16 |
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somebody shut me the fark up.
  Join Date: 01-16-13
Location: USA
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My entire working life I worked and or on call all major holidays. I have basically a before and after. So as a kid I enjoyed the day of breakfast. My holiday meals were usually on a paper plate under seran wrap in the fridge hours after everyone else had eaten. As a retired person I enjoy sneaking a tad of bourbon into my ice tea or coffee. Not the top shelf stuff. A hidden bottle of blue bag Crown or a Wild Turkey 101. A camouflage sipping glass so as not to offend the non drinkers -Not to much, just
“comfortably numb”. A food pick—my sister’s Chile cheese grits |
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11-20-2019, 07:19 AM
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#17 |
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is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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Would have to be dressing for me as well. My wife makes a really good corn soufflé that is a close second. Also for potlucks at work I could eat my weight in sausage balls
Sent from my iPhone using Tapatalk Pro
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Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL |
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11-20-2019, 08:03 AM
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#18 |
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is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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No doubt about it, it's my mom's cornbread dressing. It's hard to find the old school homemade cornbread kind (and she puts sage in hers...yes please!) because a lot of people use jiffy now (it's good but not the same.) After reading a couple posts 2 definite honorable mentions are fried hog jowls (new years) and sausage balls (FIL christmas party).
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR] |
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11-20-2019, 10:01 AM
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#19 |
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Knows what a fatty is.
Join Date: 02-10-17
Location: White Bear Lake MN
Name/Nickname : Greg
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Aside from Mom's Sage Dressing and Mashed Potatoes at Thanksgiving or the Beef Tenderloin on Christmas Eve there is one Holiday food that I have no power over. So much so that My Wife has Nick Named it "The Precious" because I got to have it.
 It's almost time...…………………… Thanks Greg
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Lang 36 Hybrid, Masterbuilt 22.5 Kettle, Thermoworks Smoke, Thermapen MK4. Matt 7 7-8 |
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11-20-2019, 01:48 PM
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#22 | |
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Full Fledged Farker
Join Date: 07-28-06
Location: Central Florida
Name/Nickname : Tom
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11-20-2019, 02:12 PM
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#23 | |
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Full Fledged Farker
Join Date: 05-08-13
Location: Waterville, OH
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Quote:
Absolutely this. We're in Ohio, so it's never cornbread; always white bread (although I love both). Savory stuffing with loads of aromatics and butter. When I do it, it's dressing, with a healthy amount of chopped scrap turkey and homemade turkey stock mixed in. Grandma still makes it old school in the bird. I love both. |
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11-20-2019, 02:53 PM
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#24 |
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is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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Yep, stuffing or dressing with brown gravy is at the top of the list, but living where I do, we like red chile gravy along with tamales and posole. Also green beans with bacon and onions.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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11-20-2019, 03:45 PM
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#25 |
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Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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The gravy I make for my dressing is McCormick pork or chicken gravy (2 packs, Great Value ok, too) with a little bacon grease, butter, and Cavender's.
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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11-20-2019, 05:24 PM
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#26 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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11-20-2019, 06:14 PM
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#27 |
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is Blowin Smoke!
 
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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The mere thought of mashed rutabaga with turkey gravy makes me salivate.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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11-20-2019, 06:40 PM
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#29 | |
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is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I'd rather have stovetop stuffing than the stuffing/dressing we are served at Thanksgiving. It's some family recipe that her sister makes every year, and they all go crazy for it. To me, it's just mushy bread with sage. I don't know that I have a favorite dish. I enjoy the entire family together for dinner, but we do that for any holiday/birthday/someone gets a hangnail. My absolute favorite day of the entire year is Thanksgiving Eve. We go to my sister in laws to "help" her finish dinner prep. Mostly, I drink bourbon and get to help a little in the kitchen. Last year I managed to get her husband drunk enough, that he forgot to put his turkey in the smoker. Not sure how I'll top that this year.. |
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11-20-2019, 09:07 PM
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#30 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I just don’t like dressing, stuffing ..whatever you wanna call it
I’ve had cornbread, white bread and even sausage and apple stuffing.... It just doesn’t do it for me... I do however eat my weight in turkey sandwiches, so much so that when we go to someone else house for thanksgiving, I’m cooking a turkey the next day just so I can have sandwiches
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John |
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