TentHunter
Moderator
Here's a rundown of our Thanksgiving Dinner.
I'm going to start & end with the Desert!
This is my favorite desert the Mrs. makes and this year it was better than ever because she baked it on the MAK! It's a two layered desert; the bottom layer is pumpkin pie & the top is Cheesecake.
Onto the MAK at 350° for 45+ minutes.
Next up, I made up some homemade Cranberry-Apple Relish: Cranberries, two kinds of apples, the juice & pulp of 1 orange, the zest of 1/2 orange, some sugar, cinnamon, nutmeg & water. Boiled until the berries popped, then mashed slightly & allowed to cool.
The Turkey prepped - Spatchcocked & rubbed with Olive Oil, Sage, Rosemary, Salt & Pepper. Then onto the MAK at 275° with BBQ'rs Delight Apple Pellets until it reached an I.T. of about 150° then bumped to 325° (to crisp the skin a bit) until an I.T. of 165°.
Later it was time to put on the Cornbread & Sausage Stuffing (The turkey's looking & smelling good!).
You gotta have some sweet potatoes, right? This is my favorite way of making them.
Twice Baked Sweet Potatoes- Two large sweets cooked & mashed with 1/2 stick butter, 1/2 package of cream cheese & a few TBS Brown sugar (Not overly sweet but really good!). Topped with a mix of Chopped Pecans, Brown Sugar, Cinnamon & just a little Salt to balance the flavor. Then into to the MAK to catch a little smoky love!
We cleaned & trimmed some fresh turnip greens and added one of the pork bones I'd cured & smoked a couple months ago. After it cooked down I removed the meat from the bone and added it back to the greens.
I have smoked my share of Turkeys, but this year with the MAK it was by far the most care-free Turkey I have ever smoked!
The whole dinner was fabulous.
I said I was going to Begin & End with desert... Done on the MAK, the Pumpkin-Pie-Layered-Cheesecake picked up just a hint of smoke that was out of this world good!
I hope your Thanksgiving was blessed.
Thanks for looking!
Cliff
I'm going to start & end with the Desert!
This is my favorite desert the Mrs. makes and this year it was better than ever because she baked it on the MAK! It's a two layered desert; the bottom layer is pumpkin pie & the top is Cheesecake.
Onto the MAK at 350° for 45+ minutes.
Next up, I made up some homemade Cranberry-Apple Relish: Cranberries, two kinds of apples, the juice & pulp of 1 orange, the zest of 1/2 orange, some sugar, cinnamon, nutmeg & water. Boiled until the berries popped, then mashed slightly & allowed to cool.
The Turkey prepped - Spatchcocked & rubbed with Olive Oil, Sage, Rosemary, Salt & Pepper. Then onto the MAK at 275° with BBQ'rs Delight Apple Pellets until it reached an I.T. of about 150° then bumped to 325° (to crisp the skin a bit) until an I.T. of 165°.
Later it was time to put on the Cornbread & Sausage Stuffing (The turkey's looking & smelling good!).
You gotta have some sweet potatoes, right? This is my favorite way of making them.
Twice Baked Sweet Potatoes- Two large sweets cooked & mashed with 1/2 stick butter, 1/2 package of cream cheese & a few TBS Brown sugar (Not overly sweet but really good!). Topped with a mix of Chopped Pecans, Brown Sugar, Cinnamon & just a little Salt to balance the flavor. Then into to the MAK to catch a little smoky love!
We cleaned & trimmed some fresh turnip greens and added one of the pork bones I'd cured & smoked a couple months ago. After it cooked down I removed the meat from the bone and added it back to the greens.
I have smoked my share of Turkeys, but this year with the MAK it was by far the most care-free Turkey I have ever smoked!
The whole dinner was fabulous.
I said I was going to Begin & End with desert... Done on the MAK, the Pumpkin-Pie-Layered-Cheesecake picked up just a hint of smoke that was out of this world good!
I hope your Thanksgiving was blessed.
Thanks for looking!
Cliff
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