Hey lets have the contest include todays Thanksgiving meal!

Big Poppa

Administrator
All right audible time....Lets start the contest today and include t day feasts...I think that many will be cooked out or on the road the rest of the weekend

First Place $25. Store Credit to Big Poppa Smokers
Second Place $15 Store Credit to Big Poppa Smokers
Third Place $10 Store Credit to Big Poppa Smokers

$5 for all other entries

It doesnt have to be your Thankgiving dinner....just trying to keep it rollin!
 

jimsbarbecue

Moderator
Baby Back Ribs for Thanksgiving

We are going to my nephews home for Thanksgiving. He is a big rib fan , so we bring them along with a cake Patty has made.
Six racks today seasoned with the rubs in the photo and onto the drum set for 200- 225º.

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Meat Man

New member
Great idea, I'm in. But I want to see pics of your legendary turkey day cooks : ) ! We are only cooking two birds today, one roasted and one smoked. How many are you doing? Just a few of my favorite things. Ready to rub, love and put on the cooker.
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Big Poppa

Administrator
Will we just have six...so Im smoking two turkeys wife is oven baking one cause she likes traditional in bird stuffing...Ill start a separate thread for my cook today1
 

cowdog

New member
Thanksgiving is one of the reasons I got a pellet grill. I have never done a turkey before, ever. So, I went with Meathead's Ultimate Turkey Barbecue Turkey And Turkey On The Grill: The Ultimate Smoked Turkey Recipe

Brined the bird overnight, after about 11 hours of brining I rinsed and put back in the fridge to let the skin dry some. After 2 hours in the fridge I applied the rub and placed on the 2-Star at 325 degrees.

All Prepped and ready to go...
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On the Grill...
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DONE...
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Sliced up...
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My wife made some bacon wrapped green beans with some brown sugar sprinkled on top...
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All plated with some fantastic mashed potatoes I made...
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Turkey was very juicy. After 1 hour I removed the foil from the legs and wings, the bird went another 1 hr 45 min, total cooking time of 2hrs 45mins. Didn't get a picture of the stuffing, but it was great as well.
 

FLBentRider

New member
Thanksgiving rib roast

We had Turkey last weekend at my mothers, so We were not thrilled about more turkey today.

Started with a 11+lb rib roast
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Inserted garlic slivers, Slathered with Balsamic glaze, rubbed with salt and pepper
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on the MAK 2 star #106 with BD Wine-soaked Oak pellets
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Four hours later, IT is 110F - time for some FTC.
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In the foil was an onion, center hollowed out, stuffed with butter and a bullion cube, and some Everglades Heat.
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Side dish - Baked corn
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After an 8 minute blast in a 500F oven, it is ready to carve. IT is 124F
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Carved
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To be continued
 

7sanders

New member
Used our Yoder to smoke up a couple of turkeys for the family (plus a couple more for some friends). Couldn't decide which flavor to go with, so we did half John Henry's Pecan Rub, and half Plowboys Yardbird. Both taste amazingly good!

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A shot of the 4 spatchcocked turkeys on the Yoder, smoking with Hickory pellets:
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continued...
 
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7sanders

New member
fresh off the smoker:
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Yardbird side lookin' good:
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And the winner of the evening... our smoked turkey was completely finished and the mother in law's 23lb oven roasted turkey was hardly touched.
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Lots of kudos, and even a request for all of the turkey to be smoked next year!

No plate shots, or gigantic spread of food shots as my phone battery was dead before we ate. The menu consisted of: Oven roasted turkey, smoked turkey, dressing, mashed potatoes, green beans w/smoked bacon (yep, I convinced them to let me add *my* bacon instead of their bacon bits!), pistachio fluff fruit salad, cranberry fruit salad, lettuce salad, rolls, pecan pie, pumpkin pie, pumpkin cheese cake, and jello/coolwhip pie. A big menu, for the 35 of us :)

Happy Thanksgiving!!!
 
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fishingbouchman

New member
First Turkey on the Mak 1. Sorry for not having the start. Got home from the golf course and was running late. Sliced it up a bit, OK hacked it up, in hopes to cook a bit quicker. All in all it was OK. Defiantly have some adjustments that need to be made. not sure what those are but some.

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Wife wanted a Chicken also.
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Wifes favorite part of Turkey Day, sorry BP
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My Favorite part. Corn Bread stuffing. Good stuff right there.
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and some rolls
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christhered

New member
two traeger turkeys... injected with butterball cajun butter and rubbed with the cajun shake, then stuffed with quartered onions, rosemary, sage, and thyme and cooked at 325 until my igrill phone alarm went off at 165*
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the birds about to come off the grill...
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scooter

Moderator
Smoked rib roast on a drum and BP's smoked jalapeno scalloped taters in a MAK, oh my!

Start with a 7# 3 bone rib roast, season it with garlic olive oil, jalapeno season salt and DSSR. Should make a great tasting crust off a drum cooker with its semi-direct cooking style.
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Throw in some hickory pellets and a chunk of red oak
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Time to get the roast going in the drum so I can get the jalapeno taters put together and into the MAK.
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Jalapeno taters together and into the MAK at 375
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Rib roast hit 140IT and is done. That's the drum crust I was looking for.
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Jalapeno scalloped taters are also nicely done.
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Nice and brown and cheesy. Pretty! That brown crusty cheese on top and along the edges was amazing.
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The roast is done resting. The push carried the IT from 140 to 148. Beautiful carmelization of the crust.
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Sliced.
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Plated! The meat was smokey, juicy and tender.

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Wing Commander

New member
Chicken Cordon Bleu

Inspired by Scallywag I cooked cordon bleu from chicken breasts today.

First I brined them for 1 1/2 hours. Here's my brine recipe:

1 l water
4 tbsp salt
4 tbsp sugar
2 tbsp apple cider vinegar
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano

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Then the breasts were filled with ham and swiss cheese and coated with panko. They were cooked at about 360F in the Louisiana CS450 until an IT of 160F was reached.

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dpom

New member
Great cooks !! I was noticing the form On Jims BBQ ,thinking what a neat form. then after searching under the pork butts section I found the post by Scooter about the program from JB.What a great program thanks for making it available,for free!!!
 

Scallywag

New member
Spanish style Stew
So I got these together..

Rendered the fat out of the bacon


Seasoned the beef

Smoke the beef in the bacon fat for 45 mins

In the meantime.. sweated some peppers and onions
 

Scallywag

New member
Got some cumin, tyme, oregano, garlic, salt and pepper with a bay leaves.

Mixed with some white wine, beef stock, crushed tomato's and tomato paste.

2 hours at 325..and ready

Plated over some fat egg noodles..

Thanks for looking!
 

Midnighter

New member
quickie chicken leg quarter dinner


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season with some pecan rub and let sit

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on the traeger, 350 for 55 minutes , apple pellets

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ready to go, along with some beans and a veggie medley

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