[-BB-]

Anyone doing anything exciting (food wise)?

This year I'm not doing a whole turkey. Instead I'm doing several "split" breasts (bone-in)... and I'll probably do them on the BBQ.

So far Im thinking that two will be enough since they are pretty large. Maybe I'll do three though. All of them will be brined, but probably different brines for each. As of now it will be one in a lemon/pepper/sage brine and another in a Cajun brine. If I do a third, it will probably be some sort of southwest brine.

For cooking, as I said, I'll use the side-box BBQ and cook them for about 2-3 hours at about 250 degrees with some Hickory chips and lump mesquite charcoal.


In addition to the Turkeys, I'm doing the dressing/stuffing. Might do two batches to match the two turkeys. One will be an Andouille Sausage stuffing with french bread... that much I know. The other... not sure. I have a pound of lump blue crab, so that may be a separate stuffing, or I'll add it to the andouille one.

For Veg... Maybe braised brussel sprouts with bacon and grated aged cheddar?

So come on guys... What are your ideas/traditions?

 

[JLStout]

I am doing two spatchcocked turkeys on my drum smoker. Creole butter injection with a cajun rub. Yum!

 

[IH8Rice]

cooking two turkeys. one fried another baked. im responsible for frying the turkey for my future in-laws and their gigantic family...great

 

[Arkayne]

We're going out to eat this Thxgiving. Maybe BBQ.

 

[Pesqueeb]

Same thing we do every year. Buddy who owns a local BBQ joint is smoking teh turkey, wifey makes salad and pies, other friends make more pies and sides, I bring a bottle of:

Cant freaking wait. Though I am working turkey day.

 

[-BB-]

I am doing two spatchcocked turkeys on my drum smoker. Creole butter injection with a cajun rub. Yum!

So I had to look up Spatchcocked... sounds interesting.

So how would you define the Creole vs the Cajun? Not historically, but as far as it relates to your recipe?
Historically, Creole is the more black/Spanish/French/Caribbean influences in Louisiana...more Neworleans. Cajun are the French "Acadians" that came down from Canada and live out in the bayou.

 

[RUFUS]

I am not doing anything. I rather enjoy it that way. see: stickinthemud.

 

[gonefirefightin]

I usually will shoot two turkeys and smoke them both. one marinated in a mango salsa the other in a teriyaki brine and stuffed with smoked wild boar bacon wrapped dove breasts with potatoes and stuffing

 

[OGRipper]

stuffed with smoked wild boar bacon wrapped dove breasts with potatoes and stuffing

Whoa. That there sounds like a new definition of awesome.

I'm not cooking at all this year unless I get roped into helping out.