Showing posts with label Things to be thankful for. Show all posts
Showing posts with label Things to be thankful for. Show all posts
20 November 2012
13 May 2011
BBQ Skillet Brigade to Northern Alabama
images from Moulton, Alabama (map), Russellville, Alabama (map) and Phil Campbell, Alabama (map) - Friday, May 6, 2011
THANK YOU to our family and friends who supported our trip to Northern Alabama where we served BBQ lunches and cold drinks to 350 grateful residents, workers and volunteers in the area. We were also able to bring 540 gallons of bottled water and fill the rest of trailer with baby supplies to distribute to victims of the storms.
Thank you to Andy Orr and Chi Chi Faulk for going with us and a HUGE THANK YOU to Steve at Genghis Grill for stepping up and donating ALL of the pork for us to smoke and make into the sandwiches.
27 November 2008
Music Thursday: The Thanksgiving Song
Thanksgiving must be the most food-centered of all of the holidays, and it all begins with the turkey. While this goofy looking bird isn't the typical protein of choice year-round on the dinner table, approximately 46 million turkeys will be eaten around American tables today (that's about 1/5 of ALL turkeys raised in the U.S. this year).
My job on Thanksgiving has always been the turkey and this will be the first time that I have not fried a turkey in about 10 years. The fried turkey has become a very popular item on the Thanksgiving table, but after several years of it, the novelty has worn off. Now don't get me wrong, I think that the crispy skin that you get from the fried turkey is great, but the leftovers are sub par. So this year, I am going to cook a turkey on the Big Green Egg. This method will create less of a mess and it turns out a good bird. Smoking the turkey will allow me the additional advantage of using a rub on the exterior - when frying a turkey, a rub would just burn off in the hot oil. Currently, my 14 pound bird is sitting in a brine and will be injected and cooked this morning.
We'll also be having the usuals: stuffing, green beans, mac and cheese and what I'm really excited about, them sweet taters. Then we'll finish with some pumpkin and pecan desserts of course.
Whatever you're cooking, I hope everyone out there has a wonderful Thanksgiving holiday.
Tune in for a post-Thanksgiving post about those turkey leftovers...
My job on Thanksgiving has always been the turkey and this will be the first time that I have not fried a turkey in about 10 years. The fried turkey has become a very popular item on the Thanksgiving table, but after several years of it, the novelty has worn off. Now don't get me wrong, I think that the crispy skin that you get from the fried turkey is great, but the leftovers are sub par. So this year, I am going to cook a turkey on the Big Green Egg. This method will create less of a mess and it turns out a good bird. Smoking the turkey will allow me the additional advantage of using a rub on the exterior - when frying a turkey, a rub would just burn off in the hot oil. Currently, my 14 pound bird is sitting in a brine and will be injected and cooked this morning.
We'll also be having the usuals: stuffing, green beans, mac and cheese and what I'm really excited about, them sweet taters. Then we'll finish with some pumpkin and pecan desserts of course.
Whatever you're cooking, I hope everyone out there has a wonderful Thanksgiving holiday.
Tune in for a post-Thanksgiving post about those turkey leftovers...
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