Who else started cooking for Thanksgiving tonight (tues)?

[spidey07]

Boy do I ever love cooking. Anybody else start today? The meal plan and timing are already finished.

Roast vegtables for veggie stock? Just came out of the oven.
Roast turkey parts and aromatics for turkey stock? Just came out of the oven and now simmering.

So it's tuesday and I've already started. Any tips from expert sous chefs?

 

[waggy]

i love to cook also! but this year we are going to my parents.

so no cooking for me! just get to eat eat eat! woot!

though i did pick up 3 8-10lb turkey's for later.

 

[spidey07]

Originally posted by: waggy
i love to cook also! but this year we are going to my parents.

so no cooking for me! just get to eat eat eat! woot!

though i did pick up 3 8-10lb turkey's for later.

As a snack, right?

 

[waggy]

Originally posted by: spidey07

Originally posted by: waggy
i love to cook also! but this year we are going to my parents.

so no cooking for me! just get to eat eat eat! woot!

though i did pick up 3 8-10lb turkey's for later.

As a snack, right?

heh for 2 people those are perfect. also they fit on my webber.

 

[BatmanNate]

I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

 

[xanis]

Only prep work for the pies (clearly the most important part ).

 

[SmoochyTX]

I've been doing some prepping for Thur. I just finished a cherry cheesecake for tomorrow at work though.

 

[spidey07]

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

 

[BatmanNate]

Originally posted by: spidey07

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

Last year it took about 6 hours to do a 12lb on the Weber, so your estimate is about right on for the larger bird. Using apple for the big guy, might experiment with the smaller. I have some big chunks of alder just taking up space...

 

[ponyo]

I'm going tomorrow morning to HoneyBaked Ham to pickup my turkey and ham. No reason to cook.

 

[waggy]

Originally posted by: BatmanNate

Originally posted by: spidey07

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

Last year it took about 6 hours to do a 12lb on the Weber, so your estimate is about right on for the larger bird. Using apple for the big guy, might experiment with the smaller. I have some big chunks of alder just taking up space...

smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

 

[Midlander]

Originally posted by: waggy

Originally posted by: BatmanNate

Originally posted by: spidey07

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

Last year it took about 6 hours to do a 12lb on the Weber, so your estimate is about right on for the larger bird. Using apple for the big guy, might experiment with the smaller. I have some big chunks of alder just taking up space...

smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

I have a Weber smoker. Maybe that's what he is referring to.

 

[spidey07]

Originally posted by: waggy
smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

Waggy,

I smoke on a weber smokey mountain grill. It rocks. Got get one. It's an indirect wet smoker. just go get one.

 

[waggy]

Originally posted by: spidey07

Originally posted by: waggy
smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

Waggy,

I smoke on a weber smokey mountain grill. It rocks. Got get one. It's an indirect wet smoker. just go get one.

hmm i want a smoker. smoked ribs are awesome hmm yumm

 

[xtknight]

The mashed potatoes and gravy are the best part of it all. My mouth is watering just thinking about it...

 

[spidey07]

Originally posted by: waggy
hmm i want a smoker. smoked ribs are awesome hmm yumm

Then take my advice and go get one.

http://pics.bbzzdd.com/users/spidey07/mmmmm-ribs.jpg

 

[waggy]

ohh man those look good.

 

[nageov3t]

I'm eating dinner at my folk's, but I'm planning on baking a cheesecake tomorrow night to take with me over to their house.

 

[BatmanNate]

Originally posted by: waggy

Originally posted by: BatmanNate

Originally posted by: spidey07

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

Last year it took about 6 hours to do a 12lb on the Weber, so your estimate is about right on for the larger bird. Using apple for the big guy, might experiment with the smaller. I have some big chunks of alder just taking up space...

smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

Sorry for the belated reply, home from work. I have a 22" Weber Kettle. When I smoke, I remove one of the three bottom grate covers and close the other two. I control the temp with the top grate cover. I use a digital therm. with a probe for the meat, and cook indirect, adding coals and wood as needed every hour or so. I keep the water pan underneath the meat pan, filled with water/juice/wine/what have you. Typically I pile the coals on both sides and do soaked wook chunks on top of them, or shreddings/chips wrapped in a foil pouch. The results have always been excellent for me, on par with a smoker albeit a little bit faster of a process requiring a tad more attention.

For the turkey, I'm thinking of brining with salt water & cider and just using the standard kosher salt/fresh ground pepper rub, but I'm open to suggestions on the experimental one.

 

[Lola]

not yet. tomorrow i will ,ake my homemade cranberry sauce.

 

[waggy]

Originally posted by: BatmanNate

Originally posted by: waggy

Originally posted by: BatmanNate

Originally posted by: spidey07

Originally posted by: BatmanNate
I'm brining the turkeys in prep for the smoking process. One of them is 23lbs, I will probably need to start it tommorrow.

That's some big Tom's. How long you smoking for and what wood?

I'd have to imagine that would take a good 16-24 hours to smoke? Good man. Smoke 'em out.

Last year it took about 6 hours to do a 12lb on the Weber, so your estimate is about right on for the larger bird. Using apple for the big guy, might experiment with the smaller. I have some big chunks of alder just taking up space...

smokeing on a webber? hmm how well does that work? wouldnt that still be to much indirect heat?

Sorry for the belated reply, home from work. I have a 22" Weber Kettle. When I smoke, I remove one of the three bottom grate covers and close the other two. I control the temp with the top grate cover. I use a digital therm. with a probe for the meat, and cook indirect, adding coals and wood as needed every hour or so. I keep the water pan underneath the meat pan, filled with water/juice/wine/what have you. Typically I pile the coals on both sides and do soaked wook chunks on top of them, or shreddings/chips wrapped in a foil pouch. The results have always been excellent for me, on par with a smoker albeit a little bit faster of a process requiring a tad more attention.

For the turkey, I'm thinking of brining with salt water & cider and just using the standard kosher salt/fresh ground pepper rub, but I'm open to suggestions on the experimental one.

ok wonderd how you would do it.

still cooking with indirect heat but with smoke etc. i have 2 of the 22.5 kettles, 18.5 (use this one the most) and a smokey joe!

been thinking of the smoker spidey listed. looked at it last summer but passed it up. might have to get it this summer hehe.

 

[cjmtfd102401]

Nope I have not started anything yet. When I get off work tomorrow I will boil my eggs for deviled eggs and make the filling for my hashbrown casserole.

 

[FoBoT]

nope, we are out of town, to see a Christmas show in Branson
we'll stop at walmart on the way home tomorrow and pickup a turkey and all that stuff for t-day

 

[PhoenixOrion]

yes, i was delegated to make banana nut bread.....planning on making a couple of loaves.

so i'm riping the bananas and will start mashing them wednesday night or thursday morning.
i started pounding/crushing the walnuts tonight.

 

[pyonir]

i'm probably having frozen pizza for thanksgiving...so enjoy your homecooked meals.