Thanksgiving Dinner
- Thread starter Sneakers
- Start date
Those are 2 things I will not eat. They will be provided by me, but I will not eat them.
GBC is something I would never make for my own Tday dinner ( I grow and can my own beans, no way am I going to ruin them), but if I'm at someone else's house I can tolerate it.
As for this year, I'm hosting at my house. There will be a minimum of 18 people, maybe up to 26.
We'll have a turkey provided by husband's work, homemade rolls, stuffing, green beans, corn, kale, mashed potatoes, gravy, sweet potatoes, cranberries ( brought by someone else), and Watergate salad (brought by MIL). Pumpkin pie and apple turnovers for dessert.
ontheriver
Well-Known Member
I thought I didn't like GBC, but I was wrong. Love it now with the fried onion thingies. Give it to me.
TPD
the poor dad
if it’s a Manger’s ham then yes they have always been saltier. When we owned the grocery store in a Ridge we only got Manger’s when we couldn’t get corned hams from our regular supplier. They were always cheaper as well.
Come have din-din with us! Just Thing1 and I - Thing2's shift up in PGFD always ends up working Thanksgiving.
See, and I love a plain sweet potato with salt and butter but when it's goobered up with marshmallows it makes me barf. I'd never even seen anything like that until I went to TG with my first husband's family.
We are having a baked ham that I will dress and glaze myself (no spiral baked hams for us) homemade stuffing, roasted Brussels sprouts & butternut squash with a Balsamic glaze, and whole cranberry sauce. I'm making Cherry Crisp with vanilla ice cream for dessert.
I really prefer sweet potatoes that way, also. (although, I have had really good sweet potato soufflé/puddings that are really good)
I don't care for green bean casserole that much - it always seems gloopy. I like the broccoli cheese casserole instead.
My mother in law told me a story. When they lived in Greece when she was a child, the family bought a turkey to raise as food. She had named it Foofoo, and loved it like a pet. It took her decades to be able to eat turkey.
My husband was born and raised in Vermont, ended up here with the Navy.
When we married, the family from the dairy farm he worked on as a teen gave us a steer calf as a wedding gift. We hog tied him, stuffed him in a gunney sacked, threw him in the back of the pickup, and brought him back to MD.
Named him Steve Trucker.
Slaughter time was tough, and it was WEEKS before I'd cook any of him. When my new husband convinced me to try the beef, I surely was glad. That calf was delicious.
But I was always sure to say "Thank you, Steve Trucker", every time I took a piece of him from the freezer.
When we married, the family from the dairy farm he worked on as a teen gave us a steer calf as a wedding gift. We hog tied him, stuffed him in a gunney sacked, threw him in the back of the pickup, and brought him back to MD.
Named him Steve Trucker.
Slaughter time was tough, and it was WEEKS before I'd cook any of him. When my new husband convinced me to try the beef, I surely was glad. That calf was delicious.
But I was always sure to say "Thank you, Steve Trucker", every time I took a piece of him from the freezer.
Now that I've hijacked this thread.....
For Thanksgiving dinner, my sister hosts at her home here in Spring Ridge. She does the turkey, mashed potatoes and gravy, and stuffs a ham. Everyone brings a few dishes.
I will make rolls, a sweet sweet potatoe casserole, fresh cranberry relish, and maybe an apple cake. And I will do a smoked salmon board as an appetizer.
All the kids have gone with their families to their other grandparents, so we will have a subdued, adults only day. Will be different.
For Thanksgiving dinner, my sister hosts at her home here in Spring Ridge. She does the turkey, mashed potatoes and gravy, and stuffs a ham. Everyone brings a few dishes.
I will make rolls, a sweet sweet potatoe casserole, fresh cranberry relish, and maybe an apple cake. And I will do a smoked salmon board as an appetizer.
All the kids have gone with their families to their other grandparents, so we will have a subdued, adults only day. Will be different.
My grandparents were ranchers. My brother and I spent most of the summer with them most years. One year a cow birthed twins and rejected one of them. Brother and I spent the summer bottle feeding him. Went back the next summer and had him for supper!
ontheriver
Well-Known Member
kom526
They call me ... Sarcasmo
My family had two calves when we were younger. He named one of them "Choco Bliss" which was his favorite Hostess treat at the time. Choco bliss tasted fantastic after coming off the grill.
kom526
They call me ... Sarcasmo
I smoked a turkey yesterday for dinner with the wife's fam. 225-275 over cherry chunks for about 5 hours. I did have quite the flare up (grease fire) in the smoker which helped crisp up the skin for me.
Wet brined for 36 hours, slathered with EVOO, kosher salt, fresh ground black pepper w/ butter pats placed under the skin.
We raised beef on our farm...always had a small herd. Sold/processed some as veal too. All our calves were Holstein-Angus cross from the dairy herd.
It's "our turn" to host TG this year for the extended family. I don't know all the sides or deserts we're having yet; I'm only responsible for the meat menu:
smoked turkey
thin-sliced country ham (starting that to soaking today)
baked fresh ham
spicy stuffed ham
mild stuffed ham
oysters (grilled, Rockefeller and fried)
It's "our turn" to host TG this year for the extended family. I don't know all the sides or deserts we're having yet; I'm only responsible for the meat menu:
smoked turkey
thin-sliced country ham (starting that to soaking today)
baked fresh ham
spicy stuffed ham
mild stuffed ham
oysters (grilled, Rockefeller and fried)
Sneakers
Just sneakin' around....
I used to keep the grill under the car port and grill there. You can still see the scorch marks and carbon from a grease fire 10 years ago.I smoked a turkey yesterday for dinner with the wife's fam. 225-275 over cherry chunks for about 5 hours. I did have quite the flare up (grease fire) in the smoker which helped crisp up the skin for me.
Wet brined for 36 hours, slathered with EVOO, kosher salt, fresh ground black pepper w/ butter pats placed under the skin.
I don't keep the grill under the carport anymore.
I like halving the turkey, even when doing the whole thing. The inside gets the benefit of the grill, tastes better and cooks in a fraction of the time.