You too, dude. Just started to brine my 22 lb turkey (which did not shoot down a Russian jet fighter) and starting the turkey stock for the gravy tomorrow. I believe I'm going to have a bourbon pretty soon. _
Pomegrante Turkey, Cranbury Sauce, Stuffing, Yams, Gelmans (Kelly and Michael) Spicy Brussel Sprouts Pumpkin and Pumpkin pie accompanied by nice Pinot Grigio here Happy Gobbler Day GG!!
what's your bourbon of choice? i'm usually not into the flavor infused stuff, but have been enjoying William Wolf Pecan Bourbon this season. good over rocks, as a splash to vanilla ice cream, or even as a baking ingredient.
15lb brisket smoke starting at 0300hrs. Hopefully 12-16 hrs later, mouthwatering Brisket. Will be using straight Texas seasoning (salt/pepper) with Mesquite and Oak woods. I will start my turkey brine tonite prepping for a 225F slow roast for 6 hrs thursday morning. Collards w/smoked ham hocks, wild rice, mashed taters, cranberry sauce and of course... Makers Mark 46 to make it all good! Happy TDay everyone!
Enjoy your thanksgiving guys. Back in the USA. My motherfucking Indian boss set up some meetings for this Thursday and Friday so I will be working from home. Enjoy. Fuck Indians minus Poeman and family.
They have 2 type on Indians over there. Good Indians are called Gindians. Shitty ones are called Shindians. Poe is a Gindian, my boss is a Shindian. Clear?
He can certainly out smoke me and likely nip me in a BBQ match (unless I hit him with my BBQ then pan sautéed shrimp). I think I could take him on Italian and seafood and sauces. _
The wife is in the kitchen doing god knows what all to some root vegetables. I'm on the couch with some scotch and just put Spectres on the hifi. She's gonna come in here with a wooden spoon in a minute.
I also need to find out what that sauce is Stokes uses to make his Chinese ribs come out nice and red... We would probably tie on bourbon though. I like Woodford Reserve myself but Makers 46 is my fav.
