8th Annual Thanksgiving Warm-Up and Food Fest

• < Previous Event
• Next Event >

Comment by Bruce on October 25, 2016 at 2:35pm

Yup... you shouldn't DICK around with tradition..

Comment by regis101 on October 25, 2016 at 4:03pm

So there's gonna be a berd that's all plucked up and a boner is involved?

Cornfusing enuff that I might have to go vegetarian this year.  Is wine vegetarian?

Comment by westywoman (Melissa) on October 25, 2016 at 6:49pm

It's kinda early for the menu call, but I am happy to provide the bird. I kinda have it down since I have done it 6 out of 7 years. Big shout out to Regis for the year he provided the bird, complete with temperature reports from the ice chest and cooling strategies. I will also prepare the marinade and herbs unless I hear some complaints. I can also bring aluminum roasting pans for serving. Others usually bring the carving utensils and cutting board.

Comment by regis101 on October 26, 2016 at 6:21pm

I was and am prepared to do bird duty but ok then.  

I'll bring cole slaw and wine and wood and offer half a site and promise to eat only one of the drumsticks.

Comment by Gene Burris on October 26, 2016 at 8:02pm

Desert!

Comment by regis101 on October 27, 2016 at 11:07am

Too dry.
How's about some apple pie. Yummy

Comment by Gene Burris on October 27, 2016 at 12:14pm

Your right. I'll have some tonight.

Comment by John LaTorre on October 30, 2016 at 8:06pm

If you want a spatchcocked turkey, it certainly looks go-able on the Weber grille:

http://www.weber.com/weber-nation/blog/how-to-spatchcock-a-turkey

so if you want to go that way, I'm all for it. As Cat Ballou said, "If people didn't try sump'n different, there wouldn't be no progress a-tall!" 

I think I may go with my salt potatoes again, or maybe bake some bread in the E-Z bake ovens now that I've got the hang of it.

Comment by John LaTorre on October 30, 2016 at 8:13pm

Another thing: It looks like we can set up a more elaborate kitchen this year. I'll have a 20# propane tank with a tee on it so that we can fuel two Coleman stoves, plus a Colman lantern. I'm thinking of setting all this up in a separate tent from the Tent of Doom/Annex of Despair, so if Mike or Regis want to bring their 15 x 20 tents (maybe the Silverdome if it rains, we can dedicate that as a kitchen.

Comment by westywoman (Melissa) on October 30, 2016 at 8:23pm

Thanks, John, for your support of the spatchcocking idea. It will take much less time to cook, not mention easier to cram into the cooler and surround with ice. I will talk to the butcher at the market soon to see if they will prepare one for us. Or I will rip it apart myself. What size is your Weber Kettle, John? According to the article, size matters. I need to buy accordingly.

Comment

• ‹ Previous
• 1
• 2
• 3
• 4
• 5
• 6
• …
• 12
• Next ›
• Page