bigslickwood
11-21-2008, 11:51 AM
So, we're having Thanksgiving at my brother's house this year, but we're all bringing some grub.
Here's what I've got so far.
Turkey - (I'm going to use Quad's (Alton's) recipe from the Thanksgiving thread)
Brisket - Going to marinade in a store-bought, but local made, marinade called Dakota Buckeroo (I believe I've mentioned before that it smells like God's vagina), then rub with a basic BBQ rub, smoke, and finish with a KC style homemade sauce.
Cornbread Pudding - also from Quad's thread, but may add some diced chiles or jalapeno's to it.
Cranberry dipping sauce - also from Quad's thread
Brat's Atomic Buffalo Turds - I'm going to add some roasted corn and red onion to the cream cheese and sausage mixture, and then I will coat the bacon with brown sugar and a dash of cayenne pepper prior to wrapping them. Hoping for a sweet heat kind of thing.
Some Phyllo-Brie-Apple-Carmelized Onion Tart type things. My wife want's an appetizer, but won't touch the jalapenos. We'll see what we come up with here. Maybe a little honey-balsamic glaze too? Anyone have an idea or a recipe? I'm planning to just kind of wing it, but if anyone has a tried and true, I'd give it a shot.
Only problem is trying to figure out how to keep things hot for the transport. I figure I can FTC (wrap in foil, then in a towel, then put into a preheated cooler, things will stay hot and moist for hours...) the brisket and turkey. Maybe just wait and cook the cornbread over there? ABT's will be in the smoker too, so I'll probably have to FTC them too. The tart things ??? I can't imagine they'd travel well, but not sure how much free oven space there will be.
Here's what I've got so far.
Turkey - (I'm going to use Quad's (Alton's) recipe from the Thanksgiving thread)
Brisket - Going to marinade in a store-bought, but local made, marinade called Dakota Buckeroo (I believe I've mentioned before that it smells like God's vagina), then rub with a basic BBQ rub, smoke, and finish with a KC style homemade sauce.
Cornbread Pudding - also from Quad's thread, but may add some diced chiles or jalapeno's to it.
Cranberry dipping sauce - also from Quad's thread
Brat's Atomic Buffalo Turds - I'm going to add some roasted corn and red onion to the cream cheese and sausage mixture, and then I will coat the bacon with brown sugar and a dash of cayenne pepper prior to wrapping them. Hoping for a sweet heat kind of thing.
Some Phyllo-Brie-Apple-Carmelized Onion Tart type things. My wife want's an appetizer, but won't touch the jalapenos. We'll see what we come up with here. Maybe a little honey-balsamic glaze too? Anyone have an idea or a recipe? I'm planning to just kind of wing it, but if anyone has a tried and true, I'd give it a shot.
Only problem is trying to figure out how to keep things hot for the transport. I figure I can FTC (wrap in foil, then in a towel, then put into a preheated cooler, things will stay hot and moist for hours...) the brisket and turkey. Maybe just wait and cook the cornbread over there? ABT's will be in the smoker too, so I'll probably have to FTC them too. The tart things ??? I can't imagine they'd travel well, but not sure how much free oven space there will be.