T Top wrote: »
Still trying to decide smoked turkey(it would be my first) or the old standby deep fried turkey.
Abelman wrote: »
Here's an idea, can you do both?
I've never had a deep fried turkey. But, I've had smoked turkey. Since they are both very different in terms of the cook, I'd love to know what the folks at the table think in a side by side. Of course, pics are required
If I can help on the smoke side, just holler and I'll do what I can.
PhishingPhanatic wrote: »
We are having a standing rib roast for Christmas Eve, and trying a Turducken for the first time for Christmas dinner.
Abelman wrote: »
I have two I'm doing.
hen, we'll do the family Christmas in the morning and then another late afternoon with all my brothers and nephews. For that, all I had to do is make up the sauces for the fondu meat. Our tradition is fondu, many forks, a couple of pots, a lot of conversation interrupted by eating. It's a lot of fun and easy to do, very informal as well. It's good stuff and a once a year thing for all of us.
Looking forward to it, Merry Christmas Everyone!
doghouse1122 wrote: »
Hey Abelman - Just curious what meat do you fondu and what do you fondu it in? Oil - Broth ?
Mud Ranger wrote: »
Am trying something new this year...
5 pound beef tenderloin roast tomorrow on my BGE at 375 degrees until internal temp is about 135. Then on goes yellar & zuch squash followed by bacon wrapped scallops. Pies from Cracker Barrel. Dutch Oven made bread.
Today going to do a BGE version of low country broil...w/o the broil :grin
Shrimp, sausage, corn, sliced red taters & small sweet onions
Merry Christmas to all!