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Need New Thanksgiving Side Dish Suggestions

 
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krek
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Joined: 19 Jun 2007
Posts: 233
Location: Missouri

PostPosted: Sun Nov 28 10 2:30 am    Post subject: Need New Thanksgiving Side Dish Suggestions Reply with quote

Going to our third Thanksgiving in a week tomorrow and it is at my cousin's (who doesn't cook Shocked ) house... and even though my smoked turkeys were devoured to rave reviews last year she asked us to bring a "side dish, and not those popper things again".

So I need some inspiration for something new and different... whacha got 'ring?
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Hell Fire Grill
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PostPosted: Sun Nov 28 10 4:14 am    Post subject: Reply with quote

Moink balls
Pig peckers http://www.thesmokering.com/forum/viewtopic.php?t=7541&highlight=pig+peckers
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Nov 28 10 5:19 am    Post subject: Reply with quote

This stuff rocks!

--jeepdad

Kickin' Stuffing

For this recipe:
12 Cups of corn muffins or bread (they have to be sweet not dry)
4-5 pounds of chorizo (remove sausage casings)
1 large Spanish onion, diced
4 large stalks of celery, diced
4 large carrot, diced
1 can of corn
2 tablespoons of smoked paprika
2 tablespoons of chipotle powder (I added some hotter ground chile powder instead of the chipotle!)
3 tablespoons of cumin
1 tablespoon of ground coriander
1 teaspoon of ground cardamom
4 tablespoons of chopped garlic
4 tablespoons of chopped cilantro
2 cans of chicken stock
2 tablespoons of sea or kosher salt
2 Sticks of salted butter
3 tablespoons of olive oil

1) The night before cooking, break the corn muffins/bread into pieces of about 1 in and place them in a large bowl. Leave out and in the open so it can dry a little overnight

2) In a very large pot (for surface area) heat olive oil on medium high heat until you can smell it.

3) Throw in the pot, all the chorizo and proceed to fry and mix it until it resembles ground hamburger.

4) Once you see red liquid forming (about 15 minutes) throw diced carrots,onions and celery into the pot. Proceed to cook 5-8 mins.

5) Place all the spices and remaining vegetables in the bowl with the chorizo and vegetables.

6) Once carrots are somewhat soft, take the pot off the burner and add the entire pot to a bowl. Add the corn bread mix into the dish with the chorizo and mix well. Then add the chicken stock to add moisture. Add everything to a baking dish.

7) Preheat an oven to 375 and when ready put the stuffing into the oven
until the top begins to brown and crust over. About 30-40 minutes.

8. Reset the oven to 350 and cover the stuffing and baking dish in foil and return to oven for an additional 20-25 minutes.

9) Take out and let rest for 15 minutes and it should be ready to serve.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun Nov 28 10 5:21 am    Post subject: Reply with quote

You wanting apps or a side dish?
http://www.thesmokering.com/forum/viewtopic.php?p=442283&sid=0f8bac56ab7cad4dcd9c91c542ece4aa
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Oregon smoker
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PostPosted: Sun Nov 28 10 5:52 am    Post subject: Re: Need New Thanksgiving Side Dish Suggestions Reply with quote

krek wrote:
Going to our third Thanksgiving in a week tomorrow and it is at my cousin's (who doesn't cook Shocked ) house... and even though my smoked turkeys were devoured to rave reviews last year she asked us to bring a "side dish, and not those popper things again".

So I need some inspiration for something new and different... whacha got 'ring?




Woulda told her to kiss my azz.
And i wont be attending. Shocked
I guess some people just dont want their chitty food to not be the center of attention.

Grab yourself one of those generic veggie and cheese trays, and let that be your dish. So when someone asks where the smoked turkey and ABT's are you can simply point out that you were asked to not contribute those items. Wink
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krek
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Joined: 19 Jun 2007
Posts: 233
Location: Missouri

PostPosted: Sun Nov 28 10 10:44 pm    Post subject: Reply with quote

I find I have a lot more patience for family since we lost my dad unexpectedly last year... this is the daughter of his older brother who is in poor health and I'm thankful to go visit them. Smile

I guess like most families we have the old standards, my mom's "pretzel salad" (strawberry jello, pretzels, some sort of cool whip/cream cheese combo), my aunt's "famous" greenbean cassarole, my other aunt's cornbread stuffing.

I was just looking for something different... doesn't even have to be smoked, maybe a dish that is a perpetual favorite at your family gatherings.

FWIW, we are taking corn muffins with chopped ABTs in them.
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Sun Nov 28 10 10:57 pm    Post subject: Reply with quote

TEXAS ROADHOUSE GREEN BEANS


Ingredients:
• 2 (16 ounce) cans of green beans, drained or 2 lbs fresh/frozen
• 2 cups water
• 1 TBSP sugar
• 1/2 tsp White pepper
• 4 ounces bacon, diced and raw (I used about 5 strips)
• 4 ounces onion
• 1 TBLS ham base (optional)
Directions:
• Drain green beans and set aside.
• Mix water, sugar and pepper until well incorporated. Set aside.
• Preheat your cooking pan to medium high heat.
• Dice the raw bacon into equal size pieces and throw them in your pan. Continually stir to keep baking from burning.
• Once bacon is cooked, add the onions and cook until they are tender.
• Now that the onions are tender, add the liquid mixture.
• Stir the mixture until incorporated. Bring mixture to a boil and then return the heat to simmer. Simmer until ready to serve.
These were AWESOME! In fact, the longer they simmered the more it seemed to resemble the amazing flavors that I have found at Texas Roadhouse. The bacon gives them a little salty smoky flavor and the sugar is just enough so that you know it's there. Serve them up using a ladle or non-slotted spoon so you can enjoy the broth with them.
Marv’s note: This recipe calls for CANNED beans, I am going to try it with FROZEN beans (lower salt) and see if they taste any different (better).
Also…to use for large events I use #10 size cans of green beans. For 2 #10 cans of beans, I tripled the ingredients. (2 #10 cans of beans will feed approx 40-50 guests)
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Sun Nov 28 10 11:01 pm    Post subject: Reply with quote

POTATO CASSEROLE

(You can easily scale this down for smaller groups)

What you will need for a large pan:
1 full size aluminum-serving pan - this will serve about
30 to 35 people
10 pounds of whole potatoes (I have used Idaho's, russets,
and others) (I usually use frozen "Country style (cubed) potatoes)

1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
Ό cup of diced jalapenos (optional)
½ cup of Texas BBQ Rub (or your favorite)
Ό cup of paprika
3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
Ό cup of granulated garlic (use this to your flavor
liking)
Alt. Ingredient - your choice of chopped meat (brisket,
butt, sausage)

First cut the potatoes in half (this will speed up the cooking
time) and I leave the skin on the potatoes. In a large pot, boil
the potatoes. Cooking time on the potatoes is about 30 to 45
minutes. When the potatoes are done, drain off the water and pour
them into the serving pan. While the potatoes are still hot,
crumble the potatoes into pieces. Add both cans of soup, the sour
cream, Texas BBQ Rub, the granulated garlic, onions, and
jalapenos and mix into the potatoes. Now add about ½ of the
cheese and mix that into the potato mix. Spread this out in the
pan and top with a large portion of cheese and then sprinkle with
the paprika. Cover with aluminum foil and you can heat this in
the oven at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese on
the pit. Note: it is best to work with the potatoes when they are
hot but you need to wear some thick heat protective gloves (like
the ones we sell on our site).
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Sun Nov 28 10 11:05 pm    Post subject: Reply with quote

You could do Alien's smoked Mac & Cheese....or one like this..


Jimmy Buffett's Margaritaville Restaurant Jalapeno Macaroni and Cheese
8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapenos
1/2 cup jalapeno juice (from jar)
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles
In a saucepan melt butter.
Add cream cheese and mix until blended.
Add heavy cream and whisk.
Add jalapeno juice and whisk.
Mix in Cheddar, stirring until cheddar is completely melted.
Mix in sliced jalapenos.
Add salt, Tony C's and flour.
Continue whisking until all ingredients are completely incorporated.
Spray loaf pan with pan coating.
Layer bottom of pan with cooked macaroni.
Spoon in mixture and cover with Cheddar.
Add another layer of pasta, mixture and Cheddar.
Dust top with bread crumbs.
Cover and bake at 350 degrees F for 30 minutes.
Uncover and bake for 20 to 30 minutes until brown.
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Rojellio Es Caliente
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PostPosted: Sun Nov 28 10 11:50 pm    Post subject: Reply with quote

I would be half tempted to bring something that has those "popper things" IN it.

Bacon Crumbles, and diced roasted Jalepenos mixed into cream cheese.. and spread that lot on a celery stick.

That way you didnt bring those "popper things", and the people rather hoping you did bring "popper things" wont be entirely disappointed. Wink
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Oregon smoker
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Posts: 6246
Location: Portland, OR

PostPosted: Mon Nov 29 10 4:20 am    Post subject: Reply with quote

krek wrote:
I find I have a lot more patience for family since we lost my dad unexpectedly last year... this is the daughter of his older brother who is in poor health and I'm thankful to go visit them. Smile

I guess like most families we have the old standards, my mom's "pretzel salad" (strawberry jello, pretzels, some sort of cool whip/cream cheese combo), my aunt's "famous" greenbean cassarole, my other aunt's cornbread stuffing.

I was just looking for something different... doesn't even have to be smoked, maybe a dish that is a perpetual favorite at your family gatherings.

FWIW, we are taking corn muffins with chopped ABTs in them.


Totally understand.
I just had to spend most of the holiday weekend with a miserable piece of work that is supposedly a human being and it has spilled over here.
My apologies.

FWIW i like the idea that REC posted just above me and may use it next time we get together with friends.
Thanks!
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Last edited by Oregon smoker on Mon Nov 29 10 8:18 am; edited 1 time in total
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Soapm
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Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Mon Nov 29 10 7:50 am    Post subject: Re: Need New Thanksgiving Side Dish Suggestions Reply with quote

Oregon smoker wrote:
krek wrote:
Going to our third Thanksgiving in a week tomorrow and it is at my cousin's (who doesn't cook Shocked ) house... and even though my smoked turkeys were devoured to rave reviews last year she asked us to bring a "side dish, and not those popper things again".

So I need some inspiration for something new and different... whacha got 'ring?




Woulda told her to kiss my azz.
And i wont be attending. Shocked
I guess some people just dont want their chitty food to not be the center of attention.


Pretty close to my reaction, I would bring those "popper thingies" just because she said that. Not sure whose bringing the bird but if you tell me to bring a side don't turn around and tell me which of my dishes not to bring. Because she doesn't like them doesn't mean others won't enjoy your effort. She's got a messed up attitude...
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