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THANKFUL!

 
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Mr Tony's BBQ
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Location: Fredonia Wi

PostPosted: Wed Nov 24 10 12:41 am    Post subject: THANKFUL! Reply with quote

we all have things to be thankful for this time of year, my family has an extra blessing to share!
About 5 weeks ago my father in law fell and smacked his head on the bathtub. Internal bleeding of his brain lead to convulsions, a heart attack and eventually a near vegetative state - it was like talking to a 1 year old with no control of his left side - your average 1 year old can speak better than he could. On Friday, I picked him up from the brain trauma center in Milwaukee and took him home - near fully recovered!!
My intentions are to make sure he has the best feeding Thanks Giving he has ever had, at 72, having open heart surgery at 42, and several heart attacks since, and now this - every moment is precious to him, and all of us.
he has had most of my basic meals, so I need to kick it up a little for this one!
"Hot Spice" is not an option, and heart smart must play a bit of a role here.... Confused
I am starting with a 23 pound bird [ 7 hrs at 275 ]

I made a brine starting with cookshacks brine, adding 2 pommegranites and some apple juice

I made a compound butter to smear under the skin before hitting the smoker
I will be making stuffing using some bread I made seasoned with all the flavors of stuffing - parsley, rosemary, thyme, garlic, onion and pepper. Yes, the bread toasted tastes like stuffing!! I will be adding sausage, celery, onions apples, pears, craisins,walnuts and chicken stock.

I cant stop there - I had a brisket in the freezer, and have never brined one before - so I made a brine with Worcestershire, soy, salt, sugar, cranberry, apple and pomegranate juice, garlic and my beef dirt. I have never trimmed a brisket this close, but want the brine to get in - we will see if I messed up.... Shocked

Oh yea...I have a brisket in a corned beef brine per the wife last week - I plan on smoking a 4 pound chunk of it for pastrami, and figure I might as well throw on a couple butts since I'm burning the wood!
Green beans with bacon and almonds
Carrots in butter and brown sugar
10 pounds mashed red taters with garlic and heavy cream
Yams with brown sugar and butter- foiled
all this made in my Lang - including smokin a 12 pound bird for the neighbor
pumpkin cheesecake and apple pie from Costco....
So much for heart smart......
maybe GrandMa will make her cranberries with orange.....
My kid's GrandPa will remember this one - including all the leftovers I plan on giving him - this should be enough food for 9, dont ya think!!
Oh yea, I am also thankful for all The Smoke Ring has taught me - and the friends I have made here- even those who dont realize how much I appreciate their input and posts of all kinds!!
Have a great Thanks Giving - I gotta go shopping for the rest, and any more inspiration ya'll may give me!
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DJW
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PostPosted: Wed Nov 24 10 12:47 am    Post subject: Reply with quote

Just do'nt forget the fresh batteries,for the camera.
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BBQMAN
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PostPosted: Wed Nov 24 10 1:42 am    Post subject: Reply with quote

Glad to hear your FIL will get to enjoy the holidays back to his old self Tony!

Nice looking spread you got there going on too! Cool

Been a tough year for health issues in my own family, things didn't turn out like they did for your pop............................
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patruns
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PostPosted: Wed Nov 24 10 3:15 am    Post subject: Reply with quote

I am sure that he will enjoy Tony. My god, how big is that cast iron pot in the first picture?
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Mr Tony's BBQ
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PostPosted: Wed Nov 24 10 3:53 am    Post subject: Reply with quote

DJW - batteries in the toolbox I keep my knifes in - I just hope I remember the camera... Shocked
BBQ MAN - Sorry about your loss, after seeing my FIL in the shape he was in, I had prepared myself and braced the wife....My dad is 84 and on oxygen - not sure which one we will lose first, I just pray we have time in between....
patruns - that cast iron pot is a platic Gott jobsite watercooler - 15 gallon? maybe bigger....there is a spigot on it if I want a tall cool drink of turkey brine.... Mr. Green Rolling Eyes
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zysmith
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PostPosted: Wed Nov 24 10 4:30 am    Post subject: Reply with quote

Great news about your FIL, and a great looking spread you have in the works.
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PostPosted: Wed Nov 24 10 4:59 am    Post subject: Reply with quote

Funny, looked like a la creuset.................... Razz
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Mr Tony's BBQ
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PostPosted: Thu Nov 25 10 12:08 am    Post subject: Reply with quote

just finished rubbing my butts, these are the Costco de-boned shoulders, $1.65 pound.....for as clean as they are I guess the price is ok, but are a bit to clean for my liking - must rely on internal fat - have domne them before and they are good, just have to watch as they do smoke quick as they have been split open....


this is a minor twist on a meatloaf....2/3 beef, 1/3 pork, and rolled around hard boiled eggs - the wife saw Nigella [ cooking channel] do this last night, and thought it sounded good - so instead of adding it to our feast for 9, I am simply going to bake it tonight....my 2 sons will be home from college, both weight lifters in the 225-250 range [ body weight, not temp ] Wink it only weighs about 4 pounds....should be enough so long as I make some taters to stretch it out...!

I am out of bacon, so I used saran wrap....... Shocked
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Mr Tony's BBQ
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PostPosted: Thu Nov 25 10 9:54 am    Post subject: Reply with quote

got that chunk of brined brisket cleaned up,[ just over 3 pounds] and seasoned with pepper, coriander and garlic ground , well pretty much of it ground......I bet a slice or two of this will be missing come lunch tomorrow!

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k.a.m.
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PostPosted: Thu Nov 25 10 10:05 am    Post subject: Reply with quote

Mr Tony's BBQ, everything is looking so wonderful. Very Happy Keep up the fine work my Friend. I am sure your FIL is in for a fine meal. Nicely done man. I want finished pics. Very Happy
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Mr Tony's BBQ
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PostPosted: Fri Nov 26 10 10:29 am    Post subject: Reply with quote

Unbelieveable results! EVERYTHING turned out!!!
The brine was da bomb!! Thanks Smokin Okie - I did the holiday brine and added pomegranate, apple and cranberry juices- then rubbed under skin with compound butter....it ROCKED - BEST turkey breast I have EVER eaten!
The weather tried to ruin my day, rained all night, just above freezing - obviously hit freezing throughout the day - most of my groceries actually had ice in them in the cooler that formed after taking out of fridge! The pavement dried from the winds without making too much ice....


FIL got the first bite of bird


I used the bread I had made, smoked the sausage and onion together - added celery, some of the turkey drippings and a can of chicken stock

Green beans, almonds, smoked bacon and butter

sweet potatoes with a pat of butter and some brown sugar

carrots, butter and brown sugar again....


my first try at pastrami



a couple pork shoulders upper shelf right side...


a brisket brined for a day in basic brine and pomegranate

roasted reds for about 3 hours then mashed with butter and half n half
pic wasbad...sorry, guess that didnt happen....

smoked a couple burgers for lunch for the inlaws and myself - FIL said that it was the best burger he had all day , maybe ever

there is an onion in the foil I had slit, seasoned and roasted for a couple hours - peeled pedals off and put on burger

Thanks for looking - thanks for all the thanksgiving wishes. teachings, responses and blessings from and to all!
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k.a.m.
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PostPosted: Fri Nov 26 10 10:34 am    Post subject: Reply with quote

Mr Tony's BBQ, what a beautiful spread every thing looks delicious. Very Happy Your turkey looks awesome as does the pastrami. The brisket looks spot on. I love the pic of your FIL, he looks like a very Happy man. Nicely done my man. Very Happy
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Mr Tony's BBQ
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PostPosted: Fri Nov 26 10 9:43 pm    Post subject: Reply with quote

Thanks K.A.M. ! FIL was one happy camper! He handed me the job of cooking on his gas grill years ago - which is why I brought my rig to his house this time!!He nor my MIL had to lift a finger [ ok, MIL helped do dishes ] A few of the pics are foggy due to freezing outside, not much below 30.....some pics outside then bringing camera in for pics...
My boy's were eating the leftovers already at 10 last night! Only thing missing was 2 tables full of deserts! Wink Shocked Very Happy
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Soapm
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PostPosted: Sat Nov 27 10 12:18 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
Thanks K.A.M. ! FIL was one happy camper! He handed me the job of cooking on his gas grill years ago - which is why I brought my rig to his house this time!!He nor my MIL had to lift a finger [ ok, MIL helped do dishes ] A few of the pics are foggy due to freezing outside, not much below 30.....some pics outside then bringing camera in for pics...
My boy's were eating the leftovers already at 10 last night! Only thing missing was 2 tables full of deserts! Wink Shocked Very Happy


And the proud look on your wife's face after watching/helping her hubby do for her parents... No couch for you buddy...

Good job!
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Mrs. K.A.M.
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PostPosted: Sat Nov 27 10 5:33 am    Post subject: Reply with quote

WoW Exclamation
AWESOME meal you put together.
Everything looks delicious.
Great job.
Thanks for sharing Very Happy
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PostPosted: Mon Nov 29 10 4:20 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:

Green beans, almonds, smoked bacon and butter


Mr. T, do you mind sharing the recipe for this dish?
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Mr Tony's BBQ
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PostPosted: Mon Nov 29 10 6:14 am    Post subject: Reply with quote

SVonhof wrote:
Mr Tony's BBQ wrote:

Green beans, almonds, smoked bacon and butter


Mr. T, do you mind sharing the recipe for this dish?



I cook a lot by eye and feel - but this will be VERY close
2 pounds frozen cleaned whole green beans - my wife likes them cooked to near mush.....I like them a bit firmer - these in pic are more falling apart.
1 pound bacon - I like to cut small slices while semi frozen, put in a disposable pan and smoke until crisp - keep about 4 TBSP of the fat.
4 tablespoons butter melted into bacon
about a 1/2 cup slivered or chopped almonds - toasted
toss them all together - you should have a bacon fat / butter sheen going on.
Salt and pepper based on bacon.
Smoke for at least an hour at 225, stirring at least once - longer if beans are still frozen! The longer they sit, they even get better- the nuts really stand out! I have held for hours at 150 covered with foil.....

My older son complains if I keep it this heart smart, and he's a health nut! When he's home, I add even more bacon and nuts! Its his one vice!

I have done this on the stove, then baked for a half hour at 350 - I usually have the room on my smoker - I do like the added smoke, but its still has some from any good smoked bacon off the shelf.

2 pounds green beans
1 pound bacon
4 TBSP butter
1/2 cup almonds
salt and pepper to taste
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SVonhof
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PostPosted: Mon Nov 29 10 6:58 am    Post subject: Reply with quote

Thanks!
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