WINNERS ANNOUNCED!! Thanksgiving 2019 Competition


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For my family, it always starts with the fall hunt together.  Quartering the venison.... My apologies to those of you who think meat comes in cellophane!  

Pre game 

My 12 year old son likes baking. Me, I’m a cook. Here is the beginning to thanksgiving morning made by my kid...breakfast cinnamon rolls ready for the oven after a night in the fridge. Just

3 minutes ago, Erm310mce said:

Happy Thanksgiving everyone,

The Bird is ready for the grill:

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Fridge is full of Tree House Beer. If you haven't tried these amazing brews, I highly recommend, they are a level above.

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And for after dinner, '10 Sir Winnies

 

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Have a great day everyone,

 

deep stock on tree house love it

 

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Have a Great Thanksgiving FOH

Starting last night with the Brine preparations. Sea salt, cane sugar, black pepper, molasses, vanilla extract and 2 gallons filtered ice water. 14 hours. 14 pound bird. Rinse and dry and place in fridge.

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3 hours ago, Erm310mce said:

Happy Thanksgiving everyone,

The Bird is ready for the grill:

IMG_0817.jpg.f6aa126205efbb90997895e93b124d05.jpg

Fridge is full of Tree House Beer. If you haven't tried these amazing brews, I highly recommend, they are a level above.

IMG_0820.jpg.3eed345c300fdc27647ca1097ed52cb4.jpg

And for after dinner, '10 Sir Winnies

 

IMG_0822.jpg.a05414d103f6405f7a5a914c46ea6fe1.jpgIMG_0821.jpg.5a8ecdb90fcb37b6a3dc94f434ffde5a.jpg

Have a great day everyone,

 

Tree House and Winnies, you are living the life this Thanksgiving. Enjoy, friend. 

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The Telemetry is online. 235F low and slow convection roast with alarm set at 160F Breast.  Now I can monitor the mini bird from the big chair! Unfortunately it’s raining BallZ Out right now. Hopefully some C&C time later today.

 

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Spatchcocked and dry-brined the bird overnight.  This morning, stuffed a ton of compound butter (unsalted butter, Italian style bread crumbs, fresh rosemary and thyme, lemon zest) under the skin everywhere I could.  A little olive oil and salt/pepper/garlic on the skin.  Put it on the smoker at 9am.  Now just drizzle it with butter every hour or so.  Starting at 240deg, will raise the temp later to help crisp the skin.  Shooting for about a 5 hour cook, but who knows, we've got the whole day ?

And of course it's pouring rain outside, so a little difficult to enjoy a proper thanksgiving stick.  Had a Quintero Favoritos last night as the rain was starting, and have to say, they often surprise me at how good they can be.

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