Re: Whatcha eaten
 

:)

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and tomorrow with left over Ham

:woohoonaner:

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Lizard Creek Cajun FRIED Boudin Balls

I like DAT me! :08:

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:woohoonaner:

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Getting ready to smoke some King Salmon. Brine underway!

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Sailors Olives to be

:woohoonaner:

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Passion fruit

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I had a Hamlin orange from the yard.. good stuff.. :^)

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Happy Thanksgiving to all you Banana Nuts.
I'm sharing My small Traditional and Cajun Turkey gourmet T-Day Dinner Enjoy...





Cajun Herbed Turkey Breast dusted with Organic Smoked Ghost Chilis (From my garden.)




Cajun Dirty Rice with Plantains



Cajun-Ghost Chili Turkey Gravy





Corn Bread and Sage Sausage Stuffing





Sweet Potato Half and Half Cassarole Homemade Tahitian Vanilla Marshmallow (Left) and Habanero-Pineapple (right)



Pie pic comes later.... :drum:

Enjoy :bananas_b

Big Tony

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Been waiting to see what you cooked All sounds PRETTY GOOD

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not a thing i am stuffed..hope all had a wonderful thanksgiving..

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It was small this year, but great.

What did you cook this year? Any Pics? How is the smoking going? I figured you, Mitchel, and Ante would have had something up by now.

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Nothing special here.I'm sure Mitchel cooked something interesting.

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I smoked a Turkey breast and roasted some root veggies. Was a bit hectic due to a client being hospitalized and having to deal with picking up her dogs and all the food and meds etc, while dealing with another clients cat sitting and waiting for another boarder to be dropped off here. Smoking the breast came second but I still managed to pull off one of the best turkey meals I've ever had!

Happy thanksgiving guys, hope you had a great day! :)

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:pics: :ha:

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Just phone pics, sorry.


No it's not raw, it started to develop a nice smoke ring! Brined in brown sugar, sea salt, lemon zest, rosemary, black pepper and vegetable stock for 6 hours. Smoked with hickory soaked in orange juice and hardwood lump coals really slow for 4 hours. Came out tasty, nicely smoked, super juicy and tender!

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First, :ha:.... the real smokers would know silly! The smoke looks good, the orange juice is a good choice.


Have you tried rum or bourbon soaking the wood? if not, try it out the flavor is deep, plus any left over liquor you can just swig it! :D


[quote=momoese;209672]Just phone pics, sorry.


No it's not raw, it started to develop a nice smoke ring! Brined in brown sugar, sea salt, lemon zest, rosemary, black pepper and vegetable stock for 6 hours. Smoked with hickory soaked in orange juice and hardwood lump coals really slow for 4 hours. Came out tasty, nicely smoked, super juicy and tender!

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No haven't tried that but it sounds like a good idea!

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Nothing fancy here now, no reason for special celebration yet. But sometime mid next week, well that might be a complete different story:ha:
:woohoonaner: