Darren gave me a craving for chicken thighs! Sprinkled a weber zesty lemon seasoning on some legs and thighs and threw them on the grill. Steamed some green beans and made some roasted lemon potatoes
That Kickin chicken seasoning is the best. Great zing, not overpowering. Has a permanent spot in my spice rack.
OK guys, I’m clicking into holiday cooking mode. I’m going to deep fry a marinated fresh ham. I’m going to use the butt end. 8 1/2 pounds. I’m going to marinate it with a apple cider marinade which includes about a half a cup of apple cider, 2 tea spoons of onion powder, 1 teaspoon of garlic powder, 2 tablespoons of dark brown sugar and a teaspoon of mustard powder. I also added about 10 drops of liquid smoke.
I’m using wild Bills WOT signature beer glass to siphon my marinade from and then I inject copious amounts of the marinade all through the ham butt. Then it will sit overnight in the fridge. Stay tuned!
I'm cooking for 29 starting Wednesday morning. Lasagna, about 10 lbs of meatballs + Italian sausage, pork neck bones, cooked for 8+ hrs. in homemade tomato sauce. I'm outsourcing the antipasto as it just makes more sense. Thats my Italian side. While that's going on my cousin is deep frying a bird or two on the patio. Then my Polish in-laws come in, mainly sides and desserts, and likely pirogies, goulash, b0rscht. Should be interesting.
Dude! I won’t even have half the number of visitors for Thanksgiving but now I’m gonna do whatever I can to make it good! You have certainly reached the top of the cooking ladder in my opinion!
I’m also going to fry a bird which I inject with garlic butter and put a dry rub on. Then I fry it in peanut oil.
I only did the deep fried bird once years ago just to try it, but never became a thing. In an Italian house turkey is rather far down on the list. Mom used to make a turkey a week later because we barely ate any on Thanksgiving. Besides doing and oil/filter change and a chassis lube on my dump truck is less work than deep frying a turkey. Only 10 gallons.
We are going to a friends house for Thanksgiving about 30 people (Super Spreader Event). We will be seated with 2 generations of pastors of our little church. Three deacons, three board members, two youth group leaders should be a rowdy time . Every person brings a dish. Besides the 3 birds and a ham. All the traditional Maine dishes will be represented. Looking forward to not being able to move.
Just started simmering my Turkey Brine this morning, lots of Citrus, fresh herbs, salt & sugar, once cooled I will brine the bird overnight. Then tomorrow, 7 hours on the pellet smoker low and slow........not a better bird IMO.
11lbs. meatballs, 3lbs Italian sausage, 4lbs. Pork neck bones, 10 cans of tomatoes, 3cans paste, two onions. That’s it for today. Lasagna tomorrow morning
