Hope everybody had a happy Thanksgiving yesterday. I didn't post anything about making turkey or T-giving sides because I didn't make any. The wife and I went to the in-laws' Thanksgiving dinner and I haven't been in the family long enough to do anything besides plate some butternut squash soup (which I garnished with croutons and smoked paprika, as instructed). Besides, most of my efforts were diverted toward entertaining my 3-year old nephew, who is going to grow up to be some kind of evil warlord.
Heading up to my mom's house for tomorrow's Thanksgiving dinner/Ohio State-Michigan gorgefest. My family has grown quite a bit in the past few years with cousins getting married and having kids, so I've been helping Mom out since she usually ends up feeding around 30-40 people now. I know there are going to be at least two turkeys, possibly three, and probably around 10 sides not counting what other people bring (it's a host-heavy potluck). In addition to helping with Mom's sides, I'm making brussels sprouts roasted with maple syrup and white balsamic vinegar as well as a bratwurst & cream cheese dip. I'll do my best to snap a couple photos and issue a full report.
Then, a week later, I'm doing my annual TurkeyFest party, basically a "friends Thanksgiving." I usually try to do them before actual Thanksgiving (so people won't be tired of turkey by the time my party rolls around), but this year I had to set the date for the weekend after Thanksgiving. I'm cooking three turkeys with a common smoke theme: one cooked in the smoker over bourbon-soaked oak chips, one brined in smoked stout, then spatchcocked and grilled, and one traditionally oven-roasted but infused with chipotle peppers. That adventure will be well-documented, I assure you.
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