Wednesday, November 17, 2010

Getting Ready for Thanksgiving

Thanksgiving week at Smokin' Pete's means we are drowning in gravy and are up to our elbows in brining turkeys. I'm working on a post about turkey this year, but thought I'd stall a bit and share my posts from last year.

The first post is about Brining. I highly recommend brining your turkey, especially for smoked turkey.

Here is a Sage-Rubbed Smoked Turkey with a Maple Glaze recipe we did last year that was lick your fingers good.

This post is about how to plan for feeding a crowd. There is math in this post, but don't worry, I walk you through it.

I also talked turkey with Diva Q pitmaster Danielle Dimovski. That was before she became the superstar she is today, competing on the BBQ Pitmasters show among other TV appearances.

A final post last year was a list of further resources for preparing Thanksgiving dinner. Enjoy the posts. Since I covered a lot of bases last Thanksgiving, I may just mix it up a little this year.

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