Wednesday, November 17, 2010
Getting Ready for Thanksgiving
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.