Alternatives besides that big azz turkey for thanksgiving

Dropped my turkey off at the spot to get it deep fried and the order taker screen suggested a tip. She didn't even do anything but still frustrates me nonetheless. This tipping bullshit is out of ****ing line...I know the owner but still. Quit asking me for my hard earned money for doing nothing.

 

for the last several years we've done a capon. if you're not familiar, it's a rooster that has made the ultimate sacrifice in the service of tender meat. bigger than a chicken, smaller than a turkey, and more tender and flavorful than either, imo.

basic technique is to spatchcock, dry brine, then rub with duck fat and herbs. smoke, indirect, at a relatively high temp, 375 degrees, until done. typically takes an hour or so, then let rest.

for those of you who think 375 is high for smoking, search YT for how Aaron Franklin cooks his bird.

 

As far as I know the green sauce is just called Aji Verde. Maybe they are simplifying it for limited ability at speaking Spanish.

 

I remember my dad doing duck a few times growing up instead of Turkey.

 

we usually had duck or goose at Christmas. my experiments with both (whole duck, not duck breast) have not been successful.

need better fat mitigation, particularly on the smoker.

 

I normally smoke a turkey, and it's lovely. I've had people who say they don't like turkeys coming back for seconds because it's so good.

We're going to in laws this year, which means I will be eating dry turkey and crying on the inside.

But, my mom is going to come up on a different day, and I expect to make some smoked meat loaf.

 

Besides several big azz turkeys we always had wild game (duck, goose, venison) and fish. We had every side dish you could imagine and pecan, pumpkin and apple pie for dessert. To wash it all down there was whisky, beer and wine. Afterwards cigars, cigs and mar1juana...
and more booze. I had a traditional yet colorful Texas upbringing. Miss those days...

 

no javelina?

 

You could always go with coke and hookers so that everyone is extra thankful.

 

Nope, Gulf Coast boy.

 

anyone tried this?

 

Not a popular food option, it's hard to keep the stank off the meat. Fyi

 

I had never heard of smoked meatloaf until I heard J Lopez talking about on 610..............sounds amazing

 

I'm remembering my cousin's recipe now, whole chicken: aji amarillo, oil, and some other stuff rubbed all over and under and around the bird

Cilantro and serrano and lime and stuff in a blender (there was some weird Peruvian herb involved, can't remember), basted on later and served on top and on the side

 

Getting alcohol and the extended family together would equal the same for some members here.

 

Not to start yet another bbs tipping ragefight, but I'm guessing that a lot of that is built into their POS (yes, both point of sale and piece of s!!t) software and may not be able to turn off, or the store is thinking "all they have to do is hit 'no', but if they want to tip I won't stop them?

 

I am making these for after dinner dessert cocktails:

https://robbreport.com/food-drink/spirits/brandy-alexander-recipe-1235387532/

We will be doing 2 smoked turkeys, 1 roasted, 1 ham, and all the sides (my brother makes b****ing collard greens so I'm looking forward to that). BBQ on Saturday will consist of meats to be determined later.

 

Can you bookmark a thread?
#fatdreamz

 

I mentioned it to the owner earlier today and he was like well I let management deal with it and as long as I get my cut I'm alright. The cheapest tip option started at 30% when I brought the turkey to the back myself to the manager. She literally did nothing and I'm done ranting about it now...lol.

 

That is indeed ridiculous.

Propane cooker and a pot are not that expensive...just saying

Don't set your deck on fire.