We hosted the family and friends Thanksgiving and had 25 attendees. Below is some of what we prepared.
Smoked a 14 lb. Turkey that had been:
- spatchcocked and dry-brined Tuesday at about noon.
- Injected with Tony Chachere’s Creole Style Butter Marinade injection mix as recommended by Meat Church.
- Rubbed on EVOO and seasoned with our Creole Poultry Seasoning.
- Smoked it in the Recteq at 325 until the breasts were at an IT of 160° and the legs were 180°. The smoke time was about 3 hours.
- Pulled it, cut it into two pieces, and added pats of butter. Then wrapped it in foil to rest in the small blue cube for about an hour.
- Results – Everyone said it was good. It was moist with a light smoky flavor in the skin. It would have been great if we could have made it to our level of spiciness with some cayenne.
Deviled Eggs with Shrimp and Bacon – Made our usual deviled eggs [sans the usual amount of cayenne pepper] and added finely chopped roasted shrimp. The shrimp were lightly seasoned with our Creole Seasoning before roasting at 400°. Made with shrimp as Piper liked them a lot last year in a cajun restaurant in Houston. It would have been great if we could have used cayenne in the filling.
Green-Bean Casserole – This was the first time we made this southern traditional dish.