<![CDATA[thanksgiving]]>how many people are smoking their meat and what kind for thanksgiving ?

]]>https://waltonsdev.nodebb.com/topic/1767/thanksgivingRSS for NodeFri, 11 Sep 2026 01:49:25 GMTMon, 25 Nov 2019 21:10:26 GMT60<![CDATA[Reply to thanksgiving on Tue, 03 Dec 2019 21:55:35 GMT]]>Joe Hell
Wow those look great. Good Job!

]]>https://waltonsdev.nodebb.com/post/9545https://waltonsdev.nodebb.com/post/9545Tue, 03 Dec 2019 21:55:35 GMT<![CDATA[Reply to thanksgiving on Sat, 30 Nov 2019 22:36:11 GMT]]>craigrice thanks, did both. The boneless was bigger than I thought at nine pounds and extremely moist. I usually do a whole turkey, but we had a smaller crowd.

]]>https://waltonsdev.nodebb.com/post/9476https://waltonsdev.nodebb.com/post/9476Sat, 30 Nov 2019 22:36:11 GMT<![CDATA[Reply to thanksgiving on Sat, 30 Nov 2019 22:31:27 GMT]]>johnsbrewhouse that’s what I was going to do but I ended up with a bone in looks top shelf !

]]>https://waltonsdev.nodebb.com/post/9474https://waltonsdev.nodebb.com/post/9474Sat, 30 Nov 2019 22:31:27 GMT<![CDATA[Reply to thanksgiving on Sat, 30 Nov 2019 22:29:10 GMT]]>Here is my boneless Foster Farms turkey breast from Thanksgiving. Finally got around to slicing it last night. We had more than enough turkey for Thanksgiving day and that breast was still in the smoker when it came to eat. We had the smoked bone-in instead.KIMG0142.JPG KIMG0143.JPG

]]>https://waltonsdev.nodebb.com/post/9473https://waltonsdev.nodebb.com/post/9473Sat, 30 Nov 2019 22:29:10 GMT<![CDATA[Reply to thanksgiving on Sat, 30 Nov 2019 19:10:01 GMT]]>Joe Hell the cheddar 'n cracked pepper bread can be found on spice place cooking forum , the pepperoni rolls were on allrecipies but they call for 3/4 cup sugar cut it back to 1/2 cup ,I add about a tsp of pizza sauce and mozzarella cheese before rolling up

]]>https://waltonsdev.nodebb.com/post/9470https://waltonsdev.nodebb.com/post/9470Sat, 30 Nov 2019 19:10:01 GMT<![CDATA[Reply to thanksgiving on Sat, 30 Nov 2019 15:30:30 GMT]]>raider2119 I should add that I have a very well stocked pantry full of herbs and spices so most of what I use is made up on the fly. That said, I have found that the jerky seasonings that Walton’s offers work very well. I have used the Bloody Mary jerky seasoning on tons of grilled items to great success!

]]>https://waltonsdev.nodebb.com/post/9467https://waltonsdev.nodebb.com/post/9467Sat, 30 Nov 2019 15:30:30 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 23:42:21 GMT]]>raider2119
Ultimate Steak and Roast rub, Rosemary Basil and Thyme and Bloody Mary wing shake are wonderful. Garlic pepper is very good as well.

]]>https://waltonsdev.nodebb.com/post/9466https://waltonsdev.nodebb.com/post/9466Fri, 29 Nov 2019 23:42:21 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 23:21:40 GMT]]>raider2119 Ultimate Steak and Roast Rubis a must try if you haven’t had it.

]]>https://waltonsdev.nodebb.com/post/9465https://waltonsdev.nodebb.com/post/9465Fri, 29 Nov 2019 23:21:40 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 23:18:34 GMT]]>Joe Hell joe I will look for both of them for you.

]]>https://waltonsdev.nodebb.com/post/9464https://waltonsdev.nodebb.com/post/9464Fri, 29 Nov 2019 23:18:34 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 22:56:03 GMT]]>raider2119 I’ve only had a couple of them. I liked the salt & vinegar quite a bit! The other is slipping my mind at the moment.

]]>https://waltonsdev.nodebb.com/post/9463https://waltonsdev.nodebb.com/post/9463Fri, 29 Nov 2019 22:56:03 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 17:47:23 GMT]]>Joe Hell Hey Joe, I’m getting ready to put in an order and wanted to ask if you have any suggestions for what I should pick for the free seasoning shaker?

]]>https://waltonsdev.nodebb.com/post/9458https://waltonsdev.nodebb.com/post/9458Fri, 29 Nov 2019 17:47:23 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 03:33:12 GMT]]>craigrice why not both!?!

]]>https://waltonsdev.nodebb.com/post/9456https://waltonsdev.nodebb.com/post/9456Fri, 29 Nov 2019 03:33:12 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 02:31:47 GMT]]>Tex_77 Joe Hell
You guy’s are true artists!!

craigrice
That cracked pepper cheese bread sounds interesting. In fact, anything with cracked pepper sounds good.

Due to time constraints, did the cooking bag turkey this year. Excaliburs Rosemary Basil and Thyme was great.

]]>https://waltonsdev.nodebb.com/post/9455https://waltonsdev.nodebb.com/post/9455Fri, 29 Nov 2019 02:31:47 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 01:20:55 GMT]]>Joe Hell for which or both?

]]>https://waltonsdev.nodebb.com/post/9454https://waltonsdev.nodebb.com/post/9454Fri, 29 Nov 2019 01:20:55 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 01:19:29 GMT]]>craigrice I’d like the recipe!

]]>https://waltonsdev.nodebb.com/post/9453https://waltonsdev.nodebb.com/post/9453Fri, 29 Nov 2019 01:19:29 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 01:13:26 GMT]]>Joe Hell the pig wheels are similar to peperoni rolls that you can find in west virginia and southern pa. I make mine with peperoni and mozzarella cheese

]]>https://waltonsdev.nodebb.com/post/9452https://waltonsdev.nodebb.com/post/9452Fri, 29 Nov 2019 01:13:26 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 01:06:05 GMT]]>Joe Hell they look very good first class work !

]]>https://waltonsdev.nodebb.com/post/9451https://waltonsdev.nodebb.com/post/9451Fri, 29 Nov 2019 01:06:05 GMT<![CDATA[Reply to thanksgiving on Fri, 29 Nov 2019 00:51:08 GMT]]>Joe Hell I have a recipe for cracked black pepper cheese bread I haven’t tried yet thought it would go good with pasts

]]>https://waltonsdev.nodebb.com/post/9450https://waltonsdev.nodebb.com/post/9450Fri, 29 Nov 2019 00:51:08 GMT<![CDATA[Reply to thanksgiving on Thu, 28 Nov 2019 23:17:50 GMT]]>Tex_77 yum! I’m currently stuffed but I’d make room for that!

]]>https://waltonsdev.nodebb.com/post/9449https://waltonsdev.nodebb.com/post/9449Thu, 28 Nov 2019 23:17:50 GMT<![CDATA[Reply to thanksgiving on Thu, 28 Nov 2019 21:51:28 GMT]]>Strip loin roast, dry brined for two days, rubbed with Ms. O’Leary’s Cow Crust, smoked at 225 on the Primo until it hit 120, then into a 450 degree oven for 20 minutes to sear, came out perfect med. rare.
20191126_175538.jpg
20191128_075514.jpg
20191128_115253.jpg
Bacon wrapped stuffed mushrooms.
20191128_103229.jpg

]]>https://waltonsdev.nodebb.com/post/9448https://waltonsdev.nodebb.com/post/9448Thu, 28 Nov 2019 21:51:28 GMT<![CDATA[Reply to thanksgiving on Thu, 28 Nov 2019 18:54:11 GMT]]>craigrice Parker House Rolls on Thanksgiving is a must! Recipe from ‘Food and Wine’.

D913A635-E65A-4B18-955C-157136435467.jpeg

]]>https://waltonsdev.nodebb.com/post/9447https://waltonsdev.nodebb.com/post/9447Thu, 28 Nov 2019 18:54:11 GMT<![CDATA[Reply to thanksgiving on Thu, 28 Nov 2019 18:39:50 GMT]]>craigrice How about some puff pastry ‘pig wheels’ from Jess Pryles? These are a puff pastry dough with fennel salami, prosciutto and cheese with an egg glaze.

37A00EE0-E1C4-46E1-9DD2-6E403892D576.jpeg

]]>https://waltonsdev.nodebb.com/post/9446https://waltonsdev.nodebb.com/post/9446Thu, 28 Nov 2019 18:39:50 GMT<![CDATA[Reply to thanksgiving on Thu, 28 Nov 2019 18:36:21 GMT]]>DougSmokes I made the Pane Bianco recipe from King Arthur Flour today. Nailed it! The bread is filled with roasted garlic, fresh basil, sun dried tomatoes and cheese.

1DFCCFB6-49AE-4D42-846A-98E440E860FD.jpeg

]]>https://waltonsdev.nodebb.com/post/9445https://waltonsdev.nodebb.com/post/9445Thu, 28 Nov 2019 18:36:21 GMT<![CDATA[Reply to thanksgiving on Wed, 27 Nov 2019 03:37:51 GMT]]>Joe Hell Hail to the King !!!

]]>https://waltonsdev.nodebb.com/post/9416https://waltonsdev.nodebb.com/post/9416Wed, 27 Nov 2019 03:37:51 GMT