Happy Thanksgiving!

For the crust, there is no substitute for real butter. It was pouring down
rain and thunderstorms. But today I see a patch of blue. I think I'll fly
out and circle her grave.

What a wonderful way to pay tribute.

Enjoy the pies!
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

("karl gruber" wrote)
Best wishes to all of you, including the great pilots who just like to
vent their every day frustrations on RAP's willing victims.


This year we're (SLOW) cooking a Thanksgiving pot roast - our favorite dish
the rest of the year.

Wonderful piece of meat
Jim Burns Potatoes
Fresh radishes
Fresh (organic) baby peeled carrots
Apple slices - to be added latter (the last hour)
Two CD size (1/2 inch thick) onion slices under the meat
Two more giant onion slices on top of the meat
Water - no onion soup mix (too much salt)
Cover with tin foil for 3.5 hours
4.5 hours total @ 275F

We'll eat at 2300Z

Happy Thanksgiving r.a.p.


Montblack
Six Grain Belt Premium beers have also been ICED down ...for the meal.

Montblack wrote:

("karl gruber" wrote)

Best wishes to all of you, including the great pilots who just like to
vent their every day frustrations on RAP's willing victims.



This year we're (SLOW) cooking a Thanksgiving pot roast - our favorite dish
the rest of the year.


Prime rib here. She's almost done.....

"Newps" wrote in message
...


Montblack wrote:

("karl gruber" wrote)

Best wishes to all of you, including the great pilots who just like to
vent their every day frustrations on RAP's willing victims.



This year we're (SLOW) cooking a Thanksgiving pot roast - our favorite
dish the rest of the year.


Prime rib here. She's almost done.....

Caribou venison! Yummmm!

This year we're (SLOW) cooking a Thanksgiving pot roast - our favorite
dish the rest of the year.

Prime rib here. She's almost done.....

Caribou venison! Yummmm!

This is one meal we simply don't mess with -- it's traditional all the
way:

That means a slow-roasted whole turkey, Grandma's apple & raisin
stuffing, Jim Burns' mashed potatoes, green bean casserole, creamed
corn, hot and cold cranberries, fresh-baked rolls, candied yams with
marshmallows on top, with pumpkin and German fruit pies (fresh baked,
or course) for dessert.

Ala mode, of course. With whipped cream on top.

Mary won't even consider changing that wonderful, tried & true menu,
and I (*burp*) am not about to argue. Two glasses of wine with the
meal, and a few beers afterwards, and I'm ready for slzzzzzzzzz....

:-)
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

In article ,
says...


("karl gruber" wrote)
Best wishes to all of you, including the great pilots who just like to
vent their every day frustrations on RAP's willing victims.


This year we're (SLOW) cooking a Thanksgiving pot roast - our favorite dish
the rest of the year.

Wonderful piece of meat
Jim Burns Potatoes
Fresh radishes
Fresh (organic) baby peeled carrots
Apple slices - to be added latter (the last hour)
Two CD size (1/2 inch thick) onion slices under the meat
Two more giant onion slices on top of the meat
Water - no onion soup mix (too much salt)
Cover with tin foil for 3.5 hours
4.5 hours total @ 275F

We'll eat at 2300Z

Happy Thanksgiving r.a.p.





Montblack
Six Grain Belt Premium beers have also been ICED down ...for the meal.

Per person, I hope you mean. . . Sounds great otherwise

I would do Champagne before the meal, wine with the meal and save the beers
just on the off chance there's a poker game later on . . .

Happy Thanksgiving!!

Because I'm fond of turkey, I do about four of them a year. My favorite
preparation is 'Dinde a la Rotesserie.' [Je ne parle pas bien Francaise --
or spell it either] That is turkey cooked on the rotisserie over charcoal
with liberal applications of wet hickory chips. Maybe four hours roasting
time if there is a breeze. Three and a half in still air, that happens once
every seven or eight years around here. The result is so tender that the
spit has to be handled gently else you shake the meat off. Talk about moist!
You know those three cups of drippings you get when you bake a turkey in a
pan? I'm lucky if I can catch a half cup under these birds -- the rest stays
in the meat.
I love living in the Mojave Desert.
Top it off with baked yams (brown sugar and marshmallow glaze), mashed
potatoes with giblet gravy, broccoli (sometimes green beans, in season).
servee with a couple bottles of home made golden zinfandel wine, and top it
all off with pumkin and blueberry pies served with fresh brewed coffee.

Hey, Ma! Is it time for fourths yet?

("N2310D" wrote)
I love living in the Mojave Desert.


....cooked on the rotisserie over charcoal with liberal applications of wet
hickory chips

....cooked on the rotisserie over charcoal with liberal applications of wet
hickory chips

....cooked on the rotisserie over charcoal with liberal applications of wet
hickory chips

....cooked on the rotisserie over charcoal with liberal applications of wet
hickory chips


"Come for the winters - stay for the turkey!"


Montblack
Do you have an available spare room over the garage?

Pretty much the same recipe here, except that I do the turkey in the smoker
with wet hickory chips over the charcoal, stuffed with sausage dressing and
covered with bacon strips. Crumble the bacon strips into the fresh green
beans with slivered almonds about an hour before the turkey is ready...about
8 hours in the smoker.

For three days before the event, the turkey is cold-soaked (in the unheated
garage) in a 5% brine solution into which pickling spice is pureed, about
three or four tablespoons of pickling spice blended into microscopic pieces
in a blender.

Dessert is a pumpkin-cream cheese-lotsaspices base over which is poured a
sour cream - brown sugar - vanilla - brandy topping about a quarter of an
inch thick and refrigerated for about 24 hours. About 20 proof the way I
measure it.

Christmas follows pretty much the same pattern except that I use cherry pie
mix instead of the pumpkin in the pie and go easy on the spices and heavy on
the brandy.

Jim



"N2310D" wrote in message
news:uIs9h.6495$w37.1014@trnddc08...

Because I'm fond of turkey, I do about four of them a year.

"N2310D" wrote in news:uIs9h.6495$w37.1014@trnddc08:

I love living in the Mojave Desert.

You don't have to live in the Mojave Desert to cook your Thanksgiving meal on
the BBQ...

My brother-in-law in New York cooked a ham on the BBQ yesterday. Of course it
was about 45* and pouring rain. But he's pretty dedicated. And my family
reaped the benefits, so no one tried very hard to stop him.

Last year, he did the same for Christmas. It didn't snow on Christmas day,
but he did have to dig out an area for the BBQ from snow from the week
before...