Canadian Thanksgiving...watcha smoking?


 
G

G Dechaine

TVWBB Pro
To my fellow Canadians...you know it's coming up this weekend. What's on the menu?

I've got a homemade ham, currently sitting in a brine, ready for a session over some cherry and maple this weekend. Still need to figure out the glaze. I'll be posting pics. Second time making homemade ham....it's great stuff.

To the Americans (and Aussies, UK folks, Finns, Costa Ricans, Mexicans, etc.) feel free to join our celebration and smoke up a storm. Cheers!
 
going to Mom's house at her request, I'm hands off this year, I've been doing smoked turkeys every year since I joined this nuthouse
icon_smile.gif


I think we're having ham and scalloped potatoes and carrot pie for desert

hope your ham comes out awesome G!
 
We've got 10 coming this weekend, menu is going to be something along the lines of:

- Soup (either squash or spinach, not sure yet)
- Homemade Buns
- Turkey on the rotiss with cornbread and sausage stuffing
- Mash potato's and gravy
- Asparagus
- Homemade Pumpkin Pie
- Homemade Apple Pie
- Homemade Vanilla ice cream

Nothing too extravagant but it will hopefuly be a good time!

G what is your process for the homemade ham?

Clark
 
I plan to do a slab of ribs on the WSM this weekend, so I'll point the top vent to the North!

Wishing all of the Canadian members a Happy Thanksgiving!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">G what is your process for the homemade ham? </div></BLOCKQUOTE>

-Start with a fresh ham, in this case the top half of a full ham
-Simple brine, which includes Cure #1, for 6-8 days (have ratios at home if you want). I also inject close to the bone.
-Remove from brine, soak in water for an hour, rinse and leave uncovered in the fridge overnight
-Smoke over cherry and maple (happens to be what I have) until around 130
-At that point, start applying the glaze
-It's done at 160
 
I am actually about to leave soon to go shop for a turkey.

This will be my first turkey ever on my new WSM and only my 2nd time using the WSM.

Planning to stuff turkey with sliced apples and use apple wood for smoking.

I still have to do some reading though and looking more into brine to see if i will be doing that or not.

If the turkey is a success, i will be taking the WSM on tuesday to work and will be cooking 2 small turkeys for our thanksgiving lunch at work
icon_smile.gif


I am really excited about this turkey cook.

elmo
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
To my fellow Canadians...you know it's coming up this weekend. What's on the menu?

I've got a homemade ham, currently sitting in a brine, ready for a session over some cherry and maple this weekend. Still need to figure out the glaze. I'll be posting pics. Second time making homemade ham....it's great stuff.

To the Americans (and Aussies, UK folks, Finns, Costa Ricans, Mexicans, etc.) feel free to join our celebration and smoke up a storm. Cheers! </div></BLOCKQUOTE>

<span class="ev_code_BLUE">I did a whole fresh ham a few months ago and used Larry Wolfe's glaze he posted..........</span>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Everything was great, but the ham was a hit! The very best ham I've ever done. Here's a rough estimate of the glaze recipe if anyone is interested in trying it.

1 stick of butter
1/2 cup of honey
1/2 cup Dark Rum
1 cup Brown sugar
1 TBS Cinnamon

Combine all ingredients, bring to a boil and let simmer 5 minutes.

These are all estimates, but should be pretty close to make it good!


Larry Wolfe
</div></BLOCKQUOTE>

<span class="ev_code_BLUE">This glaze came out great and the best part is if you have any left over you can drizzle it on some ice cream and its really good too.</span>
 
My wife and I are planning on having fresh ceviche as close as possible to the beach... in Mexico. The kids can have whatever they can find in the cupboards, at home.
 
Happy Thanksgiving to my Canadian friends. Shawn W, you mentioned that your Mom would be making carrot pie. I'm not familiar with carrot pie. Is it similar to pumpkin pie and sweet potato pie?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My wife and I are planning on having fresh ceviche as close as possible to the beach... in Mexico. The kids can have whatever they can find in the cupboards, at home. </div></BLOCKQUOTE>

That's hilarious. Love it. At least leave them a can of cranberry sauce.
 
icon_biggrin.gif
Funny but true. My oldest boy is 21 and my daughter is 17, so they'll be okay, but our cupboards will be bare when we get home! Of course our next door neighbour will be dropping in unexpectedly, from time to time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank S:
Happy Thanksgiving to my Canadian friends. Shawn W, you mentioned that your Mom would be making carrot pie. I'm not familiar with carrot pie. Is it similar to pumpkin pie and sweet potato pie? </div></BLOCKQUOTE>She's taken to making punkin pie with carrots instead of punkin. Similar spicing ... probably made a bit different, it's quite good ... I can ask for a recipe if you like and email it to ya.
 
You must log in or register to reply here.

 

Back
Top