Two Thanksgiving Dinners At Our House

[Cliff Bartlett]

As I mentioned a few days ago, we had two Thanksgiving Dinners again this year. The first one, on Thanksgiving Day, was during a day of around 25 mph sustained winds with gusts up to 45. That did present some problems, mainly holding temperature in my 26 Kettle. 250 was about the best I could do, regardless of the amount of charcoal I fed into it. Got through it though and everything came out great. Yesterdays cook was on a cool, crisp day and went a little faster. Both cooks were identical so what I'm posting is a combination of the two cooks. My contribution to our meals was two 23 lb. turkeys, stuffed with Pecan stuffing and green bean casseroles made from scratch and cooked on the Weber. Here they are.

The stuffing. This is a Weber recipe I've used for over 20 years.



Stuffed. Excess stuffing I put in loaf pans and heated up at the end of the cook for about 30 minutes.



Seasoned with butter, salt and pepper. Ready for grill.



About one hour.



These are the ingredients for the Green Bean Casserole.



Fried the onions after coating in flour, Panko and some paprika.



Made a mushroom sauce.



Combined the beans, some of the fried onions and the mushroom sauce.



Meanwhile, turkey is getting there. This is about 4 hours or so.



Another hour.



Continued....

 

[Cliff Bartlett]

Turkey done.





Green bean casserole and extra stuffing done.



Got some dark meat ready to carve.



Pretty hectic right about now. A quick slice shot.



Plate.



PIE!!



Both dinners came out fantastic! We had a fabulous Thanksgiving. Hope you all did too. Thanks for looking.

 

[Clint]

It all looks good to me, especially the green bean casserole

 

[Bill Schultz]

Living large there my friend, the Bird looks fantastic as do the sides

 

[Rich Dahl]

Those are great pictures Cliff and a beautiful plate. Had the same thing with the wind here the day before T-Day 30-35 mph sustained with gusts up to 55 mph. Kettle never saw 300 and the 15 pounder took 5+ hours and a 20 lb. bag of KBB to cook it.

 

[Barb D]

Cliff that looks awesome mouth watering for sure. Fantastic cook and your side right on. Would you share your bean dish recipe with us please.

 

[Brian Dahl]

Double trouble! I'm impressed you still stuff your turkey, Cliff. I know why you do it, but don't you think the meat's suffering a little? Not that I would turn down a plate

 

[Cliff Bartlett]

Thanks everyone!

Barb... I've got it written down on a note pad. I'll try and transcribe something and post it for you.

Would you share your bean dish recipe with us please.

Thanks Brian! It's just the way my family has done it for four generations. I am very cautious with the prep and closely monitor the internal temps of the bird and the stuffing. I always do half of the stuffing in the bird and half in loaf pans to give guests their choice. No, I don't think the meat suffers from the stuffing. Actually these two birds were the nicest I've done in a long time. Meat was moist and juicy and the stuffing was outstanding.

Double trouble! I'm impressed you still stuff your turkey, Cliff. I know why you do it, but don't you think the meat's suffering a little? Not that I would turn down a plate

 

[Tony R]

Fantastic cooks!!!!

 

[JohnC]

Well done Cliff!

 

[Craig Alumbaugh]

Looks like your family had a couple of mighty fine meals

 

[Cliff Bartlett]

Would you share your bean dish recipe with us please.

Here you go Barb!

Green Bean Casserole

Ingredients

1 lb. green beans
1 Cup flour
1 Cup Panko Bread Crumbs
1 tbsp Paprika
Salt and Pepper
3 Sweet Onions
4 Slices of bacon (more or less if you like)
About a pound of mushrooms (Use whatever you like. A mixture works well if you’ve got them)
4 big cloves of garlic, chopped.
Worcestershire Sauce (I used about two tsp)
1 Cup Chicken Broth
1 Cup Half & Half

Slice the onions very thin. Place in CI Skilled and fry in oil. Comes out better if you do in batches.
Let onions drain on paper towels. Wipe skillet clean. Saute mushrooms and bacon in the CI Skillet until bacon is cooked and mushrooms are soft. I give the bacon a little head start. Add the garlic and Worcestershire Sauce. Salt and pepper to taste. Sift in two tbsp. or flour and mix well. Add chicken broth and let bubble. Reduce heat to low. Add Half and Half and cook until it thickens. Not too thick! Add green beans and fold into mushroom sauce. Add about half the fried onions and fold them in as well. Cover skillet with foil and cook on grill indirect, around 375- 400 for about 20 minutes. Remove foil and top casserole with remaining onions. Grill for another 10 minutes.