What are you smoking this weekend?

[LarryR]

Jim, how traditional does the gravy with wine taste? Are we talking full fledge wine flavor or gravy with possible sweet undertones?

You know it's been so long since I've had a "traditional" turkey (non-smoked) that I couldn't really tell you. I don't think it's that out there though. I use a Chard. as well. If comments and how quickly it goes are any indication I'd say it's preferred to "traditional" gravy.

 

[Mike N]

Sounds like a great weekend of smoking! The pictures look great!!

I grilled the BEST ribeye I've ever eaten on Saturday. If you are in the northern Chicago area, I strongly recommend Al's Meat Market in Wilmette. He cut me a Cowboy Cut, Prime, Dry-Aged Ribeye. Sorry I didn't have my camera (forgot it at my in-law's house on Christmas), but this was a winner! I served it with a red wine reduction -- very tasty.

On Sunday, I rolled and smoked my first fatty

. I also made a rack of baby backs. Turned out great except (based on info from this site) I switched to lump from Kingsford. Worked great, but I underestimated the amount needed and lost heat after 4 hours. No worries, I finished the ribs on the gas grill and all was well.

Thanks to everyone who contributes to this site. You have been a great source of information and inspiration. Happy New Year all!!

Mike

 

[Bryan S]

So with yesterdays smoked Turkey and carcass, I made some stock today. Then with the wing and thigh meat I made Kevin Kruger's Turkey a la King. It turned out really good.

Link to the recipe.

 

[JimK]

Looks fantastic, Bryan.

I'm gonna have to give that a try.

 

[Josh Z.]

Yeah,

I've eaten my weight in Turkey ala King, but I've never eaten it lookin like that. When I read about it in puff pastry bowls I figured I guy really couldn't go wrong with that.

The picture confirms that I really need to try it this way. Good stuff man.

Josh