Grilling up some BBQ drummies, corn on the cob, and baby red taters seasoned with salt, oregano, onions, and a touch of pepper. Drummies are coated in some sweet baby Ray's hickory and brown sugar BBQ sauce almost done cooking!!!
We do thanksgiving a little different at our house. Kids end up at there in laws for dinner, and my wife being a nurse has to work. So we have dinner on Fridays at our house. And a full house it is.
So tomorrow we are having turkey injected with creole butter. Baked in a baking bag, and is usually so juicy it falls apart. There is no carving the turkey Does make it a 4 person challange to get it out of the bag so we can use the drippings for homemade gravy
but add sage, rosemary, oregeno, salt, and season to taste I use mild Italian sausage. Don't need hot sausage tearing up the taste buds and ruining the flavors of the other sides.
Rounded off with broccoli and cheese casserole, green beans casserole, homemade Mac and cheese, candied carrots, fruit salad, mashed taters, 4 different pies (pumpkin, apple, cherry, chocolate) and oreo fluff (special request from the grand kids).
For the candied carrots, I mix real Maple syrup, brown sugar, a little garlic, and a 1/4 stick of melted butter. Then bake the carrots till done.
Usually have to drop kick the fridge door to get it closed once I get done prepping everything
Well tomorrow somehow or another I was talked into making a big roaster full of Guinness stew, for Lodge. Being an area that is mostly Scotch and Irish, and since the meeting wasnt on St Patrick's day, we'll enjoy it tomorrow night. One batch with lamb and one with beef. If I had a camera or a phone that took pictures I 'd show ya. But I guess you will have to use your imagination
Up at the cabin today, and defrosted some precooked shrimp for lunch, then realized I had no cocktail sauce. Not a huge crisis, but I love my cocktail sauce & cold shrimp.
Took about two tablespoons of ketchup & added a couple big shots of Mc Ilhenny's tabasco sauce, and made a passable dip for my shrimp.