Started the stuffing yesterday and got the giblets going in the chicken stock for gravy.
Stuffing is pretty basic, saute onions, celery, and garlic in butter. Season with salt and pepper. Brown some ground sausage. Poor over shredded bread. Add some chicken stock to make sure everything is really moist.
More pics to come
Turkey is on
Brushed it a few times with a mixture of butter, oil, garlic, pepper, and chopped onions. Smoked indirect for a bit over 3 hours.
Now on to the sides.
Started making a huge batch of beef stock last night.
10 lbs soup meat with bones
One head of garlic
8-10 stalks of celery
Spices: Salt, pepper, rosemary, thyme, basil, bay leaves
Rubbed the meat with oil, salt, and pepper then roasted in 450 degree oven till browned. Put meat in stock pot and covered with water. Roasted the veggies on the same pan till browned then put them into the pot. Bring to boil then reduce to simmer. Cooked all night. Strain or remove meat, bones, and veg from pot then reduce. Still working on reducing.
Picked up two extra thick cut steaks. Each steak was a bit over 2 lbs. Total weight was 4.6 lbs. They were labelled as porterhouse, but one was more like a t-bone in size. Seasoned with salt. pepper. and Olde Thompson Steak and Burger seasoning.
Got some wood going in the offset to use as coals in the main cooking chamber. Started the steaks indirect then finished with a sear.
I ordered some firewood from Madden Brothers to use in the smoker. Stacked it all yesterday while doing some other stuff outside and smoked a pork shoulder.
The shoulder I smothered normal yellow mustard on then covered with Oakridge BBQ black ops since I had it on hand. I mixed up a mopping sauce based on this recipe, but instead of using apple juice, I used apple sauce (since we had some) and I added some mustard.
I started it kind of late about 1:30 PM, so I ran the smoker in the 325 range for 8-9 hours. Came out really nice and pulled very easy.