For the National Fiery Foods & Barbecue Show, March 4-6, 2016, Black Friday to Cyber Monday, November 30, if you buy a booth and pay in full you will receive a free 1/4 page ad in the show program, production included, a $250 value.
You can (and should) do an entire Thanksgiving spread via barbecue grill. We know because we did so; just read the whole story. One of the items in that tale was what Dr BBQ himself termed The Ultimate Turkey. That’s a real bold claim, even coming from one of the foremost experts in the world on barbecue. Here’s the recipe so you can try it and tell us if he’s right.
For me, canned cranberry sauce is the Jar Jar Binks of the Thanksgiving universe. Annoying and mostly unnecessary, it’s mostly there to entertain small children. It doesn’t have to be that way, folks. You don’t have to suffer through it, as Nancy Gerlach showed us with this serrano ginger cranberry chutney recipe she hipped us to in her Spiced-Up Thanksgiving Trimmings story.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
If you want your Thanksgiving bird to be a stand-out, try Mole Poblano de Guajolote (aka Turkey in Chocolate Chile Sauce). It’s just one of the great Mexicanized Thanksgiving ideas she put forth in this article at our main site. Although this recipe is for sliced poultry and only serves 4-6 people, I’m sure you can do the math and scale it up if need be.