What's on the menu (food\drink\cigars)?

[T.G]

Originally Posted by mariogolbee

Adam, I was referring to the Alton Brown recipe you posted. Upon further investigation I wonder where this recipe would leave me as far as stuffing and gravy, though. I won't be able to use rosemary either since my sis-in-law is allergic to the stuff. It's a pity because we have a whole damned bush in the back yard.

If you can get me a block of your world famous smoked pepper jack before T-day I would love it. I would say I owe you one, but I would think you'd know by now that if I ever have anything you want it's yours. Thank you.

What's interesting is that if you catch the actual episode where he cooked that recipe, he was commenting on why he skipped the stuffing and gravy and it was simply because he was bored with stuffing and gravy because traditionally, everyone always does them so he went with a fresh cranberry sauce and sweet cornbread pudding instead.

I don't see any reason why you couldn't adapt that recipe to use stuffing that includes the aromatics and achieve a similar result. The cinnamon would be the only one I think you would need to be cautious with, as a whole stick in contact with the stuffing could possibly take over and dominate the flavor.

Even if you didn't use the aromatics in your stuffing, the brining and cooking method for the turkey could still be used and will still kick some major ass.

There's no shortage of drippings to make gravy from with the previously linked recipe either, again, he just commented that he didn't feel like doing that, partially because he already did it in a previous show. A search on "Alton Brown gravy" on food network should yield the recipe.

I'll be happy to send you a block (pretty sure I have one in the refrigerator - if not, I'll smoke one and send it fresh since it only takes 1-2 hours to smoke), just PM me your address.

PS: It'll just be cheese, I made the mistake of sending cheese and cigars once before, big mistake, the recipient ended up with cigars that smelled like they had been hickory smoked. oops.

Originally Posted by T.G

What's interesting is that if you catch the actual episode where he cooked that recipe, he was commenting on why he skipped the stuffing and gravy and it was simply because he was bored with stuffing and gravy because traditionally, everyone always does them so he went with a fresh cranberry sauce and sweet cornbread pudding instead.

I don't see any reason why you couldn't adapt that recipe to use stuffing that includes the aromatics and achieve a similar result. The cinnamon would be the only one I think you would need to be cautious with, as a whole stick in contact with the stuffing could possibly take over and dominate the flavor.

Even if you didn't use the aromatics in your stuffing, the brining and cooking method for the turkey could still be used and will still kick some major ass.

There's no shortage of drippings to make gravy from with the previously linked recipe either, again, he just commented that he didn't feel like doing that, partially because he already did it in a previous show. A search on "Alton Brown gravy" on food network should yield the recipe.

I'll be happy to send you a block (pretty sure I have one in the refrigerator - if not, I'll smoke one and send it fresh since it only takes 1-2 hours to smoke), just PM me your address.

PS: It'll just be cheese, I made the mistake of sending cheese and cigars once before, big mistake, the recipient ended up with cigars that smelled like they had been hickory smoked. oops.

I wouldn't expect anything more than the cheese, Adam. Who knows though, a Dirty Rat that smells and tastes like cheese... we could be on to something here!

The cinnamon is my main concern. I think I can probably adapt this. I wonder if I can use lemon grass instead of rosemary.

[T.G]

Originally Posted by mariogolbee

I wouldn't expect anything more than the cheese, Adam. Who knows though, a Dirty Rat that smells and tastes like cheese... we could be on to something here!

The cinnamon is my main concern. I think I can probably adapt this. I wonder if I can use lemon grass instead of rosemary.

Yeah, like I said, that much cinnamon in the stuffing would probably not end well.

Darren brings up a very good idea in the use of a casserole dish for the stuffing, that way you get stuffing and get to use the aromatics.

Not sure if lemon grass would work or not as an aromatic, I will say though that the flavor imparted might not be totally complimentary with the rest of the flavors in the bird and will stand out rather than blending in.

If I were doing the substitutions, I would use fresh oregano in place of the rosemary, maybe some thyme in addition to the oregano.

Originally Posted by T.G

Yeah, like I said, that much cinnamon in the stuffing would probably not end well.

Darren brings up a very good idea in the use of a casserole dish for the stuffing, that way you get stuffing and get to use the aromatics.

Not sure if lemon grass would work or not as an aromatic, I will say though that the flavor imparted might not be totally complimentary with the rest of the flavors in the bird and will stand out rather than blending in.

If I were doing the substitutions, I would use fresh oregano in place of the rosemary, maybe some thyme in addition to the oregano.

Perfect! I have tons of fresh oregano as well as some fresh thyme in the garden!