If you know me at all, you know I like to eat. What you probably didn’t know is I also like to cook. What I’d like to do today is share some of my favorite Thanksgiving week meals with all of you (because as we all know, Thanksgiving just isn’t 1 day) and hopefully add some curveballs to the normal stuff going around.
Up first is my Croston Style Cowboy Chili:
Here are the ingredients you’ll need: 1lb of ground turkey, 1 whole sweet onion, 16 oz of red kidney beans, 1 can of corn, 1 can of crushed tomatoes, 8 slices of turkey bacon, 4 baking potatoes, salt, pepper, oregano, chili powder, a 6 pack of beer, and Power Play: Act 1 Svartalfheim by Jeremy Croston.
Got your stuff? Good. First cook your bacon however you see fit, brown your ground turkey, and dice your potatoes and onion. When that’s all done, throw it into the pot. Add in your corn, beans, and tomatoes next and give it a stir. As fro the seasonings, I’m more of a ‘to taste’ kinda guy, but I use 2 tablespoons of chili powder, salt, and oregano with two teaspoons of pepper.
As for cooking we got two options – low and slow for about 4 hours or crank it up to high for an hour and a half to 2. Your choice really. Once on, grab your beer and Power Play: Act 1 Svartalfheim by Jeremy Croston and head to the couch. Break away from the intense Norse mythology meets modern day action to stir occasionally until done.
That sounds good, but I’m here for an actual Turkey Day recipe, can you help? Of course I can. Sit back and relax as we meet The Bacon Brined Smoked Turkey and Doom (and Deliciousness).
First off, make sure you have a smoker, bucket, and a spot in your fridge to put the bird. Come back when your finished that task. ::whistles:: Oh your back, good. Next up grab the following: 1 gallon of turkey stock, a whole pack of bacon, two sweet onions, and a crap ton (I use quite a few, but use your own discretion) of banana peppers (preferably more sweet with a tad bit of heat).
First up cook your bacon to ensure lots of bacony grease. Once the bacon is cooked, chop it up into smaller chucks (like into quarters) and set off to the side. Dice and slice your onions and peppers into bite sized chucks and put with bacon. Next, dump your stock into the bucket followed by the bacon, onions, and peppers. Important: let stock sit for a few onions to really get tasty in the fridge. Once the stock has rested, pull from fridge and insert turkey. Cover and put back in fridge overnight, flipping the bird once to make sure all sides get a good healthy brine on them.
In the morning, get your smoker turned on and head back to the bird. Pull it out of the brine and strain the brine to get all the bacon, onions, and peppers. Dump all that goodness into the bird and toss the turkey stock down the sink. Once your smoker is up to temp, smoke it for anywhere from 10-14 hours until internal temp is 165, depending on the size of the bird.
Listen, this is Thanksgiving, so we need a commitment from your Mr. Smoker. Yes, that means going to bed at like 7 pm to make sure the turkey has plenty of brining time and waking up at 4 to have that thing ready for dinner. But I see that look in your eye… you want this, you want it bad. Well alright, get your ass in the game son and make Couch Jeremy proud. For Thanksgiving!!
No cheap plugs today people. Happy Thanksgiving you filthy animals!