Thanksgiving Update 2007

For those of you turkey lovers who are growing a little weary of the dry, plain and frankly boring bird let me give you some new hope. This year, as we have for the past two, we're smoking our Thanksgiving turkey in our BBQ Boss pressure smoker to create a truly wonderful, delicious and MOIST treat that you will absolultely crave.

The results are not unique to the BBQ Boss unit, but between the <1 hour cook time, the very consistent results and a very high degree of smokiness control (you can adjust this to your own tastes), I can't think of a better way to prepare this holiday favorite. I truly cannot enjoy a turkey NOT prepared in this manner anymore. This task used to be undertaken by my father, but he simply got tired of watching the silly smoker all day when he used his outdoor device.

Part of the juiciness of our turkey is due to my father's own brine recipe, which includes an apple juice base, kosher salt and some "secret spices" that he has perfected in his years mastering this method. This brine soak takes place 12 hours prior to the smoking and yields and wonderfully tasty glaze and infuses some much appreciated moisture into the meat. It really is wonderful as left-overs too, as this moisture really stays with the turkey until it is all eaten. You have to try this preparation sometime - it will really change the way you enjoy your turkey for the holidays.

We have also used the BBQ Boss to prepare some tasty and popular smoked chicken wings as appetizers. These were the hit of a party we recently attended and were a unique and quite popular new addition to the potluck menu for us. Using out BBQ Boss Red Rub mix and some plain chicken wings, this appetizer takes less than 1 hour to smoke and yields 2-3 dozen finger-lickin' good wings that you will just love. Rarely go I have friends stop and ask me how we made our potluck items - with the wings, several people made a point to inquire and to find out how to make them.

Happy Thanksgiving everyone!