Pete wrote:Gary - do you check that Sabatier in your luggage and hope for the best, or just demand one in your technical rider before cooking at appearances?

Pete,

I've been known to travel with a knife or two, and keep a chef's knife in the trunk of my car, right next to the cooler, but as this was at my parents house I knew there would be well tended, quality knives on hand.

Decades ago my father bought a set of Henckels which, while well worn, are still eminently usable. They've added a knife or two over the years, but he's kept the original Henckels sharp, dry and in nice shape.

Enjoy,
Gary

rykappes wrote:Great pics. I'm a longtime lurker. This is my first post. I'm very happy how my bird turned out this year. Very juicy.

Rykappes,

Bird looks terrific! And anytime one uses the word juicy in conjunction with a turkey you just know it was delicious.

Thanks for the kind words about the WSM 5-Step, glad it worked out well for you.

Enjoy,
Gary

Andy's Better Brother wrote:

Better Brother,

This is a shocking picture, truly shocking!

Fried turkey and duck, you guys know how to live!

Enjoy,
Gary

OK, we forgot to take pix on the big day...but after all, isn't Thanksgiving all about the leftovers?

So, we have leftover breast meat and giblet gravy, cranberry sauce, baby spinach, cornbread, apple, and dried cranberry stuffing and beautiful Armenian rolls from Oakton Market. They made a helluva sandwich:


Which Sparky enjoyed quite a lot:


We followed up with leftover caramel lady apples and grapes:


I don't have a picture for it, but I had also made the CORN AND WINTER SQUASH WITH SPINACH AND BACON from epicurious.com (using sage instead of basil) which, with the simple addition of milk, became a lovely chowder for our two-days-after dinner. I highly recommend it.