Beer Forum

This thread has been inactive for far too long.
Im doing a goddamn turkey, today.
I brined it in some of my chili amber. Doing a test run for turkey day.
What have you guys been working on?
Any killer holiday recipes to share?
I have a crazy recipe for greenbean casserole eggrolls if anyone is interested.
Cheers!

Edit: whoops, i meant to start a new topic for this. Perhaps someone can move it?

My wife is a thanksgiving addict. She would love to hear about these eggrolls.

snowcapt wrote:Edit: whoops, i meant to start a new topic for this. Perhaps someone can move it?

How's this?

spiderwrangler wrote:

snowcapt wrote:Edit: whoops, i meant to start a new topic for this. Perhaps someone can move it?

How's this?

Poyfect!
Thanks spider.

spiderwrangler wrote:

snowcapt wrote:Edit: whoops, i meant to start a new topic for this. Perhaps someone can move it?

How's this?

I wanna know how you did this. Moderating is tough.

edisonst wrote:My wife is a thanksgiving addict. She would love to hear about these eggrolls.

1st off, you need bacon. I use the ends and pieces that are usually sold on the cheap.
Chop that up and cook it. Set it aside.
Mix together a #2 green beans. I use frozen ones that are thawed out. Add a can of cream of mushroom soup, a cup of shredded cheddar, salt, pepper, about a cup of french fried onion, half cup of milk, and the bacon. Mix it together well.
Get some eggroll wraps and deep fry them .

I beer brine my turkey a la the Paxton method...this year with a smoked porter. after it dries you rub a shit tun of butter thats been infused with fresh thyme, sage, and rosemary, all over it and inside the skin and fill the cavity with more herbs and citrus. half hour before its done brush on wort thats been reduced to syrup and turn up the heat to brown the skin. turns out awesome every time.

light meat or dark?

I prefer the dark as it has more flavor

I'll bet the the chili amber makes an awesome beer brine snowcapt...let us know how it turns out

I've been using Paxtons South of the Border brine from BeerAdvocate magazine published two years ago.

1/2 cup olive oil
5 sweet or key limes, juiced and zested
5 tangerines, juiced and zested
3 limes, juiced and zested
1/2 cup fresh oregano leaves
3 chipotle peppers packe in adobo sauce, minced
2 tbs adobo sauce
3 tbsp kosher salt
1 tbs ground cumin
1 tbs ground coriander
16 garlic cloves
3/4 bunch cilantro
4 bottles Dos Equus Amber lager, or other malty lager
2 tbs sugar