November 29th, 2013


The Turk

This Thanksgiving, it was all about The Turk, and what an unexpected surprise it was. I let GBZ pick the marinade - a couple of bottles of "Steak and Chop" then blended in Worcestershire sauce, dehydrated minced onion, garlic and sea salt and let that sit for two days. It took about four hours to smoke the fresh thighs with pecan wood, but when they were done the kids tore into them feudal king style and didn't release their grip from that bird until nothing but bones remained.

I have to admit, never being a thigh guy myself - I'd never had better. I was right there alongside them, ruling serfdom with that bird leg as my coronet.

The rest of the day was a blur, but there was perfect sunny weather, cornbread, and beer. I can't remember the last time I had so much fun.

Happy Thanksgiving, ya'll.