With the Super Bowl just around the corner, you need to get ready now if you want to throw a great game party. Our Fiery Foods & Barbecue Super Site has a ton of hot and spicy ways to make that happen, but I’ve narrowed down a list of articles aimed just at this sort of occasion. Click on the titles in bold to see the full stories.
Christmas Food Coverage on the SuperSite, Part Two
Continuing our Christmas food coverage, here are two more articles of interest…
Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy
A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
Thanksgiving for Two, Part 3: Pork Loin, Apples, and Prosciutto-Asparagus
You don’t want turkey or even turducken – a turkey stuffed with a duck and a chicken – for Thanksgiving but you want a spectacular meal. How about a pork loin roast?
Thanksgiving Recipes for Two, Part 2: Duck Breasts, Stuffing, and Veggies
Thanksgiving is fast approaching but you’re not a big fan of turkey so you need an alternative to the traditional cholesterol laden feast. Forget the turkey, the gravy, lumpy mashed potatoes and green bean casserole with cream of mushroom soup. Instead enjoy pan-seared duck breasts with a Cajun mustard sauce. Serve with apple-cornbread “stuffing,” and sautéed green beans and peppers.
6 Smoked Turducken Tips
About a week ago, I received this question from reader Dave Dorey: “Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?”
In about a week, we’ll all be under the gun after Halloween, working on Thanksgiving. Dave’s question inspired me to put together some tips for anyone looking to smoke a turducken this year.
Frog Bone Cajun Sauces
Keith “Boudin Man” Jenkins, a native of Madisonville, LA, moved from his home 40 miles north of the Big Easy to Flint, TX in 2010 and started selling shrimp and crawfish from the back of a pickup truck on weekends. He then opened the “Cajun Bayou Seafood” restaurant offering fresh seafood and what many called “the best boiled crawfish around.”
