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I am going non-traditional and doing a beer and honey glazed pork roast for Thanksgiving and prepping the brisket, homemade baked beans, crock pot corn and double chocolate brownies for Saturday.

Right now I am making tons of oven bacon as my butcher was out of the bacon fat I need for the brisket.

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Naaman, how long, what temp and how many pounds? Bacon fat is awesome! Sent from my SAMSUNG-SGH-I337 using Tapatalk

15 lbs. 250deg. Until it's done ;) I want it done by 3 so if it's getting close to that time I'll crank up the heat a bit. Really just winged it (pun intended) this time. Stuffed with kosher salt, pepper, fresh minced garlic, couple of cuties, a stick of butter, and a can of Dr. Pepper. Rubbed on the outside with more of the garlic and Traeger poultry rub. Basting every hour. Smells amazing, hope it tastes as good. 

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The Turkey on a treater is fantastic.  The one I made last year was easily the best turkey I have had.


My pork roast after the first glazing session.



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Bars look good. 


I was planning on doing a brine but I didn't really pay attention when I bought the turkey and got one that was already injected. 


Edit: So does the pork!

Edited by naamanf
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Finished everything up.  This cold temp here made the cook time run a bit long and my Thermapen decided to stop working so I kept it a bit long just to be sure.




I hope everyone enjoys their Thanksgiving meals.

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Hey, if it wasn't for us hereditary oppressors you'd have no reason to flee persecution, and celebrate being given survival tips from soon to be displaced indigenous populations! ;)

Speaking of oppression, are the womenfolk in the kitchen still laboring under the yoke of patriarchy or have you at least fetched them a drink or two! :)

Edited by Grahame
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I cooked the "pedestrian" Thanksgiving dinner.

Ate way too much.

My kitchen looks like Thing 1 and Thing 2 spent a good bit of time in there.

All I wanta do now is watch some of the Lady Gaga Muppets special to try and guess what the exec's over on ABC were thinkin'!

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