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New, unique, regional, family secret sides for T-day!?

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YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Let's hear about stuff that we may not have thought about
for Thanksgiving or Christmas (since it's just around the corner).

I'm playing with a garlic cheese grits, shrimp and andouille thing.

Whatta ya got?!?!

This oughta be good!!

-YB
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Post Sun Nov 12, 2006 12:21 am
matthewhickey medium-well
medium-well

Posts: 206
Location: KY
Probably not unusual, but my mom makes the best oyster casserole for T-Day. Usually, the only way I eat oysters is raw, but man, it is so good and simple to boot. I think it is just oysters, the liquor, cream and crackers. Man, I can't wait to have that. Good stuff!
GO BIG BLUE

Post Sun Nov 12, 2006 12:24 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Don't just tell us about it.

TELL US ABOUT IT!!!

Details!

Ever hear of things called recipes?!?!?!?

-YB
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Post Sun Nov 12, 2006 12:28 am
matthewhickey medium-well
medium-well

Posts: 206
Location: KY
I'll try to get it from her, but if she threatens death, I will hold you responsible. Not that that will matter, cause I'll be dead. Selfish! :D
GO BIG BLUE

Post Sun Nov 12, 2006 12:30 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Just get it!!

It'll heal. :twisted:
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Post Sun Nov 12, 2006 12:43 am
matthewhickey medium-well
medium-well

Posts: 206
Location: KY
Kentucky Oyster Casserole: 1 pint oysters, 1 Pint Half and half. Worchestershire sauce and tabasco, eggs and crackers.
First., drain and save the liquor from the oysters. Now, mix that with the half and half, 1 egg, a dash or two of W-sauce and Tabasco, get that good and mixed and hold onto it. Next, layer your oysters first, then the crackers (crushed, of course) just like a lasagna. Make at least two or three layers. When youre done doing that, pour the liquid mixture over it. Cook it at 300 for about 30-45 minutes. Make sure to butter the dish you bake it in. If it looks too dry, add more h and h. This is really good, give it a shot. Matthew
GO BIG BLUE

Post Sun Nov 12, 2006 12:46 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Sounds like a variation of scalloped oysters.

Gonna give it a try this weekend.
(just a nut for shellfish!!)

Let ya'll know.
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Post Sun Nov 12, 2006 12:47 am
matthewhickey medium-well
medium-well

Posts: 206
Location: KY
That is exactly what it is. I couldn' t remember the name. Good luck! Oyster casserole??!!, what a doofus. :oops:
GO BIG BLUE

Post Sun Nov 12, 2006 2:26 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Some versions use saltine, some use Ritz.

I like to add some shallots or minced Vidalias.
(gotta have some crushed red pepper as well)
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Post Sun Nov 12, 2006 10:27 am
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Some actually use the oyster crackers- ya know those ones you throw in soup. As for Ritz and Saltines (while good) I would go with Club and Townhouse -those magical elves make a good cracker. Funny that oysters came up, I was thinking about trying oyster stuffing for the first time this year. As for an oyster dish that I have tried and that has become a frequent request at "bring a dish" events. Oyster pie:


Ingredients:
1/4 cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4 cup milk
Salt, black and red pepper to taste
1 pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley

--------------------------------------------------------------------------------

Cooking Instructions:
Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag.
Add milk. Stir well.
Drain juice from oysters and add only oysters to sauce.
Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice.
Add chopped ingredients and lastly...
Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling.
Put oyster mixture in unbaked 8-inch pie shell and cover with top crust.
Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy.
Reduce heat to 350 degrees and continue cooking until nicely browned.
Serve while hot. Serves 6 to 8.
Image

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Post Sun Nov 12, 2006 1:11 pm
copkid well done
well done

Posts: 1717
Location: Indiana
One of my favorite dishes at my families Thanksgiving is egg noodles. Simple egg and flour noodles, cut VERY thin with a noodle maker, then dried. We use the broth from the turkey to cook them up. They are far and above my favorite comfort food!! I was always surprised as I got older, that everyone didn't have noodles for Thanksgiving! :shock:
Dont' skim any fat off the tukey broth! Makes them sooooo rich!
My family always makes oyster dressing. Oysters are one of those things that smell so good, but I can't stand them!!! I wish I could get a taste for them. My Grandma always used to make a beautiful Oyster soup with real cream and butter that was sooooo pretty. Again, I love cream based soup (love Boston clam chowder!) but I just can't stomach the oysters. :cry:
Laura

Post Sun Nov 12, 2006 1:52 pm
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

My wife has been cooking Thanksgiving dinner for both of our families for close to 25 years. She has a lot of regular sides, but likes to sneak in something new every couple of years. The list just keeps growing, because we are not allowed to remove anything. Besides the two turkeys (1 roasted, 1 smoked), mashed spuds, gravy, dressing, cranberry-raspberry sauce, yeast rolls, muffins and 3 desserts (never the same), our favorites are:
    Sweet potato casserole
    Spinach pie
    Sweet corn souffle
Frankly, I have trouble finding room for the turkey.
"El método del Su Excelencia, el Rey Minion"
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Post Mon Nov 13, 2006 12:44 am
mbshop well done
well done

Posts: 863
Location: visalia ca
besides the normal stuff we also have lumpia, pancit
and suman. good eats !
george
spam, can't live without it.

Post Tue Nov 14, 2006 6:55 pm
T-Rex well done
well done

Posts: 1933
Location: El Paso, TX
My dad's red wine and mushroom gravy.......It's an alcoholic beverage on its own. He's the only one that knows how to make it and he won't share the recipe or technique. He even prepares it a few hours before everyone arrives so no one can see how he makes it. All I know is that it's the best gravy I've ever had...............

Post Mon Nov 20, 2006 9:09 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Just thought I'd give this a polite bump. :wink:
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