Terrierman

I'm bringing a pot of posole that's for whenever. I think Matt is going to bring some deer, duck and a macaroni and cheese bake. Not sure about what else.

So far, no Chicken of the Woods or oyster shelfs. The latter being my all time undefeated, untied favorite. They're not on the cover of the MDC mushroom guide for nothing. Still hopeful and looking around. It's sure warm enough. But dry!

They're OK as long as they stay dry. Any moisture that is inevitable on the river and they bind when reeling. Hate that and like you won't ever buy another Shimano spinning reel of any description. Don't buy Presidents anymore either. Like their better grade reels a lot though.

We had a big hen of the woods a few weeks ago. They really are wonderful mushrooms.

Nice looking Lab. Good hunting to you.

What's cooking now? A browned pound of boston burger, a loaf of velveeta, a can of rotel and a half cup of brown sugar all melty and melding in the crock pot waiting to be on a Frito when the time comes. Football dip don'cha know.

We had Turkey, Ham, Brisket, scalloped potatoes with fennel (recipe included 1 1/2 cups of heavy cream!), mashed potatoes, mashed sweet potatoes, cheesy scalloped sweet potatoes, dressing, baguette - crisp and hot, wild rice and mushroom stuffing, a lovely thinnish gravy made from the turkey pan with some fresh made stock, grape salad, ambrosia salad, pumpkin pie, apple pie, pecan pie, roughly a case of wine of various descriptions, lots of coffee, conversation, a fire in the backyard pit and finally, Chinese checkers. It was epic.

I have to tell you it's a sad state of affairs when the leader of the communist world can't afford a shirt.

Great Eight. It's fun to be in the right place at the right time!

Garlic mashed potatoes would be good for Thanksgiving!

13 lbs before trim. 9.5 after. They charged me $3.29 a lb. for the untrimmed brisket, trimmed and rubbed it out of the kindness of their Harter House hearts. I smoke mine for ten hours at 200. Foil and some savory liquid - not a lot, maybe 1/2 C - and back on at more or less the same temp - maybe up to 220 or 230 for another two or three hours. Kind of depends on how the wood burns. I smoke in an egg, use charcoal to get everything going and to last about maybe eight hours, heavily supplemented with hickory chunks about the size of your fist. After that fire burns down, I only use wood and control temp with air.

What's cooking? 1. A whole brisket, trimmed, rubbed with Strawberry's rested with the rub for 36 hours, on the smoker now in hour ten in foil with a little of this years apple cider. 2. Broccoli / Cheese bites, made with coconut flour for the sensitive one. I tasted one and it was freaking awesome! 3. A bacon/chive/cheddar/philly cheese ball. NOT rolled in pecans. Rolling cheese balls in pecans is so Martha Stewart 2008. 4. A pumpkin pie decorated with a turkey made from pie crust. 5. A shipload of mashed potatoes. Casserole? Crock Pot? who knows. 6. And for a big changeup and hopefully upgrade, the green bean casserole this year will feature cooked fresh green beans. Happy Thanksgiving everyone, the above is our part for the big family and Thanksgiving Friends wing ding. In KC, we are looking forward to it. Best of Health and Happy eating to all my Ozark Anglers Friends!

How do you like that floor?

That is high praise coming from the likes of you. But. Honestly. Flavored coffee?

What did you decide on the hindquarters? I dearly love smoked brined turkey. Stays nice and moist with great flavor and texture. Yours looks uhhh .... perfect. Edit: you have some tonnage there. Feeding teenagers? They are so much fun to cook for. Put it AWAY.

Venison heart, fried new potatoes, corn, pickled beets. Yes, I eat like a redneck when given the chance.

I agree with you about blues and also flathead. Get every last trace of red out while cleaning them and they are excellent.

They look like gummy vitamins only longer.

Plus he's kind of a showoff. I'd push him in if I got the chance. And then act like it was an accident. WOW! Sorry man! Yeah I bet it really IS cold! Here let me give you a hand.....

Speaking of peas. Would you rather have peas with mushrooms or peas with pearl onions? Both done the right way of course. Me? Tough choice but would have to go for peas with pearl onions.

Nice fish man.

Brine and then smoke? Can't see any downside to that.

Sounds good to me. We have one of those no oil fryers. When you inject a bird and cook it in there it is fit to eat. Brining works great too. Maybe even better.

We lie to him.

I have a friend who won't eat fish cooked in oil that has had white bass cooked in it. Now that's picky.