A BBQ Thanksgiving Feast!

Turkey

-Take your Turkey and pat it dryyyyy, removing the giblets and neck.
-Cover the turkey generously on all sides with Diamond Crystal kosher salt for a dry brine.
-Place the turkey on a wire rack, uncovered, in the fridge for at least 4 hours or up to a couple of days.
- Remove from the fridge and tie up with butcher’s twine (see a reference video if needed).
- Add any seasonings at this time if desired.
-Load onto the rotisserie and place it on the Chud Box at 300°F.
- Cook for about 3 hours, until the internal temperature reaches 145°F.
-Increase pit temperature to 350°F.
-Brush or spray with Wagyu tallow every 10 minutes until the internal temperature reaches 160°F.
-Let cool slightly before removing from the spit.
-Finish by covering with piping hot herb butter.

Smoky Turkey Stock

-Fire up the pit 350°F.
-Roast the turkey neck, giblets, and wings on the pit for about 1 hour until browned and smoky.
-Transfer roasted pieces to a large stock pot.
-Add the chopped vegetables, herbs, garlic, bay leaves, and peppercorns.
- Cover with water and let simmer overnight.
-Strain the stock and cool in the fridge until it thickens and gelatinizes slightly.

Breakfast Sausage Stuffing

-Place cubed bread on a pan in the smoker at 250°F for 30–45 minutes to dry out.
-Pat the pork belly dry, cube, and chill in the freezer.
- Mix together all sausage spices in a bowl.
-Grind the chilled pork belly using a coarse die.
-Combine with spice mix and mix gently by hand.
-Run the mixture through the grinder again with a 5mm die.
-Melt butter in a pot and cook the breakfast sausage until pebbly.
- Add chopped onion, celery, garlic, and fresh sage. Cook for about 10 minutes.
-Deglaze the pot with 2 cups turkey stock.
-In a separate bowl, whisk together eggs, parsley, and 2 cups of turkey stock.
-Slowly stream egg mixture into the pot while stirring gently.
-Fold in the smoked bread cubes little by little until evenly coated.
-Transfer stuffing to a greased 13x9-inch pan.
- Cover with foil and place on pellet grill at 275°F for 45 minutes.
- Remove foil and cook for another 20 minutes to crisp the top.

Smoked Pumpkin Pie

-In a bowl, combine pumpkin purée, condensed milk, eggs, yolks, salt, and spices.
-Pour mixture into the pie shell.
-Add to smoker at 425°F.
-Place pie on a baking sheet and smoke for about 15 minutes.
-Lower temperature to 350°F and bake for another 30 minutes.
-Whip heavy cream with beaters until thickened.
- Add a couple tablespoons of powdered sugar and a splash of bourbon, then whip again.
-Allow pie to cool, then chill in the fridge until ready to serve.

Sweet Potatoes

-Poke holes in sweet potatoes and wrap in foil.
-Cook on a pellet grill at 420°F for 1 hour.
-Meanwhile, whip butter with Chuds Sweetcheeks seasoning to taste using an electric mixer to create a compound butter.
-Split sweet potatoes down the middle, add butter, and top with pumpkin seeds and pecans.

Cornbread

-Melt butter in an 8-inch cast iron skillet.
-In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
-Make a well in the center and add eggs, buttermilk, and sour cream.
-Mix until combined, then add melted butter and olive oil.
-Fold in shredded cheddar and diced jalapeños.
-Pour batter back into the cast iron pan.
-Bake on the smoker at 420°F for about 20 minutes.
-Set aside to cool.

Herb Butter

-Melt butter slowly until the water evaporates and foam forms on top.
-Skim off foam and pour clarified butter into a clean pot, leaving milk solids behind.
-Heat clarified butter to 300°F and add herbs and garlic.
-Let cool, then strain.

Gravy

-In a saucepan, heat herb butter over low heat and whisk in flour. -Cook until the mixture turns a light brown roux. -Slowly whisk in turkey stock and bring to a boil. -Reduce until desired thickness. -Season with salt and pepper to taste.