The Churn Meister doesn't do Beer (He does, however, do a wicked root-beer). What he loves most is high-nitrate smoked and preserved meat products.

On Sunday he began his Thanks giving day by preparing marinades for three different 5lb beef briskets. This year with the help of his new electric smoker (It's so choice, if you have the means I highly suggest picking one up) he'll be smoking a "Traditional Texas" brisket - Hickory and Mesquite wood, a "Pecan Rub" brisket - Pecan wood, and a highly experimental "Yoshida's Special Sauce with onion, orange and garlic" - Apple wood, brisket.

He's also preparing a smoked turkey. This year the family is experimenting with brining the turkey prior to smoking (Apple Sage brine) and the finishing with an onion, sage, garlic olive oil rub over Apple wood for a eight hour smoke.

Here's the smoker, hard at work on it's second brisket. The Texas finished last night, Pecan this morning, Yoshida's this afternoon.
Here's the Turkey in it's brine (it'll be there for 12 hours, then will sit with rub in the fridge over night to dry and perfuse).

We smoked the bacon and ham for the beans over a heavy load of Hickory and baked them last night. We'll bake them again tonight. The fresh cranberry sauce is done and will set all day.

Next up pies, salads, cheeses and breads.

Come join us if you can. The feasting starts at 9am with our annual "Pie at Nine" open house.

More posts to come.