BellaOnline Forums Food and Wine Southern Cooking Need some help with menu suggestions

Phyllis, I tell you what, sometimes I'd swear we are related.

Oops, a Southernism slipped out! I tell you what, being in the Southern Cookin' forum is mighty comfortable. I hope y'all won't mind if I take an occassional break from standard English and enjoy typing like I talk

I was reading through this forum and I was thinking, in terms of meats (light) what about brining 4 or 5 Turkeys. I have a marinade that makes them taste smoked and it's maybe 3 or 4 ingredients. You just need a container to brine them in. I use heavy duty bags and put the bags inside something that supports them. I also use just plastic buckets left over from bulk food purchases. They've got the handles on them and everything

Anyway, the brine makes the outside that dark auburn color with black specks of char and the inside ends up being juicy and seasoned.

You mentioned 100 guests? So I'm thinking large turkies and maye even surving the smoked legs you get at theme parks on the side?

"Phyllis, I tell you what, sometimes I'd swear we are related.

Oops, a Southernism slipped out! I tell you what, being in the Southern Cookin' forum is mighty comfortable. I hope y'all won't mind if I take an occassional break from standard English and enjoy typing like I talk." - by Jane
*******

As the Lakota people say: "mita kuye ayasin", we are all related.

In my forum, Granpappy, a fictional character, takes on the part of a natural way of talkin' that has always been a part of me. "Good fixin's for the folks down home" is how I usually end my recipe articles.

Elleise - Turkey! I must be Brain Dead, I had not even thought of turkey. Having 50+ pounds of BBQ, we'll only need a little of the alternative meat. One or two decent sized breasts, roasted and sliced is something I can prepare well in advance and freeze it in the drippin's

That will work perfectly! Thanks!