Date(s) - 11/14/2019
6:30 pm - 8:00 pm
Thursday, November 14th – 6:30 PM – $50.00, Reservations Required
Give the oven a rest and put your Egg to the test! We will share tried and true methods of preparing and seasoning the big bird, indirect cooking setup, temperature control, the use of probe thermometers, and choices of wood chunks and chips for smoke.
Bacon-Wrapped Cornbread Stuffing
Smoked Sweet potato Casserole with Blue Cheese, Bacon, Charmelized onions, Walnuts and Fresh herbs
Charred Green Bean Casserole