[Sca-cooks] Okay, anybody doing anything unusual for Thanksgiving?

[Michael Gunter]

> I have borrowed techniques as best I could from both > traditions, doing first a dry rub, then slow-roasting for about six > hours, applying coats of a sweet-and-sour, vaguely-Carolina-mustard- > barbecue-inspired, sauce, during roasting. The meat will rest and > chill, any large, easily-accessible fat deposits will be removed, the > meat sliced and placed in a baking dish with the rest of the barbecue > sauce and the defatted, reduced pan juices, ready to be reheated on > Thursday.
It sounds wonderful, as usual.  For Bordermarch Autumn Melees potluck
this weekend I brought the 40 garlic clove brisket recipe we discussed
on here a couple of weeks ago. Please forgive me in not providing 
something more period.  I served it in a crockpot next to a pan of couscous.
It was a huge hit. Next I'm gonna try it with lamb.
 
> Adamantius
 
Gunthar
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