For those residing in the Northern Hemisphere, days are now growing shorter and the air crisper. Frost either has, or soon will, end our growing season; snow will soon blanket our gardens. It is, in a word, Autumn.
We mourn the passing of Summer. We console ourselves with favorite comfort foods, some of which have been handed down in families over several generations. We have holidays celebrating nature's gifts of the harvest season: Halloween, Harvest Home, Thanksgiving, Twelve Days of Yuletide.
As we enter this season of food, it would be good for us to share some those foods with CS friends. We might also share memories or family traditions associated with these foods.
Many of these memories may involve a long ago passed grandmother filling an old house with aromas sweet and savory, possibly while using a long ago replaced wood fired range. Others may be more odious; of children encouraged (forced?) to "confirm" their family lineage by consuming ethnic foods which might be most charitably described as, well, unusual.
To get things going I'll offer up MIC'S BARBECUED TURKEY:
Start with a pan suitable to the size of the turkey (or other fowl), and a covered outdoor barbecue.
Prepare a whole bird exactly as you would for oven roasting. Place the bird in the pan and add apple cider nearly to the top of the pan. Load the grill generously with charcoal (the process takes quite some time, depending on the bird's size; adding fuel isn't a really good option). Add chips of apple or other wood for flavor, if desired.
Establish a good bed of coals. Place the pan in the barbecue and cover. Open the vents about 1/3. (May vary by barbecue model.) Cover and allow the bird to cook for the time appropriate to its size. (I've done 20+ lb. turkeys.) OR, if using a pop up timer inserted in the bird, it is very reliable with this cooking method. RESIST temptation to open the barbecue frequently to check progress. This loses heat and extends the cooking time. DO check the cider level after cooking for quite some time. Replenish as necessary to keep the pan from running dry of cider.
The cooking should be done slowly. Ideally, the skin will not scorch, but take on a color resembling the patina of an antique gold pocket watch.
Collect the cider/drippings from the pan and use it as the base for making gravy, using variations according to taste.
That's the recipe. Here's the story:
Men carry a gene that draws them instinctively to fire. If you have a large group, the men WILL congregate around the barbecue. Often enjoying
PBR.
This frees the entire indoor range - oven & stove top - for the women to prepare pies, veggies & other side dishes. More importantly, It gets the men the hell out of the kitchen so they can do so in peace. Often enjoying
Cabernet Sauvignon.
Have fun! I'm looking forward to some great food & stories!
PBR Yep.
miclee Blog (344)
Thanks for any suggestions! 
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or maligned 
to Mimi for bringing Redhead Days to my attention. 
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