Latest / Tigs Bits Podcast / Thanksgiving, A Cold November Rain

Transcript

Thanksgiving, A Cold November Rain · Tigs Bits Podcast

0:00
Welcome to Tigs Bits. This is the Thanksgiving
0:03
episode. Look, Thanksgiving is a time for
0:05
family, friends, and food. It's a time to reflect on what
0:09
we're thankful for and for us, that is you.
0:12
We are beyond thankful for each and every one of you that have
0:16
listened, watched, or interacted with the show over the past
0:19
couple of years. Without you, there is no show.
0:22
And look, since it's Thanksgiving, we're going to be
0:25
talking about our favorite foods, traditions.
0:28
Share a couple of stories and have a good time.
0:35
Boys, it is good to have you both on for this one.
0:38
And let me start by saying how thankful I am to have both of
0:43
you Co hosting this show with me. 2023 has been beyond a fun
0:49
year. We have so many things to be
0:51
thankful for just on this show and just us.
0:54
Period. And and and look, all of the new
0:57
fans of the show and the amazing guests that we've had and look
1:02
just, it's just going to keep getting better in 2024.
1:05
But I am so thankful to have both of you guys as well, man.
1:09
Oh I thank you buddy. I feel the same way brother.
1:12
Glad to glad to have you as a podcast Co host along with
1:16
Blasi, the one man posse and also to have a fine editor and.
1:23
Executive producer like Lacey and I were talking off air.
1:25
Oh, absolutely, absolutely. Couldn't couldn't do this show
1:28
without you, buddy. Thank you for taking us along on
1:29
the ride, no doubt. And yeah, like you said,
1:31
thankful for everybody out there that listens and interacts with
1:34
the show and I hope we can give somebody at least a couple
1:37
minutes of entertainment or null space in their life for for a
1:43
day here and there. So thank you all for sure.
1:46
Oh, absolutely, man. I mean. 2023 has been a really
1:49
good year. It's it's been a Goodyear for
1:51
this show. It's been a Goodyear for
1:52
everybody. You know, I feel like, you know,
1:55
we came off the COVID thing and I know that's been over for for
1:58
a minute, but man, it's it's feels to me like the first year,
2:01
like a full run year, you know what I mean?
2:02
Like everybody, if things wide open, even though we're dealing
2:05
with, hey, we've got problems and there's issues and there's
2:07
this and there's that. At the end of the day, I just
2:09
feel like this year's been a full run year.
2:12
Everything's wide open. There's no, you know, excuses
2:15
really for anything. You just kind of have to.
2:17
Get up and keep rolling. So dude, I'm super thankful for
2:21
you know, you know, for you guys.
2:23
I mean for our audience, listeners out there who who who
2:25
have watched us and who follow us and who, you know, comment on
2:29
stuff and and give us a reason to come back and record this
2:31
show again. So just can't wait to.
2:34
Do this in 2024 and, you know, looking forward to everything,
2:38
man. So yeah, very, very, very
2:40
thankful. Thankful for Bubba the Love
2:42
Sponge for helping put us on the map early on, too.
2:45
I can't leave him out, man. That was no, we can't leave
2:47
Bubba out. No the Bubba Army to loyal
2:50
followers of the show some would say to a fault I do not I
2:56
disagree. I'm so happy that the Bubba army
2:59
is in our is in our corner for sure man.
3:01
And a good wrestling community his well you know with DDP
3:06
coming on and and some of those videos like the Iron Sheik
3:10
videos really done well on on YouTube and and it's brought a
3:14
lot of people over to to watching us as well man.
3:16
But look this episode as we've talked about is about
3:19
Thanksgiving and and I I did a little research and a little
3:23
prep you know we kind of talked off air of what we were thinking
3:27
about and of course we're going to have to talk about foods and
3:31
favorite dishes and blah blah blah we have to do that because
3:36
that's just what you got to do it's Thanksgiving man and and
3:39
and I'm kind of getting ready to I'm getting ready to eat.
3:42
I'm not going to lie, I'm looking forward to it, but but I
3:45
thought I I asked as you as you all know we like to talk about
3:51
artificial intelligence, AI ChatGPT, things like that.
3:56
So you know what I was like let me ask ChatGPT a few things as
4:00
I'm doing a little bit of research and if y'all will humor
4:04
me for a minute. I'm going to read a couple of
4:06
paragraphs that I came up with and they these come directly
4:11
through ChatGPT from The History Channel.
4:13
But I asked a couple of questions like when was the
4:16
first Thanksgiving? Now we all know what what we
4:20
were taught. And sometimes I don't know if I
4:22
do remember everything that I was taught because I as I asked
4:26
my son coming home from school today he's in the 5th grade.
4:30
And I said, you know what do you think about Thanksgiving?
4:33
What do you what do you know about the first Thanksgiving or
4:36
how did Thanksgiving start? And what he told me was was
4:39
pretty much in line with what we're what I'm about to read,
4:43
but there's some little Tigs bits, if you will, in this that
4:48
they kind of blew my mind. So I'm going to jump into it.
4:51
When was the first Thanksgiving? In November of 1621, after the
4:56
Pilgrims first corn harvest proved successful, Governor
5:01
William Bradford organized a celebratory feast and invited a
5:06
group of the fledgling colonies Native American allies now
5:10
remembered as America's first Thanksgiving.
5:13
So we're going all the way back to 1621.
5:17
No record exists of the first Thanksgiving's exact menu.
5:22
Much of what we know about what happened at the first
5:25
Thanksgiving comes from this chronicler Edward Winslow, who
5:29
wrote Historians have suggested that many of the dishes were
5:33
likely prepared using traditional Native American
5:37
spices and cooking methods because the Pilgrims had no oven
5:41
and and the Mayflower sugar supply had dwindled by the fall
5:45
of 1621. The meal did not feature pies,
5:49
cakes or other desserts, which have become kind of a hallmark
5:53
of contemporary celebrations. So before I go in any further
5:58
into that, do you guys have any have any thoughts?
6:01
Because I challenged my son earlier today about just that
6:05
part and what he, what he's learned was pretty much was
6:10
pretty similar to that. But you know in that first
6:14
paragraph there that we're talking about, there's no
6:16
Turkey, there's no stuffing that we know of.
6:19
It's traditional things. So thoughts?
6:21
Yeah, you'd have to think, you know what you think about that
6:24
time period you like. The first thing you mentioned is
6:27
the fledgling colonies. We're not talking about
6:29
successful cities at this point. We're talking about.
6:32
You know, wouldn't outpost these low lying coastal areas on the
6:37
East Coast and in this time of the year because it was this
6:42
time of the year, right. Yeah, it was, it was, it was and
6:45
and in fact that, I mean that's a good point.
6:48
Let me just keep going because it it it, it goes into kind of
6:52
how that how that happened. Yeah.
6:55
But I would, but I would have to think, yeah, I mean because.
6:58
Even the Turkey thing, I mean, I'm sure there are wild turkeys
7:00
there, but man, that's a tough game to get.
7:02
But I would think, yeah, probably deer and a lot of
7:05
likes, just probably things we don't even eat now.
7:08
Like different berries and a grass, you know, different
7:12
stuff, probably. But interesting, Yeah,
7:15
nonetheless, yeah. It is because I didn't know the
7:17
time, the time 1623. I guess I was thinking it was
7:21
later than that. That's earlier than I thought it
7:23
was like, yeah, that's where that's where it, you know
7:26
originates from, which is crazy. You know that that that that's
7:30
where it would start. I'm sure you had some wild game
7:32
in there, right? You had some beer.
7:34
Definitely deer, rabbit, deer, I would think deer, rabbit,
7:37
squirrels, yeah, probably some birds they trapped and stuff.
7:41
Just think if we could have gone back to that time period with
7:43
what all they had and bought like brought all of like Breaky
7:47
Bomb sauces and seasonings to that and just turn that thing
7:51
out and those guys would have gone nuts who hold their mind.
7:55
Let me put let me slow smoke this cow for you.
7:58
This is the brisket. You don't.
8:00
You don't think it's but watch. Watch this son of a bitch.
8:04
I'm about to show you something. It would.
8:06
It would have killed them all the weird, the weird stuff that
8:09
we use. That said, modern food would
8:11
probably all croak by the next day.
8:13
We got absolutely killed. Their guts taking you on.
8:20
You know, some weird stuff. It wasn't even around.
8:23
They definitely couldn't handle it.
8:25
But that's another that's interesting.
8:27
Thing which out of here. Ovens, when it comes to cooking,
8:29
you're, I mean, so we're assuming they're probably just
8:31
cooking over wood, open wood pits or pits they've made the
8:35
ground or open wood fires over like campfires or they've made
8:39
pits using coals, you know, like you know.
8:42
You know, hog in the ground. They didn't have oven then.
8:44
I mean, ovens were around in 1623, for God's sakes.
8:48
They had well. You think at least some kind of
8:51
a brick or clay oven of some sort or even I guess iron wasn't
8:54
a thing then. It may be in the.
8:57
So again, we're talking about the colonies.
8:58
This is like camping on the island for.
8:59
Yeah, the true. 1,000,000 miles from home for most of these
9:02
people except for the Never been there.
9:04
Yeah, I've actually been to Plymouth Rock.
9:05
I ate oysters at this little restaurant looking at Plymouth
9:08
Rock. Like, I could see it.
9:10
And the best oysters I've ever had in my life, what is that Bay
9:14
that's right there? They actually were harvested
9:16
from that absolutely deep cold water.
9:19
Really. Unbelievable.
9:20
Like, just so clean. So perfect.
9:23
It was so good. And you're sitting there looking
9:25
at Plymouth Rock. That's, you know what I mean?
9:27
Like. Yeah, yeah.
9:30
That's where it all begins, you know?
9:32
So no. I I've I've been all over that,
9:34
but I have not been to exactly there.
9:36
It's a good call, though I need to make sure to check that out
9:38
next time in that area. Yeah.
9:40
All right. Well, yeah, I love this.
9:41
What's next to you? Yeah, Yeah.
9:43
So, So moving on. Moving on.
9:44
There's not a lot more to go. So during the American
9:47
Revolution, the Continental Congress designated one or more
9:51
days of Thanksgiving a year. And in 1789, George Washington
9:56
issued the first Thanksgiving Proclamation by the national
10:01
government of the United States. In it, he called upon Americans
10:05
to express their gratitude for the happy conclusion to the
10:09
country's War of Independence and the successful ratification
10:13
of the US Constitution. His successors John Adams and
10:18
James Madison also designated days of thanks during their
10:22
presidencies, which OK, so now this is starting to become a a
10:28
tradition. There is a big deal developing
10:31
here. We have a pattern.
10:32
Pattern is definitely developing.
10:34
In 1817, New York became the first of several states to
10:41
officially adopt an annual Thanksgiving holiday.
10:46
Each celebrated it on a different day, however, and the
10:49
American South remain largely unfamiliar with the tradition.
10:54
That's up until 1827 in the noted magazine editor and
11:00
prolific writer Sarah Josepha Hale.
11:05
I guess that's how you pronounce her name.
11:06
We'll call her Sarah Hale, author.
11:09
Among countless other things of the nursery rhyme, Mary Had a
11:15
Little Lamb. She launched a campaign to
11:18
establish Thanksgiving as a national holiday, and for 36
11:23
years she published numerous editorials and sent scores of
11:28
letters to governors, senators, presidents and other
11:31
politicians, earning her the nickname of the Mother of
11:36
Thanksgiving. In 1863, Abraham Lincoln finally
11:43
heeded her request at the height of the Civil War in a
11:47
proclamation in Treating All Americans to ask God to commend
11:52
to his tender care all those who have become widows, orphans,
11:57
mourners are sufferers in the lamentable civil strife and to
12:03
heal the wounds of the nation, he's scheduled Thanksgiving for
12:08
the final Thursday in November, and it was celebrated on that
12:13
day every year until 1939. And then in 1939, Franklin D
12:19
Roosevelt moved the holiday up a week in an attempt to spur
12:24
retail sales during during the Great Here We Go during the
12:31
Great Depression. Roosevelt's plan.
12:34
I had no idea about that. Roosevelt's plan, known as
12:38
Franksgiving, was met with passionate opposition, and in
12:44
1941, the president reluctantly signed a bill making
12:48
Thanksgiving the 4th Thursday in November.
12:52
And that, folks, is how we got to this wonderful holiday.
12:57
Wow. Wow, yeah.
13:01
Thank you ChatGPT. That's so good.
13:03
Oh, that's all from ChatGPT, huh?
13:05
All of that is straight from ChatGPT.
13:08
It sorts multiple sites. A lot of that came from The
13:12
History Channel, an article in The History Channel.
13:15
But it's accurate. It's crazy, you know, I thought
13:19
checked it too. It's like, OK, yeah, the thing.
13:22
Mary had a little lamb. I had no idea about that, you
13:27
know? And then my my grandmother's
13:29
maiden name was Hale, and that's my son's name is Hale.
13:32
And so that's that's kind of cool, like, so yeah.
13:35
So we're probably more than likely.
13:38
Responsible for Thanksgiving somewhere in my family.
13:40
I mean, that's the way I. Would just going.
13:41
To claim it, basically, Blake should created Thanksgivings.
13:44
For, absolutely, absolutely. That's exactly what I'm not a.
13:46
Surprise Turkey. So and he because he likes stay
13:49
in shape. So that's why he said hey, we're
13:50
having Turkey. And I like naps, so Oh yeah,
13:55
what is that Turkey? That's.
13:57
So good man. Oh, that I can't remember it.
14:01
I used to have a bus driver that used to always give me shit
14:03
because I when I give him Turkey sandwiches for the after show
14:06
food, he. I can't read that.
14:08
Don't you know it's got that tryptophan in it makes me sleepy
14:10
when driving. I'm like, good Lord, all right.
14:13
Sorry, I'm. Sorry, apologize.
14:15
I tried to feed you there. I'm so sorry.
14:17
Let me get. You a double meatball?
14:18
Because that's going to keep you awake so much more than that
14:21
little Turkey sandwich. I'm like, come on now.
14:23
Yeah, but isn't that? Crazy.
14:25
That's insane, dude. That's that's awesome.
14:26
Though. I've never heard that.
14:28
No. Me either.
14:29
And but it hit the damn wall, just as we expounded on in last
14:34
week's episode. The elephant in the room.
14:37
It hits the IT hits the wall when it hits retail.
14:42
They tried to turn it into something that it wasn't.
14:45
It was a great deal of where everybody just bonded, came
14:49
together as a family. Here we are lobbying, or me
14:54
anyhow, lobbying to change the colors, which I do still think
14:59
should happen. But you know, I don't think this
15:03
should be celebrated in a retail way.
15:06
This whole take. After reading this, I I stand
15:09
corrected. I would draw my take from last
15:13
week. I no longer agree with myself.
15:16
We can't do that. Thanksgiving.
15:20
Thanksgiving. Let's keep Thanksgiving.
15:22
Thanksgiving. Let's keep it with friends,
15:24
family. Thanksgiving.
15:25
Thanksgiving again? Yeah, let's keep it.
15:27
There, I think. I think the neat thing, one of
15:29
the neat things I took away was that it 200 years after they
15:33
first had it, before it was really nationally recognized in
15:36
18, yeah, 7 / 200 years later, before it was really kind of
15:40
first it was just New York and then.
15:43
So I thought that was in race. So I guess that that says
15:46
anything. If you had like an idea or
15:48
something, stick with it. 200 years later it might come to
15:51
fruition. You never know.
15:52
I mean, you got to give her some credit for fighting that fight
15:56
to make it a, you know, basically a national holiday for
15:59
36 or 37 years. It's.
16:01
Well, then it took from 1827 to 1863 for it actually even went
16:04
through. There's another 15 years that
16:06
they decide right in the middle of the damn Civil War.
16:09
So after and it makes sense years it it makes sense like
16:13
maybe some maybe we can just put down the guns for a day.
16:17
I don't think that's what happened during that but that
16:21
maybe that was the thought process maybe.
16:23
So we got to start to heal, you know, and it would make, it
16:27
would make sense. Maybe by that same thought
16:29
process, every the first weekend in March is what it used to be.
16:33
Was the OP Rattlesnake Rodeo? There's a good chance we could
16:36
become that, become like a national.
16:38
That's what I'm saying. Thing.
16:39
It's like just 50 years from the Rattlesnake rodeo and everybody
16:41
in the country gets rattlesnakes and fries them up and eats them
16:44
and has bands to play and and they do it.
16:47
It's a new belt and they do a grease pole climb contest and a
16:50
buck dancing contest and it's just a national thing, yeah.
16:53
Whatever. Yep.
16:53
See that'll happen. Speaking of Thanksgiving, I want
16:56
to play a little game with y'all.
16:57
Let's do it. OK.
16:58
All right. Here we go.
16:59
So here's what I'm going to do. I'm going to name a few things
17:01
around Thanksgiving, and it might or might not be even
17:05
associated with Thanksgiving, with some at May and some, you
17:08
know, like, no, that doesn't belong there.
17:10
Or it is, but that's awful. Or that is absolutely great.
17:15
So I'm going to, I'm going to get y'all to say yay or nay and
17:19
tell me why. You know if it's, if it's a no.
17:25
That's awesome. Here we go.
17:27
First thing up on the board is associated with Thanksgiving is
17:35
cranberry sauce. Yay or nay?
17:37
Brantley 100% Yay. This isn't a hesitation for me.
17:41
There's only one kind of damn cranberry sauce that you can
17:44
have. It's the gel sauce that comes in
17:48
a can. Don't give me that bullshit with
17:51
the little berries and the homemade ass cranberry sauce.
17:55
It's too tart. I don't care what you say, it
17:59
looks good, it's pretty blah blah blah.
18:02
I want the shit that's in a can that cost $1.89 and give me a
18:07
bunch of. It OK.
18:08
All right. Give you I I I agree.
18:11
I'm. I'm in.
18:11
I'm in conference with Tigs on this one.
18:14
I love cranberry sauce. I used to.
18:16
Not as a kid. I don't know.
18:17
I probably was a teenager in college forever.
18:21
Started even trying to eat it because I used to think, why am
18:23
I going to eat that round thing out of the can?
18:27
On my dressing or. Whatever.
18:29
And but different from Tigs, I like both.
18:32
I can go from the dollar can or the fancy somebody schmancy that
18:37
somewhere ever. He's got somebody to protect,
18:40
that's what. You're good.
18:41
He can't go either way to hear this.
18:43
Yeah, like Dusty Rhodes said. I've dined with kings and Queens
18:46
and I've dined in back alley on pork and beans maybe.
18:50
Oh, that's that's so good. That's so good.
18:52
Well, what about you, Lacey? Yeah, you can get.
18:54
Very guy Blacey. So I I'm going to say my answer
18:58
and then I'm going to go to the next one and and this is going
19:01
to answer why? Tell me why.
19:03
So no, absolutely not. And here's why.
19:08
Next one up is and then this may be in controversy too.
19:13
Is it giblet gravy or giblet gravy?
19:16
What do y'all call it? I call it Giblet Gravy.
19:19
Giblet gravy. OK, so Giblet gravy.
19:21
Yay or nay? Hell no.
19:24
And what the hell is in that shit?
19:26
That. That's my question is no under.
19:30
I've tried it. I've tried whatever.
19:32
My grandmother thought whatever my grandmother saw to throw in
19:35
there. So you're no, you're no giblet
19:38
gravy. I am a huge no.
19:39
I love gravy, but I do not love giblet or giblet gravy giblet
19:45
ass on out of my face. Yeah.
19:49
I don't know this to be 100% fact, but I'm thinking it's
19:52
because it's the giblets that you're using to create the
19:55
gravy. But like Southerners, you know,
19:58
we have to throw our own twang on everything.
20:00
We call it Giblet gravy. Yeah, you know, Bill Niblet.
20:07
Easter in the library. Bill Niblet Giblet, yeah.
20:10
Yeah, I know it. So, but yes, I'm all about it
20:14
and it's. I think it's just some it's some
20:17
of the the gravy pieces from the from the Turkey and stuff that
20:20
Grandma is. I know it's.
20:22
I know it's got a boiled eggs in it and, you know, I don't know.
20:26
But I know when I when my grandmother's cornbread dressing
20:29
and you pour that stuff on top of it.
20:30
That's my number one favorite thing at Thanksgiving.
20:32
I can just do that. Oh, and that's why it exists
20:36
and. People love it.
20:37
And then a scoop of the then a scoop of the cranberry on the
20:40
side. So every now and then just a
20:41
twang sweet and twang it up every 3rd or 4th bite.
20:44
Oh yeah, I get it. I'm gonna try it again Jr., I'm.
20:47
I'm against it and I'll tell. You I'm not against trying it
20:50
again. Got to be good.
20:53
It's like anything. It's got to be done right.
20:55
I like my done right. I I've told the story about
20:58
going to the casino and and Biloxi or somewhere and getting
21:05
Brussels sprouts one time and just saw them thaw them, threw
21:08
them on my plate, threw one in my mouth, realized there's a
21:10
difference in my grandmother's Brussels sprouts and Brussels
21:13
sprouts from the casino at Tunica or whatever.
21:15
So way big of a difference. Same thing with Giblet.
21:18
Gravy, I'm sure. Sums.
21:20
Probably not worth a lick, but I bet if your mother-in-law or
21:23
your grandmother, somebody's auntie or somebody like that or
21:26
some lady at the meeting 3 in your neighborhood, I bet that
21:29
that's what you need right there.
21:30
Yeah. Oh, absolutely it is.
21:32
And I'll. And I'll tell you that answers
21:33
that first question because I'll say this, I mean, I know
21:37
everybody's mom or grandmother, so mean.
21:39
That cooks really good stuff. But I will put my mother's
21:43
dressing up against any dressing on this planet, OK?
21:46
Along with her giblet gravy and dude by the you put those two
21:51
things to. I mean, I will flip this table
21:53
over. You know what I mean?
21:54
Like you put those two things together Cranberry.
21:57
I'm just ruining it at that point.
21:59
It is just absolutely magic, dude.
22:01
Like that's a that is my favorite part of Thanksgiving.
22:04
Hands down period. Turkey.
22:06
All that stuff. It becomes secondary.
22:08
I'm just I'll have like a plate and like more than half of it
22:11
will be dressing with that gravy on top.
22:14
Oh my God. So.
22:16
I mean, I like the thought of it, the dressing part.
22:19
A million percent. My mom's dressing also will put
22:22
it up against anybody's in the world.
22:24
I'm learning. In fact, we haven't been able to
22:27
do it. We were going to this year.
22:28
We were going to record. I was going to record a whole,
22:31
not maybe not an episode, but more so for myself.
22:34
I have a recipe. I helped her for years.
22:37
I know how to do it. But she make takes cornbread
22:40
from ground, not just cornmeal. That you get like it's ground at
22:44
a place that we get. We get it coarsely ground and
22:47
make. Ponds and ponds of cornbread
22:50
and, you know, just the whole. It's a process, man, to make
22:54
dressing. And I've had lots of people's
22:56
dressing. I would, I would love sampling
22:59
dressings. Like I would love to have your
23:01
mom's dressing. I would have.
23:03
I would eat it with the giblet gravy to give it a complete fair
23:06
shot because I would eat a lot of it.
23:10
So yeah, I mean it. Dressing.
23:13
I think we can all agree it seems as if.
23:17
Like, that's the number one thing that you have to have to
23:21
me, to me, more so than a Turkey or a ham.
23:25
And we'll get into that. I just about agree with
23:27
anything. I gotta have dressing Dressing
23:30
is Thanksgiving to me. Yeah, I get the bird.
23:33
So Speaking of birds, I mean, do y'all like all right, So I know
23:37
like there's a big giant trend with a fried Turkey, Fried
23:40
Turkey breast or all this. And then now I feel like it's
23:43
kind of leveled off. And what do you prefer?
23:45
Is it fried Turkey? Do you want to smoke Turkey or
23:48
do you put the Turkey in the oven or is it Turkey breast?
23:50
Like if you're doing it, what's what's your deal?
23:54
Man, I used to. At one point in time, I fried so
23:58
many turkeys. I I did like I did it on the
24:01
side. I'd fry 2530 turkeys.
24:05
In a season starting for a couple of days before
24:07
Thanksgiving and you know people would reheat them and whatnot
24:11
and and I went through, I burned myself out of it basically of
24:15
like I don't want any more fried Turkey.
24:17
I mean it's so good. I love it.
24:19
If somebody else is doing it then I'm all all about it.
24:23
But what I do these days with you know, I have have a Rectec
24:27
pellet grill have that pellet smoker.
24:30
I, I smoke it. I'll spatchcock that Turkey just
24:33
like I do. The whole chicken and, you know,
24:36
I can cook a Turkey in a couple out, less than a couple hours
24:40
and and rock'n'roll and it's as good as you you ever had, you
24:45
know? And I I can smoke it too.
24:48
I've smoked it, but I don't like the skin to get too rubbery.
24:50
So I'm I just, I cook a Turkey now, hot and fast and
24:55
rock'n'roll. Slice that sucker.
24:57
Hot boil, see? And let's roll.
24:59
I'll brine it. What temperature do you cook
25:02
your Turkey at? I'll.
25:03
I'll cook it at 3:50 and then and I have a, you know, I'm
25:08
checking it with a with a temperature probe.
25:11
I usually have one stuck into the breast.
25:12
I can look at it digitally and see what see what the
25:15
temperature is, but whenever it gets to about 100 and 55160
25:21
internal temperature, I'll crank my pit up to three 75400 to try
25:27
to crisp in that that skin. So, and you can do that the
25:31
reverse way, too. You can smoke it for an hour for
25:34
a little bit if you're smoking on a pellet grill and then crank
25:37
the heat up. You know, if you're cooking it
25:40
on charcoal and things like that, I can't help you as much.
25:43
I've not done that. I haven't attempted it with a
25:45
Turkey. But that's it, that that it's
25:48
easier. It's super easy.
25:50
I'll just brine it the night before.
25:52
Like, I'm not going to lie, there's a lot of times I don't
25:56
even brine them. I just get the Turkey and I cook
25:58
it like a chicken dude. I put the same smell.
26:01
If I was gonna. Put on a chicken and just
26:03
spatchcock it and I cook it then and there just like I would a
26:06
whole chicken. I don't brine it and it's fine.
26:09
That's what's so awesome about pellet grills.
26:11
You know, I've never, I've never been the one in charge of the
26:14
feast for Thanksgiving, so I've never smoked or cooked the
26:17
Turkey really on. But this year you are, aren't
26:20
you? No, we're going to have
26:22
everybody here. I don't know exactly what we're
26:23
going to cook. I know and see that's something
26:25
we want to have Turkey and but my mom likes ham so we're going
26:29
to get a spiral ham either way and but I think I'm I may even
26:34
do like some Turkey tenderloins or something on the on the
26:37
Traeger or something like that instead of do something random
26:40
instead of a whole bird. Don't sleep on getting just like
26:44
Turkey breasts do. Turkey brash are the way to go.
26:47
Breast Turkey brash. Yeah, just get a Turkey breast
26:49
and put that sucker on that pellet grill and and call it a
26:52
day, bro. That's.
26:54
The other way I'll. Do you can inject that sucker or
26:56
whatever you want to, you know, whatever you're going to do to
26:58
it? Yeah, that's that's probably
27:00
what I end up doing something like that.
27:02
And you know, traditionally because we've always done it, my
27:05
grandmother's normally I've done it at my mother in law's and
27:09
sister in law's last couple years since I've been married a
27:11
few times or since the recent I've been together.
27:14
But all my life we went to my grandmother's in Mississippi,
27:17
and we never lived in the same town with my grandparents.
27:19
We lived in Alabama and they lived in Mississippi, so we
27:21
would load up whenever we couldn't go over there.
27:23
And my grandmother handled all that up until a handful of years
27:27
ago. Since then, we've been to my
27:30
brother's, I think, and we've done some different kind of
27:34
hybrid. We've been to her house once or
27:35
twice, and mom and my aunt cooks most of the stuff.
27:39
And we've even went out to eat, you know, on Thanksgiving here
27:42
in the last couple years since, you know, life's changed and my
27:45
granddad's not around and my brother's down there and I'm
27:48
here. And so it's it's going to be
27:50
different for us, but we're going to piece together
27:52
something. But traditionally, at my
27:54
grandmother's, our staples were the Turkey and dressing with the
28:00
giblet gravy, usually like green bean casserole, sweet potato
28:05
casserole. Usually we always like peas.
28:12
What else would we have? Maybe some like those Cream 40s
28:18
or something of them. So dandy peas, just like field
28:22
peas stuff. Yeah, I like good old field
28:24
peas. Purple holes.
28:27
English peas and we'd have purple whole peas some, but that
28:30
was. But see, it was like my
28:31
grandmother's was like Thanksgiving every time we ate,
28:33
though. Yeah.
28:34
And it was like every, every time we ate.
28:36
So you're just adding a Turkey? That's basically when we would
28:39
eat a normal pretty meal. Would be a normal meal, would be
28:43
some kick ass Black Eyed Peas, some you know, some corn, fresh
28:47
chucked cream corn she made and some this and yeah, just the
28:51
kill like you were saying hard things to make.
28:53
My wife even actually asked me what my favorite meal of my
28:56
grandmother ever made was because she was going to ask her
28:58
to teach her and I was like, well, my favorite's probably the
29:00
hardest one, but it was her chicken and dumplings.
29:03
Because she would hand roll out with the flower with the pin
29:07
rolling pin and make homemade dumplings.
29:09
When I was younger she would go down and kill a hen.
29:13
She would get a hen from the neighbor, kill the hen that
29:15
morning and such free. I mean literally freshly killed
29:18
hen. To make the.
29:19
To make the all the different stuff you needed to make the
29:23
wow. You know.
29:24
Man, I bet that was good. It was.
29:27
Amazing. Yeah, I I missed my memo, man.
29:31
I met. I missed my grandma's cooking.
29:33
She is so good. Me too.
29:34
Long start. Yeah, she doesn't even really
29:36
want to do it. You know, her hands, you know,
29:38
she's old. I get it.
29:39
I don't really want her to. I wouldn't.
29:41
But I wish we were better at some of those traditions.
29:43
But you know, it's just. The time and patience and
29:47
attitude those people had and the, you know, even the
29:49
generation between our parents and them and now us and then the
29:52
ones after us like y'all, you know, y'all's children and
29:54
stuff, it's it's really nothing we could have done.
29:57
I don't think you really. It's just part of it.
29:59
I mean, there's few small close sectors of places that stick to
30:04
the older ways longer and more traditionally than other areas.
30:06
But for the most part, I I don't.
30:08
I doubt many places do, unfortunately.
30:11
We should, you know, 'cause like.
30:13
I've got We're going to cook can.
30:15
We're going to cook green beans because we all love green beans.
30:17
But I've got jars of green beans that my grandmother canned in
30:21
2014. I'm going to pull out and use
30:23
eat. We're going to eat those.
30:25
You know, and I've got strawberry fig preserves that
30:28
she made in like 18 that I've got a thing of, I've got
30:31
zucchini relish. Some different things that I've
30:34
can't, but that's her canned stuff.
30:35
My mother doesn't can, we don't can.
30:37
And you know, So what time we're eating again, Jr.
30:41
I didn't get that time when I'm supposed to be there there, so I
30:44
may have to. Sam's tomorrow so I'll text you
30:46
guys or picture of what kind of meat we we end up with.
30:49
I know I'm getting a small ham because my mom likes ham.
30:53
And it's versatile. You know, you can cut it up and
30:55
do different sandwiches and, you know, but look for those little
30:58
Turkey breasts like he was talking about.
30:59
They're they're so good. It's just and it's just, you
31:01
know, it's perfect for, you know, you're not trying to get a
31:04
crazy whole bird going. And there's not, because there's
31:07
not that many of us anyway. I mean, we're talking about
31:08
eight people. Maybe that's perfect.
31:10
That's perfect chunk, especially with brush.
31:12
Dust on there. A little braggy bomb brush dust.
31:16
You know I'll. Probably get two and do one with
31:18
the brush dust and one with one of those other.
31:21
Seasons. Yep.
31:23
Yeah, that's a great. Idea.
31:24
I don't think you can go wrong well.
31:25
I was going to say in my family coming in from out of town, no
31:28
matter what season is and we kind of start our own
31:30
traditions. You know, Charisse I'm sure
31:32
wants to either make a jambalaya or gumbo or something just to
31:35
have and everybody wants shrimp when they come here.
31:39
So I'm thinking about doing some some shrimp one day may not be
31:42
for Thanksgiving, it might be for Thanksgiving.
31:44
I might actually just do a small thing of, you know, BBQ shrimp
31:47
for. Thanksgiving.
31:49
I love doing non traditional stuff.
31:52
We've we've had a couple of Thanksgivings where you know
31:55
with the whole family wasn't able to get together or it was
31:58
just us or whatever base but due to other circumstances and then
32:03
we've like like well this is a steak day you know we're just
32:07
going to have a a steak or we we, you know we've we've done a
32:10
jambalaya too. So yeah, I mean that that's, I
32:14
don't do it, that's not traditional but.
32:17
Those are fun to do. And I mean, you live on the Gulf
32:20
Coast, Why wouldn't you incorporate some shrimp into
32:22
that? Have you ever had a?
32:25
I'm sure Cherise has, and I'm sure you have, going to Houma,
32:29
but have you ever had a good oyster dressing?
32:33
I've never had one. No, you know, and it's I've
32:36
seen, I see even on some of these Facebook groups, I'm in
32:40
historic New Orleans and things like that, you know, Louisiana
32:43
or. Mobile of the past.
32:45
I see people post oyster recipe, oyster dressing recipes, but I
32:49
have not. I tell you one I did have it.
32:51
I think it's a or it's a Christmas thing or Thanksgiving
32:54
thing. One is the red fish.
32:56
Cuvion with the red stuff in there.
33:01
Yeah, yeah. That's soup.
33:03
My buddy Jason Bertrand can make a mean catfish, but he put any
33:08
fish in it oh so good. That stuff's good.
33:10
I had a red fish one one time a few years ago down there and
33:13
thought, man, Cherise, not a big fan I don't think, but I don't
33:15
know if her cousin or somebody made it, but I was like, oh, we
33:17
could, I could eat this every year I see.
33:19
Yeah, yeah. Yeah, we're going to Houma for.
33:24
Christmas this year, so I'm excited about that because they,
33:26
you know, yeah, it's a different kind of food, but they take it
33:30
down everywhere we go. I have a stack.
33:32
You're not. You're not going to be hungry.
33:36
No. And the thing about for us back
33:38
to Thanksgiving here is we're going to have everybody here for
33:41
like 4 nights. So it's not like we have
33:43
everybody's coming over at lunch one day and everybody be gone
33:46
that you can spread this out. There's no rush here.
33:48
There's no rush. We.
33:49
Got to have. We're going to have layers.
33:50
We're going to have stuffed, you know, dips that grab food and
33:53
egg stuff to heat up and we're going to do grits and eggs and
33:56
biscuits every morning with I'm just going, I'm just going to
33:59
get a tent on your fence line or your property and I'm just going
34:02
to be out. I'm just going to wander in
34:03
every once in a while. Hey folks, we should the time
34:06
so. But it's but we don't.
34:08
But we only have one stove, one microwave.
34:10
We have a small kitchen, so you know it's going to be, it's
34:13
going to take some strategize. I'll get it done.
34:16
I'll get. It done?
34:17
Yeah, You'll get it done. You'll get it done.
34:19
What? So.
34:19
So what's your? You were saying desserts place?
34:22
Yeah. I'm just curious.
34:23
Like dessert. So to me, I mean, there's so
34:24
much food being slung around sometimes.
34:27
Dessert. I'm not a big dessert guy to
34:29
begin with, but like, desserts, is there something like you just
34:32
like, man, I I cannot wait to have this for Thanksgiving.
34:37
Like if it's. Pecan dessert goes.
34:39
Pecan pie. Yeah, my grandmother.
34:40
Yeah, we gotta have a pecan pie. And I I mean, I'm a big fan of a
34:45
sweet potato pie and a pump sweet.
34:47
Potato pie. Sweet.
34:49
And I'm shutting my mouth. I like on my list, too.
34:52
Pumpkin pie. Yes or no earlier, but yeah.
34:54
Yeah, pumpkin pie, yes, but we just no one ever makes it at my
34:57
house normally. So no.
34:59
But sweet potato pie and pecan pie pretty regularly and I used
35:03
to love it with obviously ice cream and milk or anything and
35:06
but now I can have it with or without and yeah, I just oh so
35:12
good. My wife makes an amazing sweet
35:15
potato casserole, and that's just so that's a staple and a
35:19
tradition. But I mean, that's the basically
35:21
the same thing to me as a sweet potato pie.
35:23
It's just not in a pie filling. I mean, it's the filling that's
35:27
in the pie. That's what we have.
35:29
Also, the sweet potato casserole.
35:30
I guess I'm saying it's a pie, but the pecan pie is actually
35:34
over there in the pie dish. It is a pie.
35:36
Pie. Yeah, yeah, that pecan pie is
35:39
really at the top of the list of a pie side.
35:41
But I'm a cake guy too. I'll add this to that list.
35:45
My grandmother and she does this sometimes at Thanksgiving.
35:49
What she's she's passed on now but or but she would do this at
35:54
Thanksgiving but always at Christmas was she would make a
35:57
coconut cake. And it wasn't like a coconut
35:59
cake that most people have ever eaten.
36:02
Like she would fresh. She would take coconut and fresh
36:05
grind. OK.
36:05
I mean she would work that coconut for hours and I'd go
36:09
there. I got where I would help her
36:10
because I want this coconut cake And she's getting older.
36:13
And I was like, hey, we're going to do this coconut cake this
36:16
year. Like, what?
36:17
When do I need to be there? Let me help out.
36:19
Show me how to do this. And we would sit there and grate
36:21
that coconut. Oh, my gosh.
36:23
And I always tell people I'm like men, a fresh grant, like a
36:25
fresh graded coconut cake. To me, it's like, it's so it's
36:29
so different than like store bought like a canned coconut or
36:33
something like that. It almost tastes like a vanilla
36:35
cake, you know what I mean? It's like fresh pineapple
36:38
versus, you know, something out of a can.
36:40
You know, it's like so good. Oh my gosh, that was my favorite
36:43
thing. Every year I get her to make
36:46
coconut cakes. You know, it's like, please
36:48
bring and I'm not even a dessert person, but that was so good.
36:50
But that pecan pie, One and two coconut cake, pecan pie for me,
36:55
you know? Yeah.
36:56
And we're not. We're not big sweet people
36:58
normally either. We used what the big thing
37:00
really for us either, but it was enough.
37:02
And then there'd always be, by this time of the year, there'd
37:04
always be a 10 of cookies or something.
37:07
Or somebody brought some leftover Halloween cookies and,
37:11
you know, or like, pedophores or ladyfingers or some kind of
37:14
little, Yep, little, A little divinity and a little peanut
37:18
brittle. What about talk we So we've
37:21
covered main courses, side dishes, desserts.
37:24
What about beverages? There we go, family eggnog.
37:28
How about that action? Love it.
37:30
Love eggnog? Some eggnog, and that's more of
37:32
a Christmas thing, but I'd like to get into it early, you know.
37:34
I get into it early as well. Like it right about this time,
37:37
and I'll I'll make it real thin sometimes and real thick
37:41
sometimes. I'll add my own cinnamon to it.
37:43
I like the, I like the pre made ones.
37:45
I like to make the Meg in there. Yeah, all that stuff.
37:49
But what about so that and that can be considered an alcoholic
37:52
or non alcoholic beverage depending on what you put in it.
37:56
And families are different. You know, we've talked about
37:58
this amongst other friends, but I don't know if we have on this
38:01
podcast some families drink with each other, some people.
38:05
There is no drinking at Nanny's house, which was that way for
38:08
us, you know, usually we. Know grandparents didn't drink
38:11
at my, you know. No, it was straight laced.
38:16
No, no drinking. See it in Louisiana, you could
38:19
get either way. You could get and.
38:20
Well, anywhere you could get, you could get.
38:23
But I live in AI, grew up in a the the dividing line that most
38:27
people I live in South Louisiana now and have for a majority of
38:31
my life. But I grew up in North
38:34
Louisiana, Northwest Louisiana, right on the Texas.
38:40
Louisiana border, but if it's north of basically north of I-10
38:45
that they consider that N Louisiana or north of Alexandria
38:50
that's and and we were right on that Alexandria line.
38:53
So a lot of Baptists, Southern Baptists in in the parish I grew
38:58
up in and so no we did not we did not get into it.
39:04
Now we've had some friendsgivings.
39:08
Like in Florida, in the hammock Bay, and at other times that
39:12
have been a little looser than the right.
39:16
But as far as families, though, that's the actual family.
39:19
Not no one's drinking beer at the at lunch, no, and normally
39:23
mine's the same. Have tea?
39:24
We're. Normally gonna have tea?
39:26
It's tea. And sweeter, but mainly tea.
39:30
Water somebody just. I just need a water.
39:33
I'm so parched. And then maybe now it's typical
39:36
now I was usually the guy like, you know, as I got older,
39:39
especially, you know, got of age, you know, it's like, well,
39:42
I mean, I feel like it's, you know, Thanksgiving.
39:46
I'm just eating a fine meal. This was phenomenal.
39:48
I appreciate everything y'all brought to the table here.
39:51
God love you. Like I'd like to hang out with
39:53
some more. You know what I'm gonna do now?
39:55
I'm on take some of this bourbon with this eggnog and we're going
39:58
to enjoy ourselves a little bit more.
39:59
That's kind of that's, that's the next question.
40:01
I was going to say it since we, none of us really grew up with
40:04
that in our house now at my other grandparents, yes.
40:07
But it was different. They were kind of, you know, it
40:11
was just different. It wasn't raising hell, drinking
40:14
beer and you know, watching the ball game.
40:16
It was they were having champagne or something, you
40:18
know, everybody was dressed nice and sitting at the dinner table
40:21
type deal. At my dad's parents in
40:23
Tallassee, they were Southern. And they what the cultured one
40:27
said. Yeah, but but as we've all now
40:31
that we're all adults and I'm like you Blasi, I've
40:36
incorporated. If I want to have a beer or
40:37
drink my brother and I'll have one my mom.
40:39
But we keep it out in the cooler and we don't just flown it in
40:42
front of my grandmother and we try not to get tanked.
40:46
Or whoop it up. But is that kind of every is
40:49
that? Is that everyone's stage now?
40:52
Everyone's kind of incorporated. So if family comes over there,
40:54
just have to be cool with it. We're all gonna have a beer if
40:56
we want one. I don't act like a complete
40:58
idiot or anything, but like, you know, I'm gonna have a few
41:00
drinks. You know, like if I'm hosting
41:02
Thanksgiving, like, yeah, this is my house.
41:04
I'm gonna and everybody's fine. Like it's totally fine.
41:07
But I'm it's not like I'm trying to like.
41:09
Like you said, yeah, yeah, no, no, I'm not getting crazy or
41:14
anything, But, you know, and and and specifically, I like to have
41:18
a little eggnog. I don't you know something for
41:20
me too. And I and I love that I'll have
41:22
one or two and I'm kind of good, you know, I may have a beer if
41:24
there's a ball game on or something, but I'm not going
41:26
crazy, you know, So I. Love.
41:28
I love just the flavor of that eggnog, and I like just sucking
41:30
on a piece of ice in there just to keep that flavor in my mouth.
41:33
I just love it. It's almost like king cake.
41:35
There's a season for it and I. Want my eggnog?
41:37
Until about New Year's and I'll stretch it.
41:39
I've started early and I've stretched it past Christmas, but
41:42
you know, but then at some point and then at some point it's over
41:45
though and it's like Dang. My kids love eggnog too, but
41:48
without bourbon. Like, we keep eggnog custard
41:51
all. I mean, I have so many varieties
41:53
of things in that refrigerator from now until past New Year's,
41:57
and they expected to see it there.
41:58
They're like, yeah, where's the eggnog?
41:59
Where's the customer? What's going on around here?
42:02
And that's what I want. That's the flavor I want.
42:04
That's the drink I want. And you know, so I'm with you
42:06
making me thirsty. Now I need to go start stopping,
42:08
yeah. I do too.
42:10
I haven't bought him yet. I have a friend of mine who
42:13
makes conquito. It's basically eggnog.
42:15
It's a Cuban eggnog. And man, I I do like to have.
42:19
It's so rich, though. That's the thing.
42:21
I'm not, I'm not a huge, I'm not a huge eggnog person.
42:25
I mean, I like it. It tastes good.
42:27
I'm not against it. But it's just so thick.
42:30
It's just a little too thick. But I don't like the texture of
42:33
it. You got to cut it with more
42:35
bourbon. Again, just like just like other
42:38
things like the giblet and giblet gravy, I'm willing to cut
42:42
some egg dog with some bourbon. That covers that covers food and
42:46
Bev for our Thanksgiving Day festivities.
42:49
Are there any movies or television or music that go
42:54
along when you instantly think of Thanksgiving?
42:57
There's only one movie that is a Thanksgiving movie that's ever
43:00
been made. There's only one.
43:02
OK, it's Plane, trains and automobiles.
43:05
I mean, that's the only movie. There are no other movies
43:08
besides Charlie Brown. Okay, Charlie Brown.
43:11
Yeah, that's a movie. Not, that's not a cartoon.
43:14
That's not a I'm getting flustered.
43:16
That's not, that's not a movie. It's a car.
43:19
Tigs either upset that there is only one.
43:23
Movie about Thanksgiving. Or that there's Or there's not
43:26
enough Thanksgiving movies to satisfy his urge, so I can't
43:29
tell. But there?
43:30
I don't know either. Can you think of any other
43:32
movies though? Seriously, are there any other
43:34
movies besides Planes, Trains and I didn't?
43:37
Do any pre? I didn't do a dive, I just
43:39
thought of that to ask. Now just the Dallas Cowboys
43:41
playing football every year is all I can think of from.
43:44
I used to like it reminds me of watching.
43:47
I always think of Detroit Lions. Detroit Lions and Dallas
43:50
Cowboys. Yeah, it used to be a staple.
43:52
Barry Sanders played. With the teenager he was.
43:55
So electric he was so good to watch and they would usually
43:57
lose. But watching him play?
43:59
Was Oh yeah, he was crazy. They may not lose this year.
44:02
I'm they play on Thanksgiving Day.
44:05
But they have a damn good. Football team What about the
44:07
parade? Do y'all watch the Macy's
44:09
Thanksgiving? Parade.
44:11
Yes, I love the parade. I love watching that.
44:14
I love that there's something on television besides the normal
44:18
daytime programming. It's it gives you something to
44:22
keep. It's almost like there's new
44:23
it's not news but there's just something new live on instead of
44:26
a pre recorded show. So I love that.
44:29
Yes, I love the the the in between the parades and talking
44:32
about stuff. I think it's during Christmas,
44:35
maybe Thanksgiving too, but I love when they play the dog, the
44:39
the the dog competition, the canine competition.
44:43
Love to watch shows and stuff I love.
44:45
Those some alternative sports stuff, because you know that
44:48
before the games come on, they'll throw some kind of.
44:50
NBC surfing. Windsurfing.
44:53
Kind of exclusive. Little, you know, Olympic
44:57
spotlight or something cool. There'll be some cool little
45:00
shows on that you won't normally see throughout the year.
45:02
XX should sponsor the the X Games moving.
45:08
Forward. Why wouldn't they?
45:09
There you go. They kind of put yourself in
45:12
that position. Maybe that's maybe that's why he
45:13
totally changed your name. I mean, he's a Gen.
45:17
Xer. I mean, I think he's just like
45:19
we're a bunch of Xers in the middle.
45:21
Maybe so. I don't know.
45:22
What about what about Thanksgiving movie or
45:25
Thanksgiving music? Is there any music you can think
45:28
of? I tried to think about that
45:30
earlier today. I can't think of a single song
45:35
that talks about Thanksgiving. No, you know.
45:39
All I could think about. Is the Kiki run could?
45:50
Be cold November rain. That's the only music I know.
45:56
That's about it. That's about it.
45:58
Yeah. I don't think.
45:59
I don't. I don't think called November
46:01
Rain. I don't consider that a
46:02
Thanksgiving zone. No, that's like, I think that's
46:05
like November 18th. November 18th is no cold.
46:09
November rain to me. You know, it's right now it is
46:11
cold November rain. Right now it's freezing.
46:13
It's what's happening outside. Yeah, it's a cold November rain.
46:16
That's exactly what's happening. Good call on that.
46:20
That should be the name of this podcast.
46:21
Thanksgiving A cold November rain.