Thanksgiving made easy with Wild Fork Foods
November 1, 2024Make this Thanksgiving more fun with Schmidt Bros.
Is cooking Thanksgiving dinner, always a drag? Want to enjoy the preparation, not just the final meal? The best way to make cooking more enjoyable and more fun this Thanksgiving, is through a great set of knives like this 6pc BBQ Knife set from Schmidt Bros. These knives making cooking so much easier and make an Amazing Gift! If you want to grab a set for yourself, or someone in your life, you can find them HERE.
This Knife set has everything you need, in order to cook a great Thanksgiving (Or just about any other!) meal:
- 6" Boning knife, for precision work
- 8" Chef Knife, which is the work horse of the kitchen. Ideal for most jobs.
- 10" Butcher knife, for when you need something strong for those tough jobs.
- 6" Carving fork and 11" Brisket/carving knife for serving
- Carry roll for keeping your knives in great shape.
Between all the chopping, trimming, dicing and cutting, these knives handled everything I threw at them. The sturdy Zebra wood handles were comfortable and allowed for great handling and control. The full tang blades arrived ultra sharp and are made from strong German steel, so they will last a long time between sharpening’s. Not only are the knives great quality-but the whole bundle is less than $150! Which is a great deal!
So if you are looking for a set of knives, that wont break the bank. Don't sleep on this great 6 piece set from Schmidt Bros.
Brown Sugar Glazed Ham
Ingredients
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8-10lb bone in Ham, rind and fat on
- 1/2 Cup Sweet Rub
- 3/4 Cup Brown Sugar
- 1/4 Cup Honey
- 1/2 Cup Dijon Mustard (Divided)
- 1/4 Cup Apple Cider Vinegar
- 1/2 t black pepper
- 3/4 t Cinnamon
- 1/2 t All Spice
- 3/4 t mustard powder
- 2 Cups water
Method
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- Preheat smoker or oven to 300F and place a piece of your favorite smoking wood. For ham I think cherry is a good addition, as it adds great color and sweetness.
- If your ham has a full rind, remove up to the shank of the ham. remove any large pockets of fat across the surface of the ham, so that there is about 1/4 inch thick fat across the full ham.
- Using a sharp knife, like the Schmidt Bros boning knife, cut approximately 1x1 inch diamonds on the fat of the ham. Be sure not to cut too deep, into the flesh.
- Slather the full surface of your ham with 1/4 Cup Dijon mustard, before seasoning liberally with your favorite Sweet Rub. Place Ham onto a wire rack, on a foil tray and place in your smoker/oven. Pour water into bottom of tray to catch drippings.
- Smoke for two hours until the rub has firmed up on the ham and it has developed some great color.
- In a medium sized pot, make the glaze. Over a medium high heat, add all remaining ingredients and whisk regularly until everything is well incorporated. Simmer for approximately 5 minutes, until sugar is entirely dissolved.
- Using a basting brush, baste the full surface of the turkey with all of the brown sugar mixture. Continue this process every 20 minutes for 1 hour, using the drippings in the base of the foil tray, for each consecutive baste.
- Once the ham has cooked for 3 hours, remove from the smoker/oven and allow to rest for 30 minutes.
- Slice Ham into 1/4 inch thick slices using your Schmidt Bros carving fork and brisket/carving knife. Serve immediately.
Sweet Potato Casserole
Ingredients
-
4 Cups chopped and peeled Sweet Potato
-
2 large eggs, beaten
-
1/2 Cup White sugar
-
1/2 Cup Milk
-
1/2 stick butter
-
1/2 t Vanilla
-
Salt & Pepper to taste
-
Marshmallows
Pecan Topping - 1/2 Cup Brown Sugar
- 1/3 Cup AP Flour
- 3 T Butter, softened
- 1/2 C Pecans
Method
- Preheat smoker to 325F. Smoking wood can be used for this recipe, but be mindful that smoke sticks easier to wet ingredients, so be mindful of not overwhelming the sweet potatoes with over smoking.
- Prepare Sweet Potatoes by peeling and using the Schmidt Bros butcher knife to cut into 1/2 inch x 1/2 inch cubes. Place prepared Sweet Potatoes into a medium sized pot of boiling water over high heat and cook for 12 minutes or until tender. Drain and mash until smooth.
- Into the pot, add sugar, milk, butter, vanilla, eggs and salt & pepper. Mix until smooth. Transfer to a 9x13 heat proof dish or foil tray.
- To make the Pecan topping, begin by using the Schmidt Bros Butcher Knife to roughly chop the pecans until you have a good variation of course and fine pieces.
- Into a bowl add brown sugar, AP flour and butter. Mix together until it resembles a course sand. Stir through chopped pecans. Coat the full surface of the sweet potato mixture.
- Before placing the Casserole into the Smoker, coat the full surface of the mixture with a layer of Marshmallows.
- Smoke for 30 minutes until the marshmallows are lightly browned. Allow to rest for 10-15 minutes before serving.
Balsamic & Bacon Brussel Sprouts
Ingredients
-
2 Pounds Brussel Sprouts
-
6 Oz bacon
-
1/4 Cup Olive Oil
-
3 T Syrupy Balsamic Vinegar
-
Salt & Pepper to taste
Method
1. Preheat smoker to 400F. You can add smoking wood to this, but be mindful not to over smoke.
2. Using the Schmidt Knives Chef knife, cut any large Brussel Sprouts in half. The smaller ones can remain whole. Onto a large baking sheet or foil pan add Brussel sprouts, olive oil and salt & pepper. Toss evenly to coat.
3. Roast the Brussel sprouts for 30 minutes. They will be tender and some of the leaves will be darkening.
4. While the Brussel Sprouts are roasting, prepare the bacon. Using your Schmidt Bros Chefs knife, dice the bacon into small pieces. Cook in a skillet over medium high heat until crispy.
5. Remove tray from smoker and transfer to a serving bowl. Add bacon and some of the bacon fat, toss through evenly.
6. Immediately before serving, drizzle the Brussel Sprouts with the Balsamic vinegar.
Smoked Asparagus with Pine Nuts
Ingredients
-
2 pounds, fresh Asparagus
-
1/2 Cup Pine Nuts
-
6 Cloves garlic, minced
-
1 1/2 T Lemon Zest
- 4 T Olive Oil
- Juice of half a lemon
- 1/2 Cup freshly shredded Parmigiano cheese
- Salt & Pepper to taste
Method
1. Preheat smoker to 400F. You can add smoking wood to this, but be mindful not to over smoke.
2. Prepare Asparagus by using the Schmidt Bros Butcher knife to remove the bottom two inches of the "woody" Asparagus and discard.
3. In a dry skillet, toast pinenuts until golden, stirring frequently to avoid burning. Remove from skillet.
4. Place Asparagus onto a tray or baking sheet. Add Olive oil, garlic, lemon zest, Parmigiano and salt & pepper. Toss evenly.
5. Roast Asparagus for 15 Minutes until tender. Remove from heat and transfer to serving bowl.
6. Drizzle Asparagus with Lemon Juice and add Pine Nuts. Toss Lightly and serve hot.
