Scared? You should be.
Every year my friend (and sometimes contributer) Jeff and his wife Leslie have a meal called "Fakesgiving" for all of their friends here in St. Louis who are far from home for the holiday. Essentially a Thanksgiving themed pot luck dinner, Fakesgiving is largely a vegetarian event, but every year there is a small turkey breast for the carnivores, until last year when Jeff asked me to make something special for the event.
What to make, what to make? I decided to borrow the idea of the "turducken", but put a Thanksgiving spin on it and stuff turkey inside of a beef brisket. I ran my idea past my friend, Chef David Koon, and we worked out a stuffing that would hopefully hold up to the extended cooking time a brisket needs. While he was more than a bit suspect of the concept, I know he was sad that he missed out on this project after seeing the pictures and was really excited to hear about it after it was cooked and served.
You can read more about it and see a movie of the process here.
While I have claimed over the last 11 months that the Trisket was a one time only event, as summer has turned to fall I've really been thinking about giving it a go once again. Over the coming weeks, I'll be revisiting the contents of the original stuffing; ground turkey, heads of roasted garlic, leeks, shallots, red bell peppers, bacon and dried cranberries. I'm also re-tooling the vinegar-based cranberry, peach and habanero barbecue sauce that I served on the side.
For the stuffing, I'm thinking about switching things to a traditional southern corn bread stuffing or perhaps a sausage and oyster stuffing - although I'm worried about oyster meat making it though the 20 + hour cooking schedule. I'm still pondering how to leverage the classic tastes of the season with the fact that I'm basically creating a turkey meatloaf that rides inside of a smoked brisket. I think if I embrace the idea of meatloaf a bit more, I can come up with something special to blow peoples minds - a core of andouille sausage, inside a meatloaf, inside a brisket perhaps?
For the sauce, I''m leaning towards removing the cranberry altogether, or at least the addition of whole cranberries. Perhaps the addition of canned cranberry sauce might work, but the jury is still out here.
In any event, I know I said "never again" for this holiday cooking adventure, but the concept is just to tasty to walk away from. More to come. Thoughts and ideas are welcome.
Gobble gobble.
