Turkey Day Prep Smoked Turkey and all the trimmings requires real work... luckily the Grumbine kitchen is up to task... at least when aided by the SIUCN cooking club

Gather wood! I like Apple wood for Turkey... and start early...Up with the sun! Back up fire to help maintain the heat. Smokin 2 at a time! (but first brined over night in Sake/apple sauce/and spices) Tookabout 7 hours for 2, 10 lb birds-thats as big as they come in Japan. Wavy Gravy - Maury and Cory in the kitchen Cookin is one thing ... cutting opps carving is another... a sharp knife is key Junko mixin it up Yumi is gathering the troops quality control is VERY important! cheese cake for Thanksgiving? Why not! lotsa elbow grease is the key ingredient for Mutsumis beautiful flakey crusts Apple pie coookin away in the oven at 1am! pumpkin pie at noon. and cake too! Apples from Nagano (with a special rum treatment)! Chef cam from scratch crust crusty touch crumby biscuits are the key to a crust Momoyo with apples Checkin the recipe rummed apples placed with love Mutsumi weaves the dough good enough to eat batten down the hatches IMG_3674.JPG Momoyo adds the finishing touches Picture perfect apple pie! cracker crust for Cheese cake texture control for cheese cakes and pumpkin pies Cheesy cheese cake beautiful! skilled hands and cookies! Mustumi is a happy pastry chef Momoyo seems to have fun too! Chocolate! rollin in the dough Main Course... appple smoked turkeys... sweets! 2 much is never enough Post prep is also important! Taiko makes a doggie bag. service with a smile courtesy of my sweetie. Good kitchen help is hard to find... but I found it!