Semantic Views demo

well middle September I start planning my family affairs. first up thanksgiving. I got the request to smoke a big ole bird. normally i would do my 2 hours each in order apple-cherry-hickory-Jd barrel wood (one secret to getting 3rd in Memphis from my smoke mentor) tradition my family loves. cold smoked naturally. do my own salt the same way. I got thinking what wood could I change out to liven things up (dad hates mesquite) I finish over a oak fire to crispy it up my normal spice is a "soul seasoning" salt iirc it's like sysco Cajun without the heat.

This month's Cook's Illustrated has a recipe for Gingersnaps that is excellent.  Actually I added fresh grated nutmeg, and everyone agreed that they were better on day two.  But if you have been looking for a good, spicy, crunchy gingersnap cookie there is finally a recipe out there. 

Hi Chef and forum members,
I am having a potluck dinner at our house for 18 people this year.  I usually do a prime rib, but I've never had 18 people to feed.   I don't think I can fit a big enough prime rib in my oven.  I know we could have ham, but I was looking for another entree idea that I can do easily for that many people.  Mini beef wellingtons?  Any suggestions (especially with links to a recipe)
 

Figure we can all share how our Christmas was. Mine was smashing. We had about 25 people, which is the usual. I did a 12 pound ham but, not spiral cut. It was so much moister and flavorful than the spiral cut. I did a bourbon maple glaze and I absolutely singed some of my hair doing it. All in good fun. My sister-in-law's boyfriend is actually a chef in the North Carolina area, and came over in the afternoon. We had a blast drinking some awesome beers and he was directing me through the stuff that I was doing.