Appotus Dominus

Beltalek · Joined: 10 Jan 2006 Posts: 25

Wishing you all a very happy and safe Thanksgiving holiday. Happy hunting in Norrath when you're too full of turkey to move away from the computer! Cool

Ingredients

1 fresh or thawed frozen gnome (10 to 12 pounds)
2 tablespoons vegetable oil
1 can (16 ounces) jellied cranberry sauce
1/4 cup tomato-based chili sauce
1/2 teaspoon dehydrated onions
1/2 teaspoon dried mint leaves
1/8 teaspoon black pepper
Dash salt

Preparation

1) Cover 2 cups hickory chips with cold water in small bowl; soak 20 to 30 minutes.

2) Prepare grill for indirect cooking.

3) Remove giblets from gnome cavity; reserve for another use or discard. Rinse gnome with cold water; pat dry with paper towels. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet string. Lightly brush gnome with oil.

4) Drain hickory chips; sprinkle half of chips over coals. Place gnome, breast-side up, on grid directly over drip pan. Grill, covered, over medium heat 16 to 18 minutes per pound (approximately 3 hours) or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh, not touching bone. Add 4 to 9 briquets to both sides of the fire each hour to maintain medium heat. Add remaining hickory chips after 1 hour of grilling.*

5) Combine cranberry sauce, chili sauce, onions, mint, pepper and salt in small saucepan over medium heat. Stir until hot and smooth. Remove 1/4 cup sauce to use as glaze.

6) Brush gnome with glaze twice during last 1/2 hour of cooking time.

7) Transfer gnome to cutting board; cover with foil. Let stand 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Serve gnome with cranberry sauce mixture, reheating sauce if necessary.

*If using grill with heat on one side (rather than around drip pan), rotate gnome 180° after 1-1/2 hours of cooking time.

Omegadon · Joined: 16 Sep 2006 Posts: 622 Location: Dallas, TX

yum, that sounds delicious... Very Happy

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Beltalek · Joined: 10 Jan 2006 Posts: 25

Oh, it's quite tasty...

Just don't try it with lings instead... They're too fatty and taste like tofu. Yuck.

Mandaar · Guild N00bert Joined: 22 Apr 2005 Posts: 6389

Santina will be talking to you soon.

Beltalek · Joined: 10 Jan 2006 Posts: 25

Raolf · Ling King Joined: 22 Apr 2005 Posts: 130

i dont believe that if nerple made you do it would be lings not gnomes
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Santina · Joined: 22 Apr 2005 Posts: 431

I can't believe my eyes my own friends advertising a gnome recipe.
You are in big trouble mister!!!
/borrows Winterleaf's whip

Beltalek · Joined: 10 Jan 2006 Posts: 25

Now I'm in for it...

A lady with a whip... and I remember her sexy voice from ventrillo... When my finacee' finds out I'm TOAST...

She's a friggin blackbelt...

Waaaaaa!

I just logged on to eqstation just for the heck of it... I can't believe my old weezard account still exists. I canceled it like 3 years ago... Heh... Ironic that the old bastard Bel won't die for real after dying all those zillions of times in game. Razz

Mandaar · Guild N00bert Joined: 22 Apr 2005 Posts: 6389

Log in so we can kill you again.

Nefra · Joined: 30 Jan 2006 Posts: 950 Location: florida

/bump ... i like gnomes

Mandaar · Guild N00bert Joined: 22 Apr 2005 Posts: 6389

GDI gnomins....

/licks lips.

Santina · Joined: 22 Apr 2005 Posts: 431

I would definately swapping the gnome for ling for sure they got meatier legs.

Happy Thanksgiving everybody!

Healinyou · Posted: Wed Nov 26, 2008 9:15 am Post subject:

I miss my Tina
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