When you think of Thanksgiving, what images come into your mind? If you’re a typical American and have visions of Norman Rockwell paintings engraved into your consciousness like the rest of us, it’s Roast Turkey, mom’s doctored Pepperidge Farm Stuffing (Just say no to Stove-Top!), cranberry sauce, sweet potatoes and pumpkin pie, naturally. Which ends of course with the usual gut-busting feeling from over eating accompanied by the eventual belt-loosening and football watching on grandma’s couch. Aaaaaaaaaaah.
But this year, I’ve decided to switch gears. I’m going to be doing my turkey Puerto Rican style — Pavochon Ahumada rubbed with garlic adobo and smoked over hardwood for several hours on my Weber Bullet, ditching the stuffing for Arroz con Gandules, and am giving thanks to a different bird — the Penguin, and everyone who made him possible.
Off The Broiler 