A Smokehouse Thanksgiving: How to Host the Holiday Without Living in the Kitchen
Thanksgiving is the one meal of the year that's really about who's at the table. It's the cousins who drove in, the neighbor who didn't have anywhere else to go, and the kids sneaking rolls before grace. And somewhere in the middle of it, there's usually one person who spent the whole day in the kitchen and barely sat down.
This year, we'd like to help that person get a seat at the table. Here's how we think about Thanksgiving at Meat & Company, along with a few ideas to make the day easier, whether you're hosting twenty or keeping it small.
Giving Thanks, From Our Smokehouse to Your Table
Before anything else: thank you. To everyone who has walked through our door at 2321 Nott St E, ordered a tray for the office, or trusted us with a graduation party or a wedding, you're the reason the smoker keeps running. Thanksgiving is a good time to say it out loud, and we mean it. (Want the longer version? Read our story.)
BBQ and Thanksgiving have a lot in common. Both are about slowing down, feeding a crowd, and food that's worth the wait. That's why a smoked bird makes so much sense in November.
Why Smoked Turkey Belongs on the Thanksgiving Table
A roasted turkey is a classic, but it also takes over your oven for most of the day, right when you need that oven for stuffing, casseroles and pie. A smoked turkey changes the math:
- More flavor. Smoke adds a depth a roasted bird just doesn't have, and it pairs naturally with gravy and cornbread stuffing.
- Your oven is free. When the turkey comes ready, the oven is all yours for the sides and desserts.
- Less timing stress. No guessing at cook times or waking up early to get the bird in. You reheat, carve and serve.
Every brisket, pork shoulder and rack of ribs at Meat & Company is smoked on site at our Niskayuna smokehouse. That same care goes into the Thanksgiving turkey.
A Host's Thanksgiving Game Plan
A little planning makes the day a lot calmer. Here's the order we'd tackle it in:
- Count heads early. Get a rough guest count by mid-November. It decides how much food you need and whether you're ordering one turkey or two.
- Decide what you'll make and what you'll buy. Nobody gives out medals for making everything from scratch. Pick the one or two dishes you love making and hand off the rest.
- Map out your oven. Write down what needs to heat, at what temperature and for how long. Then work backward from when you want to eat.
- Set the table the night before. Plates, glasses, serving spoons and a spot for every dish. It's one less thing on Thursday morning.
- Let guests bring something. People like to help. A dessert, a bottle of wine or a bag of ice takes a load off you.
- Plan for leftovers. Have containers ready so everyone can take a plate home, including you.
BBQ Sides That Feel Right at Thanksgiving
Thanksgiving sides and smokehouse sides are closer cousins than you'd think. A few that belong on any holiday table:
- Cornbread stuffing
- Whipped cinnamon swirl sweet potatoes
- Green bean casserole
- Mashed potatoes and homemade turkey gravy
- Mac and cheese, because someone at the table always asks for it
If your crew wants more than turkey, add some smoked brisket or pulled pork by the pound. A second meat on the table never goes to waste.
Friendsgiving, Office Lunches and Holiday Gatherings
Thanksgiving isn't only one Thursday. There's Friendsgiving with the people you choose, the office lunch before everyone heads out for the long weekend, and the family gathering that happens the Saturday after because that's when everyone can make it.
We cater corporate lunches, office events, family gatherings and holiday parties across the Capital Region (see where we cater). If you're feeding a group this season, call us at (518) 344-6119 and we'll help you work out how much food you need.
The Best Part: The Day After
Ask anyone and they'll tell you the leftover sandwich is half the reason for Thanksgiving. Smoked turkey, a little cold stuffing, a spoon of gravy and some cranberry on good bread is hard to beat.
And if you've had enough of your own kitchen by Friday, our Sandos board has you covered: the Cubano, the Porchetta and the Pastrami, piled high. We're open Monday through Saturday, 11:00am to 8:00pm. Call ahead for holiday-week hours.
Let Us Handle the Turkey This Year
If you'd rather skip the cooking altogether, our Turkey Day Packages are back. Each one serves 8 to 10 people and includes a slow-smoked turkey, homemade turkey gravy, cornbread stuffing, one side and one homemade pie, pumpkin or chocolate fudge. Everything comes packaged cold with reheat instructions, so it's ready to heat and serve on Thanksgiving Day.
New this year, we're also offering a Thanksgiving Feast for one. Quantities are limited, so order early: the last day to order is November 20, and pickup is by November 25.
To order, call (518) 344-6119 or email catering@meatandcompanynisky.com.
Thanksgiving Questions, Answered
Can I order a smoked turkey for Thanksgiving?
Yes. Our Turkey Day Packages include a slow-smoked turkey with gravy, cornbread stuffing, a side and a pie, and serve 8 to 10 people. Call (518) 344-6119 to order.
How far ahead should I plan Thanksgiving food?
Earlier is better. Holiday orders are limited, so we recommend getting a headcount and placing your order by mid-November.
Do you cater Friendsgiving and office holiday lunches?
Yes. We cater office events, family gatherings and holiday parties around the Capital Region. Call us and we'll size the order with you. More answers are on our FAQ page.
Where do I pick up my order?
At the smokehouse: 2321 Nott St E, Niskayuna, NY 12309.
From all of us at Meat & Company: Happy Thanksgiving. We're grateful you're part of the neighborhood.
Call (518) 344-6119 | 2321 Nott St E, Niskayuna, NY 12309