Phil and Johanna Hennenfent from Altona’s Henn House BBQ joined us exactly six days before Thanksgiving 2025 armed with pro-level tips to save your holiday dinner 🦃🔥.
They break down why high-heat smoked (or fried) turkey with a butter injection beats the traditional dry oven bird every time, reveal the three biggest “turkey crimes” home cooks commit, and share a stupid-easy rub recipe you can still make this weekend.
We dive into the brisket-is-taking-over-Thanksgiving trend, why spiral-cut hams dry out fast, the one grocery item you’ll forget (and regret), and the absolute best way to reheat smoked meats without turning them into jerky.
This year Henn House smoked 30 turkeys and over 100 pounds of their famous mac & cheese — their biggest Thanksgiving ever. They also talk catering growth, getting their sauces into more stores, and what’s actually hitting the Hennenfent family table next Thursday.
The lightning round includes: Team Can-Ridge cranberry forever, stuffing belongs OUT of the bird, pumpkin pie debate, and the most underrated side nobody talks about.
Plus the wildest Butterball hotline stories you’ll hear all year (yes, someone really asked about chainsaw carving).