Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[dclord]

Tried spatchcocking the turkey. It is not that easy cutting out the backbone. I tried to flatten it but no matter how hard I pushed it didn't flatten out as much as I expected. Should have turned the bird around part way through as one side came out perfect but the other side was a little drier. Very tasty though.

We ate outside on the patio. 93 degrees in San Diego.

Sent from my ONEPLUS A5000 using Tapatalk

[Old Smokey]

Last night Thanksgiving dinner. Brined, injected and smoked on the GMG DB. Came out super juicy and flavorful.

 [ Invalid Attachment ]

[SilverBeard]

Cooked on my RecTec 680. 1st turkey came out perfect

 [ Invalid Attachment ]

[ZCZ]

Up at the cabin all week.
Swans

 [ Invalid Attachment ]

Otters, doing what they oughter

 [ Invalid Attachment ]

Baked a 17 lb turkey on the Select. Took a little over 5 hours at 325

 [ Invalid Attachment ]

Had my nephew and his wife & daughter over for Thanksgiving Day. Today a friend & his wife for leftovers. All around a great week.
Z

[Fishwater2002]

First smoked Thanksgiving turkey yesterday. Brined, Cajun injected, rubbed & smoked = delicious!

[dk117]

Hosted 23 people.

 [ Invalid Attachment ]
Wife is doing the 7 day black and white FB thing

Borrowed a friends Louisiana (took some getting used to but did a great job!  might have been a little pellet hungry)  and cooked two 9 lb turkey breasts (5 hours 165 IT)  and bacon wrapped dates.
 [ Invalid Attachment ]

The Texas had ten 2lb turkey legs.  Brined since Monday.   Went for about 7 hours to 180 IT.
 [ Invalid Attachment ]

The great thing about Thanksgiving is that other cameras were out to get some finished shots.
 [ Invalid Attachment ]

I may or may not have had a few by this time getting ready to eat.
 [ Invalid Attachment ]

Thanks for looking.

DK

[Michael_NW]

First smoked Thanksgiving turkey yesterday. Brined, Cajun injected, rubbed & smoked = delicious!

Looks wonderful, Fishwater2002! Love the color.

[GrillinGlen]

Its a pork butt I boned and am curing with TQ.  I have heard people speak of buck board bacon.  I have never tried it, and this is just a simple cure, with a little pickling spices.  If it works, will have .99/lb bacon and not $4.00...

What's in the other bucket. ?

Of all the bacon I've done its all been from boneless butts, yet to do a belly.  I get rave reviews and people ask where I find such meaty belly. I use a dry cure recipe for belly bacon (from the book "charcuterie")