With my family of three I went with Prime Rib. Removed bones to get side of beef ribs and crust all around. Low & Slow then sear was the plan on my Kamado Joe Big Joe with Cyber Q and Thermapen keeping my temps good. Turned out great with redd & pink wall to wall. Sipped a Chimney Rock Cab on a nice evening!
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With my family of three I went with Prime Rib. Removed bones to get side of beef ribs and crust all around. Low & Slow then sear was the plan on my Kamado Joe Big Joe with Cyber Q and Thermapen keeping my temps good. Turned out great with redd & pink wall to wall. Sipped a Chimney Rock Cab on a nice evening!
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Well I had all these fantasies of killer pictures. We had this great meal, son brought his new girlfriend to dinner, my stomach is bursting but all I managed to get was a shot of the turkey fresh off the 26". Did it low and slow this time, Texas style. Just salt brined, black pepper but I did cheat and injected with Tony C's and butter. Damn good bird, first one I've done in 3 years. Can't wait for Xmas and Prime Rib !!!
Troutman hopes everyone had a safe and glorious holiday despite a 2020 none of us will soon forget !!! Peace out !!
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tbob4 thank you so much. I currently use the IPhone 12 Pro Max. The camera is outstanding.
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Drats. I knew you were going to say that. Sprint/T-Mobile and I have been fighting over a promo price they wouldn’t let me put in my cart. The latest update killed my battery and internet on my I-Phone 7. I figure I need the newest phone and would love a better camera. Your photos are outstanding
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Just me and Mom this year for Thanksgiving. I came up from outta the basement where I live to cook for us. Had to pause the Xbox game I had going. Pretty simple cook this year. Smoked ham, green bean casserole and some crap dressing from Luby’s cafeteria. A lot of people think it’s glamorous, but trust me, living in your Mom’s basement ain’t all it’s cracked up to be.Last edited by Panhead John; November 26, 2020, 08:28 PM.
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Retired, living in Western Mass. Enjoy music, cooking and my family.
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Panhead John Don’t take out your Xbox withdrawals out on me! Just ask your mom to please let you go back to your basement and play with your Xbox.
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I know, you’re right. It’s like Xbox is so addictive and then when I can’t get it, I lash out! I didn’t mean it! Your cook is awesome!
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Great cooks done by all and I'm starvin looking at em all and I'm sure there's more to come. .
My compliments to all you pit masters.
Well next up is Christmas, see what that brings as far as as the plague.
So far turkey is out in this house, at least a whole boid.
Hope you all had a great day with family.
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Looks better then most "simple" oven birds, to me. Nice cook!
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Richard Chrz couldn't have said it better!
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Ok, so continuing my PSA Alert post....
heritage birds are a whole different beast. Taste was great. Dark meat was tough. White meat was good, but I am guessing it had to be because of the fat layer. You will see below that it looked like a porchetta! Pictures will show broken down, roasted, care package for family and my final plate.
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Breaking down really appeals to me (another pitmaster mentioned it earlier) if I do heritage again. I appreciate and respect heritage, but it’s just not my jams. I want turkey to be "light" and roasty and moist. Mostly because I want the best dang turkey sandwich for the next two days. I don’t buy lunch meat*, so this is my swan song once a year.
*unless I cave and get Polish ham from a local deli. Amiright troymeister
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For the record, I put the quarters in about 20 minutes before the boneless breast. Leg quarters were done first. Due to the excessive skin and fat, I kinda rolled the breast into a roulade, as it were. Roasted at 425F for about 15 minutes and dropped to 325F to ride it out, basting with herb butter.
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Looks really good...I myself think Krakus ham is overrated.
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