Hahahahaha! very nice Boss! I love it... sorry been ,o,,mbibing... bubbly manhattans... my turkey is happily toasting up in the PbC... my wife is giggling too...
All this has put the happiness of Thanksgivikng biack into this awesome holiday (glad I have tomorrow off work!)
As the name suggests, this is a variant on the traditional Manhattan, with a good, bitter IPA standing in for the traditional dash of bitters. The bubbles are just an added bonus. I don't shake the beer together with the whiskey and vermouth, because I it loses just a bit of that effervescence that you're adding the beer for -- so I pour it into the glass at the same time as straining the whiskey. I also think that an orange slice brings out the flavors of the whiskey better than the traditional maraschino cherry, and has the added benefit of looking like something that exists naturally on the planet Earth. You can up the ante a bit by substituting a sliced kumquat for the orange slice. - Collin
Got Two 13# birds. Spatchcocked both, salted last night, and used Simon and Garfunkel rub. Both cooked @325. One went in oven and the other smoked on the WSM. Both cooked to breast temp of 165. Both tasted great and were quite moist. Smoked one had darker, crispier skin. Informal poll of my family favored smoked bird.
Last edited by David Parrish; November 28, 2014, 12:55 PM.
Reason: Displayed photo
right out of the PBC... not prettied up yet... 2.5 hours 2 13 lbs turkeys... approx 250 deg F cooker temp. Along with my bubbly manhattan (1 if 3) LOL!
Ya sorry... I didnt get pictures of the ABTs or gravy, or awesome chipotle corn bread stuffing... and yes, I did make my brother and sister in law squirm and sweat a lot! Hahahahaha!
You guys are KILLING me! I just got mine on the Louisiana Grills Country Smoker...set the probe for 160F, anticipating carry-over cooking to reach 165F (THANK YOU AR.COM!). All good, so far. I am truly impressed at the great pictures...making me hungry!
Cooked on my YS640, was just FANTASTIC. Used Maveric ET-733 to monitor temps both chamber and breast. I will say this is the only way to go. Happy Thanksgiving everyone.
Spathcocking isn't the way to make them all Norman Rockwell but it is the only way to go for my 26 lb pterodactyl. Salted the day before with a MH style S&G rub with oil under the skin I smoked it at 225F for 45 and then went to 325F. About an hour and a half in the faux cambro was needed because it only took 3 hours to cook! That said it was all super juicy even if some of the skin wasn't as crispy as when I pulled it. I blogged all the intermediate details and a lot more pics including a nice one showing how pretty my neighborhood is today.
Happy Thanksgiving! 2nd turkey, I did a dry run on Sunday. I followed Meatheads recipe exactly and both turned out great. I just joined the pitmaster club today. Over the last 6 mo this site changed our lives. Thanks and keep up the good work.
Last edited by smokedoc; December 2, 2014, 06:29 PM.
Hey thanks guys, I did a dry run on Sun with a 14 pounder on my 26.75 Weber grill with a smokenator. My brother in Boston was supposed to have the same grill but after traveling 8 1/2 hours it turns out he has a 22.5. Needless to say my smokenator would not fit and we had to use a second small grate with 4 rocks to keep the bird 3 inches above the gravy pan. This was an 18 pounder and it just cleared the lid. The gravy pan was inside a larger metal pan used to hold the charcoal back. Only problem was near the end the flames wanted to jump over to the gravy like a grease fire. In the end the mission was accomplished. No leftovers!!!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Well, All those Turkeys looked great, not a poor one in the bunch. I didn't do a turkey today but, I did one earlier in the week. My first Spatchcocked one. It came out Terrible (great to me).
But, alas, today it was just the DW and me so we had a simple meal of steamed Lobster Tails, Steamed corn on the cob, sauteed zuccini, tomato, onion, gorganzola cheese, and home made buttermilk ranch dressing., A glass of wine each with some drawn butter and hard rolls. Man it's rough around here with just the two of us.
And while I was goofing off I made a Ham with Split Pea soup for another day.
I hope all had a great day with their love ones and had a chance3 to break bread and be thankful for what we have!!
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