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Old 11-27-2008, 02:19 PM   #11
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Quote:
Originally Posted by Cliff H.
Is this the official T-Day thread ?

Happy Thanksgiving Day everyone. I have two turkeys in the works for this evening.

One on the drum and the other on my newly aquired Big Easy.
After some technical issues (watching too much TV), I finally got the bird on the WSM. Hope to post more pics in three hours.

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Old 11-27-2008, 03:53 PM   #12
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Damn its hard to type when drinkin' a fawdy. Anyways, sorry my bacon isn't wrapped as tight as some other pics are, but I think it will taste as good. I just put one pound on it, draping it mostly. Couldn't find any toothpicks and concerned it would lead to juices running all over the place. Will post another pic when its ready. Probably an hour.
Cheers!
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Old 11-27-2008, 03:53 PM   #13
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Turkey is done.
Ya know it is a party when the kids put the canoe in the pool!

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Old 11-27-2008, 04:00 PM   #14
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Originally Posted by Green Hornet
Turkey is done.
Ya know it is a party when the kids put the canoe in the pool!
[img]
Yeah, I guess Thanksgiving isn't complete without a canoe in the pool. Good for you.
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Old 11-27-2008, 05:01 PM   #15
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I like that canoe idear and even owned one at one time. Now the only thang is the one I had required somebody to blow it up which aint too easy for Two Pack a Day Marlboro man for the past 40 years or so..cough cough. Might betta spring for a hardshell model for next year. Thanks.

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Old 11-27-2008, 08:24 PM   #16
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; ; ; ; ; ;


The end product was smokey and sweet. Not salty at all, which was a challenge since I brined a Butterball that was already injected with salt water. Since it took in two cups of the honey/salt/mixed spices brine in 7 hours, it tells me Butterball people did a crappy job The sweetness in the meat and drippings was probably a combo of the brown sugar on the skin, under the skin on the breast and honey brine. Very moist. Don't know if due to brine, bacon, aromatics in the cavity, or the chicken stock in the drippings pan that steamed. Cooked at 300 degrees for 3 hours until the breast hit 165. I used one cherry chunk, one apple chunk and a few handfuls of small apple tree twigs. Kingsford in a 1/2 Minion with a full chimney lit and dumped on top.

All in all a very fun, but slow smoke. We were tired for not getting to bed early the night before. I was up until almost 5am before hitting the rack for a few hours. Now that the chaos of Turbacon 08 is over, bring on Christmas 08. Yeehaww!!!! Black Friday starts in 2.5 hours. Will be in Leesburg Outlet stores!!!!!!
Anyone ready for leftovers????
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Old 11-28-2008, 01:12 PM   #17
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I've got a post in the Deep Frying section of what I did yesterday.
My version of a how to!!
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Old 11-28-2008, 08:26 PM   #18
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http://s390.photobucket.com/albums/oo34 ... ng%202008/

I am photolink dumb, so maybe this link will work. Just some pix from yesterday.
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Old 11-29-2008, 08:11 AM   #19
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Those sure do look good Naked!! I see you made a jalapeno cornbread....one of my favorites to make!!
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Old 11-29-2008, 08:32 AM   #20
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Yep...love that cornbread! I obtained a couple of "personal pan" pans from a manager of a famous pizza place and that is what I make it in. That way, I can cut it into 4 chunks and always have an end piece!
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