its that time of year again !!

[Curtis R. Marburger]

That Rice and beans look's delicious Matt

[matt rickard]

Thanks Curtis!! Arent you an egger also?

[Curtis R. Marburger]

Yes

[politefab]

first look at the bird 30 min in


My way of cooking it...

- separate the skin from the bird with my hand
- rub a blend of herbs and spices underneath the skin all over the bird
- chop up a few sticks of butter and put that between the skin and meat as well
- fill the cavity with fresh herbs and spices
- wrap it in bacon
- than kook that thing the bacon makes the meat so tender

- I use an injector not a baster

[Curtis R. Marburger]

We did like ELI and put rosemary and butter under skin and on Turkey , and on egg in V roaster , Just Simple this time

250 for about 3 hours , 300 last till up to temperature of 165

[Vintagestone]

Brined in buttermilk overnight. Was gonna make a bacon butter for under the skin but got lazy. Smoked on pellet grill to finish

[Curtis R. Marburger]

buttermilk Brine ,,, now there's an Idea

[Vintagestone]

It was gooood!

[matt rickard]

Here is a Spatchcock Turkey we did for the local women's shelter. It was rubbed with a peach rub and I used pecan and cherry for smoke

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Here is the Ham on the small Egg Nothing but Cherry and Apple

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And the Turkey Breast on the Large Egg. This was rubbed with a coffee rub with pecan and cherry for smoke

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I started cooking at 5am and am winding down with a nice bourbon and water on top of a bunch of good food. Happy Thanksgiving guys.

[ageless]

Matt, that ham looks amazing!

I smoked a turkey, brined it for 24 hrs and smoked it at 300 for 3 hrs. I seasoned it with olive oil, black pepper and garlic powder. Stuffed the cavity with onion, potato, sage, thyme and lemon. I used oak lump with some hickory chips. Pulled it at 165 and that thing was delicious. Juice would just drip from the breast!

This is my second year smoking the turkey and the family said I was nominated again for next year. Either they are lazy to cook it or it really is good.