Leaderboard

What you're doing is plenty! The weight distribution won't be much more than a large person. Sent from my iPad using Tapatalk

Lots of great suggestions, and I am thankful for each of them. Hope everyone had a great Thanksgiving and didn't gain too much weight! I am sitting here as full as a tick on turkey hash. One more question: I am having a patio built using slabs of Pennsylvania bluestone. The pieces are going to be 11/2 to 2" thick and will be cemented to a four inch concrete slab. A section of the patio will be for Mable, of course. Will the substrate of the patio and bluestone be sufficient for her mass or will I need to put down some footings? If I need to use footings, how deep should they be? I am near Baltimore, MD. The ground freezes to a depth of 3 to 5 inches in winter. Thanks, guys, and Happy Holidays!

Thanks, CC! As you've discovered, cooking on the KK is so damned much fun, we look for new ways (I mean, excuses) to use it!

It's up to us to spread the gospel! Amazon, Google, Facebook, et. al.!

Killer chops there Tony! Very nicely done. Kudos to ya!

Tony - absolutely killer cook! You must have stayed at a Holiday Inn Express Wednesday night because Tony, YOU NAILED IT! I make a cranberry relish quite similar looking to yours. I'm stealing your secret ingredient and this coming Christmas my family is gonna,go wild. It's my Mom's recipe and she would have approved! Again, great cook and I hope you, your family and your friends had the happiest Thankgiving ever!

Just finished cleaning up after the turkey dinner. Have to say that this was probably the best turkey I've ever cooked. Pulled the bird off the KK at 180F internal in the thigh. The breast was not the least bit dry, juicy actually! Only miss was no crispy skin, despite the overnight uncovered rest in the fridge, oil rub with S&P just before going on the KK. Was shooting for 375F dome, but settled for 360F. Pictures, you say?? OK! Bird just getting started on the KK. Here's one for Dennis, with the KK logo showing. Notice the apple and onion in the cavity. Bird is done! After a nice rest under the aluminum foil tent. But, where are the sides, you asked? Dressing, cooked on the upper grate in the KK. Ubiquitous green bean casserole (with a new addition this year - artichoke hearts - liked it!!) But, where's the mac & cheese? Ta-da! Oh yeah, can't forget the cranberry relish (secret ingredient - Grand Marnier, shhh, don't tell anyone!) Gotta have something worthy to drink with it. 2005 Bonny Doon Cigare Blanc. Bon Appetit, ya'll!! Here's hoping that you and yours have the best Thanksgiving ever!!

When tempted, yield at once, and save yourself the struggle!!! Sent from my iPad using Tapatalk

Hey CC, First of all, HAPPY THANKSGIVING TO YOU ! I read your way of doing Turkey and it looked interesting. Unfortunately for T-Day we are going to the B-I-L and he is doing a Turkey on a Traegar Pellet Grill. (Yawn) My wife is getting a 22lb. Fresh Turkey from work, so I plan on cooking/smoking it for a Hanukkah Party. I have had my eye on brining it in a Maple Syrup Brine. At 350, there will be enough smoke on the bird ? I figure pecan wood chunks. Anything better ? Thanks.