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Spatched. Pan o stock. Peach smoke. KK. 'nuff said.

Happy Thanksgiving all! Amish raised 21+ lb spatchcock turkey cooked 400 raised direct over hickory B+B for 2 hours with a flip in between. Resting for 30 minutes and moist as all can be. The legs fell off at 2 hours when pulling for the rest. Sent from my iPhone using Tapatalk

I will just leave this here... Happy Thanksgiving

Just a shout out to every one have a great big beautiful Thanksgiving!!!!!!!!!

Looking delicious, Pequod and that gravy will be wonderful too.

Started the day off on a high, kimchi pancakes. Next is just the opposite, Chicken Noodle Soup but first I have to make the egg noodles and cook the chicken on the KK. Stay tuned.:)

No. Coco char is desirable precisely because it is neutral. Allows you to add whatever smoke wood you want for flavor without a pungent charcoal smoke competing with it.

Hi Bruce. The legs actually fell off so I had to stage them for these pics lol. You should be able to tap (or click) on these pics and save them to your device. If it doesn’t work I can try sending them to you. Spatchcock really is the way to go. The flavors and juices lock in and cook time is reduced in half. Sent from my iPhone using Tapatalk

SSht93 that turkey really looks yummy nice cook! Would you please send me a picture I can download and send to my daughter? She doesn’t know what a spat scotched turkey looks like and yours looks perfect.

SSgt, fantastic looking turkey, beautiful colour.

You are amazing!

I’ve been preheating my 23 for the last hour. It is now heat soaked. I have a temperature probe on the upper grate (top right) and another on the main (too left). The probe on the lower left will be my meat probe and is currently laying on the upper grate. As you can see, at thermal equilibrium the temperature difference between the main and upper is negligible.

I have been using cocochar for the past 4 months and I usually throw in some apple to get more smoke. I have found it to be very neutral. Does it very from box to box?

Heat soaked, Thermal Equilibrium, Radiant heat transfer, Black body radiation! Hard pressed or not you said a mouthful. Now I have to look up what those terms mean and I will be all set.. ty and Happy Thanksgiving

Thanks, Bruce.

Thanks, Tony. I just recently dug my carrots so they are nice and fresh. I'm trying to use them up. Normally I'm not a big fan of carrot soup. It is one of those things when I see it on the menu I think I'll like it but actually never do. So I wasn't expecting much when I made it but fortunately I was pleasantly surprised. That's good because I have about 10 servings of it.

Tis the season and it looks tempting too bite into. If you didn't know, to crunch the skin you could pause the motor for a time to brown it up, just sayin. Roto is very hypnotic, unsure if it's turn of the style or the hum of the motor, it just turns out soooooooo good.

Nice bird!

How do you describe that,, young end grain, center cut, small tree or branch, indigenous to AU, nothing wasted and it has to be dense. Something I'd see at the museum in modern art. An eye catcher. A piece that will make your main course shine, 👍.

Rotisserie turkey Yum Yum looks delicious nice cook

Looking mighty tasty.

Here is a pic of a rotisserie turkey that I did yesterday. 350 for a few hours until 165 degrees. I used cocochar and it turned out a tad smokey and super juicy.

Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel. Baked. Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

@Mcjudsten - did I see that you'd stuck the Meater into a spud at the back of the grate on that rib cook?? Interesting idea. While it is a nice holder to gauge air temps, not sure how the internal temperature measurement would correlate to what's going on with the ribs though, if you were using it to gauge doneness?? Most of us use the "bend test" to tell when ribs are done. Pick up the rack with a pair of tongs, about 1/3 of the way from the end. Gently bounce the rack in the tongs. If the meat cracks in the middle, then they are done.

I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Tomorrow night dinner prepped. Drying in the fridge overnight. Sent from my iPhone using Tapatalk

Rost rump yum .. . . . Sent from my SM-T835 using Tapatalk