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BBQ in the dark (pictures are not good but why not). Just basics. 4 pork butts, 4 chuck roasts on bottom. Bad Byron's Butt Rubb (mustard binder) on the pork. ACV and montreal steak seasoning on the beef. Beef and Pork BBQ to send to my brothers-in-law up in NYC for the holidays. Turned out great.

I almost got cold feet when I started reading online, but I'm definitely going to try to rotisserie this massive bird. I'm not worried about the equipment as much as people saying the bird will fall into the fire. Is that because the rotisserie forks start to come out of the meat? If I screw the forks down real tight it should hold, right? Also - How does a turkey that has a rod through the center get into the fire? Does the rod just work its way through the bottom of the turkey after a while if it comes off the forks? Anyway - I'm going to get it on there as securely as I can after I truss it well but also add twine around the body. For better or for worse. And I will take pictures. This is probably a ridiculous way to proceed and I should just spatchcock it. But I'm livin on the edge. I have many vacuum sealed bags of pulled pork BBQ from my cook the other night if it goes south. Anyway - those who have had their turkey fall into the fire - tell me the story - I want to understand how this happens so I can both set the turkey in the forks as securely as possible and monitor it properly.

Looks good johnnymnemonic, that's a lot of meat! Are you sending it by mail frozen like Porter Road? Can I put my order in?

@tekobo might be able to assist. She has been through the process more than once lol

Sometimes things just go oh so right and this one of those cooks. Chicken thighs, rice cooked with chicken stock and white Miso, steamed carrots that were just recently pulled from the garden before they froze in solid and peas picked early in the season then blanched and frozen.