Leaderboard

I didn't spatchcock it. This massive of a turkey spatchcocked wouldn't fit on any pan I have so I just cooked it whole. I decided not to brine it: reason - 30lb turkey wouldn't fit in a 5 gal bucket - also wouldn't fit well in my yeti. Could have used a different cooler, but - I decided since the bird was injected not to do anything to it prior and just use an old recipe. This recipe (attached PDF) is how my grandparents always grill roasted their turkey back in the day. Just salt, pepper, parsley, oil, vinegar. I used a bit of lowrys with the salt for a little extra flavor. Worked well - great flavor. At the grate I had my billows at 340. Dome temp around 400. The skin on top actually broke - almost like the cap of a pork butt. I found that interesting. 30lb turkey cooked in about 3 hours. I wrapped it in foil and put it in a cooler when it was done (until I carved it to serve lunch). It wasn't the best turkey I have ever had - this large of a turkey - some of the bird just wasn't perfectly moist - but - it certainly wasn't dry. Flavor was awesome. Dark meat was awesome. Really really good for a frozen turkey that I got for only $15. granny_grilled_smoked_turkey_onepage.pdf

Today is a special day so my lady friend gets her favorite meal, duck breast served on a board Forgot to take pics while cooking and even when serving but I grabbed leftovers and put them on the board for a quick shot after lol I always cover the duck breast in Yardbird after scoring the fat side. Then i vac seal and let it sit in the fridge for 24 to 48 hours. We were put happy with the results Kalamata olives, caramelized walnuts, grapes, Beechers Flagship Cheddar and Prosciutto Di Parma. The grapes do a great job of cleansing the pallet. And of course the duck au jus makes a great dip for all of it. It was a great day !!!!

Beautiful thick pork chops @CaptMorg82. I agree, chops can be super delicious. @Basher it looks like all the angst and hard work has been worth it. Great that you will be back home and able to enjoy it for Christmas. Congratulations. Snagging lists take a while to clear but what you have shown us so far looks gorgeous.

QFC, one of our grocery stores around here (Kroger), carries some Berkshire Kurobuta pork chops. I think most people don’t realize how good they are. Often I’ll find them on close out because they are reaching their sell by date and the store is trying to get rid of them. Sometimes the cut isn’t all that great and they aren’t worth it. But these were excellent cuts. Got them for $12 a piece. They turned out to be the best piece of pork I’ve ever had. I marinated them for about 5-6 hrs in Kinder’s Teriyaki with sesame and ginger. Glazed them a bit at the end of the cook which was done on indirect at about 275F, then once they reached about 130F internal I turned up the heat and placed them on the hot side direct to get a little char. Then placed them back on the indirect side abd brushed more sauce on and let glaze. Pulled them off at 142F internal and let rest. Talk about meat candy. Found an excellent seasonal beer also. Great flavor with the spices and orange peel it was brewed with. Sent from my iPhone using Tapatalk