Steve M

Right back atcha Tony

You're welcome, looks delicious!

Yes, that was for a spatchcocked turkey but at a lower temp (300). 350 should shorten it up a bit.

I watched a malcom Reed video and it took him about 3.5 hours at 300 to bring to 165 in the breast. This was for an 18 lb bird. At 2 3/4 hours, he was at 147 if you are aiming for a lower breast temp. Lots of variables there but maybe a good starting point. Cooking at 400 to 450 looks like it could cut that time in half. I'm planning on cooking my 14.5 lb turkey spatchcocked at 350 and figuring about 2 hours or so plus 30 minutes to rest.

This is the one I use. I sourced it from a family member's Argentinean father in law. He generally doesn't measure things but I watched him make it and came up with these general amounts. The amounts of parsley and EVOO are pretty forgiving. 1 bunch Parsley 8 garlic cloves, chopped fine 1/2 Tbsp red pepper flakes White vinegar White pepper Black pepper 1/2 Tbsp kosher salt Extra Virgin Olive Oil - enough to cover all ingredients plus a little extra. Remove the larger parsley stems and chop parsley fine. Add all ingredients. White vinegar should be about 1-2 Tbsp's. Just a little white pepper and black pepper to taste. Stir. It keeps in the refrigerator a looong time.

That's the beauty of our passion, all the credit goes to the cook. I'm going with Boom Boom. But, you should taste my Japanese A5 wagyu.

I sort of bounce around each year depending on mood but I am planning on a variation of this one. I'm brining for 48 hours and then spatchcocking. spatchcocking the turkey The vegetables alone should be worth it.

Those short ribs look incredible.

I think with state run spirit stores, ours is a bit muted on just about everything. That does sound really refreshing. Despite my limitations, your post did inspire me to prepare a few G&T's with our plain old clear versions on this mild and lovely evening while I wait on the chicken wings to stop spinning. Cheers

That's a pretty cool setup. So simple but effective. I've never seen gin with such a dark color. Looks like dark rum. How was it?

Nice job on the offloading. After a few hours of admiring the beauty, don't forget it's main purpose. 🔥

Wow, a feisty one. Show that grill who's boss. Meanwhile, we'll be waiting...

I have seen some charts that show how long the meat needs to be at a certain temperature in order for it to be considered safe to eat. I found that the conventional wisdom of 165 is way conservative and basically means the second it hits that temp, it is safe to eat. 150 on the other hand requires maintaining that temp for 3 minutes. I have modified somewhat when I bring it off but still afraid to push it quite that low. I still bring it off the grill when it is in the 150's knowing I am safely over the 3 minutes mark and it is definitely juicier now.

Another EVO fan... I always do my fish on the EVO but I'm pretty lazy. Also gets the skin pretty crispy.

Both look excellent.

I think he is the smartest person in my entire family

Sorry, it is Ed P. I think it has to be him.

Ed S and he is an engineer.

If I had to guess, yes. His name is Ed if you happen to run across him sometime.

My father in law moved to C'ville to satisfy his stargazing needs. That looks fun.

You won't regret it

Must be a metric system brisket

I'm good up until at least 16 lbs for a brisket on my 23". I agree that cooking for that many people, I would go with the 32".

That was quite a list of available seafood. Those lobster tails are beautiful.

Wow, wish I had a Bully Butcher near me! That is an amazing display. Expensive, yes, but I would take some comfort knowing it was there if I needed it 😀