Tyrus

Here it is, straight forward as a chicken cook 350 or to 160-5 internal. I left the deflector in early ( you know the Aluminum ) on the bottom shelf as it tried to reach temp and then removed it at approached temp. Wrapping the piece with string is good as described on the video however, there is a weak spot when you're turning the piece. The middle is weak and breaks so a crossing of twine in this area would be helpful, although it isn't a major problem you might want to address this. It was moist and presentable, yep it is a go, so hope that maybe helpful, obviously you can marinate before or after deboning. Yah, like a Happy Merry Thanksgiving to all

I'm practicing for Thanksgiving and I thought what a great presentation at the Holidays. On Youtube there was a video from this gent in England deboning a turkey and showing how quickly and masterfully it can be accomplished as an alternative to traditional turkeys. I'm sure folks here have seen this before but I hadn't and thought that those whom haven't may try this or it may be of interest. So type in on the you tube search bar TheScottRealProject and scroll down a bit to the deboning turkey, stay on after the video because it diverts to the American way in the next vid and shows how to debone starting at the bottom of the turkey. Anyhow I thought if you get the turkey prepared the day before it would free some time up on Thanksgiving for a cordial or two. Excuse the wrapping with string it's a work in progress.

Nice lookin cook Basher. I noticed that you did a fine job on slicing to open up the leg for extra penetration for your spice, looks well to display if only for the picture and then...all gone. The inside color of your refractory is a tan, I could be mistaken and that may have been caused by the coal and wood chips you use but it is unusual. I do believe mine was a clean white presentation so maybe Dennis is using a different supplier or someone slipped in some dye. ANYHOW it won't stay that purdy much longer. Looks like your enjoying the new toy

To imagine that the holy grail was in front of me all the time in the form of a sheet of aluminum (disguised) . The new car...simply a spin to exaggerate. I will follow the path laid out before me and amend my ways, I will get off the sofa and retrieve the shovel from the shed, bury the deflector in a corner of the yard while Alexa plays a somber taps. No kicking the can down the road...I'll bury it deep. Thanks

and I'm no Charlie Brown

Open a snow cone stand in front of the house, lemon, (maybe not lemon), razzberry and everyone's favorite blueberry. You'll be rich, do it quick before the snow melts.

Sure, but if I know you Mr. tony b, your gonna let go of the rope.

The other day I cleaned out the basket and started a fire set for 350. I returned 20-25 minutes later and opened the lid and found I left the two top grates out, ahhh another 15-20 minute wait. So I understand with the deflector being added the wait would be all that much longer. A creature of habit I am. Do I still reach for the deflector... well yes, only because someone made it to the perfect size and it fits so well. Old habits are hard to break and I'm a patient guy (meaning I don't mind the wait most times) but the evidence is overwhelming and I seem to be painted into a corner standing alone. You could say it's easy to stand with the crowd, it takes courage to stand alone.... but, in this case, "I think I'll grab the rope" and join you and maybe move the Aluminum foil closer to the grill. And with the savings I get with all the coal I'm not burning off.. well, maybe a new car

Cliche' but it fits.........winner,winner, chicken dinna

Tutus, mmmm that's ok Bruce I've been called worse.

Do you think all those coffee grounds we throw out today and maybe recycled tomorrow then placed in the Syzygies basket could add any flavor to a piece of meat? I would only say since you don't use coffee lump indirect.

AND this is where the leftover brisket goes, with side of creamed cauliflower and cheese

Two, yes two beautiful cuts of meat. You must be expecting a special guest or I dare it's your birthday or someone else's at home. Gonna have to pair that with a nice wine,,,,bon appetit. Apologies, I missed the top leading entry and commented on the pictures but anyhow things have changed,,,pair that with some good beer maybe a case or two

No, but I did use it for trimming. Shrunk about 25%, no matter it was all meat.

Focus is the concern with roundabout pizza, but you still can sip on your beer. Looks good

They used to be solid copper now they dip them or spray paint em with a cooper paint and make them out of zinc, lol. But if you think that might be an indicator of knowing your getting old as living past a change in currency, well no not necessarily. This is the true indicator.........the other day I was on the computer filling out some info on my vehicle registration, so they ask for the Month of your birthday and a small screen pops up, quick click, then the day, quick click, then the year and large screen opens and off you go on a rollercoaster ride, eventually I arrived at my destination. Success, my vehicle was registered. Enough of that, making chilli

Heavy duty and workable knives. Love the texture it exudes. In comparison I guess mine would be considered a finesse tool. Here's a rescue I made on a WW2 machete' that was poorly rusted and then put back in a draw with a coat oil a few years back. Although it still needs another round of restoration I found the oil stopped any further rust from reforming. A vegetable oil may work. My Dad was a tool and die maker in WW2 working on the torpedos in Newport R.I. The trick he used to keep all his working instruments rust free was to throw copper pennies in the draws of their tool boxes to prevent oxidation. That was when a penny was made of copper.

Very nice Mac. Is that Corning ware on the smoker

Haven't had one for quite some time so while I was at the store this one called me over. Salt and pepper for the finish and it was just the flat.

Money shot- A good camera helps along with the basics in how to use it. Could you imagine film?

Hello Basher, The steel listed is AUS-8 Japanese steel and the handle a is laminated black pakka-wood. They offered Damascus blades however, I felt a blade of this smaller size was better represented with this high carbon steel and the Damascus maybe more inclined towards the larger thicker blades such as, a Chefs knife or your typical larger slicing knives. Do you coat your blue steel blade with oil while it sleeps before it's next use? My next purchase will be a larger chefs knife by the same manufacturer with the hope of eventually retiring the cheaper set I have because I'm constantly sharpening. I remember Bruce Pearson has a beautiful set of carving knives as well as a number of forum members and to give credit where credit is due...Bruce turned me on to this brand. I believe the knife is made in the Japanese tradition with an attempt to get as close as one may get but if you want the best you know as well as I that you have to go to the source and ante' up. I also love a good well performing comfortable knife and yes it has to have a look about it.

Like that one also, it's adjustable. The down side is it's for the bigger items, the smalls would fall out, unless you laid in a screen of some sort. I'll let you folks do the experimentation and sort it out first but I will forge ahead with this little diddy and see how it works. Today I was going to do a brisket flat but my package arrived late in the day so, tomorrow we'll do the trimming. This is a boning/fillet knife, has a great feel and is well balanced in hand. It's 6.5 inches and has a full tang and I prefer a smaller knife for trimming fat and silver skin off. Is it the correct knife, ah who cares it's comfortable. I had brought one back similar from Colorado with a nice elk handle but misplaced it in the yard. Must of looked for 2 hours for that knife...I just can't find it. It'll turn up one day unless, one of those pesky squirrels may have taken it and is dicing his nuts up for supper in some tree. Advertised on Amazon by Dalstrong and recently marked down, a quality instrument, seeing how so many others here are appreciative of cutlery.

Good job Mac, a useful tool especially for an even cook on veggies. Now if we could figure out how we could do a couple of eggs that would be somethin

Ckreef you know that looks like a menu almost. Some nice choices in there

Well at least you hung in there for 6 months, $200??? was it a Rolex? Imagine if the tech installed it. You know how many Beef Ribs that aren't going to see Ora,,,oh the humanity!