Tyrus

Hey there C6Bill, sounds like your home will be a happy destination point for Christmas. As to where I got it,... the wife went out on a mission and she discovered while in her favorite store "Market Basket" that all the 20lb birds were gone, all that remained were the giants. I found no draw back to cooking this bird, nor any quality differences as far as taste and texture were concerned that one might think to expect in a larger bird. You could say it was a myth buster experiment settled. Best of luck with the cook, are you feeding an army lol?

I'm sure it was a great Thanksgiving Mark, by the way those sweet rubs although they pair well for taste don't do well over the 300 range and survive, but like you said it doesn't affect the meat. Nice thought on the gravy.

27 lb Turkey citrus brinded & finished on the KK 23. Covered with AL for the first half and then released to char to the end. A bird of this size generally requires 6 1/2 hrs in a conventional oven, so at 5 hrs I took the precaution to temp the bird and found it @ 170, way ahead of time. Intuition or luck the bird was pulled from the fire, saved. Cooked at 310 as to the teltru, but it didn't disappoint.

A nice rainy day meal I'd say, but don't fret Mac at least it's not snow.

Symmetry better known as Goldilocks, just right.

Ingenious Alphabet Soup, too much. I like IDC, BTW is a must, and STFU definitely. How about KMT (kiss my turkey/toosh) Happy Thanksgiving.

Burnchar, as far as I'm aware the 23 Ultimate has a backside door for the gas element or at least mine has one in my 2017 model. From what I saw, there are two inset posts set within the mortar base to accept the gas unit and hold it in place . Check to see if those posts are in position on yours or simply if you have the door that's needed to move the unit into place. These posts are drop down and not threaded for convience of removal. If you were to use this to pre-warm the grill the gas unit could be easily removed and you could convert to coal if this was your intention. I presume the unit's function though was to cook separately from coal so the regular cleaning involving ash wouldn't be a factor. You would most likely remove the gas unit when switching back to coal and then reposition the door back in place, this would be necessary because of the gas line in the doorway. Using some kind of deflector for food particles might be an issue though, however easily remedied

Very portable that Weber and it does the job. The Paella pan was bigger than the Weber, so tell me was there a brave soul that fished out all that Cornwall seafood for the cook?

Creative, but where are the peas?👍

Color and bend for me, it's all visual. Temp is generally around 275 if I'm not in a hurry or pressed for time, they're done when their done, never cook with a method. My eyes are my best ally it tells the whole story. Nice looking ribs btw.

I follow the same method, charring first and let ride to temp, easy peasy. The frig trick/ smart idea, however I shoot for side to side pink color so I'm always riding on the side of caution, a little burn is fine for me. Somewhere buried out in the hills north of San Fran there's a road side tri tip sandwich place I've seen on You tube some time ago, It's on my bucket list if ever get out there again. Maybe someone here knows the place and been, like to know their experience

One came off the grill having rubbed it up with Watkins Mesquite rub and a slight char for optics. To tell you the truth after having choice many more times than Prime I find no greater difference other than the prime was much moister. Taste was on par but not significantly so that it was measurably better than choice, it could have been just this particlar piece but I've had so many other choice pieces that were very good that I see no reason to abandon the standard. I didn't prepare it or cook it any differently, however I noticed as you might in a prime brisket is that the meat can be more forgiving because it holds moisture better. You can achieve the same results with choice, you just have a shorter window. So I find it juicier but not any tastier, and with this in mind at least for this grade of meat as a Tri tip I'll have no worries holding pat with choice.

Handsome chickens, a lot of chicken...I seem to recall you have a large doggie. Whenever I pulled a feast like that off the grill there'd be dancing feet by my side until a slip fell from the corner of the table.

I can see a model holding this loaf walking down the runway.That's one good looking loaf, it even has a collar or is it a shawl? Bread the sustenance of life, that's art my friend.

And I had two to choose from Toney, this one being the one more ornate. $20, I didn't even bargain/