Thanksgiving 2013

I got the fire going at 5AM and put the 12 lb turkey on at 5:45. It soaked in a brine overnight in a gallon of water, cup of sugar and cup of salt, some peppercorns and bay leaves. I covered the turkey with butter and sprinkled it with sage and thyme. It was also stuffed with an onion, rosemary branches and sage sprigs. This was the first time that I was using wood and did not realize that the  flames would enter the grilling area nor that it would effect the cooking process. At about 10:00, I wanted to check the bird to start spaying it with apple juice, I found that it was burning because of the flames. I quickly moved the turkey to the other end of the cooking chamber and covered it would foil. The internal temperature was where it needed to be around 170 and 180. At 12:30, I put the mac and cheese on for an hour and took both the turkey and mac off an hour later.

End of Summer

I rubbed the 9 pound brisket with a 1, 2, 3 rub (1 part of cayenne pepper, 2 parts pepper and 3 parts salt) and put the meat on the grill at 7AM. At noon, I placed 3 split breast chicken on with one rubbed with fajita seasoning the the other two with a chicken rub. After 7 hours at 2PM, I wrapped the brisket in foil and moved it directly over the firebox. At 3PM, I put the mac and cheese on with some potatoes. I took the brisket off at 4PM to rest while everything else came off at 5PM.

 

Another Father's Day

The 8 lb brined turkey and 10 lbs of ribs got on the grill at 10:00 AM. I rubbed the turkey with a butter, sage and thyme mixture and rubbed with ribs with a basic rib rub and brown sugar. The grill quickly got up to 250 because of the wind. I had to put the turkey in the belly of the grill because the tin took up so much room on the grill. At noon, I put 6 split chicken breasts on seasoned with fajita seasoning, and at 2:00 I wrapped the ribs with foil after rubbing them with squeeze butter, brown sugar and the rib rub. I also put 8 sausage links on. The last thing I put on was two tins of mac and cheese at 3:00. Everything was ready to eat @ 4:00. Most of the day the temp ranged 250-300.