Thanksgiving '15

The 13 pound turkey brined in a water, salt and sugar solution. I added some peppercorns, fresh sage and rosemary. Before I lit the grill, I had to improvise because of the heavy drizzle. The fire started easily though at 5:00. Before putting the turkey on at 6:00, I rubbed it with butter and sprinkled it with thyme and sage. The heat ran around 250 until about 1:00 when the internal temperature was 170. I sprayed is frequently with apple juice until I covered it in foil at 11:00 so it would get too brown.

 

 

Thanksgiving '14

I lit the fire @ 5AM and put the 12.5 lb turkey on at 6AM. The turkey soaked all night in my usual brine and stuffed it with an onion, rosemary branches and sage sprigs. I used Mesquite wood which kept the fire above 250. Every time I feed the fire, I sprayed the turkey with apple juice. I added the mac and cheese about 11:30, and the turkey was up to temp abut an hour later.

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.

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.

Thanksgiving

I brined the turkey for 24 hours in a water, salt and sugar mixture. Before placing it on the grill at 8AM, I rubbed it with sage, thyme and butter over and under the skin. I kept the temperature around 200-250 all day. I also made a bunch of mac and cheese and put them on @ 2:00. They stayed on for an hour and before taking everything off.

Father's Day

The night before I soaked a 12 lb turkey in a brine consisting of a gallon of water, cup of salt, cup of sugar, some sage and thyme, a sliced onion, and some peppercorns and bay leaves in a turkey roaster bag. I put a 12 lb brisket with a rub of fajita seasoning, garlic salt and salt from the night before on the smoker at 7AM. Two racks (3.5 lbs each) of ribs with a basic rib rub and garlic salt from the night before were placed on the grill at 9AM. The turkey was placed on an hours later under the grate because it was too tall. At noon, I place the chicken (6 halves)rubbed with the brisket seasoning and garlic salt. At 2 PM, I placed a bunch of sausage on the grill and wrapped the ribs in foil after coating them with butter, brown sugar and rib rub. I also wrapped the brisket at that time. Every once in a while, I would spray the turkey and chicken with apple juice. I took the brisket off at 4 PM and everything else came off @ 5 PM.