Recent content by Chris in Louisiana

I did a spatchcocked turkey on a Searwood pellet grill. Posted a cook description and several other photos in a thread on the pellet forum. Spatchcock Thanksgiving Turkey

Thanksgiving required an early cook to load the turkey and deliver it to the family gathering place, about 45 minutes away. I generally followed a Grillin' With Dad (YouTuber) approach for spatchcock. I figured it would be close because he used a Searwood. I did skip his putting butter under...

We do noon. I'd prefer later, but noon is better for the people who drive an hour or so to get there, and they want to head home before it gets dark.

That BJ's turkey fry oil says it's a "peanut and vegetable oil blend." How bad could it be for $28.99? I'd probably give it a shot rather than pay three times as much for pure peanut oil. I doubt anyone would bite into the turkey, wrinkle their nose, and ask if it was fried in an oil blend...

That's a new beer on me. I do like Marzen style beers, so I'll try it if it's ever spotted around here.

Nice color, inside and out!

Beautiful! Pork loin is one of the best meat bargains out there these days. They practically give it away compared to beef. I like to dry brine, give it a simple seasoning, and cook on the rotisserie.

Try reducing the cooking temp and taking a little longer. I have cooked poultry at 325-350. Mine comes out fairly dark, but I'm fine with it. Pellets and Pits YouTube channel just did a turkey cook to compare wet and dry brines. I noticed that his whole turkeys came out beautiful golden...

All of that looks great! We always split a ribeye these days. It's plenty even with a normal size steak if you throw in some salad/sides. I enjoyed my first lobster roll in a long time when in Boston last year, and it was $$$. When we boil shrimp, we give the leftovers the same treatment, and...

Where is your "Down south"? Are you snow-birding at the beach?

Well, they were a little small, so both went in the Dutch oven last night for this dish. I added, for the last hour of cooking, several quartered medium portobello mushrooms and a bag of petite white potatoes. Made the DeCecco pappardelle to go with it all. Delicious. Thanks to this thread...

Great colors inside and out. Beautiful brown crust, with rosy interior. Nice.

What are you cooking this Thanksgiving?

Post some pics the next time you fire up the smoker!

Meathead has some good info on Turkey temperature. Amazing Ribs Turkey Guide I'm going to spatchcock for Thanksgiving and hope that I can use basting the breasts to get the white meat to 160 about the same time the dark meat is 165. We'll see. Johnny on the View to a Grill YouTube channel...