Recent content by DuaneMac

Wow! I like snow but that’s a bit early for me! Our weather is predicted to have 30 mph gusts tomorrow afternoon with wind chill temperatures in the 30’s. Chilly but nothing like where you are! Glad I’m cooking on the WSK, it doesn’t mind wind/cold.

Good idea Jim! Fortunately, I’m the only one in our house that likes it, so what comes standard on the bird is plenty!

I’m trying something different this year, decided to spatchcock the bird. The last few years it has been a Cajun rub dry brine and done on the rotisserie and we’ve enjoyed it. This year’s bird is a bit bigger (18 lbs.), doing it on the WSK with a sage/thyme dry brine.

That stuffing sounds really good, I’m stealing that! I love the addition of fennel. I’ll be doing a loin soon using the leftover Thanksgiving stuffing and cranberry sauce. Here’s last year’s.

Sometimes I’ll do them that way as well.

Direct to get a nice crust/char then indirect. Simple SPOG rub with a little ancho pepper and some dried thyme.

I buy them from Wild Fork Foods, they pretty much always look that way.

Yes, it’s that time of year. Broke out the Coleman lantern, getting ready to do a Tri-tip.