thanksgiving

Hey All, Trying to figure out a few things for Thursday. This was a last minute decision and figured while we have a Bird in the Rotisserie we are going to throw one on the WSM as well. Any help would be appreciated here. 1. Low and Slow or High and Fast. I have read several articles...

We had a fantastic turkey day! We had 16 people over today and decided to do 2 birds, both about 14lbs. We bought them pre-ordered, never frozen. We did one in the over with EVOO and rosemary, sage and thyme. I did the smoked bird using the weber recipe of sage, thyme and butter under the skin...

This harks back to an old Chinese method. I've steamed duck before smoking or roasting it, with excellent results. It's used here instead of brining for extra-moist meat and crispy skin. Jacques Pépin's Steam-Powered (Steamed and Roasted) Turkey Who is going to be the first to try it? Rita