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3 Turkeys and a Double Smoked Honey Ham


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Happy Thanksgiving everyone!

2 of the turkeys are ready to go! Both injected and rubbed with the recipe from Serious Eats.
These turkeys are for a couple of my co-workers.


Turkey #1 on the WSM using KBB with Pecan chunks.


Turkey#2 on the Performer using KBB with Apple chunks.


Our turkey was injected and rubbed with the same recipe. The ham was seasoned with a recipe
from Malcolm Reed from the Killer Hogs BBQ Team. Both put on the Grid Iron cooking at 325 with
Sugar Maple pellets.


Turkey from the Performer is done.


Turkey from the WSM done about 15 minutes later.


Honey smoked ham is done.


Our turkey is ready to come off as I put the green bean casserole and stuffing mix on the Grid Iron.
This is a recipe that we liked from Deep South Dish.


Casserole is done.


Plated with devilled eggs, dinner roll and some” burning bushes” which are chopped ham, cream
cheese and onion rolled into a ball.


Everyone was happy and stuffed! Everything was really delicious.

Thanks for looking!
 
Last edited:
Holy Smoke Mike, first of all that is great you doing that for your friends, second those birds and ham look fantastic. People ate good at your house for sure.
 
Thanks everyone for your kind words. :)
Just a short followup on the turkeys for my co-workers. They
both called and told me they were a big hit with their families.
Now they have some friends who want me to cook their X-mas
birds for them. :)
 
Lots of Wonderful cooking there Mike!
Your birds & ham looks Perfect!!
Plated dinner is EXACTLY how I like my plates looking!
 
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