Aaron Franklin's jerky, Griswold's turkey, and Bob's pulled pork pizza

[Bob Correll]

In the order made:

Pulled pork on flatbread, bbq sauce and cheese on top.

Half a 20 lb. bird rubbed with Grill Mates Bacon Molasses.
No plans to eat the skin, was pretty sure this sweet rub would burn, and I was right.

Libation:

After 1 hour, char basket on each side with a mix of Kingsford Hickory and lump.

Breast was showing 121° after two hours, confirmed with a Thermapen, thigh was 180° with readings all over the place in different areas.
I knew it was still a little frozen, but didn't plan on this.
It came off the grill after a total of 3 hours:

Ok, it wasn't as bad as the one Clark Griswold carved in Christmas Vacation, but it was pretty dry until sliced farther down in the breast.
Gravy helped, and it made some fine turkey salad sandwiches.

Yesterday it hit a record high of 66 with sun.
Today it's cloudy, windy and mid 30's.

Last is Aaron Franklin's cowboy jerky.
Salt and pepper only right before getting smoked.

Nice for a change from marinaded, etc.

Google Aaron Franklin jerky and a video should show up.
He smoked his and then put it in a dehydrator.
I used a snake/fuse method with hickory and let it go for about 7 hours.
Note, this was good but a bit salty and I didn't put as much on as Aaron did in his video.

Happy Hump Day!

 

[ChuckO]

The pizza looks fantastic, the chicken looks good too, never would know it was dry had you not said so.
The jerky looks off the chart good. What cut did you use for your Jerky? Fair to guess your pit temp with your 7 hour snake was 160ish?

 

[Jim Lampe]

looks very nice Birthday Boy Bob!
Happy Hump Day? Happy Humpin'Birthday Dude!

say.... how much did that "Half a 20 lb." bird weigh??

 

[Bob Correll]

Thanks guys!

Chuck, it were a turkey

I'd guess the temp was in the 140 range for about 4 hours while it was getting smoke, I added a few briqs and guess the grill temp got up around 170 or so later on.

Jim,
<say.... how much did that "Half a 20 lb." bird weigh??>
hold on, let me get my calculator....

edit to add, this was round steak.

 

[Rolf Jacobsen]

Bob I'd go for at least three of those pizzas. Beautiful!!!!!!!!!!

 

[Jim Lampe]

Thanks guys!

Jim,
<say.... how much did that "Half a 20 lb." bird weigh??>
hold on, let me get my calculator....

edit to add, this was round steak.

ok... how much did that "Half a 20 lb." round steak weigh???

 

[Rich Dahl]

Pizza looks zonkers, love it! Bird, I've been there, dang things take forever to defrost but at least it was edible. Jerky looks great if you used less salt and it was to salty can't imagine what the original was like.
Again Happy Birthday, hope you had a great day.

 

[Cliff Bartlett]

The cooks look great Bob and your pictures are super great! The two pie shots and the plate really caught my eye.

 

[JRAiona]

Great looking pizza Bob.

 

[Bill Schultz]

Love the pizza and the Jerky my friend. Not sure on the chix but I know gravy can save the day from personal experience. Tally Ho

 

[Bob H.]

What a good way to spend your birthday Bob, doing something you love. It all looks delicious.

 

[Barb D]

Bob, the pizza Looks fantastic and the bird well like Rich said we've all been there before. You saved it and that's what counts. Outstanding cook all the way around and again a big Happy Birthday.

 

[Brian Dahl]

Gravy is for cooks like caulk is for bad finish carpenters; it can cover a multitude of sins.
Regardless. I would eat any and all of that - hopefully on the 66* day. Happy Birthday, Bob!

 

[russ olin]

Mighty fine looking birthday cook Bob.
Happy Be-lated birthday too.

 

[Enrico Brandizzi]

Great looking BD cook Bob.
Bird looks killer.