TG prep is underway


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Was able to get a good start yesterday.

Our oldest son and his wife are hosting so I only have a few deliverables for the meal.

Cut up and brined the turkey yesterday. Using an apple juice concentrate at 5% salinity brine.

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Got the cheesecake into the oven last night to bake and then rest.

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Just popped it into the fridge to chill for 30 hours

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I’ll make the gravy today and grill the bird tomorrow and whip up some stuffing.

Last item to make today will be a spinach dip. Need to buy a sourdough today too.

Happy Thanksgiving, all!
 
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Just finished 6 batches of Chex mix, made up the dressing for tomorrow, dessert is in the freezer, brisket is ready for trimming.IMG_1419.jpeg
That’s just about as prepared as I can get, wind isn’t going to be too awful unless it totally shifts but, that shouldn’t be too likely.
50 mph wind gusts, 5-12 inches of snow predicted.
Fired the snow blower yesterday for a test run, started very well! Things yet to do!
Happy Feasting!
 
Timothy F. Lewis said:
Just finished 6 batches of Chex mix, made up the dressing for tomorrow, dessert is in the freezer, brisket is ready for trimming.View attachment 122473
That’s just about as prepared as I can get, wind isn’t going to be too awful unless it totally shifts but, that shouldn’t be too likely.
50 mph wind gusts, 5-12 inches of snow predicted.
Fired the snow blower yesterday for a test run, started very well! Things yet to do!
Happy Feasting!
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I love your setup/smoking area. Pragmatic and efficient.
 
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.

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Timothy F. Lewis said:
Just finished 6 batches of Chex mix, made up the dressing for tomorrow, dessert is in the freezer, brisket is ready for trimming.View attachment 122473
That’s just about as prepared as I can get, wind isn’t going to be too awful unless it totally shifts but, that shouldn’t be too likely.
50 mph wind gusts, 5-12 inches of snow predicted.
Fired the snow blower yesterday for a test run, started very well! Things yet to do!
Happy Feasting!
Click to expand...
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.
 
Just bounced a full inch off the umbrella! For some reason, I’ve got runaway temp out there! I may have “over lit” the sidewinder! Having a tough time getting temps back down to a reasonable 250-275* range. I found a little “rim leak”, caused by an errant bit of brisket allowing excess airflow but now, I fear it over excited the coal! Now, I’m have one a hard time getting the heat back down under 300*! I’ll fuss with it, back vents totally closed, front at 30% still running 300*! I will drop the front to a slit and cross my fingers.
Ambient temperature is 32* wind chill…23! There was about an inch of heavy snow on the deck an hour ago, there shall be blowing come morning!
56 last Saturday!
Ain’t life interesting?
 
Spinach dip is made.

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Gravy stock was started and then made today.

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Minced 3# garlic for the freezer.

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Herb rubbed the turkey and then added some paprika for color as it roasts on the WSK.

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Two trays for all this bird.

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Taking up valuable space in the garage fridge.

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Done for the night. I’ll finish up tomorrow AM and then enjoy the holiday and family/company.
 
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Brett, you are impressive! I would enjoy a week sharing food and stories!
I’m flummoxed by the bitter cold ambient temperatures and WSM readings! Ambient now 28, bullet at just under 300! Brisket at 118, hoping for a crazy stall to be honest I was not planning on taking it to rest about noon! Looks like breakfast at this point!
Hmmm..
 
After reading this thread, my main activity today of spinning a 14-lb turkey in my kettle for serving tomorrow is minuscule in comparison.
All of that prep work looks great Brett! I trust your "deliverables" will be a hit even if you aren't hosting this year.
 
Timothy F. Lewis said:
Brett, you are impressive! I would enjoy a week sharing food and stories!
I’m flummoxed by the bitter cold ambient temperatures and WSM readings! Ambient now 28, bullet at just under 300! Brisket at 118, hoping for a crazy stall to be honest I was not planning on taking it to rest about noon! Looks like breakfast at this point!
Hmmm..
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Thanks. I just try to show up.

I’m always down for some good stories, good friends and good drink.

I’m trying to be in the moment these days. Life is moving too fast. But I’m also checking boxes on my bucket list.

Life is good. I wish everyone a splendid and enjoyable holiday. Remember what it’s all about. The people and human connections.
 
Keith Jenkins said:
After reading this thread, my main activity today of spinning a 14-lb turkey in my kettle for serving tomorrow is minuscule in comparison.
All of that prep work looks great Brett! I trust your "deliverables" will be a hit even if you aren't hosting this year.
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Thank you. It’s nice to start new traditions. Kind of passing the torch forward. Hopefully my kids will still like me in another 10 years 🤣
 
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