Turkey cook.


 
timothy

timothy

TVWBB 1-Star Olympian
Son had a 20# that we tried to rotisserie but with the wind and cold we decided to grate it.
Did the apricot cilantro brine and glaze.
40mph gusts and 20 deg temps, the auto kamado shined.
 

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Expertly carved by my son.
 

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I can only imagine that YOU taught him that carving technique!?
Expert work there young man!
Since I’m closer to 70 than 60, I say that with impunity.
Looks like a turkey I might actually want to eat!
 
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