Or go to the store, buy an already cleaned and frozen turkey for 88 cents a pound, put it in the oven and curl up next to the fire with a glass of good whiskey and someone you love...why not enjoy some of the good life you worked so hard to provide for yourself and others? It's ok to put it in neutral and just coast for awhile from time to time.
It may just be a slow news day, but the forecasters are now saying a once in a generation storm is predicted. Please consider carefully. If it were me, I wouldn't risk my good health for something I could easily do from within a warm and comfortable home.
A 'once in a generation' winter storm will impact nearly every state and cripple Christmas travel
A major winter storm and cold blast will impact nearly every state and bring what the National Weather Service is calling a "once in a generation type event" that will cripple travel on some of the busiest travel days of the year.amp.cnn.com
This is the same way that I prep & grill 'em...right down to the drawn Kerrygold.
So, did you spin the bird during Snowmageddon? Or did you wimp out...
Try the half shell cut. The meat pulls right out. It’s like pulling a zipper to open.
This is what I did for Saturday night, down below 0 F, albeit without the skewer. Yum. Brushed with a shallot & tarragon compound butter.
Yup. The broiler works fine too. Good results and you won’t freeze your you know what off outside.
Shoot, man. I threw a chore jacket on when I went out to light the charcoal, otherwise I was just wearing a T-shirt & gym shorts. Not like I was outside for more than 4 or 5 minutes at a time.
You forget, anything below 50° here is too cold
Thanks for the tip!
hahahaha. Well....So, did you spin the bird during Snowmageddon? Or did you wimp out...
How did everything go?
Gerry
I wound up parking the 22 in the "alee" position with my garage blocking a steady 10-20 mph mph wind. I used Kingsford Pro in the SnS. With water in the tank. No roto. I had a really tough time keeping the kettle temp above 225 IDK why. Prob b/c outdoor ambient temp was single digit and wind was whipping!? I lost confidence quickly and played too much with the controls so to speak (adjusting vents, adding pre-lit coals, stirring the fire, terrible impatience!)... After one hour or so on the pecan smoke, I brought the bird indoors and finished in the oven. It turned out pretty good (a little dry but I always keep 6-8 cups of chicken stock rolling so I dipped the sliced breasts in right before service and they were warm and juicy). I also did a spiral cut ham on the gasser with no problems, as it was in a foil pan and wrapped. So I would rate the proteins 4 *stars out of 5, but my "polar vortex grill game" needs some work. Maybe our Canadian brethren can have us up for some instructions in February lol.
I am trying this NYE! Nice.
for this cut method, you'll place the lobster tails with their bottom side up. start the incision cut around half way up from the tail flaps and cut from the point of the knife at the middle with the heel of the knife towards the rear flaps. this way the tail is stable and doesn't roll on you. then flip the lobster tail 180 degrees and finalize the cut from the mid section where you cut to the meaty/body side.
