The butt is on at 5:45, Turkey breast will go on the Chargriller around 8:30. We will be eating sometime between noon and one
The butt, about 7 3/4 pounds-
Gratuitous temp pic-
Turkey at about 20 minutes in-
Another gratuitous pit temp pic-
Temp on the kettle with the butt, 330° is a bit high, I usually shoot for 300° or so, but it is riding there with the intakes shut. So be it.
Butt at 3 hours-
The big finish-
The butt, it got done in 5.5 hours, no stall and no foil. I love cooking hot and fast.
Potatoes, pan fried on the kettle.
Turkey breast cooked with lump charcoal and maple, also hot and fast(300°-310° for the most part).
This needs no explanation.
My plate- my wife roasted carrots and parsnips in the oven.
There was dessert of course, first carrot cake with cream cheese frosting-
Then "Death by Chocolate" cake
Happy Easter to everyone at SMF.
Thanks guys, it was really good.
I'll be having some of that chocolate cake for dessert after supper tonight.