I always do a butt and fry a bird at thanksgiving. But Christmas is all about the barbecued turkey. This is a 13# bird. All I do is cover it in squirt butter, salt and pepper. Using the weber kettle today and this is the first time I've ever used the Johnny Cash setup (ring of fire) and it is a game changer! Got some apple and pecan chunks, kingsford charcoal. Put it on almost four hours ago, it's been holding steady around 240-250, haven't added a lick of charcoal to it. I periodically baste with my own vinegar pepper sauce (SOUTH Carolina) and when she's done I'll finish it with more sauce. It's a thin sauce but it's got some sugars in it and it goes great with turkeys. And pork. Hell, and grits and mac and cheese too! Here's some Q-View, I'll update later when it's done. Merry Christmas everyone.
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12/24/15 at 9:07am