One last Thanksgiving note.
Too darned windy.
Can't recall if I posted this yet, couldnt find it if I did, so I'll throw it in here.
Had 3 self basted birds. Two 8.5# turkey breasts, and one 14# bird.
Injected all with Tony Chachere Creole butter the night before. Two breasts were for the smoker, the whole one in the fryer.
Planned on using the big cooker. Had a 4# pork loin in the fridge, 3 fatties (maple, sage, regular) and 6 packs of Johnsonville "skinnies" and 3# of bacon. Was gonna try spicing it up like Monty suggest on some.
Got up TH and had 25-35mph steady winds. Darn it!! Too windy for the big cooker (I live with a forest preserve clearing behind me, with no cover).
Now I could have used the Bandera, but that would have meant using about 4 bags of lump, all my apple and all my pecan. Nearly my entire supply.
So I downshifted into the Weber Smokey Mountain, which is an awesome unit for wind, because its nearly completely enclosed. I throw an old moving box around it, and it will peg at 220 for 5 or 6 hours. The downside, capacity and the fact you can't mess with meat in there (spray and mop meats)
So it was now down to the 2 breasts and the 3 fatties. Skinnies, bacon, and loin went into the freezer. Took my gas grill and set it up next to the fryer, then a sheet of plywood against that to make a lean to wind deflector.
Got the fryer up to temp, oh wait. As I was getting the oil together and grabbing the fryer pot, I let out a big Fark!! I had injected and rubbed down the whole bird, without dipping it in the pot first with water to determine the proper oil level. Did that, then re rubbed with Tony C's original.
46 minute oil bath, and all was ready. Uncle in law spent 25 minutes cutting up the birds while I grilled 2 pineapples.
Very long day, but 13 people walked away stuffed, and plenty of left overs went home with everyone!