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  1. O

    Hey all! What's cooking?

  2. O

    Popping the Cherry

    I thought about using a bucket but I’m doing two birds, thought the cooler in the fridge would just work better.
  3. O

    Popping the Cherry

    2 12 lb turkeys and yes it does look like a nasty jungle juice!
  4. O

    Popping the Cherry

  5. O

    Popping the Cherry

  6. O

    Popping the Cherry

    My first go at it. Two oranges cut and squeezed, whole black peppercorn, some oregano and sage, and the Weber brand kicking chicken seasoning, and a small container of coarse kosher salt roughly 2.5 cups worth maybe 3. Going to spatchcock them then throw on the smoker early Thursday morning...
  7. O

    New here, lots of questions.

    I just got back from north Texas for a hog hunt. Bryson area. Beautiful country down there.
  8. O

    Thanksgiving How to Spatchcock a Turkey - Video

    I’ve got two 12 lb birds I’m looking to do this way. They’re up to 9% brine injected already. Would you change anything knowing that? Maybe thin out the brine or add something to possibly lower the salt flavor?
  9. O

    New here, lots of questions.

    Iowa fella by way of Minnesota and Wisconsin. I look forward to learning everything I can and sharing what I know with anyone willing to listen!
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