SmokinAl
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Our Grandson is coming today for the week, he is a chef & will be bringing a rack of lamb from his restaurant, for our Thanksgiving meal. It's a dish they make at his restaurant, so he's making some kind of Greek veggies or salad or something to go with it. I love lamb & this will be a real treat for us.
So he will be cooking for us all week. I just couldn't resist picking up a small turkey @ .49 cents per pound. So yesterday I put it on the rotisserie on the Santa Maria attachment on my kettle.
Here's a few pics!
It's been on a couple of hours & taking on some nice color. I did inject it with Tony C's butter & jalapeno marinade.
Here it is just about done, I basted it a couple of times with a butter & garlic mix. It took about 4 1/2 hours for the breast to hit 157, which is where I like to pull it off at. The carryover cooking during the rest will bring it up to 165.
All done & after a 15 minute rest.
I took all the meat off the bones, so Judy could boil them down for some good chicken broth.
Here is the broth simmering away.
You guys know I'm a sammie guy, so here is my dinner.
Of course on Judy's homemade Challah bread.
Obviously we have a bunch of turkey left for sammies for the week & Judy is going to make a batch of turkey chili.
Thanks for looking guys & hope you all have a very Happy Thanksgiving. We haven't seen our Grandson in about a year, so this will be a special week for us!
Al
So he will be cooking for us all week. I just couldn't resist picking up a small turkey @ .49 cents per pound. So yesterday I put it on the rotisserie on the Santa Maria attachment on my kettle.
Here's a few pics!
It's been on a couple of hours & taking on some nice color. I did inject it with Tony C's butter & jalapeno marinade.
Here it is just about done, I basted it a couple of times with a butter & garlic mix. It took about 4 1/2 hours for the breast to hit 157, which is where I like to pull it off at. The carryover cooking during the rest will bring it up to 165.
All done & after a 15 minute rest.
I took all the meat off the bones, so Judy could boil them down for some good chicken broth.
Here is the broth simmering away.
You guys know I'm a sammie guy, so here is my dinner.
Of course on Judy's homemade Challah bread.
Obviously we have a bunch of turkey left for sammies for the week & Judy is going to make a batch of turkey chili.
Thanks for looking guys & hope you all have a very Happy Thanksgiving. We haven't seen our Grandson in about a year, so this will be a special week for us!
Al