'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
The turkey breast turned out GREAT!!
Man, for my very first cook, it sure came out good. I had two split turkey breasts on a V-rack inside a drip pan, cooking indirect at 350* on a setter. Took them off when the Polder read 160* and let it set about a half hour before I sliced it up with an electric knife.
At first sight when I sliced it, the white meat looked a little pink, which led me to believe it wasn't done. But then I realized it was the 'smoke ring' from the block of cherry wood that I drop in. But the meat was done, and it was moist as hell. My wife loved it, which was the final test.[p]With the egg still hot, she and I decided to run down and grab an 8 pound Boston butt. Being that she's a pulled pork freak, we decided that we're going for the home run on just our second cook. It's gonna be Elder Ward's North Carolina style pulled pork, which is about a 20 hour 200* job.[p]Then on Sunday will be the hardest task of all. Hamburgers [p]BTW, can anyone give me a tip on the vent settings for 200 degrees. It's at 220 and holding steady, but I swear if I close the bottom vent any further, I'll kill the fire. Right now, it's about 1/16th of an inch, with the slide daisy fully closed. Any suggestions? [p][p]