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SWOkla-Jerry
Posts: 640
Having a blast so far. Started out this morning at 4:45 with lighting of the Egg.
Then the progress
Shooting for a 12 noon pull, 1 PM serving time.
And finally the finished turkey
Then the progress
Shooting for a 12 noon pull, 1 PM serving time.
And finally the finished turkey
Comments
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Damn that looks good.
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You guys are killing me. I'm not cooking mine until this afternoon! Looks delicious!
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Jerry:
You sure took the icing done step seriously with that jumbo sack of ice. If I started at 4:45 I would definately be using my Guru too :laugh: Your birds looking good. -
I'm right there with you. Lit my large egg at 5:30 am. 18.5 lb bird on at 7:00 AM. Looking good so far (also at about 3 hours). Cooking a little faster than I thought. Your bird looks great! Any idea what your breast temp. is at 3 hours in?
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what time did you put the bird on.....kinda dark outside. Twww.ceramicgrillstore.com ACGP, Inc.
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Happy Thanksgiving Jerry! Your bird looks awesome...I put a MMT on (only 18.5 lbs) at 8am and am really looking forward to it.
Tell us about your setup - do you have a stone on top of a spider? It doesn't appear to be a placesetter. I love the old DEEP roasting pan!! -
Set up on XL:
Took fire ring out to lower platesetter leggs up
4 socketts for space under roasting pan
Roasting pan with V-rack
Turkey sets perfect with this set up -
Breast was temping out at 130. Really lookin good.
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That looks great - just put my bird on, hope it catchs up in a few hours...
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Put that bad boy on at 6AM. Didn't get light until after 7. Mixing up bloody mary's with some good ole Texas Vodka. Tito's made in Austin...if any of you guys have tried it...it is very very good.
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Set up on XL:
Took fire ring out to lower platesetter leggs up
4 socketts for space under roasting pan
Roasting pan with V-rack
Turkey sets perfect with this set up -
What temperature? I put mine on this morning with a similar setup (i.e., XL, 325 degree fire, etc.), but my skin darkend up really quick. I've put up the foil tent, but I'm afraid it's going to get burnt as I still have a couple hours to go.
I sure hope my thermostat is working right as it seems I may have gotten too hot too fast :(
Am I going to be alright? I suppose I could peel the skin off?? -
I set my Guru at 325 in the dome. Think it is browning up nicely. May have to foil tent it in a bit. Breast is now 140.
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Ours is on too:
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Nice lookin set up, including the back yard pool.
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Titos, sitting comfortably in the garage fridge....my shopping list just doubled.....bacon and now BM mix. perfect pair, smoking some pig candy and sipping a bloody mary. Twww.ceramicgrillstore.com ACGP, Inc.
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Thank you
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Tom,
That pig candy needs to be some Buckboard Bacon you've cured yourself. We had Eggs Benedict on BB tenderloin bacon, and it was absolutely the best. If you haven't tried the High Mountain cure and making bacon, you really should. I did a tenderloin and a shoulder. We may never buy packaged bacon again.
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