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Spatchcock Turkey CONCLUSION

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 5:38AM in EggHead Forum
[img size=150]http://www.fredsmusicandbbq.com/v/vspfiles/assets/images/recipes/spatchturk done.jpg[/img]
One hour and twenty minutes done indirect at 400 degrees...crispy skin, juicy meat ... easy to carve up and eat!
Sorry no video this time. I do have a "Beer Can Turkey" video in production should have posted any day"
FB/SGP
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 

Comments

  • BrocBroc Posts: 1,398
    Hey, Amigo! Did you recently do a bread baking workshop with Peter Reinhart? I was one of his "testers" for his last book.

    Have you adapted any of his recipes to the Egg, yet?

    ~ Broc
  • DadDad Posts: 14
    How big was this bird? Thanks
  • 14 pounds fresh Turkey.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Yes, last weekend wife-of-SGP and I went to one of Peter's demo classes in New York City.

    Of course, I've been adapting them to the Egg... also shooting video as I go for a future "production".
    Here's a "teaser" ...a couple of boules baked at the store on our XL demo Egg the other day...baking more this Saturday for store tasting!
    BREADDONE2.jpg


    IMG_3510.jpg

    And of course the pic from the class. I am in touch with Peter and hoping to have him give a class at the store... do you think we would get a lot of people interested?
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Broc...here's how I did the steaming of the bread ..used an aluminum pan inverted as a sort of cloche. Seems to work pretty good .. note on previous pics the stone and water pan i'm using. I am adapting this to the XL Egg as it's becoming my favorite cooker (I've been figuring out how to utilize the XL's special traits...large area, low dome, large charcoal capacity, etc. )
    EGGWCLOCHE.jpg
    BREADDONE2.jpg
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • BobSBobS Posts: 2,485
    I think you would have to sell tickets if you had Peter for a bread class. Let me get my name in early!
  • BobSBobS Posts: 2,485
    Nice looking turkey by the way.
  • Thumbs up on Spatchcock Turkey, nice looking cook. :)
  • i would surely attend that class
    bill
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