Spatchcock Turkey CONCLUSION

SmokinGuitarPlayer · November 2009

[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

Broc · November 2009

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

Dad · November 2009

How big was this bird? Thanks

SmokinGuitarPlayer · November 2009

14 pounds fresh Turkey.

SmokinGuitarPlayer · November 2009

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!

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?

SmokinGuitarPlayer · November 2009

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. )