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radamo

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  • Yet another first spatchcock turkey...

    First time spatch turkey... many chickens but never a big guy.  Had a 14 lb bird this year.  Got her on the egg at about 375.  Last 1/2 was at 400.  It came out so juicy I will never go back to traditional. 

    Here was when she started out.


    She came off looking good.


    After a bit of carving...



    Then the plated shot with sausage stuffing, cranberries, turnips and peas and onions.

  • Re: Pizza method working well for me

    Splits are a great option.  My local supplier was out of them or that is what I would have had.  Cheaper and lighter... although cheaper is relative, the bricks were only like $2 each. 
  • Pizza method working well for me

    One of our favorite things on the egg is pizza.  I finally feel like I have an easily repeatable method for getting the top done properly at the same time that the crust is crispy.  I go with the platesetter, legs up, then grid with 3 fire bricks on edge.  I put the stone on top of the fire bricks. Setup looks like this:


    The egg gets heated to about 600 and I let it sit for at least 45 minutes to get the stone heated through.  I then prepare the pizza and sprinkle a little corn meal on the stone prior to sliding the pizza onto the stone.  This one was done with crushed San Marzano tomatoes (drained a bit to remove extra liquid).  I then added some fresh basil to the tomatoes, fresh ground black pepper and then sprinkled some garlic powder on the edge of the crust,  Now for the cheese I added some grated mozzarella and some grated lucatelli.  Toppings were simply sliced onions and anchovies on half.  Put on the egg and let go for about 11 minutes and check it out to ensure doneness.  This one went about 12 total. 


  • Re: Why are there two styles of NC BBQ

    Good read @tarheelmatt ;
    Thanks!
  • Re: What Thanksgiving dish makes your thanksgiving unique

    Italian sausage stuffing using my mom's recipe.  Thanksgiving is just not the same without it. 


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