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http://i1161.photobucket.com/albums/...126_135158.jpg
Managed to snap a pic before it was devoured. The useless pop up thermometer popped up after it had been sitting on the counter for a good 5 minutes. The digital showed 165 when it came off the smoke.
2 - 20 lb turkeys in the Weber Smokey Mountain last Saturday. Sorry, no pics but boy they were tasty. Only had 6 for dinner, we love turkey leftovers.
Had to rush off to the in-laws right after taking the turkey out, so here's a pic;
http://i263.photobucket.com/albums/i...ry/Turkey.jpeg
Looks smaller than it actually was.
I went out for turkey day dinner. Was at the smoker when two brined and beer can turkeys came out of the smoker. A big a$$ ham too. NOM!
[QUOTE=Gman;1933456]Had to rush off to the in-laws right after taking the turkey out, so here's a pic;
http://i263.photobucket.com/albums/i...ry/Turkey.jpeg
Looks smaller than it actually was.[/QUOTE]
No one's ever heard that before.
Those all look great. I wish I'd been able to see how mine would turn out but with the smoker inop all I could do was check my rub and timing by putting it in the conventional oven at the same settings (9 hours @ 225). I had to finish it off at 400 for about 25 minutes to brown up the skin a little; none of that great smokey taste but it was nicely cooked and still moist despite not having been brined.
Kudos to GMG though -- not only did they respond to my support request on Thanksgiving morning (filed via their webpage because I just assumed they'd take Thanksgiving off) but they promised to send me a new power adapter with no questions ... well, they DID ask for my delivery address and whether or not I had their wifi model. I couldn't be happier with GMG ... just waiting for my FoodSaver to arrive so I can bag the 15 pounds of bacon I did as Christmas presents (before the power supply fried).
just waiting for my Food Saver to arrive
One of the better investments food wise we've made in some time.
I was planning on getting a GMG Daniel Boone before spring. Is what happened to you common? I haven't read any reviews that indicated it was.Quote:
Originally Posted by Aloha_Shooter
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Getting a dry rub together and prepping a pork shoulder
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AND.................... Tuesday Free Range Pizza. White garlic sauce, sauteed shallots & orange peppers, sweet Italian sausage, whole milk mozzarella , some pizza dough i'm experimenting with. Using that new fangled Kitchenaid mixer ;)
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