Happy Thanksgiving everyone!
2 of the turkeys are ready to go! Both injected and rubbed with the recipe from
Serious Eats.
These turkeys are for a couple of my co-workers.
Turkey #1 on the WSM using KBB with Pecan chunks.
Turkey#2 on the Performer using KBB with Apple chunks.
Our turkey was injected and rubbed with the same recipe. The ham was seasoned with a recipe from
Malcolm Reed from the Killer Hogs BBQ Team. Both put on the Grid Iron cooking at 325 with Sugar Maple pellets.
Turkey from the Performer is done.
Turkey from the WSM done about 15 minutes later.
Honey smoked ham is done.
Our turkey is ready to come off as I put the green bean casserole and stuffing mix on the Grid Iron. This is
a recipe that we liked from
Deep South Dish.
Casserole is done.
Plated with devilled eggs, dinner roll and some” burning bushes” which are chopped ham, cream cheese
and onion rolled into a ball.
Everyone was happy and stuffed! Everything was really delicious.
Thanks for looking!
