I did the turkey on the SRG, but evidently I need to refine my technique because part of the bird was perfect while other parts were not done. I did an apple juice brine for a couple of days, then injected using TMB's butter and rub method, and did the bird breast side down in the SRG on high. The breast turned out better than any turkey I have ever eaten, but the legs and thighs were not cooked thoroughly - had to finish in the oven, but once cooked, was delicious.
Smoking salmon, and cooking the turkey on the SRG
The bird done - sort of...
... breast was better than I have ever had, but the rest of the bird needed more heat - had to finish in the oven
Brussels sprouts halved and seared on cast iron, doused with olive oil, Johnny salt and pepper. Ricky (our son) loved them - he usually does not like cruciferous vegetables
Pear pie - absolutely delicious - a recipe from a colleague of mine.
