Cold December Cook
On December 27, I was asked to cook for the family and house guests (12 people total). So I cooked spares, baby backs, turkey breast, moink balls, pintos and slaw.
Fired up the WSM Mini and the Smokemaster Offset.
Turkey on the Mini with a little cherry wood chips / charcoal.
Ribs, moinks on the Offset with hickory chunks / charcoal.
Very cold outside:
Waited too late to add a blanket to the WSM Mini. Had to move the turkey breast to the oven to finish cooking.
Went to Tasty Weasel Tasting Room for a few samples of Oskar Blues Micro Brews during the cook. :grin::grin:
Baby backs and moinks were good.
Spares were a bit tough. :evil:
Turkey breast was the best. It was very moist. I was surprised since most people say to brine before smoking. Everyone wants me to smoke the turkey for the next holiday meal.
The Moinks in the separate plate are those that were too close to the fire box in the offset. They were hard as a rock. I usually cook the moinks on the Performer. I did not want to fire up a third grill/cooker.
Too bad about the MOINKs, but everything else looks delicious!
You are a trooper, it's 50 out and I don't want to cook
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