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Unread 11-26-2010, 01:35 PM   #13
BBQchef33
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Join Date: 08-11-03
Location: Long Island, NY
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Just for the record...

right now, sitting in the pit, gettin all happy is a 25.6 lb monstrosity of a turkey. Brined for 2 days in AJ/OJ and savories.

It looks like its gonna cook in about 4 hours at 325 with the dampers WIDE OPEN and fuel burning like crazy. Convection baby! oh yeah!.


Gonna be eating turkey for a week!.. turkey sammy, turkey pot pie, turkey soup, chipped turkey, pulled turkey, jerky turkey pie, turkey calzone, Turkey butter and cranberry jelly..... damn.. i need a steak already.



Think i may need a photo.. :)
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

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