Merry Christmas From Sunny SoCal!

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PatioDaddio

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• Dec 25, 2012

• #1

I cooked a monster 9-lb turkey breast on a kettle today. I'm at my in-law's in Ventura.

This beast was injected with an entire bottle of Tony Cacherie's Creole Butter, then I hit it with a liberal coating of Oakridge "Secret Weapon". I cooked it indirect over Kingsford Original and some cherry chips to 153* internal.

This was the best turkey that I've ever cooked, period.

Sorry, but this is the only pic that I have.

John

 

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Offthehook

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• Dec 25, 2012

• #2

Didn't even get a full set of pics it was so good!

 

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PatioDaddio

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• Dec 25, 2012

• #3

No, I was seriously in the weeds trying to get the entire meal on the table on-time. It was a good reminder as to why I said "Thanks, but no thanks." to the Chopped thing. ;-)

John

 

Big George's BBQ

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• Dec 25, 2012

• #4

That looks Great John

 

BobM

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• Dec 25, 2012

• #5

Merry Christmas, nice looking bird!

Bob

 

Bonewagon

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• Dec 25, 2012

• #6

Nice!

 

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seattlepitboss

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• Dec 25, 2012

• #7

Mr. PatioDaddio, you are on my short list of favorite recipe authors! My hats off to you for your amazing culinary skills!

seattlepitboss

 

Bigmista

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• Dec 25, 2012

• #8

Gotta love big boobies! Merry Christmas!

 

gtr

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• Dec 25, 2012

• #9

Looks awesome! Brined a turkey in yer Ultimate Turkey brine - can't wait to eat it!

How long are you out this way?

 

RevZiLLa

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• Dec 25, 2012

• #10

Merry Christmas!

 

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PatioDaddio

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• Dec 25, 2012

• #11

gtr said:

Looks awesome! Brined a turkey in yer Ultimate Turkey brine - can't wait to eat it!

How long are you out this way?

Click to expand...

We're heading home on the 30th.

John

 

DUBBAGA

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• Dec 25, 2012

• #12

Welcome to So Cal.

Nice looking turkey, love Oakridge rub, and thanks for helping me out yesterday with my pressure cooker beef stock (followed recipe from petitchef and later discovered it was submitted by you - was a big hit)

 

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PatioDaddio

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• Dec 25, 2012

• #13

DUBBAGA said:

Welcome to So Cal.

Nice looking turkey, love Oakridge rub, and thanks for helping me out yesterday with my pressure cooker beef stock (followed recipe from petitchef and later discovered it was submitted by you - was a big hit)

Click to expand...

Thanks, I'm happy to help.

John