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Old 11-22-2012, 06:42 PM   #16
somebody shut me the fark up.

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Join Date: 10-23-10
Location: Australia, West Coast

If you ever get a turkey from Ohio...

Cowards hunt in packs
Strife brings out friends
Injustice brings out decency
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Old 11-22-2012, 09:05 PM   #17
is One Chatty Farker

Join Date: 04-16-12
Location: Trevor,wi

All ended well turkey came out great!!!! 350-400 for around 3hrs
I have 2 more in the freezer, @ 39 cents a lb who could resist

I think I'll use my log splitter next time since it will be easier to clean than my saws, I really could have used the jaws of life!

compound butter under the skin, dusted with lemon pepper, garlic powder and a bit of season salt. Oh so juicy and tender!!!!!

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Old 11-22-2012, 09:24 PM   #18
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

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Old 11-22-2012, 09:29 PM   #19
Dallas Dan
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Join Date: 02-28-11
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I would leave the spatchcock method for chickens. But your turkey turned out delicious looking.
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
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Old 11-23-2012, 10:44 AM   #20
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Join Date: 06-02-08
Location: Knoxville, TN

Originally Posted by Dallas Dan View Post
I would leave the spatchcock method for chickens. But your turkey turned out delicious looking.
Interesting. My preferred method of smoking a turkey is by spatch-cocking em. I can stack 3-4 on my smoker and have em done in just a couple-three-four hours. The biggest challenge is slicing through the heavier bones.
Life's a party with a Backwoods Party!
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