Thanksgiving PBC turkey & Kamado pork leg (PRON Overload)

ssv3 · 11-29-2013, 03:37 AM

I know you guys are tired of the Tday pron but I promised to post some turkey PBC pron and I also made a bone in pork leg roast as well.

Family and friends decided to have a potluck sort of Thanksgiving and I got chosen to do the turkey and I also added a pork leg roast just for the fark of it.

Pics aren't the greatest but here they go:

I'll start with the pork leg that is frenched and trimmed right from the store

Made the marinade: Fresh rosemary, fresh thyme, fennel seeds, kosher salt, pepper, lemon zest, freshly squeezed lemon juice, garlic, dijon mustard, olive oil

Ready for the marinade

Inserted some garlic in the roast

Trussed the leg

Rubbed the marinade

Vacuum packed overnight in the fridge

Next day (Thanksgiving day)

Spatchcocked the turkey and rubbed with mayo, salt, pepper, paprika, garlic powder, onion powder, minced garlic, fresh rosemary and fresh thyme

Put my v rack on top of the firebox and placed the grate on top of the v rack as added security just in case my bird wanted to get loose

(retrofitted)

Ready for the bird

Birdie in place

Porky in place

Cousins doing their things

Now I take a little break

Coming along fine

And done and ready to be transported to their final destination

Pork roast looking purdy for a minute. BTW that is less than half the food on the table.

Plated pic with almost half of what was on the table. Taking a little bit of everything just taste it all.

Washed it down with shots of whisky for the rest of the night!

Turkey was moist as fark and people couldnt stop complimenting. Pork was just as moist and tender. All in all a great cook.

Happy Thanksgiving and thanks for loooking.

Phubar · 11-29-2013, 03:43 AM

That's what I'm talkin 'bout!

16Adams · 11-29-2013, 04:31 AM

Quite a feast. Very nice.

loco_engr · 11-29-2013, 04:54 AM

Very nice looking cook!
Thanks for posting.

re: Pork Leg? . . . totally new concept!

Diesel Dave · 11-29-2013, 05:14 AM

Dang would've liked to have tried that pork leg.

It all looked real good

Ron_L · 11-29-2013, 06:52 AM

Very nice! Everything looks great!

Bonewagon · 11-29-2013, 10:14 AM

Nicely done! That looks terrific.

Dr. Trout Bum · 11-29-2013, 10:18 AM

After that meal and the Dalmore, I'll bet you had a great nap!

Fwismoker · 11-29-2013, 10:25 AM

Very nice presentation )))

BBQDaddio · 11-29-2013, 11:10 AM

That looks Great. I'm so hungry. Was late for work and no thanksgiving leftover breakfast.

<-- it was my fault iphone battery ran out and I forgot to charge it.

Tonybel · 11-29-2013, 11:12 AM

I like your table set up. Nice job everything loos great.

16Adams · 11-29-2013, 11:21 AM

The cool kids on the block, er -uh patio :-))

ssv3 · 11-29-2013, 12:22 PM

Quote:

Originally Posted by loco_engr

Very nice looking cook!
Thanks for posting.

re: Pork Leg? . . . totally new concept!

Thanks. I tend to do a pork leg roast around Tday and Xmas. It really is awesome hot or cold (left over sandwiches). This year I aimed for herbed for both the turkey and the roast.

ssv3 · 11-29-2013, 12:24 PM

Quote:

Originally Posted by Dr. Trout Bum

After that meal and the Dalmore, I'll bet you had a great nap!

Oh yes! Just waking up as a matter of fact.

ssv3 · 11-29-2013, 12:25 PM

Quote:

Originally Posted by 16Adams

The cool kids on the block, er -uh patio :-))

You bet.

11-29-2013, 03:37 AM	#1
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Thanksgiving PBC turkey & Kamado pork leg (PRON Overload) I know you guys are tired of the Tday pron but I promised to post some turkey PBC pron and I also made a bone in pork leg roast as well. Family and friends decided to have a potluck sort of Thanksgiving and I got chosen to do the turkey and I also added a pork leg roast just for the fark of it. Pics aren't the greatest but here they go: I'll start with the pork leg that is frenched and trimmed right from the store Made the marinade: Fresh rosemary, fresh thyme, fennel seeds, kosher salt, pepper, lemon zest, freshly squeezed lemon juice, garlic, dijon mustard, olive oil Ready for the marinade Inserted some garlic in the roast Trussed the leg Rubbed the marinade Vacuum packed overnight in the fridge Next day (Thanksgiving day) Spatchcocked the turkey and rubbed with mayo, salt, pepper, paprika, garlic powder, onion powder, minced garlic, fresh rosemary and fresh thyme Put my v rack on top of the firebox and placed the grate on top of the v rack as added security just in case my bird wanted to get loose (retrofitted) Ready for the bird Birdie in place Porky in place Cousins doing their things Now I take a little break Coming along fine And done and ready to be transported to their final destination Pork roast looking purdy for a minute. BTW that is less than half the food on the table. Plated pic with almost half of what was on the table. Taking a little bit of everything just taste it all. Washed it down with shots of whisky for the rest of the night! Turkey was moist as fark and people couldnt stop complimenting. Pork was just as moist and tender. All in all a great cook. Happy Thanksgiving and thanks for loooking. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

11-29-2013, 03:43 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	That's what I'm talkin 'bout! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-29-2013, 04:31 AM	#3
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Quite a feast. Very nice. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

11-29-2013, 04:54 AM	#4
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	Very nice looking cook! Thanks for posting. re: Pork Leg? . . . totally new concept! __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

11-29-2013, 05:14 AM	#5
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang would've liked to have tried that pork leg. It all looked real good __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-29-2013, 06:52 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Very nice! Everything looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-29-2013, 10:14 AM	#7
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Nicely done! That looks terrific. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-29-2013, 10:18 AM	#8
Dr. Trout Bum is one Smokin' Farker Join Date: 05-12-08 Location: Los Alamos, NM Name/Nickname : Greg	After that meal and the Dalmore, I'll bet you had a great nap! __________________ Pit Boss Copperhead 5 Series, Blackstone Griddle, Camp Chef Explorer, UDS

11-29-2013, 10:25 AM	#9
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Very nice presentation ))) __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

11-29-2013, 11:10 AM	#10
BBQDaddio is one Smokin' Farker Join Date: 08-23-13 Location: San Gabriel, CA	That looks Great. I'm so hungry. Was late for work and no thanksgiving leftover breakfast. <-- it was my fault iphone battery ran out and I forgot to charge it. __________________ Q-ING on my: PBC, Weber OTG & Smokey Mountain.

11-29-2013, 11:12 AM	#11
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	I like your table set up. Nice job everything loos great. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

11-29-2013, 11:21 AM	#12
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	PBC's and Kamados The cool kids on the block, er -uh patio :-)) __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top