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:-D (retrofitted)
Ready for the bird
Birdie in place
Porky in place
Cousins doing their things:mrgreen:
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.:-D
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.
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:-D (retrofitted)
Ready for the bird
Birdie in place
Porky in place
Cousins doing their things:mrgreen:
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.:-D
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.