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:-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.

loco_engr said:

Very nice looking cook!
Thanks for posting.

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

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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.

Dr. Trout Bum said:

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

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

16Adams said:

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

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You bet. :biggrin1:

KORND4WG X said:

Nice! I should have thought to spatchcock and hang instead of halve and hang. About what temp was your PBC running at and how long did it take? Mine was around 250 at grate level and took about 2hrs. (15lber). I wanted it to be hotter but that's where it settled in.

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Thanks!



I was actually debating between spatchcocking or halving and once I prepped the bird (14lber) I knew I can get away with spatchcocking so I did. Going off the lid thermometer, it ran at 275* average as the PBC usually does and starting cooking way too fast (due to being spatchcocked IMO) so I dropped/closed the bottom intake which left a small crack to slow it down.

It ran about 225ish and and an hour before I planned to leave the house I opened up the bottom intake halfway(my set elevation position per PBC protocol). It jumped back up to 275+ with the help of cracking the lid open as well for about 5-7 mins to get the fire going then closing the lid.

So all in all with slowing it down it cooked for 5 hours. If you let it to it's thing as usual, I think spatchcocked it will be done in 3 to 3 1/2 hours for about a 15lber.

I did a whole 12 lber a while back as per Noah's instructions and it took about 4 hrs and temp running at 275 average.