just4fn

https://www.thedailymeal.com/eat/what-exactly-delmonico-steak

OMG!

Looks nice but I don't get the price for the need.

Did you season it after you sous-vide the roast or before? If before did you add more seasoning? Looks great.

I ended up raising the grill grate about 2 inches and it was fine. The gravy came out excellent. Maybe the best.

I spatchcocked the bird. I smoked it at 265 for about an hour then turned up the heat to 375. It only took about 2 hours and 15 minutes. I pulled it when the breasts were 155/165. I put vegetable and turkey gizzards under the bird. I'll let you know how it turned out.

not much. Where can I find Meathead recipe to the gravy?

So do you eat the veggies or just use the liquid for the gravy? Maybe blend them and add to the gravy? Wow so many options!

Yes but barely. I have a Primo XL. With the stones as low as they can go and the rack as high. I can get a 2 inch pan under it with a little space on top of the stone. I thought about using the upper rack but I dont think the lid would close with a 16lb turkey on top.

I'm going to spatchcock my turkey this year. I want gravy! Can I put a pan underneath with vegetables,spices chicken broth to catch the drippings on top of the stone? I don't know because I don't want to steam the bird on the bottom. Should I or shouldn't I?

Why isn't the plate empty?

Ya I have been reading and it does look like it needs to be above 130 to be safe.

Don't get so OCD with the temperatures. Use the flameboss and put the ambient on the grate. Close the upper vent to about 1/16 of an inch and let her run. Temps will drive you crazy and it's not necessary.

Smokey and tasty.

My target was 130 internal temp