Golf Griller

Previous Thanksgivings, we have gone to the neighbor's; however, with Covid this year we decided it would be best to stay home and fix our own dinner. It is just the wife and myself, so we did not need a full turkey. We ordered a boneless turkey breast from a local turkey farm. The first order of business on Thanksgiving morning was to brine the breast. Here is the brine cooling down to room temperature before adding ice water to put the breast in. When the breast had been brined for four hours it was time to prepare the sausage dressing to roll up in the breast.

I don't scrape my deflectors at all. I just turn them over the next time I cook. The fire will burn off anything that dripped on them.

Welcome to the forum. Here is one more reference to read:

Welcome to the forum. There are a lot of great people here who will help you with your questions. You might check out John Setzler's book:

I have a 4 pound boneless turkey breast. I am planning on butterflying it and then putting a sausage stuffing on it, rolling it up and then cooking it on my KJC. This is a fresh turkey from a local turkey farm. I'm trying to find information on brinning it. From what I am finding, it should not take a lot of time for the brine, but I'm having trouble finding how much salt, etc. to put in the brine.

Welcome to the forum. There are a lot of great people here willing to help you. You might check this out. It has a lot of great information.

Rob, all those breads look delicious.

I use a light with a goose neck that will clamp on to the shelf on my KJC. Here is the link for one on Amazon: https://www.amazon.com/dp/B01F7RO4YS/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B01F7RO4YS&pd_rd_w=Iagft&pf_rd_p=7d37a48b-2b1a-4373-8c1a-bdcc5da66be9&pd_rd_wg=9SBvz&pf_rd_r=VM0NQ38YCK28V1V222BK&pd_rd_r=ccf92bf0-b084-473f-b535-946a8ae385b5&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRkJKT0NYSjlVUEI5JmVuY3J5cHRlZElkPUEwMzcwNTcySDRBMktKVTJTQVNCJmVuY3J5cHRlZEFkSWQ9QTA5OTE3NDQzSVVOT0Y5WTk1NFRNJndpZGdldE5hbWU9c3BfZGV0YWlsJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9d

If I tried that I would have one less hand the first time, and the second time . . .

That's a great looking tomahawk. I also like the adult beverages in the background while smoking the steak. That's the way to pass the time while the steak is smoking.

Is your thermometer working properly? It might be that the temperature is over 550, but the thermometer is not reading any higher temperatures.

Welcome to the forum. Depending on fire code, HOA covenants, etc, you might have a better chance of having your Kamado in a rental house, rather than a townhouse.

That is a delicious looking meal.

Welcome to the forum. After you make your kamado grill purchase look at John Setzler's book to help you shorten your learning curve.

Sorry to hear that you have some serious (?) health problems. I was just supplying some information that I know about liver. I was not trying to minimize anyone's health problems.