face5535 Posted November 27, 2017 Share Posted November 27, 2017 Every year we have about 50 over for thanksgiving... Every year guests bring dishes that are average at best. This year, I cooked multiple birds (one in the oven, one on my Joe). I smoked a ham, did some Lamb chops, and even did some reverse sear steaks. Family still did the sides but it was a great time and everyone raved about the food! Cheers!!! Specifically on my Turkey... I used a Cattleman's Grill Ranchero seasoning along with a combination of John Setzlers Kamado Turkeys and "AllthingsBBQ" Turkey and Root Roast. I would 100% recommend a root roast with your birds as it turned out amazing! Here are some pics:) Jack., daninpd, Smoke and Awe and 7 others 10 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 27, 2017 Share Posted November 27, 2017 I don’t have 50 people over during the course of a year - let alone all at once. You are a brave brave soul. Looks like you put on a great spread! Turkey and everything else looks wonderful. face5535 1 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted November 27, 2017 Share Posted November 27, 2017 Good looking spread. face5535 1 Quote Link to comment Share on other sites More sharing options...
face5535 Posted November 27, 2017 Author Share Posted November 27, 2017 Thanks guys!! Quote Link to comment Share on other sites More sharing options...
choupique Posted November 27, 2017 Share Posted November 27, 2017 Folks if you have a reciprocating saw at home - score turkey with knife and use reciprocating saw to spatchcock - works like a champ... face5535, Rob_grill_apprentice, DerHusker and 1 other 3 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 28, 2017 Share Posted November 28, 2017 That all looks great. Quote Link to comment Share on other sites More sharing options...
saltair Posted November 29, 2017 Share Posted November 29, 2017 Excellent job, guys Quote Link to comment Share on other sites More sharing options...
Mironccr345 Posted November 29, 2017 Share Posted November 29, 2017 Looking Good @face5535! Can confirm, the Ranchero rub is awesome. I watched a vid from All-Things-BBQ, and Chef Tom used it on a turkey. I had to have it. A little pricey if you're ordering from their website, but its worth it. I've only tested it out on a small bird. Trying it on pork chops next. Smoked on a Jumbo Joe with a little Cherry wood. choupique, face5535 and TKOBBQ 3 Quote Link to comment Share on other sites More sharing options...
O C Posted December 4, 2017 Share Posted December 4, 2017 Wow, all those look great! I've just been informed I'm cooking a turkey for our family Christmas Eve dinner. Thinking I will spatchcock it on the grill. I've not done a turkey on the grill before. Did y'all just place it on top of the veggies and put the pan and all right on the top grid? Did you add any liquid or was there enough from the cook itself? I'm also doing a prime rib for the other half of the family on Christmas day, but will ask those questions in another thread face5535 1 Quote Link to comment Share on other sites More sharing options...
face5535 Posted December 22, 2017 Author Share Posted December 22, 2017 On 12/4/2017 at 4:59 PM, O C said: Wow, all those look great! I've just been informed I'm cooking a turkey for our family Christmas Eve dinner. Thinking I will spatchcock it on the grill. I've not done a turkey on the grill before. Did y'all just place it on top of the veggies and put the pan and all right on the top grid? Did you add any liquid or was there enough from the cook itself? I'm also doing a prime rib for the other half of the family on Christmas day, but will ask those questions in another thread Sorry for the late post. I injected mine with some butter and some of the rub... cut my root veggies and simply laid the bird right over them. I did use heat deflectors (so indirect) on the Big Joe... I think I cooked it at 375-400 for a few hours-I pay way less attention to time, way more attention to internal temp:) Cheers! Quote Link to comment Share on other sites More sharing options...
O C Posted December 23, 2017 Share Posted December 23, 2017 Thanks! I'll be giving this a try on Sunday. choupique 1 Quote Link to comment Share on other sites More sharing options...
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