I spatchcock too, also an excellent end product. I use a big green egg and will run it fairly hot, maybe 425ish, with my indirect stone. I'll be doing a 14lb spatchcocked turkey in a couple days and another swimming in peanut oil.
I picked up Meatheads book this week since it is easier to reference on a weeky basis. (read somewhere that Meathead is a UF grad) With the spatchcock method and the probe, you can yank the breast on temp and it not be dried. I wet brine my poultry teets anyway. Legs parts get dry brined only or rubbed. Hard to scew anything up having multiple probes!
I use fig wood for smoking. It is really nice. Why? because I have a couple of fig trees that have dead wood after winters here.
If we won’t hire Kelly because we want to micro manage him and force him to keensome assistants............ That would be an epic fail and somehow make SS worse than a Fooley. If that’s what happens that is the ultimate guarantee we are not committed to football. No need for boosters to write checks if the UAA isn’t committed
Fig is wonderful just hard to come by commercially. You can always do orange too but not with poultry
Everyone has their methods....my turkey gets an orange wash then I stab holes throughout. I make a paste of olive oil, salt, pepper, minced garlic, Goya Adobo, sazon, oregano and rub it all over and stuff it into said holes. I make a meat stuffing that's very savory. Between that and the rub...oh and I baste every hour or so with white wine, butter & chicken stock.
My dad was at an apple orchard recently and failed to pick up any excess branches. I was so disappointed.
I think I am going to check out for a while. Things are getting "interesting" and I won't want to poo poo anybody's fun. Why did I post this instead of just leaving? Post count!
Not so for all men. I recall you saying you are 45, ideal (theoretical) age for guy your age would be 30. Me being 59 appreciate a much wider range of age. Bottom of the range holds steady and top end slids up. Ultra thin looks sickly.