Focus is now on cooking.

[John McLaughlin]

Since my other toys (boat and AS) have been put away for their long winter nap I am now focusing on cooking. Here are some photos Pre Thanksgiving roast turkey cooked on the pellet gril, Boston butt going tonight and tonights healthy dinner Cauliflower risotto with shrimp

 

[4x15mph]

Look's good and I have been considering a pellet grill so I can set it and forget it. Do you use a Traeger or other?

 

[John McLaughlin]

My recommendation would be first determine how much you want to spend a how much you think you will use i. Then buy the best you can afford. I have a MAK 2 Star. It is American made in Oregon and I love it. I had mine going on 6 or 7 years and they still provide me customer service like I just bought. I can’t say enough good things about the company. Now 2 more points 1 the majority of folks enjoy the one they own and secondly do your due diligence as there are a lot of good grills on the market.

 

[Soonerlt]

Looks good! I love my Traeger and will be looking to smoke a turkey this year for the first time. Curious what size turkey you smoked, how long it took, and any tips you might have?

 

[John McLaughlin]

@Soonerlt This is what i did it was pre brined turkey breast that weighs 7.2 pounds, however, I added my own dry brine of salt. pepper and paprika and let sit over night. In the morning I made a mixture of butter and Olive oil, mix with herbs de Provence, rub all over. I will place on a turkey stand add a sweet white wine to the bottom place on the MAK 2 Star and smoke for about 30 minutes raise the temp to 350 to finish.

I dry brine and and place the rub all over the turkey. Just be careful when you lift the skin not to tear it but it is not the end of the world if you do

 

[Soonerlt]

Thanks @John McLaughlin. Sounds delicious and I presume the wine keeps the meat from drying out. I’m going to give it a trial run before the big turkey day event. Cheers.