Recent content by Ask-A-Butcher

OK, here is the chili fixins.....Ground Chuck, Eyetalian sausage, red & yellow peppers, some garlic, some sliced porto's and my last Vidalia onion After an hour at 250° with some hickory smoke Here is the chili with added left over pork tenderloin, plus the tail/lip from last nights rib...

A little explanation of a "CLOD"

I do believe that is a prerequisite :chef: or at least a good bottle of Tennessee bourbon.

I used a good heavy set of Poultry Scissors. A good sturdy steak knife would work, but I suggest folks use the poultry scissors, as they are safer. In the vid you can see the ones I used.

No, it's a Primo Oval. Yes.

Nope, I didn't use the drippings. I don't handle poultry 'juice' real well. No added smoking woods, just what ever flavor it got from the lump charcoal. In the package it weighed 13+ lbs, when I got done trimming it, it went on the grill at 12 lbs. Sorry for the confusion.

Spatchcocking a turkey is the same thing as spatchcocking a chicken...except that it takes a tad more muscle. Here is a short video (It will be replaced with a 'better' video in a couple weeks) It started out as a 13 lb turkey and ended up at 12 lbs. Spatchcocked Turkey It was brined for 18...

Cool...sounds like a James Lee Burke novel :smile:

25 years in Ludlow, Vt 35 years in Ft. Myers, Fl

This is too easy, but I find the end product excellent......... Here is a quick, and good, change of pace. 1 cup commercial bbq sauce (I used a KC style) ¼ cup apple juice 1 tsp your favorite BBQ rub 1/4 cup bourbon (+ or -) Combine the first three ingredients in a non-reactive pan on the...

To keep the corn away from Pepe LePeu :lol:

My Thermapen is invaluable. Best piece of equipment I've bought in the last few years.