Happy Thanksgiving to everyone celebrating today.

I've got the pit warming up as I write this with 2 turkeys
waiting. 14.6 and 14.8lbs. One was brined in the Fat Man's
brine which I've used before and the other is brined in Hound's
citrus brine, which I haven't used before. I also obtained 6lbs
of garlic Polish sausage from the local market that will get
strung up in the vertical when the turkeys go in the horizontal
section, hopefully in the next half hour.

The sausage will get eaten sometime over the weekend. There are
just 6 of us for dinner today, so much of the turkey is going
into food saver freezer bags and the carcasses will be turned
into some turkey stock before the day is over. I'm dreaming of
some turkey noodle soup or turkey gumbo.

Safe travels to all of you out and about today!

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

George B. Ross wrote:
> Happy Thanksgiving to everyone celebrating today.
>
> I've got the pit warming up as I write this with 2 turkeys
SNIP
> Safe travels to all of you out and about today!
>

Happy Thanksgiving to you too George,
Sun is shining, windy condition with 62 degrees. Stoking the fire in the
verticle cooker. Got her loaded up with a 10 pound brisket and 8 pound
butt (bone in). Wifey inside working on turkey, cornbread stuffing, and
garden grown greens with hocks!

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or
another. Feel free to become a member and post pictures, share a recipe
or just browse the links!