What a day. I started the grills a couple hours early to melt the snow and ice off. I did ham in a pan wrapped tightly with a couple cups of water on the 26 and I did a roti turkey on the performer. After a 4-5 hours on low heat, I fat separated the ham juice for gravy later then I exposed the ham the last hour and basted with a grey poupon, pineapple juice, brown sugar, honey glaze at high heat. I took the picture before it was caramelized so it doesn’t look great but it was amazing. I injected the turkey with chicken stock and Valentina mixture and rubbed with olive oil and weber kickin chicken. The injection took which I wasn’t sure since it was my first time injecting using the roti. It was cold and I had to kick start things a couple times using the smokey joe as a chimney starter to add hot coals. All in all it was a blast.
And the aftermath
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