So my family likes to do things a little unconventional, we are a decent size family and we all have our own wives/gf. Which makes getting together for holidays a little more difficult. So we always find a day of the week when we can get together for the holidays and don’t have to compete with the rest of the family. This was the first year when I was able to be in charge of the protein. So what better way than to show off what I’ve learned from all of you
. I’m still pretty new to charcoal grilling and I think I joined here in February. But I felt like I’m ready. So I did a 20# spatchcock turkey in the 22” kettle with Cb stacker. And I did a double smoked spiral sliced ham that I copied from swine life bbq recipe with the rib glaze on the 18”wsm. It was a little difficult trying to plan two different meats to be ready at the same time and to correlate with all the other sides, but I feel like they made it out around a good time. The ham on the wsm took a little longer than planed and I had to increase the temp at the end to help finish it off. I did a few practice turkeys at home to dial in the recipe. I didn’t want a dry turkey. I wasn’t able to practice with the ham. All in all it turned out great everyone was very happy and thought it was the best turkey they’ve ever had (I don’t have the highest bar we usually eat dry turkey). I’m very happy with the response from the family and hope to be the cook for the rest of the family meals. Just wanted to say thanks for everyone of you in helping me to feel confident to bbq for my large family. I’m thankful for everyone of you [emoji884]