Thanksgiving 2008 ushered in a new era for Burnt Finger BBQ. This year we offered up our outdoor cooking skills to friends and family and wound up smoking 13 turkeys for the holiday. And as any Good Samaritan would do, we also documented the entire process to share with the world!
After conducting some recon work on the area markets, we stumbled upon a local grocer who had just received their massive pre-Thanksgiving turkey shipment. Luckily, we were able to obtain 13 turkeys that were almost exactly 14 pounds each. Once home, the birds were immediately placed into coolers filled with cold water to slowly thaw out. (Note…when thawing in a cooler, make sure the temperature stays below 40 degrees so that the meat doesn’t spoil. Also be sure to change out the water daily.)
We’ve got a busy weekend coming up. Saturday I’m heading over to take a class from Bob Snelson of Lotta BS BBQ, a competitive team from here in Kansas City. We’re trying to get a handle on our presentation and we’ve got some work to do on our chicken as well (although we may have that one figured out). I’ll be bringing my camera and doing a detailed post next week on how the whole thing goes and in the future will be giving you some details on other BBQ classes that are available.
In addition to that, our competition team (Burnt Finger BBQ) is smoking 13 turkeys for Thanksgiving for friends and family. I’ll be documenting and maybe doing some video of that process as well. So here’s to a full week of smokin’ some meat!