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.)
Interested in taking a barbecue class? Well this past weekend I had the opportunity to learn from Bob Snelson, a legend in the world of BBQ. Bob is a member of the Kansas City Barbecue Society, a former KCBS Contest Representative, a former CBJ (Certified Barbecue Judge) Instructor, and a past member of the KCBS Board of Directors. He’s won countless ribbons in major contests like the American Royal and is an all around great guy and excellent cook.
Now, I consider myself fairly good at smoking meat and we’ve done fairly well in our competitions so far, but I learned a ton of great tips on that Saturday (especially a lot of stuff we were doing wrong). The class was a hands-on deal, so we got to create our own rubs, and practice doing the presentations for each category of meat. We also
This Thanksgiving I made my way to the Denver area to visit my brother, and I decided to touch upon the topic of grilling at high altitudes (5000-8000 feet above sea level). At higher altitudes, there is lower air pressure and as a result the boiling point of water drops. At sea level, water normally boils at 212′ F while at 7,000 feet water boils at 198′ F due to the fact there is less pressure to inhibit the boiling of the water (this can fluctuate due to the additives in the water, barometric pressure, etc). Another side effect of the high altitude is the liquids will evaporate more quickly so you’ll need to take this into account as well.
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!
In the meantime our friends at The Art of Manliness
Welcome to BBQAddicts.com. We’ll be your central hub for all things BBQ related, from cooking a steak in your backyard to competition BBQ. We’ll give you the tips and tutorials that most of the professional teams won’t tell you about including things like how to make your own BBQ sauce and rubs to presenting your meat for competition BBQ. Want to know more about competitive BBQ and the teams that participate? We’ll be doing that too! We will also have everything you need to know if you’re a beginner and just starting out. BBQ is a wonderful hobby and if you can do it well, you’ll not only be the star of your parties, but you will be hooked on all things BBQ.