Wendell usually makes our Thanksgiving turkey in the kamado. Just before doing this post I checked online (mostly 'cause I didn't know how to spell "kamado") and I couldn't find any that looked like ours. Ours seems to be made of clay and it must weigh a ton. They sure don't make 'um like this anymore. I asked Wendell how old the kamado is. He said about 40 years old!!
Wendell had problems today. The turkey was doing okay but stopped short of the required 170 degree temperature. So Wendell had to add more coals which delayed the pau time a little bit.
It was just as ono as usual though . . . very moist and smoky flavored. Wendell brined the turkey for a day and then left it uncovered in the fridge overnight. Just before putting it into the kamado he rubbed it with olive oil and some salt.
seed studded anzac biscuits - Monday was ANZAC Day, and while I am neither Australian nor New Zealander, I like ANZAC biscuits, because they remind me of chewy macaroons/oatmeal cookies. ...
2 hours ago