Will update this post during the day with progress reports and excerpts from the hardcopy journal.
7:50am – Burglar alarm awakes household as bird arrives.
10:30am – First glimpse of winged fowl
12:01pm – Buy baster and Thermometer
2:30pm – Vince beats me to photos
2:45pm – First batch o photos
3:00pm – Light the wick (note Greenhill CFS beer holder!)
3:15pm – Weigh bird – 5.3kg (=> 2.5-3hrs with 35 heatbeads per side in webber)
3:30pm – Trouble with firelighters
4:30pm – Salt/Lemon/Flour/Oil (temp = 300f by deanos lid)
4:45pm – IN BBQ
6:45pm – Baste/Turn over (still raw in foil tray)
7:00pm – Swap webbers – to deanos which is hotter, no tray
7:45pm – Nearly – 160f breast
8:00pm – 160-180 (Breast to Leg)
8:15pm – SHIT – the natives are getting wrestless (and pissed)
8:30pm – OUT / Set / Carve
10:00pm – Looks crap, tasted great.
Somewhat pissed – goodnight.
As always thanks to the NTF (National Turkey Federation – of the USA of course)