Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious. And now here's your host, Malcolm and Rochelle Reed. Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed, and joined by my lovely wife, she's a little gimped up, Miss Southern Shell. She'll, how you feeling? I'm good. What's going on? You want to tell everybody what's going on in case there's any questions? I know I can see you on camera that you didn't got something on your arm there. I broke my wrist. What was you doing? It was a crazy go-karting accident. Let me tell you what I think happened.

I think it was Black Friday.

You were shopping.

Blue plate was, there was the last jar blue plate, and you got to throw in bows and broke your arm on something.

That's a better story than what actually happened.

That's a better story.

We'll go with that.

Don't mess with shells.

She'll throw, she'll throw bows. You should see the other one. Yeah. I tripped and fell. Tripped and fell. So Thanksgiving was last week? We're back. We missed last week. We didn't do a podcast because we took off, you know, everybody got off here at Howl Barbecue riot for Thanksgiving. It's a national holiday. It is. It's probably one of the better one. Probably my favorite holiday. How many total turkeys did you end up cooking this season? Oh, man. And I'm including turkey breasts, too. Baker's dozen, maybe. I don't know. It seems a lot.'ll tell you what I'm I don't want to see any

turkeys until I can get my revenge on them come come spring turkey season that's when I

get that's when I get all the payback for having to cook all these turkeys and do all the

recipes and stuff and the things I have to cook for Thanksgiving I go out and I hunt on them

but you enjoy eating the things I have to cook for Thanksgiving, I go out and I hunt them.

But you enjoy eating the turkey. I love turkey.

But I've had enough.

Yeah.

So I'm going to say this.

The two best ones, well, the Spatchcock Turkey that we did the short video with.

Where it squirted out. Oh, yeah. That one was fire. I don't know why that one was better than the rest of them. I really don't. That's how I did it for Thanksgiving. Did yours turn out that good? Everybody loved it. It was super juicy. I think I finally hit what y'all run into where, like, I was tired of turkey. like I didn't I was it was it tasted good it just it was more chunky

yeah finally hit what y'all run into where like I was tired of turkey like I didn't it was it tasted good it just it was more turkey so that turkey and I cooked a whole turkey for Thanksgiving from when my parents came and for some reason that bird was beautiful uh you know

that was the prettiest turkey you've cooked all you know what I did less to that turkey. I pretty much brined it for two days, pulled it out of the brine early that morning, let it dry a little bit. I didn't inject it. I just seasoned it with AP and King Crawl. I only threw lemons in the cavities. That's all we had. It's all we had. Yeah, because we were down in the farm.

And I put it on the pit and cooked it. It cooked exactly three hours. And I put it in a pan and then set it in a, just a island breeze cheap Walmart cooler, put a little aluminum full over the top. And I had the lid rig. So little air could get in it so it wouldn't just sealed off. Oh, okay.

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