Because a 22" Weber isn't big enough... enter 26.75" inch...(cue dramatic music- insert your own oohs and aahs).
The idea of attempting to grill a different species of animal every week for the duration of the year entered my head near the end of 2010. The realization of how daunting a task this might be soon came to fruition. Worth a shot.
Week 1 - Animal= Turkey
The first grilling was technically a smoking. Two turkey breasts and turkey thighs. The turkey was brined for 24 hours before grilling to help maintain juiciness and impart flavor to the meat.
A combination of pecan and hickory wood chips were used in the smoking process.
The turkey was smoked on indirect heat for upwards of 3 hours.
Result: Excellent smoky flavor. Nice coloration and smoke ring. Cooked slightly longer than I would have liked. I believe that this was due to a new grill, quantity of meat, and inaccurate meat thermometer.
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