I went to the new Bass Pro Shops in Manteca Thanksgiving night for an event that Bass Pro holds across the country. Its called the annual turkey camp out and its a Thanksgiving camp out of sorts. In Manteca we had 4 turkeys, 8 cobblers, pop corn, biscuits and gravy for breakfast, s'mores, coffee, hot chocolate and Christmas movies on a 40 foot movie screen on the side of the building. It was awesome!
I taught classes on baking cobblers, making popcorn in your Dutch oven over a camp fire, making the perfect camp coffee, and different methods on cooking your holiday bird (with the help of promotions manager Larry Leidelmier).
This is the Beer can smoked turkey; using a 12" Dutch oven to hold up the turkey and keep all the drippings for gravy.
This is a 14# bird finished cooking an a Maca 15 after only 2 hours! Cooked to juicy perfection!
This is one of 2 birds Larry taught. This one is cooked in the new infra-red turkey fryer. It took 90 minutes to cook a 12# bird with no oil and the taste was amazing injected with a garlic pepper injection marinade.
This turkey, Larry cut in half and smoked in a 55 gallon drum and smoked with some hickory and pork fat for the smoke. He wasn't happy with the way it turned out but it was still pretty tasty!
I hope everyone had a wonderful Turkey Day and will have an even better Christmas!
