K-Town Pit Que Heads to Richmond, VA!

K-Town Pit Que Heads to Richmond, VA!

Thanksgiving is all about gathering with family, sharing gratitude, and of course, indulging in incredible food. This year, the K-Town Pit Que crew took the holiday spirit up a notch with a weekend full of BBQ adventures in Richmond, VA!

A Smokin’ Start to the Holiday

The weekend kicked off with the Pitmaster doing what they do best—firing up the smoker for a Thanksgiving feast to remember. A perfectly smoked turkey stole the show, even converting the most skeptical turkey lovers. But that wasn’t all! A succulent, slow-smoked brisket made its way to the table and was met with rave reviews.

Of course, none of this would have been possible without the incredible work year after year by my mother-in-law, who goes above and beyond to ensure everyone has a Thanksgiving to remember. Her dedication to creating an inviting, warm, and enjoyable weekend for the whole family is unmatched. This year, I was deeply honored to (finally!) be given the privilege of cooking in the same kitchen as such a loving and caring chef. Watching her bring the family together with her thoughtful planning and tireless effort has always been inspiring, and sharing that space to contribute my BBQ touch was a true blessing.

A Family Affair

Saturday turned into an all-hands-on-deck BBQ extravaganza, and what made it truly special was how the whole family came together. The warmth, support, and excitement from everyone involved made this weekend unforgettable.

Our brother and sister-in-laws, nieces, nephews, and of course, the honorary BBQ crew of Jonah the Ribeye Knight, Micah the Brisket Warrior, and Kim the Dessert Queen brought their A-game. From butchering meats and mixing injections to crafting the perfect sauce, every family member played a vital role. Their participation wasn’t just practical; it was deeply meaningful. And despite an early (and possibly hung over) start the cook was one for the ages.

Without their encouragement and teamwork, the Pitmaster(s) wouldn’t have been able to accomplish such a monumental feast. This family effort didn’t just create fantastic BBQ; it strengthened bonds and reminded us why we do what we do.

Even the pickiest eaters and vegetarians joined in the fun, proving that BBQ isn’t just about meat—it’s about the joy of coming together to create something delicious and memorable.

The Heart of BBQ

This weekend reminded us of what BBQ is truly about: bringing people together. It’s not just about the food—though it was undeniably incredible—it’s about the memories made along the way. The joy of sharing a task, experimenting with flavors, and seeing the smiles as the final product is shared is the essence of BBQ.

Thanksgiving 2024 may have passed, but the memories made in Richmond will last for years to come. From the smoky turkey to the saucy ribs, this weekend was a celebration of food, family, and love—the pillars of the K-Town Pit Que philosophy.

So, here’s to good food, good company, and good times. Until next time, keep the coals hot and the family close!

To Brine or Not to Brine? That is the Question!!

I recently found myself in a spirited debate with someone who had the audacity to tell me they didn't like my turkey. Now, let's be completely honest here—I don't even love turkey that much myself. I've tasted smoked turkey from some of the best pitmasters in the country, and at the end of the day, I'd trade a slice of turkey for a perfectly smoked rib faster than you can say "pass the gravy." But hey, it's turkey season, and Thanksgiving is all about family, community, and trying to avoid political debates at the dinner table—which is right up our alley here at K-Town Pit Que.

So, back to this turkey critic. They claimed they liked their turkey plain: a light seasoning on the outside and then sliced from the inside. I'm sorry, but that sounds about as exciting as unbuttered toast. Who wants flavorless bird meat wrapped in tough, chewy skin? Not this guy!

Seasoning the Skin: A Fool's Errand

First off, seasoning the outside of a turkey and expecting flavor to permeate is like yelling at a brick wall and expecting it to take out the trash. The skin and fat act as a barrier, so all that seasoning just sits there, looking pretty but not doing much else. You end up with a flavorful (and very tough) piece of skin and meat that's about as tasty as cardboard. This is where brining comes to the rescue.

Wet Brine vs. Dry Brine: Choose Your Fighter

There are two main camps when it comes to brining: wet brine and dry brine.

Team Wet Brine

Personally, I'm all about the wet brine. There's something almost magical about submerging your turkey in a flavorful bath. You start by cleaning the bird and preparing a brine that's salty enough to make the ocean jealous. Throw in your favorite aromatics—my secret is adding a handful of cranberries for that festive flair—and let the turkey take a nice, long soak for 24 hours or more.

A few years back, I started using one of those big orange water coolers—you know, the ones you see at construction sites or being dumped over a coach's head after a big win. They're insulated and HUGE, perfect for brining a turkey. Plus, it gives me the chance to tell people I have a turkey in a cooler, which always gets interesting looks.

Here's the play-by-play:

1. Boil the Brine: Heat up water with all your chosen herbs and spices. The hot water helps to release all those delicious flavors—think of it as a spa day for your turkey.

2. Cool It Down: Add a ton of ice because we're not trying to poach the bird before it hits the smoker. We just want it to relax and soak up all that goodness.

3. Let It Soak: Place the turkey in the cooler and let it brine for at least 24 hours. I like to check in at the 12 and 24-hour marks to make sure everything is still cold and safe. Nobody wants a side of food poisoning with their Thanksgiving dinner.

4. Smoke It Up: Once adequately brined, it's time to introduce the turkey to the smoker and let the real magic happen.

Team Dry Brine

Now, some folks swear by dry brining. That's cool—for steaks. But when it comes to turkey, I can't help but picture the seasoning sliding right off the bird like a failed attempt at buttering toast. If dry brining is your thing, more power to you, but I'll stick with my tried-and-true wet brine method.

Frozen vs. Fresh: The (Cold) Hard Facts

As I'm writing this, I can't help but think about the frozen versus fresh turkey debate. You can snag a frozen turkey for about $0.27 a pound or splurge on a fresh one for around $5.00 a pound. Do they taste different? In my experience, not really. Plus, wet brining a frozen turkey is like killing two birds with one stone (pun intended). Drop that frozen bird into your brine for 48 hours, and the water will help defrost it while infusing all those delicious flavors. Efficiency for the win!

The Final Gobble

At the end of the day, if you want a turkey that doesn't taste like seasoned cardboard, give brining a try. Think about the flavors your family loves and go wild with the aromatics. But be warned: brine a beautiful turkey this year, and you'll be crowned the official Turkey Master for every Thanksgiving to come. Wear that title with pride—or use it as leverage to get out of dish duty.

Remember, Thanksgiving isn't just about the turkey; it's about bringing people together, even if it's to argue over the best way to cook a bird. And who knows? Maybe this year, your turkey will be the one that converts even the most stubborn skeptics—including yourself.

Happy brining, folks!