Culinary Update

I'm cooking two 20 lb turkeys for Thanksgiving. My plan is to split and quarter them with my trusty meat cleaver, and then cook them with mesquite wood (or maybe apple wood, if I can find it) on the Weber grll. I've been cooking regularly on the Weber and am gaining considerable expertise. On Saturday, I did two racks of baby back ribs that came out very well. I'll finish the last of them tomorrow lunch.

We have 13 people confirmed, and may have as many as 20. I'm going to rent extra tables and chairs, and buy some good beer and white wine. It will be a potluck, so everyone will be bringing a different dish.