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Ricky Faulstich > Turkey Fry of 2007 photo
Ricky Faulstich > Bowling Clinic
Ricky Faulstich > OLYMPUS DIGITAL CAMERA
Ricky Faulstich > Everybody wants some nap time after eating
Ricky Faulstich > Murphy trying to get into the turkey leftovers
Ricky Faulstich > Capping off a long xmas eve
Ricky Faulstich > We were scheduled to fry three turkeys, but there could be only one. Thanks to the inability of getting the temperature up to level within a reasonable amount time, most people had to go take care of their other Christmas Eve obligations (or just never showed up at all; you know who you are!) There wouldn't be enough people still around to finish off the first one much less dig into a couple more,
Ricky Faulstich > Doing its thing. Unfortunately we had a bit of an unexpected issue and had to make a judgement call. You drop at 250 degrees and then crank it up rapidly to 350. Our burner just didn't have the muster to overcome the 30 degree weather. By the time we were supposed to be done cooking, the temperature finally nudged near 300 degrees. We did some calculus, reworked the logarithmic termodynamics involved, and decided we'd let it cook for an additional 65% of its original cook time.
Ricky Faulstich > Not a Drill, Part V. Finally the turkey is completely submerged and secured. Some scary moments at times, but the majority of the danger was out of the way.
Turkey Fry of 2007 photo
See photo in original gallery.
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Make sure you check out the available feeds (above this footer) - they're really the only way to go. The Google Earth stuff will blow your mind (although I only have the later stuff geo-coded.)