Ring in Spring or Easter... Continued!

Ok.. I'll admit it, I felt a little odd not hosting or cooking something a bit more traditional for easter weekend, Usually the week before easter i'm hunting down new recipes to try, curing a ham or maybe even thinking about buying a new bbq.. This year was a bit of an afterthought.. while chowing down on my easter friday fillet mignon, I got a couple of txts to my phone from friends asking if I was in town and hosting a dinner this year. After a quick check of the weather forecast and a phone call to my butcher to see if he had a turkey for me, Easter 2.0 was on! I'm not sure if BBQ'd ribs are a easter tradition for anyone, but I do know that turkey is common as Gasparro's butcher shop had a big list of yummy free range turkeys on order for various customers. I tried a new wood for turkey this time around, something I've never used for turkey before: Pecan. Usually I use apple or sugar maple, but iI was feeling adventurous, and very much non traditional after my previous day's easter picnic. I rubbed the turkey and ribs with dried peppers in a bourbon mixture that i reduced to near powder. The results were great as my little 12 lb turkey was inhaled by my friends in not time at all. We washed it all down with some great local beer from Cameron's, Great Lakes, and Muskoka lakes.