Afternoon Everyone!
Been ages since my last post…mainly since I haven’t been smoking much lately! Over the last few months I got married so majority of my time went towards the planning and of course the honeymoon. Now that’s over, expect to see more from me… I apologize for the limited pictures on this smoke.
So our first Christmas as a married couple, we decided to have the families come to our house this year and my parents drove up from Ft. Lauderdale. Anytime I breathe the word of BBQ, they typically come running
I decided I wanted to smoke my turkey this year. My bird was a tad over 10lbs and was already brined (per the package) so that saved me a step. I decided to go the beer can route so I used Fosters as my stand. I rubbed the turkey in a mixture of EVOO, salt, pepper, rosemary, thyme, fresh garlic, minced onion, old bay, and some butter under the skin. I smoked the bird with apple and merlot wine barrel chunks uncovered in my drum for about 4 hours till the temp reached 165 in the thick breast and thigh meat. I also finished the bird with some honey to glaze. After pulling the bird, it was tucked away in my cooler in foil and towels. I was really worried about it drying out since my last reading was around 170 degrees, although once I made my first slice…I knew it was good to go!
So…needless to say, my wife and I first Christmas with our new family together was a huge success! My wife also of course made homemade apple pie, pierogies, kielbasa and sawerkraut (she’s Polish), and you all know the rest of the fixings (green bean casserole, potatoes, biscuits, etc). I also made a 10lb pork loin with was roasted on my grill. Plenty of grub to feed 14 people, plus with had our “First Annual Cornhole Miller Tournament" with the boards my Dad and I made.
Hope everyone has an excellent 2013! Happy Smoking!
Been ages since my last post…mainly since I haven’t been smoking much lately! Over the last few months I got married so majority of my time went towards the planning and of course the honeymoon. Now that’s over, expect to see more from me… I apologize for the limited pictures on this smoke.
So our first Christmas as a married couple, we decided to have the families come to our house this year and my parents drove up from Ft. Lauderdale. Anytime I breathe the word of BBQ, they typically come running
I decided I wanted to smoke my turkey this year. My bird was a tad over 10lbs and was already brined (per the package) so that saved me a step. I decided to go the beer can route so I used Fosters as my stand. I rubbed the turkey in a mixture of EVOO, salt, pepper, rosemary, thyme, fresh garlic, minced onion, old bay, and some butter under the skin. I smoked the bird with apple and merlot wine barrel chunks uncovered in my drum for about 4 hours till the temp reached 165 in the thick breast and thigh meat. I also finished the bird with some honey to glaze. After pulling the bird, it was tucked away in my cooler in foil and towels. I was really worried about it drying out since my last reading was around 170 degrees, although once I made my first slice…I knew it was good to go!
So…needless to say, my wife and I first Christmas with our new family together was a huge success! My wife also of course made homemade apple pie, pierogies, kielbasa and sawerkraut (she’s Polish), and you all know the rest of the fixings (green bean casserole, potatoes, biscuits, etc). I also made a 10lb pork loin with was roasted on my grill. Plenty of grub to feed 14 people, plus with had our “First Annual Cornhole Miller Tournament" with the boards my Dad and I made.
Hope everyone has an excellent 2013! Happy Smoking!
