So here it is. I've posted enough of I'm gonna do this, I'm gonna do that, without posting any qview. Yes, I did take plenty of pictures of my smokes, but, I'm just a bit lazy. So! Here's my first turkey done on a beautiful day with an un-modified ECB. Used a sand bowl and an electric element, but got 'er done!
Injected with Tony Chachere's butter seasoning marinade, rubbed down with PLENTY of Chachere's creole seasoning. Smoked to 165, rested out of fridge for 20 minutes, then into the fridge. Was smoked night before T-day, carved at 10 am, and into a warmer until noon. Stuffed with 2 quartered oranges, rosemary, sage, and thyme.
Under the Turk was a pan of 48 oz Chick broth, a bag of new red's, a large onion, rosemary, sage and thyme. My pops couldn't stop eating the red's, and I couldn't blame them, though, mom went to bed with plenty of heartburn!
Injected with Tony Chachere's butter seasoning marinade, rubbed down with PLENTY of Chachere's creole seasoning. Smoked to 165, rested out of fridge for 20 minutes, then into the fridge. Was smoked night before T-day, carved at 10 am, and into a warmer until noon. Stuffed with 2 quartered oranges, rosemary, sage, and thyme.
Under the Turk was a pan of 48 oz Chick broth, a bag of new red's, a large onion, rosemary, sage and thyme. My pops couldn't stop eating the red's, and I couldn't blame them, though, mom went to bed with plenty of heartburn!
