Haha something like that.
I had a few things to smoke up tonight. I lit up the firebox with Mesquite, Oak and Hickory.
I started at 250* for the first hour, then slowly ramped it up to 280*. When just the turkey was left and the IT was at 145* I bumped the fire up to 325*
The chicken was done first. They were marinated in heavy cream, butter and herbs overnight. Wow! they smelled so good when finished.
They were placed in simmering mango curry sauce then placed on top of turmeric rice and that's what I had for dinner.
Next were the beef ribs. I didn't do anything but place a dry rub on them.
Last was the 14 Lb turkey. It was wet brined for two days using Alton Brown's recipe. Just before smoking it was injected with a 50/50 of butter and bacon fat. dry brined with SPG and paprika.
I cut into it after a 15 minute nap and the juices were pouring out.
We will be eating good this week.
I had a few things to smoke up tonight. I lit up the firebox with Mesquite, Oak and Hickory.
I started at 250* for the first hour, then slowly ramped it up to 280*. When just the turkey was left and the IT was at 145* I bumped the fire up to 325*
The chicken was done first. They were marinated in heavy cream, butter and herbs overnight. Wow! they smelled so good when finished.
They were placed in simmering mango curry sauce then placed on top of turmeric rice and that's what I had for dinner.
Next were the beef ribs. I didn't do anything but place a dry rub on them.
Last was the 14 Lb turkey. It was wet brined for two days using Alton Brown's recipe. Just before smoking it was injected with a 50/50 of butter and bacon fat. dry brined with SPG and paprika.
I cut into it after a 15 minute nap and the juices were pouring out.
We will be eating good this week.
