I not a turkey fan but I do liked it cured. Used Pop's low salt. Seasoned with Jeff's Texas rub and it really came through. Smoke tubes have been kicking my butt and gave up on this one. Really did not need it as had a really nice smoke flavor. Smoked at 250 for two hours than finish at 350. Was really juicy and good flavor. Will give half to a friend and rest for sammy and maybe enchiladas.
I claim to make the best Peach Cobbler. Buttermilk the secret. Kind of tested it before taking a pic.
Here is the recipe:
5 large peaches
1 TBL fresh Lemon Juice
1 2/3 cups sugar divided
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour slightly heaping
1 TBL baking powder
1/4 tsp salt
1 cup buttermilk heaping
Cinnamon for sprinkling
Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3 qrt. saucepan of boiling water for 30 seconds. Tranfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from score end and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices. Transfer peaches to a 3 qrt heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into a 13 by 9 inch baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes. Cool in pan on a rack till warm, about 25 minutes.
I claim to make the best Peach Cobbler. Buttermilk the secret. Kind of tested it before taking a pic.
Here is the recipe:
5 large peaches
1 TBL fresh Lemon Juice
1 2/3 cups sugar divided
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour slightly heaping
1 TBL baking powder
1/4 tsp salt
1 cup buttermilk heaping
Cinnamon for sprinkling
Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3 qrt. saucepan of boiling water for 30 seconds. Tranfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from score end and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices. Transfer peaches to a 3 qrt heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into a 13 by 9 inch baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes. Cool in pan on a rack till warm, about 25 minutes.
