well, I wasn’t sure what I was going to end up with, but we all ended up with surprised, raised eyebrows! I started out with jeff’s Maple smoked BBQ bird, but I had to tweaked it a bit for a “soft mouth” in the family. I sprinkled thyme, and sage, I let it cook for an hour, and then started mopping it with maple syrup, and cut it a bit with orange juice.
I gave the bird to my youngest boy to cut off a bit, once it cooled, and to give me his honest opinion, as to weather it was going to the table, or the trash! Skin was close, needs just a touch with a torch, avaarge temp was 260? He took a bite, and I watched his face, five seconds in, he started to smile. He passed the piece to a friend of mine , in town visiting, he took a bite, same response! Well??? It was juicy, tender, and just the right amount of maple flavor! The sage cut it just right. It’s mild! Not at all hot. We all agreed it was worthy for the table.
Now for the downside. I gotta cut it up tomorrow, and reheat it.
Looks to me, I’m gonna buy up a few more smaller birds, and experiment!
