Tomorrows smoke

[mikedixon]

I am getting ready for tomorrows big smoke. My boss retired so we are having a "thank God he's gone" party at work Monday. I am going to smoke 2 goat roasts, a turkey, a pork roast, a cornish game hen (for my son, he never had one) and as the usual for us now, a 2 lb fattie. I am also going to make Dutch's baked beans . Wish me luck. I'm using Jeffs rub recipe on the goat, and pork. I am brining my turkey and cornish game hen right now. I can't decide if I want to put the rub on the turkey or not. What are your ideas on the rub on the turkey? I may just baste it with some Cajun butter.
I had thought about stuffing the fattie with cheese. Will that work? Maybe a good mozzarella or a good hard cheese. I plan on spritzing the pork with apple juice. What about the goat? Thanks for your help in advance.

 

[bigsteve]

Wow, all that food to celebrate AFTER your boss retires! He must have been an ogre.

I have had brined poultry a few times with no extra rub, and it was great. I suppose brine, then rub wouldn't hurt, but I'd be a little afraid of too much added seasoning. But, you never really know.

The only cheese I've used in fatties is chedder. First time, I had a big blow out, and lost a lot of cheese. Since then, I've rolled it more carefully, and haven't had any problems. It tasted fine, even though I'm not big on breakfast sausage chubs.

 

[mikedixon]

Here is the progress so far. Raw game hen, and fresh off the smoker. We already ate it. The turkey, goat, pork and mozzarella stuffed fattie are still on the smoker. I cant wait for the baked beans to be done. I tasted them raw, and man alive what a dish! The pics are all before pics except the 2 of the game hen.