- Nov 21, 2013
- 139
- 14
Just sliced into this, so juicy, and texture almost like a ham. The bird brined in sugar, salt, cheyenne pepper, jalapeno peppers, garlic and onion powder. Tossed some bacon over the top, about half the time it was on the smoker, to keep from drying out. Stuffed some onions in the cavity, just some added flavor. Also rolled a fatty with ground goat and pork, with cajun seasoning. That will be for breakfast for this 4 day weekend. I like this, think I'll be doing this more often!
