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Turkey Thighs and Smashed -n-Smoked Taters Thank you

DRKsmoking

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Thank you to TNJake and Chili for the input help on my supper today:


Jake for the heads up about the Cajun Injector Creole Butter, like you and others say....it is fantastic.
The thighs injected for 12 hours in fridge with a sprinkle of Stubbs Chicken Rub, than in smoker for 2 1/2 hours
at 235deg. with Apple chunk, Cherry and a touch of Mesquite chips. Last 1/2 hour at 310 deg. after a light spray
of cooking oil on the shin to crisp.

Thank you to Chili for the recipe i found ( others also had ) for the Smashed-N-Smoked Taters. They went in smoker
for the last hour with the temps above. A couple i did with grated med. cheddar cheese.
The thighs were very moist and light crisp on skin. Will do again, plated with small salad, corn and my homemade
bread and butter pickles. Taters fantastic and told they must be on next weeks menu with the ribs

So a BIG Thank You to everyone with making this my third smoke a happy one
David
 

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TNJAKE

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Some delicious looking thighs and taters. Glad you liked the injection. Try the Creole garlic on beef sometime
 

DRKsmoking

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Thanks for the like MCQSoker and it was great thanks

TNJAKE also thank you for letting me know about the Creole butter. It was great and the thighs were tasty and still moist
David
 

jcam222

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You had a couple great ones advising you! The results show that. It all looks good, that injection is amazing. Your thighs look perfect!
 

DRKsmoking

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You had a couple great ones advising you! The results show that. It all looks good, that injection is amazing. Your thighs look perfect!
Thanks jcam222, yes they were a great help. This whole place is full of them
Thank you for the like
David
 

DRKsmoking

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Thanks
TNJAKE for the like
Thanks Kruizer for the like
David
 

Brokenhandle

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It looks delicious! We also love the creole butter , good stuff! Never seen potatoes done that way but had to be excellent!

Ryan
 

DRKsmoking

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It looks delicious! We also love the creole butter , good stuff! Never seen potatoes done that way but had to be excellent!

Ryan
Thanks Ryan for the like, and yes the creole butter is great ( recommended by TNJake ) and the Smashed-n-smoked Taters are the best ( Thank you to Chili for the recipe i found ( others also had ) for the Smashed-N-Smoked Taters. ) The Taters are done now quite often, Mona wanted them for yesterdays supper but i already had the menu made . And enough on my plate to cook already ha ha
David
 

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