All the hand wringing about finishing on time worked out.
Planned on 50 Seniors attending.
I cooked 3 15lb birds and 2 12lb hams.
Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter.
I spatchcocked the birds and put them on roasting grates.
Cooked between 275 and 300.
I opened the Lang to baste after 2 1/2 hours and was shocked thee temps were over 170 already! That was FAST! I finished 2 hours early and had to hold in ovens at 175 until carving time.
The seniors provided the sides.
Everyone had a good time.
Planned on 50 Seniors attending.
I cooked 3 15lb birds and 2 12lb hams.
Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter.
I spatchcocked the birds and put them on roasting grates.
Cooked between 275 and 300.
I opened the Lang to baste after 2 1/2 hours and was shocked thee temps were over 170 already! That was FAST! I finished 2 hours early and had to hold in ovens at 175 until carving time.
The seniors provided the sides.
Everyone had a good time.
