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Unread 11-06-2009, 03:00 PM   #6
Quintessential Chatty Farker
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Join Date: 02-15-06
Location: Waynesville, Ohio
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I brine then refrigerate to let the skin dry, then put herbs under the skin and aromatics in side the cavity, then smoke, then remove and foil and cooler if needed, then carve, then eat, then make leftovers, then make more leftovers, then eat another sandwich, all the while taking photos.
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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