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Unread 11-22-2011, 10:35 PM   #6
On the road to being a farker
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Join Date: 11-15-11
Location: Springfield, MO
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Thanx, looks great! Mine is almost 16lbs. and I have it in a brine right now. I'm actually going to employ some asian technique and hang the bird in my mini fridge for a day or so, to dry out the skin so i have a nice brown and crispy skin. can't wait!
Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset
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