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Unread 10-11-2012, 12:00 AM   #11
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I get the pit to 325 I spatchcock the buzzard and remove the wing tips (Save the parts for stock to make gravy) rub it down with a little oil season with Cajun seasoning and inject it with melted butter. a twelve lb bird takes about 3 hrs.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Thanks from:--->