R
Rick T
Guest
Just wanted to get started on posting. Thanks for looking. Have been admiring and drueling a lot looking at all the great work you all do. My photos are not good.
This is A flank steak, marinaded in a Carne Asada concoction. I cooked it in the dark, so it ended up more on the Medium side, but was still good. It was used in Fajiatas.
This was the Thanks giving smoked turkey. Cooked at around 275. I It is a thirteen pound bird and went fast. Good thing we had the 22 pounder in the oven. Had a seperate fire going in the fire pit so I could use fresh wood coals through the Roast/smoke. (Can't keep temps in this thing. It is an offset from Home Depot. It did have a nice smoke ring 3/8" in and was juicy. I had a single layer of charcoal under the bird with a water pan with onions apples and seasonings on the charcoal. There were seasonings, apples and onions in the cavity to help keep it moist. Also basted with a maple, Irish whiskey glaze. (Hoper fully I will get better at photos.
This is A flank steak, marinaded in a Carne Asada concoction. I cooked it in the dark, so it ended up more on the Medium side, but was still good. It was used in Fajiatas.
This was the Thanks giving smoked turkey. Cooked at around 275. I It is a thirteen pound bird and went fast. Good thing we had the 22 pounder in the oven. Had a seperate fire going in the fire pit so I could use fresh wood coals through the Roast/smoke. (Can't keep temps in this thing. It is an offset from Home Depot. It did have a nice smoke ring 3/8" in and was juicy. I had a single layer of charcoal under the bird with a water pan with onions apples and seasonings on the charcoal. There were seasonings, apples and onions in the cavity to help keep it moist. Also basted with a maple, Irish whiskey glaze. (Hoper fully I will get better at photos.
