Coldholler
Full Fledged Farker
On this thread: http://www.bbq-brethren.com/forum/showthread.php?t=120795
4:30 -- starting the Kingsford comp charcoal. Mainly to ignite oak chunks that I debarked and split.
Those butts went on at 5am. The turkeys went on at 7am. I foiled the butts when they stalled, around 8.
Fatties went on with two hours left, around 11am. I pounded three pounds of locally-raised and produced breakfast sausage flat over three latticeworks of bacon, sprinkled dry rub and cheese inside, and rolled them into tight logs.
Encouraging the meat to cook the best way he knows how! Dawn broke.
The turkeys came out perfect -- after brining for 24 hours and smoking on oak for 6.5 at 250, they were juicy smoky goodness!
I took the butts off when they reached 203d, after about 8 hours, and wrapped them in a cooler for another hour before pulling them. Amazing. Great smoke ring, too!
The fatties were great -- I'm always doing that bacon thing, from now on.
Mike's wife Axelle, from France, brought some amazing foie gras, which was sublime on the fatty, washed down with a bit of pinot noir.
4:30 -- starting the Kingsford comp charcoal. Mainly to ignite oak chunks that I debarked and split.
Those butts went on at 5am. The turkeys went on at 7am. I foiled the butts when they stalled, around 8.
Fatties went on with two hours left, around 11am. I pounded three pounds of locally-raised and produced breakfast sausage flat over three latticeworks of bacon, sprinkled dry rub and cheese inside, and rolled them into tight logs.
Encouraging the meat to cook the best way he knows how! Dawn broke.
The turkeys came out perfect -- after brining for 24 hours and smoking on oak for 6.5 at 250, they were juicy smoky goodness!
I took the butts off when they reached 203d, after about 8 hours, and wrapped them in a cooler for another hour before pulling them. Amazing. Great smoke ring, too!
The fatties were great -- I'm always doing that bacon thing, from now on.
Mike's wife Axelle, from France, brought some amazing foie gras, which was sublime on the fatty, washed down with a bit of pinot noir.
