80 gallon smokin
Full Fledged Farker
- Joined
- Apr 14, 2014
- Location
- new iberia, la
We decided to fire up the Charbroil Big Easy oiless Turkey fryer yesterday. Did not get to get pictures of a plate. We did a Boston butt and a chicken afterwards, for during the week. injected with Creole butter and seasoned the outside with Legnon's Cajun seasoning (from New Iberia). We also had roasted squash and zucchini, drizzled with olive oil and Cajun seasoning and roasted at 450. we had white beans and rice, beans were cooked with a ham bone!
i use metal skewers to hold the butt in the center of the basket and suspend the butt above the bottom of the cook chamber because it browns better.
rubbed with olive oil and seasoned outside. we prefer Legnon's boucherie to Tony"s because it has less salt.
injected both with Creole butter from Cajun injector
cooked in the Big Easy to IT of 180 deg F, takes about 3 hours but boy is it worth it.
fat caramelizes and taste like cracklins. i usually will stuff it with pickled cayenne peppers and garlic, adds another level of flavor
cooked chicken to IT 175 deg, dinner during the week
thanks for looking!
i use metal skewers to hold the butt in the center of the basket and suspend the butt above the bottom of the cook chamber because it browns better.
rubbed with olive oil and seasoned outside. we prefer Legnon's boucherie to Tony"s because it has less salt.
injected both with Creole butter from Cajun injector
cooked in the Big Easy to IT of 180 deg F, takes about 3 hours but boy is it worth it.
fat caramelizes and taste like cracklins. i usually will stuff it with pickled cayenne peppers and garlic, adds another level of flavor
cooked chicken to IT 175 deg, dinner during the week
thanks for looking!
