- Joined
- Aug 15, 2011
- Location
- St. Louis, MO
Two turkeys (20# & 12#)
12#
20#
After Sous Vide
White Meat (145°) Dry Brine - Left, Wet Brine - Right
Dark Meat (155°)
White Meat after Smoking (168°)
Dark Meat after Smoking (183°)
Appetizers:
Shotgun Shells (garlic, chorizo, cheddar, jack)
Poppers (cream cheese & crab meat)
Naked Fatty - gets broken into dressing
Nuts (rosemary, cayenne, brown sugar, butter)
Happy Thanksgiving everyone!
EDIT: Links fixed
12#
20#
After Sous Vide
White Meat (145°) Dry Brine - Left, Wet Brine - Right
Dark Meat (155°)
White Meat after Smoking (168°)
Dark Meat after Smoking (183°)
Appetizers:
Shotgun Shells (garlic, chorizo, cheddar, jack)
Poppers (cream cheese & crab meat)
Naked Fatty - gets broken into dressing
Nuts (rosemary, cayenne, brown sugar, butter)
Happy Thanksgiving everyone!
EDIT: Links fixed
Last edited: