swamprb
somebody shut me the fark up.
- Joined
- Oct 27, 2006
- Location
- Bothell WA
I've seen some mighty fine birds gracing the site this past week and I didn't have to cook for Thanksgiving dinner, but I did do a couple big birds as training for the Holidaze! I hadn't seen anyone post a rotisserie turkey, so I decided to get turning!
12 lb. on the EZ-Que/Performer
Royal Oak lump with a couple Hicory chunks, indirect with drip pan
I mixed 2 sticks of butter with a Tablespoon each of: Parsley, Sage, Rosemary, Thyme, Tarragon. 4 cloves of Garlic, salt and pepper and stuck a couple spoonfuls under the skin of each brea$t and massaged in and basted every half hour.
@2+ hours of spinning and this badboy was done to perfection! Crispy skin, moist white meat and great flavor. This was a recipe I saw on BBQU-Extreme Grilling. Pretty easy and it frees up the oven during crunch time!
Also did an Apple/Maple brined turkey earlier in the week on the UDS that turned out very good too! Along with Buckboard Bacon's on the BGE and UDS
it was a slow week.
12 lb. on the EZ-Que/Performer
Royal Oak lump with a couple Hicory chunks, indirect with drip pan
I mixed 2 sticks of butter with a Tablespoon each of: Parsley, Sage, Rosemary, Thyme, Tarragon. 4 cloves of Garlic, salt and pepper and stuck a couple spoonfuls under the skin of each brea$t and massaged in and basted every half hour.
@2+ hours of spinning and this badboy was done to perfection! Crispy skin, moist white meat and great flavor. This was a recipe I saw on BBQU-Extreme Grilling. Pretty easy and it frees up the oven during crunch time!
Also did an Apple/Maple brined turkey earlier in the week on the UDS that turned out very good too! Along with Buckboard Bacon's on the BGE and UDS
it was a slow week.
Wheres all the fix'ins?
