|
Post by BBQ Butcher on Nov 23, 2006 18:27:31 GMT -5
Turkey was brined overnight in a simple brine of kosher, brown sugar, garlic and Wolfe Rub regular. Rubbed with evoo and more Wolfe Rub. Stuffed with some apple and lemon slices. Got a bag of ice resting on the turkey to cool the breast down, so it won't cook quicker than the thighs. Cooked in the Large Oval at 325° with pecan wood for four hours (It was still done an hour early cuz I can't subtract 4 hours from 1 PM and come up with 9 AM.....put it on at 8 AM!!!.... DOH!) Rib Half of Pork Loin was injected with what we inject the Butts with during competition, rubbed with Kosher, pepper and garlic. Cooked in the Junior at 325° with Pecan for two hours. Had to cook it past 155° to 160° to please the queasy company. Still good, though Turkey, Pork, sausage stuffing, mashed taters & gravy, sweet potato casserole, breen bean casserole, orange/cranberry relish, rolls, pumpkin pie, Key Lime pie, wine and coffee
|
|