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Post by BBQ Butcher on Jul 19, 2005 11:19:55 GMT -5
Dug these out of the freezer the other day, they've been Foodsavered since Thanksgiving of '03 Looked like I just cut them this morning I brined for 24 hours in an apple brine that I posted some where here the other day. Pulled the skins back, EVOO'ed and dusted with Dizzy Dust underneath. Pushed the skins back and did the same with the outside. Planning on cooking at 250° indirect with some Buttonwood/Black Mangrove for smoke. What we don't eat tonite will make a nice turkey salad for tomorrow ;D Ok, they is dun 2½ hrs....first ½ hour at 300°, 1½ hrs at 250°, last ½ hour at 300°. Nice crispy skin ;D
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