Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Lemonhead78 on November 22, 2018, 05:28:28 PM
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It was a 20 pounder, dry brined with salt for a little over 24 hours. It was moist a nice pink smoke ring. And the skin was crispy. It was not trussed and I wrapped the wings half way through cook (5) hours. Delicious!!!!!
(https://uploads.tapatalk-cdn.com/20181122/967e34f7f904be310343e1038b552399.jpg)(https://uploads.tapatalk-cdn.com/20181122/88be90809169ba6709a875ee4114f765.jpg)(https://uploads.tapatalk-cdn.com/20181122/5e8ea7ba4b82a8c87cba06313d567855.jpg)
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Beautiful color
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Awesome looking bird!
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Yes Please :P :P :P
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i don't know which is more impressive:
that delicious looking turkey or the nice way you stack your briqs in the fire basket :thumbup:
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Lol, the first level of briquettes was even better looking . I stacked them this way so they can handle all the drippings that come out of a turkey that size. Not one was laying flat. Thanks for noticing, it took some time
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Fantastic cook!!!
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Pretty Bird .☆´¯`•.¸¸. ི♥ྀ.
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Great looking bird :thumbup:
I noticed the coals as well, man I bet it took time :D :D
Kimmie would be proud of that stack of coals :D :D :D
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Perfection! Nice job :thumbup:
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What’s the key to slicing breast while keeping skin attached. I always have a problem with keeping skin on top of each piece.
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I had a first time used razor sharp knife. It was a little skill