Bone-in Skin-less Beer-Butt Sriracha Boulder

[squirtthecat]

Got all of that?   

The players.  (about a T or so of Sriracha in the can as well)




After some wrestling and colorful language..




Rubbed down with the RED stuff, and bumped the pit to 285°. 




We'll check back in a couple hours.

[smokeasaurus]

What wood are you using for smoke?

[sparky]

ya ho.  thats a big o huge of turkey.  love the red.   

[squirtthecat]

What wood are you using for smoke?

I'm burning up the last of the Wine Soaked Oak pellets from BBQr's Delight.

[muebe]

What wood are you using for smoke?

I'm burning up the last of the Wine Soaked Oak pellets from BBQr's Delight.

How you like them Pat? Would you buy them again?

[squirtthecat]

Getting some 155° readings, and it is about to storm.  We'll call it 'done'.





Gave it an hour or so covered in the microwave, then into the fridge for the night.   I'll slice it up tomorrow evening.

[squirtthecat]

What wood are you using for smoke?

I'm burning up the last of the Wine Soaked Oak pellets from BBQr's Delight.

How you like them Pat? Would you buy them again?

They were interesting.   Nothing 'WOW', but they did have a nice flavor.

[muebe]

Nice color on it

[teesquare]

yeah...kind of a "Siracha smoke ring"....looks good!

[africanmeat]

looks good i will try it on a normal bird.

[squirtthecat]

And here we go...



Sriracha 'skin'.  (not hot at all)




2 quart bags stuffed, a sammich bag with the scraps/trimmings (that I didn't eat), and a big carcass to make stock with.




Definitely a keeper!

[africanmeat]

bravo it will do great sammis

[muebe]

Sliced up real nice!

[squirtthecat]

I'm getting better at cutting these things apart.     I mutilated the last one.   

And at $1.99/lb - it's hard to pass up!

[mikecorn.1]

Nice looking bird Squirt!! That thing never saw that coming.