Brined overnight, salt, pepper, little vinegar and water. Then rubbed with melted butter, salt and pepper. Put some onions and salt and pepper in the cavity. On the smoker at 325 for a couple hours till the red thingy popped out. Baste occasionally with the juices.
Bge and traeger, both have cult followings ?
Cool. I recently got a nice American made set of those, so this will be a good break-in use. Hitting the store for whole chickens tomorrow after work. Should be a nice Saturday activity.
I'd would have to genuinely like who I shared that meat with, otherwise it would be all mine! Looks delish! I'm lucky to have found a good source of elk and wild boar meat for around $5/lb (ground), it's 2 hours away so I get 20# of each a few times a year.
Damn. Send me a sandwich on dry ice please. On rye. With mustard and extra pickles. Check is in the mail.
I prefer just a slice of elk pastrami and some pickled onions from the garden. Mustard is optional beer is not. Bread is a waste of space in the belly...
If you like wings these are great and easy.I follow all of malcoms recipes and use his seasonings.
Malcolm is the man!
Crawfish is one of my favorite foods.
Ok......I'm gonna try that next cuz the market had chuck roast on sale yesterday too, so I picked one up.
I’ve done his brisket burnt end recipe it was unreal. Like meat candy.
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