Feb 3, 2006 #41 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach It's the weekend after Easter.
Feb 3, 2006 #42 Green Hornet Head Chef Joined Jan 20, 2006 Messages 1,811 Location Port st. Lucie, Florida Bill The Grill Guy said: Turkey is done: Click to expand... What was the deal with the netting on the birdie in the first pic?
Bill The Grill Guy said: Turkey is done: Click to expand... What was the deal with the netting on the birdie in the first pic?
Feb 3, 2006 #43 Green Hornet Head Chef Joined Jan 20, 2006 Messages 1,811 Location Port st. Lucie, Florida It ALL looks good..well done! =D>
Feb 4, 2006 #44 OP OP Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 Thanks GH. I use cheese cloth soaked in butter for the first few hours of smoking. I think it keeps the bird from getting too dark from the soot or burning. So far, it works for me. Glad everyone like the pics.
Thanks GH. I use cheese cloth soaked in butter for the first few hours of smoking. I think it keeps the bird from getting too dark from the soot or burning. So far, it works for me. Glad everyone like the pics.