azscoob
Brewpub coming soon!
Yesterday morning I brined a turkey, then injected it with Drambuie just before popping it on the smoker today, it was an 18lb bird, not fresh one but frozen, bought after thanksgiving real cheap (I have 4 more in the freezer as I love smoked turkey) I also smoked a batch of jalapenos from the garden because a frost the other night killed off my 4 plants, they will keep nicely in the deep freeze now that they are smoked. This bird is slap-your-mama-good! it took 10 hours at 225 degrees in my offset smoker, fired by white oak and mesquite wood, no charcoal on this one. it has a nice smokey flavor, but not too smokey, and the meat has a nice sweetness from the drambuie that is offset by fresh rosemary, and the bite of crushed garlic and black pepper that went into the brine. next up...a christmas goose and a batch of my favorite: Smoked Scotch eggs! I may wrap a few of these gems in bacon to see if they can be improved upon.