I cooked. For 2 days. Both my brothers and their familes, may Dad and his GF. Turkey the way grandma made it, stuffing yankee style, all the fixins. Rotisserie bone in ribeye roast. We are all comatose.
Turkey is in the brine. Greens are made and in the fridge getting all flavorful and stuff. Stuffing prep is underway and pies are going in the oven shortly. Thanksgiving prep is underway!
I brine my bird and then use a stand alone roasting pan like this:
Im not a fan of smoked turkeys and I've never had a fried one that wasn't oily (thanks to the cook no doubt). I grew up with this method and I like it. I've added the brine over the last few years.
My brine is:
A bunch...
Sorry, my bad. It was completely edible. We have yet to master the are of adding more smoke flavor to the meat. So in other words the heat was right and the texture was perfect, but it lacked smokey goodness. All in all I'd say it was a success.
So the local grocery had a sale on pork shoulder. $1.00 a pound. I've never smoked on on the egg because I generally prefer ribs. However, we're gonna give this a go. First question: suggestions on seasoning before we throw it in the egg?