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How are y’all cooking your birds?
- Thread starter kingdaddy3247
- Start date
Injected 2 breast with cajun butter yesterday morning. going to put them on the smoker around lunch.
15 pound, wet brined, Injected with butter, guajillo pepper oil,honey and a little soy sauce, Reynolds brown in bag, 325* until it hits 165. Rest, slice. Drippings used for gravy and dressing,not stuffing.
Dressing, not stuffing. Yankee food sux.
Trussed and ready to go in:
After the 30 minutes at 450. Now it’s down to 350 to finish with breast and wing tips covered with foil until he last 30 minutes:
After the 30 minutes at 450. Now it’s down to 350 to finish with breast and wing tips covered with foil until he last 30 minutes:
https://www.theoutdoorstrader.com/threads/do-you-spatch
18 lb. Bird spatchcocked.
Soy ginger marinade 18 hrs in a lowes bucket.
Homemade cajun butter injection.
Been on the smoker since 4am.
Currently 151F.
Target temp. 175
18 lb. Bird spatchcocked.
Soy ginger marinade 18 hrs in a lowes bucket.
Homemade cajun butter injection.
Been on the smoker since 4am.
Currently 151F.
Target temp. 175
Homemade cajun butter injection.
2 sticks unsalted butter.
1 can low sodium chicken broth.
1/4 c cajun spice or rub.
1 tsp garlic powder.
1/3 cup white wine.
Heat/ melt
Strain/ filter 2x.
Mainline/ inject into bird.
2 sticks unsalted butter.
1 can low sodium chicken broth.
1/4 c cajun spice or rub.
1 tsp garlic powder.
1/3 cup white wine.
Heat/ melt
Strain/ filter 2x.
Mainline/ inject into bird.
Yeah, those frozen birds take a good 5-6 days to thaw in the fridge. Made that mistake once when I was a kid. Bought a frozen Turkey day before Thanksgiving. Had to cold water and cut up into pieces then cold water again. Still didnt work right.
Damn that looks like a righteous bird! What smoker you using?
