This thread is awesome. That is all 
smoking A Blizzard Can't Stop Me
- Thread starter buddy
- Start date
Another great post! Looks great!
midwestchilehead
eXtreme
Great looking bird. How did it taste? I'm doing my smoked one tomorrow. I'm thinking Orange wood.
all the rest of the usual stuff - stuffing (used some smoked bhuts), mashed potatoes, sweet potatoes, veggies, etc.
A friend of mine asked me, "Do you think your friends on THP will make all their food with hot pepper in it for Thanksgiving? You know like hot pepper stuffing?" I said probably not too many because they have to feed others, but I am sure some will. Thanks for proving me right!
i have to admit that i made a batch for the general population too.
Great looking Turkey there Buddy.
I have to say, I deboned our turkey (as I do every year) and when it was laying flat on the cutting board before piling on the stuffing, I sprinkled some of your Smoked Congo powder on the meat. That added so much flavor with the perfect amount of heat, WOW!
SL gave me some of your powder, a couple months back... mmm
Hope you had a great day!
I have to say, I deboned our turkey (as I do every year) and when it was laying flat on the cutting board before piling on the stuffing, I sprinkled some of your Smoked Congo powder on the meat. That added so much flavor with the perfect amount of heat, WOW!
SL gave me some of your powder, a couple months back... mmm
Hope you had a great day!
2011 Prime Rib. Seasoned with garlic, salt, pepper, rosemary, oregano, italian seasoning.
Just starting:
128 degrees internal. Let rest for 15 minutes and it turned out a perfect medium rare prime rib. Found my digital meat thermometer just after i started. Sorry no carved pictures - couldn't wait.
Just starting:
128 degrees internal. Let rest for 15 minutes and it turned out a perfect medium rare prime rib. Found my digital meat thermometer just after i started. Sorry no carved pictures - couldn't wait.
