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I hope your meal came out smoothly. Mine has started out rough
Posted on 12/25/16 at 3:56 pm
Posted on 12/25/16 at 3:56 pm
I brined a turkey a couple days ago. I'd planned on smoking it over Apple wood, with some mesquite lump coal. But mother nature had other plans. There's about 50 mph winds at my house, with some gusts over 70.
Unless I want to burn down half of south Boulder (which may make me a hero on the political board), I had to bring the bird indoors. Of course, all the stores are closed, and there's no oven bags, roasting pan, or even a disposable aluminum pan to seal it up tightly. Just a lot of frustration, and soon, a lot of booze.
Unless I want to burn down half of south Boulder (which may make me a hero on the political board), I had to bring the bird indoors. Of course, all the stores are closed, and there's no oven bags, roasting pan, or even a disposable aluminum pan to seal it up tightly. Just a lot of frustration, and soon, a lot of booze.
This post was edited on 12/25/16 at 3:57 pm
2
Posted on 12/25/16 at 4:08 pm to CCTider
Spatchcock the bird and do it in the oven at 375.
If you have a decent thermometer it'll come out perfectly.
If you have a decent thermometer it'll come out perfectly.
Posted on 12/25/16 at 4:09 pm to CCTider
And honestly, birds can withstand high heat and variation of temperatures pretty well.
I bet you could still smoke it. But I'd still spatchcock it.
I bet you could still smoke it. But I'd still spatchcock it.
Posted on 12/25/16 at 6:35 pm to KosmoCramer
I just went with a deep Pyrex pan, and an finishing it off basting it with butter. I've been through enough hurricanes, and this is like winds from a strong tropical storm. I've seen papers flying 40' in the air and getting stuck in the tops of trees.
Gotta learn how to cook in the kitchen somehow.
Gotta learn how to cook in the kitchen somehow.
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