FFPulley77
Hooked
I thought only us folks from Louisiana ate raccoon…
Watcha cookin'?
- Thread starter MTG
- Start date
OverlanderJK
Resident Smartass
That and your sisters.I thought only us folks from Louisiana ate raccoon…
FFPulley77
Hooked
OverlanderJK
Resident Smartass
Here was the final product. Delicious as usual.
Bullwinckle
Hooked
That looks good! How did you cook the veggies?
Brute
Hooked
All roasted @ 400…with staggered times. Carrots in first for 12 minutes, then yellow squash, broccolini, & grape tomato’s…go another 12 minutes. Everything tossed with evo, salt, pepper and thyme
Bullwinckle
Hooked
Sweet! That sounds pretty simple and looks amazing. Gonna have to cook some up here soon. Thanks!
kevman65
Hooked
Happy Thanksgiving all!
This is about 4 hours in on a smoke on a 15 1/2 pound bird. Just a basic dry brine rub under and over skin, whole stick of butter cut into pats and put under skin. Set temp at 180 for first 3 hours and then turned it up to 250 to finish. At the time of the picture breast was at 112.
This is about 4 hours in on a smoke on a 15 1/2 pound bird. Just a basic dry brine rub under and over skin, whole stick of butter cut into pats and put under skin. Set temp at 180 for first 3 hours and then turned it up to 250 to finish. At the time of the picture breast was at 112.
HighwayTrout
Hooked
That’s the best kind of bird!
