crockpot recipiesbreastle: Triple Chocolate Mess Categories: Crockpot, Desserts, Cakes Yield: 8 servings MM#: 13270 1 pk Chocolate cake mix 1 sm Bag...
A few months ago I indulged myself and purchased a side firebox smoker
The past weekend I had decided to use the "extra turkey" I got before Thanksgiving - a 14 pound Butterball. Friday night I planted the frozen bird into a sink full of cold water. By morning it had just defrosted. So about 8:00 AM I opened the bird, cleaned and rinsed the bird. I started the charcoal, soaked some mesquite chips, found a old steel bowl to fill with liquid and put in the main box next to the heat inlet.
In the cavity of the bird went a decent amount of seasoned salt, fresh ground pepper 1 granny smith apple and 1 onion both quartered.
So under the grate in the main box went a roasting pan, and the steel bowl. As suggested i filled the bowl with the soaking liquid. The bird was well oiled on the outside and salted as well. I folded the wings under & put the bird onto a doubled piece of foil on the grates.
I manages to adjust the chimney damper and the firebox damper so the air escaping from the chimney was a constant 225 to 230 degrees. I used an instant read thermometer to check the temperature of the smoke. I added wood chips about 4 times (small amounts) & charcoal 2 times more. Several instructions say for safety reasons not to put the bird into the smoker until the temperature is up over 200 degrees. Very understandable.
Charles Shaw Wines 1112get you for unless got One more thing, Dee - do not let people prejudice you on wines. There are quite a...
The bird took about 7.5 hours to reach 160 degrees in several parts (Thigh & Breast).
I made a apple-cranberry brandy stuffing in the oven, and did some boiled cubed yams with fresh Key Lime Juice & Butter.
I rested the bird about 20 minutes and cut into that devil.
Holy Mackerel! I may never use an oven again (only kidding) WOW! Talk about tender and juicy?
This turned out to be a really good toy -
Dimitri
