CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Yesterday the Pit ate some tasso and andouille. Today, besides the butt and chaurice, I decided to throw a 17# fresh turkey into the mix. After brining all night, the bird is in right now and in about an hour I'll rub the butt (injected it earlier) and then it will go in the Pit. After those are done and I can lower the Pit temp, the chaurice will go in. Still have to grind it and stuff it into the casing.
If that doesn't qualify as a "grand Slam", I have no clue what does.
If that doesn't qualify as a "grand Slam", I have no clue what does.
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