zilla
Sous Chef
I got a call yesterday from my friend Bill asking if I would smoke a wild turkey he shot the day before, he really liked the one I smoked for his family for Christmas. Before it was over I had assembled a nice selection of meat for the cook. Bill donated the game and I bought the rest. Chuck (Bobby-Q) made the relish for the pork loin. Smoking with Peach wood.
1 Wild turkey (skinned) brined 12 hrs, peppered, wrapped in bacon and then cheese cloth.
3 Chickens, 1 whole in cheese cloth, 2 rubbed with my chicken rub.
1 18lb Turkey (on sale .49 per pound) split and rubbed with my rub.
1 Wild Hog ham 8lbs+ rubbed with Texas BBQ Rub, Texas Wild.
1 Venison roast 9lbs rubbed with Texas BBQ Rub, Texas Wild.
1 10lb stuffed pork loin, stuffed with Bobby Qs Cranberry Relish, rubbed with Texas BBQ Rub, Texas Wild.
I kind of got tired of taking pics of the cooks but I thought this might be of interest to some. Here are the before pics. Not sure if I'll take any after shots as the meat will come off through out the day and I may not remember. :roll:
http://www.kodakgallery.com/photozilla
1 Wild turkey (skinned) brined 12 hrs, peppered, wrapped in bacon and then cheese cloth.
3 Chickens, 1 whole in cheese cloth, 2 rubbed with my chicken rub.
1 18lb Turkey (on sale .49 per pound) split and rubbed with my rub.
1 Wild Hog ham 8lbs+ rubbed with Texas BBQ Rub, Texas Wild.
1 Venison roast 9lbs rubbed with Texas BBQ Rub, Texas Wild.
1 10lb stuffed pork loin, stuffed with Bobby Qs Cranberry Relish, rubbed with Texas BBQ Rub, Texas Wild.
I kind of got tired of taking pics of the cooks but I thought this might be of interest to some. Here are the before pics. Not sure if I'll take any after shots as the meat will come off through out the day and I may not remember. :roll:
http://www.kodakgallery.com/photozilla