New!
Injection mixture:
1/4 c. cider vinegar
1 beer
2 tbsp wooster sauce
2 tbsp crystal hot sauce
1/4 c emiril's essence
1 tbsp honey
Rub (emiril's essence)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Inject the bird throughout. Rub the outside with a 1:1 mix of olive oil and wooster. Apply rub (essence)
Stuff cavity with large chopped bell pepper, celery, onion, and lemon wedges.
BBQ at 225-250 till thigh temp hits 165. If you dont have a meat therm, shake hands with the drumstick. The drumstick should have no resistance and move loosely in the socket. For crispy skin get the smoker temp up to 300 for around the last hour of cook.
This recipe works with chicken and duck as well. Or try having the butcher deboner all 3 birds and make a turducken!
Tomorrow's recipe: shrimp/cornbread stuffing.