Poker? I Stuffed the bird!
Annual Poker night meant I had to come up with something special.. So I did two meats.
1) Goose, brind and dry rubbed, cocked breast down in Y rack
2) Turkey Crown, brind and dry rubbed
Brind both overnight in The Briner with a secret blend of herbs, dry rubbed in my now infamous Newmanator Dry rub and then cooked for 4 hours at 250-275.
Both came out amazing and I managed to get a lot of goose fat for future spuds!!
Served with Roasties and Kelly's mega Stuffing balls!!
Success all around but I should of watch how to carve a goose on YouTube first!(not after)
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