Thread: Food and Drink Who's cooking bird this week?
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Old 11-23-2011, 10:48 AM   #135
philfree philfree is offline
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Quote:
Originally Posted by Extra Point View Post
Got the bird in the smoker 45 mins. ago. No oil on the skin, just rub.

Still had a couple ice clods in it, that melted enough to extract. Let him float in the sink for a few, to soften him up, got the smoker hot, and put him on.

In 3 hours, will dump out the fat within the cavity, and pour in a couple shots of tequila with a shot of lime juice. (Trying to make gravy with smoked fat drippings, is like icing down a cocktail with frozen briquettes.) Boiling the neck, heart and gizzard, for the gravy-- olive oil for the roux ain't gonna kill anybody.

Tequila mockingbird, FTW!
Awsome.
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