Big Poppa
Administrator
My favorite part of this competitive thing is the hang the night before....you've prepped your meat and now it's time for dinner...
I like to do different things at these comps and invite whoever is around....
Tonight I made a spatchcock turkey on the mak. Seasoned with annies garlic olive oil hasty bake greek seasoning and lemon pepper smoked for 3.5 hours until it hit 165 internal
I almost didnt post these pics as they did not do it justice...it really looked good and was out of this world juicy SO excuse the night Iphone camera shots and trust me...hahaha
I like to do different things at these comps and invite whoever is around....
Tonight I made a spatchcock turkey on the mak. Seasoned with annies garlic olive oil hasty bake greek seasoning and lemon pepper smoked for 3.5 hours until it hit 165 internal
I almost didnt post these pics as they did not do it justice...it really looked good and was out of this world juicy SO excuse the night Iphone camera shots and trust me...hahaha