A BBQ thread
- Thread starter Tesoro
- Start date
Fast14riot
Gold $$ Contributor
Our stuffing is always made from stale sourdough bread and I like to toast the bread a bit before making it, too. Cubed a little larger, lots of garden fresh herbs, sweet onions or shallots, lots of butter and just enough stock that it's all soaked up but not soggy.
Smoking a turkey in 5 pieces works well. Or just the breast and wings, and save the legs for slow cooking into your greens.
Smoking a turkey in 5 pieces works well. Or just the breast and wings, and save the legs for slow cooking into your greens.
WSnyder
Silver $$ Contributor
This year we smoked only thighs and drumsticks. Did a batch of livers, gizzards and hearts for those that like them. No one complained about not having a full bird
No dressing this year either but it was substituted with a fresh baked from scratch focaccia. No one complained there either 
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