Quote:
Originally Posted by Hairless
Rev,
You don't 'Q in winter...with your climate...shame on you.
I smoke and 'Q all winter here. The smoker can take quite a bit longer when the temps are 20f or lower.
I have a turkey getting ready for the salt water soak and the wife wants to grill some asparagus on Sunday.
Saturday will be pan fried fresh bluegills and maybe some crappie. I have to catch them first....thats why the maybe on the crappie.
|
Typically I take some time off between Thanksgiving and my birthday, in March, so that my birthday season can also be the opening of BBQ season, but due to some complications that included being taken out for all you can eat stone crab claws for my birthday instead of having to cook my own birthday dinner, we got a late start. While I enjoy cultivating my patience with the smoker, you won't find me using it when it's below 40 or 50. Heck, you're lucky to catch me outside at all...
Speaking of turkey...what else are ya putting in the brine? I usually brine turkeys and salmon before smoking (with different brines, of course)
