Snagged one on sale.Injected w/Tony Chachere's creole butter,let it sit overnight,then sprinkled with his seasoning.
(http://i654.photobucket.com/albums/uu267/Davefs17/6091CA2D-AD22-475B-A4A9-213FF729FCA2-8078-0000053B711B7878.jpg)
Into the Bradley w/Rosemary and pepper pucks for 2 hours 20 minutes at 200
(http://i654.photobucket.com/albums/uu267/Davefs17/191CE337-D30C-40D2-9E37-B24FBCB3E1C7-8078-0000053B85EFC27B.jpg)
Out of The Big Easy for a brief rest.
(http://i654.photobucket.com/albums/uu267/Davefs17/01472D6A-2021-4357-9C4D-B6E8F78D9B5C-8078-0000053B9517289F.jpg)
I could just about eat the whole thing!Awesome and super juicy.
(http://i654.photobucket.com/albums/uu267/Davefs17/E93BCC2A-9F57-45C8-B8EC-0DDE3DE81BD9-8078-0000053B9D75EDA8.jpg)
I'll be doing this often!
That breast looks GREAT!
Love that creole butter injection stuff
Nice!!!!!!
Man, that looks good!
Sent from my iPhone using Tapatalk
That looks like a great cook.
You got a great lookin bird there.
OMG that looks great. I haven't even touched my BE for six months. I need to get back to it.