Grill season has started and we went full force this weekend.First we smoked a pork butt, then a turkey breast. I also marinated and canned mushrooms. IN my spare time I prepared pork belly for bacon next weekend and transplanted herbs.
Smoked Turkey:
Olive oil, salt, pepper, smoke for 2-3 hours till bird reaches 160 degrees, take out wrap with foil, let stand till it can be handled.
Smoking is the process of adding wet wood chips to a grill, smoker, or charcoal BBQ.
