OKSmokeShow

Grilled swordfish. Sweet and spicy marinade with a paprika brown sugar rub on the small steak and a blackened rub on the larger steak. Went great with rice pilaf and asparagus.
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Quartered up a large bird today. 21lbs. Was originally going for a spatchcock but the ol bird had different ideas. Broke 2 sets of shears cutting out the spine. I’m had to improvise and just debone the the breast and left the leg and thigh as quarters. Turned out moist and delicious. Injected with Cajun injector’s creole garlic (my favorite) and then I painted the bird with rendered duck fat and seasoned with my SPG and some Cajun seasoning l. Basted with a drizzle of herb infused dat fat through out the cook to keep the skin moist. How do you turkey?

Got my mystery box, gonna be a flavorful 4th! 🇺🇸🎆🇺🇸🧨🇺🇸🎇🇺🇸

Rack o’ each for
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Used some .q honey pecan rub and hot bbq rub on the 1050 with some lump hickory charcoal and cherry & hickory chunks. Wrapped after 2 hours with brown sugar, margarine, and homemade hot honey with apricot preserves. Pulled @ 205 and didn’t even need to glaze.
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