The Texas BBQ Forum

Pictures say it all. Smoked low low with cherry n hickory for 5 hours. The cherry burns quick but very clean and light. Brined the bird overnight in a salt pepper garlic powder onion powder liquid bath. Then shoved a sprig of rosemary, a sliced fresh Hatch Chile, and a plug of purple onIon up in there and let it ride. Served w BSs from our garden seared in green Chile olive oil with lemon pepper and a quick mushroom onion cream sauce with mashed garlic, minced onion, low-fat sour cream, milk kosher salt and cracked black pepper with a couple squirts fresh squeezed lemon juice and little whit wine.

That’s pretty

Awesome Plate, Trail Boss,, and that cream sauce was all it took to activate the drool system.

Man Boots, you hit that one out of the park for sure!

Oh yeah, gourmet bird for sure


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Boots

This picture is very creative and looks yummy. One never knows unless our minds get creative ñ thinking out of the box!

Try doing it with the Young's Guns (I posted in marinade ñ rubs section If you ever use Hatchs Young Gun gr chile sauce ). If you do please post it. thanks so much. Those Brussels look delicious! Hj.