Watcha cookin'?

Brute

Hooked
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Gallo Pinto…the National dish of Costa Rica, something I’ve become addicted to after several trips there…requires salsa Lizano, which was hard to acquire in the states until a few years ago…yes I know, needs more cilantro…
 

Brute

Hooked
That looks good! How did you cook the veggies?
All roasted @ 400…with staggered times. Carrots in first for 12 minutes, then yellow squash, broccolini, & grape tomato’s…go another 12 minutes. Everything tossed with evo, salt, pepper and thyme
 

JTRay

Hooked
All roasted @ 400…with staggered times. Carrots in first for 12 minutes, then yellow squash, broccolini, & grape tomato’s…go another 12 minutes. Everything tossed with evo, salt, pepper and thyme
Sweet! That sounds pretty simple and looks amazing. Gonna have to cook some up here soon. Thanks!
 

kevman65

Caught the Bug
Happy Thanksgiving all!

This is about 4 hours in on a smoke on a 15 1/2 pound bird. Just a basic dry brine rub under and over skin, whole stick of butter cut into pats and put under skin. Set temp at 180 for first 3 hours and then turned it up to 250 to finish. At the time of the picture breast was at 112.

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