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My half of the 26 lb Ho-Ka Turkey from Gene’s is in a bag with a dry brine/seasoning rub surrounded by ice in a cooler. Tonight I’m soaking cherry wood chips in a bucket of water. I’ll be throwing handfuls of them onto the coals tomorrow throughout the day to smoke that bird.
My wife and I are cooking for our home bubble (4 people) and a handful of friends who are alone at home this year. We’re going to drop off care packages of our food on their front porch tomorrow.
My wife and I love to cook. We started making broths and other stuff Sunday. https://twitter.com/avhndz/status/1330633165313110020
Making dat Mirepoix.
And boosting the smoked ham hock broth we made Sunday (pictured previously in this thread) with the turkey’s gizzard, liver and spine plus aromatics.
