Man
The jury is in. It was delicious.
The turkey was cooked above the propane flame for 3 hrs. followed by opening like a butterfly and place for the final roasting above a wood charcoal ember.
The findings were that the turkey meat absorbs the wood flavor more than a fine cut of beef.
In true Eco-renovator fashion looking for results outside the box and this worked very well. Never had thought the wood ember flavor would have been such a hit.
The kitchen stayed cool and the parrilla seen some use. The result was spectacular. Get rid of that oil deep fryer and embrace the wood burning BBQ.
Randen
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