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Old 10-12-15, 04:55 PM   #3
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Join Date: Apr 2011
Location: Strathroy Ontario Canada
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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 is offline   Reply With Quote