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In this video, I produce a Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical. I made a Cajun style turkey, but you can follow these instructions and use any seasoning that you prefer. I promise you will be the star of the show when you carve up your bird. RECIPE AT BOTTOM OF DESCRIPTION. I hope you enjoy this video. Please feel free to let me know if you have any questions. If you are interested in supporting the channel and are in need of some BBQ supplies, here is the link to my Amazon Storefront. I'm working to get everything you may need into my store. However, let me know if something is missing and I'll fix that real quick! Thanks and SMOKE ON! https://www.amazon.com/shop/reviewhowto If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!! Come check us out at American Smoke Carnivores on Facebook. It's great food and BBQ oriented group. I'll see you there! / 1303161553833364 Here are my affiliate links to the products I used in this video: Pit Boss Pellets: https://pitbossgrills.77jaha.net/c/20... Amazin Smoke tube: https://amzn.to/2WA6Ao4 Kinders Blend: https://amzn.to/3Hunvv8 Blackstone Bayou Blend Seasoning: https://amzn.to/3FstAWT Thank you for watching my video! Please feel free to comment or make recommendations for future content. If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!! Here are some affiliate links to the equipment that I am currently using in making my content: Studio Lighting: https://amzn.to/3y1TQDK Sound/Lapel mic: https://amzn.to/3yVtVyA I use TubeBuddy as a virtual assistant: https: //www.tubebuddy.com/ReviewEmpire Camera stabilizer: https://amzn.to/3iWyQtO 2021 iMAC for video editing: https://amzn.to/3g9NZWC Camera tripod: https://amzn.to/3iTGk0k Creole-Infused Smoked Turkey Recipe: Ingredients: 1 whole turkey (size according to your preference) Tony Chachere’s creole style butter Kinders the Blend seasoning Blackstone Bayou Blend seasoning Competition blend pellets Hickory chips Unsalted butter Instructions: 1. Thaw the turkey completely, allowing 1 day per 5lbs of turkey. 2. Pat the turkey dry with paper towels. 3. Inject the turkey all over, focusing especially on the breast meat, using a whole bottle of Tony Chachere’s creole style butter. 4. Season the turkey's skin with a generous coating of Kinders the Blend and Blackstone Bayou Blend. 5. Preheat the smoker to 300 degrees Fahrenheit. Use competition blend pellets and add hickory chips to the smoke tube for an extra flavor kick. 6. Place the seasoned turkey in the smoker and cook at 300 degrees for approximately 2-3 hours or until the internal temperature reaches 150 degrees. 7. After 1.5-2 hours, baste the turkey with a mixture of melted butter and Blackstone Bayou Blend seasoning. 8. Once the turkey reaches an internal temperature of 150 degrees, baste the turkey again then increase the heat to 350 degrees and continue cooking until the turkey reaches 165 degrees. 9. Remove the turkey from the smoker and let it rest for 15-30 minutes before serving. 10. Slice and enjoy your perfectly smoked Creole-infused turkey. Smoke on!