Mironccr345 Posted November 28, 2017 Share Posted November 28, 2017 Smoked 15lb turkey, brined, injected, added a small piece of cherry chunk for smoke @ 300-325 degrees, for just over two hours. Pulled when the breast hit 165 degrees. Turned out really good! Decided to make gumbo with the left overs. Made the stock from the bones. Everything prepped and ready to go. Made roux with bacon grease and flower. All done, now to leave it on a slow simmer for the day. After sitting on a low simmer for the majority of the day. Added some zaterains creole seasoning, oregano, salt, pepper, and thyme. I've never had authentic gumbo before, and I dont think this is the traditional way of making gumbo? But this is the third time I've made it and it seems to be a hit at home and in my office. Plus, it was a great way to use some of the left over turkey. Brickbat, SmoovD, TKOBBQ and 7 others 9 1 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 28, 2017 Share Posted November 28, 2017 Looks great - I love how it darkened and thickened up at the end. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 28, 2017 Share Posted November 28, 2017 Looks very good. Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted November 28, 2017 Share Posted November 28, 2017 That Gumbo looks delicious. Quote Link to comment Share on other sites More sharing options...
K'man Posted November 28, 2017 Share Posted November 28, 2017 Who cares if it's authentic as long as it's good. Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted December 1, 2017 Share Posted December 1, 2017 Excellent, definitely worthy of the November challenge. You still have time! Quote Link to comment Share on other sites More sharing options...
Mironccr345 Posted December 1, 2017 Author Share Posted December 1, 2017 ^ How do I do that? Quote Link to comment Share on other sites More sharing options...
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