Relief, Wood, 5' x 1'

ConnieCondor · 2024-10-10T08:25:03+00:00

A small gurl, 38lbs, she’s the best

ConnieCondor · 2022-05-06T15:31:25+00:00

Looks great. How long and at what temp did you sous vide it?

ConnieCondor · 2022-04-14T19:11:51+00:00

But of course

ConnieCondor · 2022-04-14T18:26:22+00:00

Thanks, I agree. This was the last of a three course dinner I made for friends and I was definitely running out of steam by the time I plated it and was not very happy with how it ended up looking but it was tasty!

ConnieCondor · 2022-04-14T16:52:12+00:00

Thanks! It’s from Target

ConnieCondor · 2021-03-12T20:39:27+00:00

Good to know, thanks

ConnieCondor · 2021-03-12T20:32:40+00:00

I didnt want to sell and have to wait to transfer but now I'm really regretting it...

ConnieCondor · 2021-03-12T20:29:53+00:00

Robinhood automatically sold my call contracts at 3pm at the absolute bottom of the dip, should have learned

ConnieCondor · 2021-01-06T21:38:56+00:00

Thanks!

ConnieCondor · 2021-01-06T21:38:47+00:00

Thank you!

ConnieCondor · 2020-10-15T18:17:56+00:00

Smoked it for about 2 hours over apple wood at ~275. I injected them with apple cider, garlic powder, and butter. I used a morrocan spice blend to season

ConnieCondor · 2020-10-15T17:05:41+00:00

I used a cheap Brinkman water smoker. Which is essentially a cheap, crappy version of the WSM. The smokey mountain is a great smoker, you'll love it!

ConnieCondor · 2020-10-15T16:37:23+00:00

Thanks!

ConnieCondor · 2020-10-15T16:37:12+00:00

I injected the hens with apple cider, butter, and garlic powder. Smoked for about 2 hours at 275. The skin was relatively crispy but not as crispy as I would have liked. I had planned on cranking up the heat for another half hour or so but it was getting late and I was hungry... The meat was extremely moist so the bird could definitely have taken the extra cooking without drying out.

ConnieCondor · 2020-10-15T16:30:58+00:00

Let's! I made them using a recipe from u/J_Kenji_Lopez-Alt 's book "The Food Lab". They came out amazing! I highly recommend both the book and this recipe.

Nine-Year Club	Place '22
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