Well, last week I decided to smoke a Turkey for the LSU - Tennessee game. I started off with a 14# bird and injected him with my homemade injection featuring melted butter, olive oil and fresh garlic and herbs. I mix it all together and run it through a blender until it is injectible. The green onions and parsley in the mix turn the injection green, which is kind of fun. I have to warn people, because they tend to freak out when they see the green pockets inside the bird . But they usually calm down really fast once they've had a bite. Then he got dusted down with rub and into a about a 325 degree smoker until he hit 160 ish in the thickest part of the breast. About halftime everybody tore into the bird and it wasn't pretty. Here is a pic of the resulting carnage. Forgive the fuzzy pics, but for some reason my camera gets fuzzy after I've had 7 or 8 beers. Looking at that pile of meat got me to thinking about one of my favorite dishes. Turkey carcass gumbo... So the next morning The carcass went into a big stock pot for about 2 hours until all the meat boiled off the bone and my stock was infused with the smokey goodness. And the gumbo was ready right about the time the Saints kicked off. I apologize for the pic of a half eaten bowl of gumbo, but for some reason I always forget to take pics when it's time to eat. Luckily, my cooking skills are a little better than my photagraphy!