Hunkering down in the corner, trying to stay out of the rain and wind.
Ready to take the bird and potatoes inside and get started on the gravy.
I forgot to take a picture of the stuffing, but it's visible in this shot.
The gravy had some good tasting little tidbits.
Colton mashed the potatoes real good.
The meat was fall off the bone good, but the stuffing with country suasage made the meal outstanding.
Three doses of 16 on the bottom and 26 on top for three hours, then finishing up with 28 on the bottom for the gravy = 154 total briquettes.
I think I could've gotten by with one less hour on the bird because of the small size. (10 lbs)
The pictures turned out a little on the dark side, the bird really wasn't black like it appears in the shots.
Oh... On the stuffing, I browned up 1 1/2 lbs. of country sausage, drained it and sprinkled it with sage and minced garlic, then added that to a 14 oz. bag of Pepperidge Farms seasoned croutons which take 2 1/2 cups of warm water and a stick of butter. Oh Yaa, added in one half of an onion diced up.
I could only get about 1/4 of the stuffing inside the bird, but kept the remainder, set it asside and reheated it for dinner. (Bethany wasn't too sure about eating the stuffing from the bird... Dad is old school)