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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2012, 08:39 PM   #16
buccaneer
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Quote:
Originally Posted by Hdhillin View Post
We are waiting for results.
You may have to wait, it is 3:30 am where he is!
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Unread 10-15-2012, 01:30 AM   #17
This is not your pork!
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WOW, it was not perfect (slightly oversmoked), but a huge success and by far the best chicken we ever had!

A full report with all the pr0n will follow, as soon as I find the time. And yes, never forget the difference in time zone if you see an Austrian, we are 6 (U.S. east coast) / 9 (U.S. west coast) hours ahead here.
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Unread 10-15-2012, 01:38 AM   #18
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We are the forgotten ones.
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Unread 10-15-2012, 01:41 AM   #19
This is not your pork!
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Always behind, and never going to catch up
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Unread 10-15-2012, 03:53 AM   #20
This is not your pork!
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Here you go
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Unread 10-15-2012, 04:15 AM   #21
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Here you go
Wow! You have arrived!



You did a great job!
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Thanks from:--->
Unread 10-15-2012, 08:59 AM   #22
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If this is your first attempt at Smoking chicken don't throw every technique known to the BBQ world at them now. You've already brined don't brine and inject unless your injection is salt free . Cook them and brush with a little clarified butter when finished.
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Unread 10-15-2012, 09:23 AM   #23
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Quote:
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If this is your first attempt at Smoking chicken don't throw every technique known to the BBQ world at them now. You've already brined don't brine and inject unless your injection is salt free . Cook them and brush with a little clarified butter when finished.
Done
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Unread 10-15-2012, 10:42 PM   #24
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YUM
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Unread 10-15-2012, 10:59 PM   #25
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Looks good! I'd hit that!

Cheers
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