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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-06-2014, 03:30 PM   #16
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Beautiful gam you got there!

Oh, and there's a throwdown you can enter this cook in. Deadline for entry pics is 6 AM Tomorrow morning...

http://www.bbq-brethren.com/forum/sh...d.php?t=192350
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Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
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Old 07-06-2014, 03:41 PM   #17
mchar69
Quintessential Chatty Farker
 
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
Since I was marinating for 24 hours I thought that I wanted to not over power the flavor of the meat.
I'm reading that most ingredients penetrate the meat only slightly, salt being the EXCEPTION. So a low salt marinade is mainly hitting the outside of meat, according to the interwebs.
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