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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 10-20-2017, 12:03 PM   #676
Bob in St. Louis
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"Somebody" needs a hug. :)
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Old 10-20-2017, 12:37 PM   #677
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Quote:
Originally Posted by Bob in St. Louis View Post
"Somebody" needs a hug. :)
I also hate hugs from guys named Bob.
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Old 10-20-2017, 01:33 PM   #678
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Quote:
Originally Posted by Stlsportster View Post
Is this the correct thread to announce that I not only hate turkey, but I hate Thanksgiving, Christmas/Hanukkah/Kwanza, and New Years too?

Bah Humbug.
But doesn't that means that you are sort of a turkey?
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Old 10-20-2017, 01:37 PM   #679
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But doesn't that means that you are sort of a turkey?
Well...if you are what you eat...then for sure I'm not a turkey. More likely a pig!
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Old 10-20-2017, 01:42 PM   #680
dadsr4
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Originally Posted by Stlsportster View Post
Well...if you are what you eat...then for sure I'm not a turkey. More likely a pig!
Then you are in the wrong thread. You should go to a thread about cooking pork.
http://www.bbq-brethren.com/forum/sh...42#post3761942
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Old 10-20-2017, 02:39 PM   #681
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Originally Posted by lwdbo1 View Post
This is mainly what i cook for Thanksgiving and Xmas.
Sprouts is where i get mine from without all the solution.
Good luck!!
Do they have them year round? I hadn't thought to check there. Thanks
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Old 10-20-2017, 04:12 PM   #682
Bob in St. Louis
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Quote:
Originally Posted by Stlsportster View Post
I also hate hugs from guys named Bob.
Have you ever had a hug from a Bob?
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"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
-------
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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Old 11-14-2017, 04:19 PM   #683
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This needs a bump
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Old 11-14-2017, 07:48 PM   #684
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Looks like I may be cooking a Turkey this year! (we've gone to friends or relatives for the last 7-8 years at least)

I haven't done a Mad Max in all those years, so that is "Plan A". Already picked up the Dizzy Pig Mad Max (which I have never tried) and have been reviewing the recipe/technique over at Naked Whiz.

I usually brine for a couple of days, and use the old JAppledog recipe, and have been very happy with the combo.

I was at Costco yesterday and noticed that they had a 25 oz container of "Turkey Brine Seasoning", so I picked it up - wasn't too expensive, so what the H....

Rodelle Turkey Brine: http://rodellekitchen.com/explore-ba...t-turkey-brine

Anybody got any experience with this?
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Old 11-14-2017, 08:25 PM   #685
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Never heard of this I am trying SirPorkaLot's Harvest Brine this year Previous years I have used PatioDaddio's Ultimate Turkey Brine or Smokin Okies Both with fantastic success
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Old 04-08-2018, 09:39 PM   #686
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My turkey recipe is always simple, the juicy, herbs and cinnamon are 3 necessary seasoning. My electric roaster makes it after 3.5 hours at the 325F degrees. I mean with the juice the color will be evenly and light-gold.
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Old 04-08-2018, 09:42 PM   #687
Bob in St. Louis
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Quote:
Originally Posted by Jamesbrowny View Post
My turkey recipe is always simple, the juicy, herbs and cinnamon are 3 necessary seasoning. My electric roaster makes it after 3.5 hours at the 325F degrees. I mean with the juice the color will be evenly and light-gold.
"Electric roaster"!?!?!?
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"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
-------
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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