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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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10-23-2010, 09:30 PM | #1 |
Knows what a fatty is.
Join Date: 06-04-10
Location: Western MI
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Need ideas for turkey
I will be using a UDS I made this year to cook a 20# Butterball turkey I came across at .79# this week. Any ideas on what to do to create a tasty bird that is not salty or highly spiced. Your ideas on rubs etc are appreciated. Certain pre-mixed rubs up here in the north though are hard to find so recipes are even better if you care to share. Thanks a million.
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10-23-2010, 09:47 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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This should get you started -
http://www.bbq-brethren.com/forum/sh...ad.php?t=88188 http://www.bbq-brethren.com/forum/sh...ad.php?t=94127 http://www.bbq-brethren.com/forum/sh...ad.php?t=94234 http://www.bbq-brethren.com/forum/sh...ad.php?t=93805
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-24-2010, 05:56 AM | #3 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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brine and spatchcock that thing
If you want to experiment a lil bit, cut it in half and try 2 recipes
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Life's a party with a Backwoods Party! |
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