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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 11-17-2018, 05:19 PM   #1
WilliamKY
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Join Date: 02-18-18
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Default Teasing before the big day.

I have the brine ingredients ready and 16 pounds of turkey breast that I'm starting to thaw Sunday morning. Old Smokey is being called up. I will update on cook day.
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Old 11-17-2018, 05:24 PM   #2
jimstocks53
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Should one 'Star San' the brine container?
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Old 11-17-2018, 05:30 PM   #3
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Quote:
Originally Posted by jimstocks53 View Post
Should one 'Star San' the brine container?
It's brand new and has never had anything in it. It will get a good scrub before I use it though.
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Old 11-22-2018, 01:06 PM   #4
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Game on. Breasts were brined for 5hrs early this morning and got a good dose of citrus and herb rub. I did add ice to the bucket right after the photo. I'm using my Old Smokey and a combination of apple and cherry chips. I'm a couple hours from the finished product but I will take a pic.
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Old 11-22-2018, 02:04 PM   #5
BillN
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Definitely going to be good.
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Old 11-22-2018, 02:56 PM   #6
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I would have got a better photo but my sister hosts Thanksgiving at her house so I gotta get these birds wrapped and hit the road. I'm thrilled to see the rub clung to the skin and didn't run off. Nice citrus and herb crust. They smell amazing. Happy Thanksgiving, Pharkers.
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Weber 28 griddle
Weber 26
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Old Smokey Electric.
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