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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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01-07-2013, 01:09 PM | #16 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yup I brine all chix and pork. Most but not all are raised for size but no flavor so to me why not try to add more whenever u can.
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01-07-2013, 01:29 PM | #17 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
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I smoked up some frozen wings yesterday and all I did was defrost them, throw a rub on and smoke for 2 hours and they came out pretty darn good
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01-07-2013, 03:39 PM | #18 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I never give my birds a bath in water before cooking. I always inject as it adds flavor and also tenderizes.
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01-07-2013, 04:51 PM | #19 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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i done wings that were brined before and i couldnt much difference, if any at all against non-brined wings. i'd say it's not worth it. IMO, wings can be done 100 different ways and still turn out great!!!
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01-07-2013, 05:08 PM | #20 |
Full Fledged Farker
Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
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I just toss them in oil and Tabasco Chipotle sauce (about 1 Tbsp of each) then salt & pepper and leave in the fridge overnight.
Then sprinkle with rub and toss them on the smoker at about 275-300ish. I've never brined and they're always juicy as..... Everybody that's tried them loves them. Don't forget to post some pics of your results. Cheers
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01-08-2013, 04:45 AM | #21 | |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Quote:
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