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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 11-12-2012, 10:16 AM   #1
WineMaster
Babbling Farker
 
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Join Date: 01-16-07
Location: Southern MN
Default Its time to move the bird from the freezer to the fridge !

Just a reminder

Allow 24 HRS for every 4-5 lbs

I allow 1 week and Brine it next week

Dont forget that its nice to rest the bird after the brine!
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MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
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