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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 11-22-2012, 10:25 PM   #1
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
Default Thanks Tish For The Dry Brine Reminder

Dry brined two birds (Will never wet brine again...too much of a pita).....used salt, pepper, and rosemary in the dry brine...then filled with a compound butter and seasoned the outside with EVOO, Oregano and Thyme.

Cooked in the egg to 160 breast/175 dark meat.

Best turkeys ever.

Thanks for the dry brine reminder Tish.
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Old 11-22-2012, 11:09 PM   #2
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

We've been dry brining for a while with consistently fantastic results. I like the idea of adding pepper, herbs, etc. to the dry brine - have not done that yet, but will on the next turkey.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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