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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-07-2007, 01:05 PM   #16
willkat98
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MAd Scientest indeed

Great report!
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Unread 10-07-2007, 02:33 PM   #17
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Excellent job Chris! This proves that I am actually doing something right.
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Unread 10-07-2007, 03:23 PM   #18
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Great information. Thanks for the hard work. I would say that chicken is going to be the meal for the week.
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Unread 10-07-2007, 07:38 PM   #19
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I'm doing a 4 right now, if time allows I might turn the breast into a 12 since it will finish before the dark half. I'm about an hour into the cook, grate temp about 260°.
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Unread 10-07-2007, 08:13 PM   #20
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Awesome job! A+

Thank you for your hard work.
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Unread 10-07-2007, 08:55 PM   #21
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dude, awsome work.
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Unread 10-07-2007, 08:59 PM   #22
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I did do a 12 with the breast, it was great. Here is the finished picture of a 4. I damn near turned it into a 5 while fiddling with the camera.



Overall I was pleased with the mayo. It definitely locked in more moisture than brining alone. I'm not really a skin eater, but tested both. Chris was dead-on accurate in his description.
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Unread 10-07-2007, 09:17 PM   #23
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Get a farken life!! Totally kidding, very impressive stats you have there, have given me some insight on kicking up our chicken for our next comp.
This should definetly be saved somewhere
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Unread 10-08-2007, 06:46 AM   #24
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WOW! what a post....thanks for your hard work.
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Unread 10-08-2007, 08:49 AM   #25
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Well done. Thanks for the hard work. I will be trying #12 real soon and brining appears to be the key.
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Unread 10-08-2007, 09:34 AM   #26
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That was a lot of work. You get a huge Thank You
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Unread 10-08-2007, 12:07 PM   #27
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Thank you for the effort in putting this review together.
I love the passion.
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Unread 10-08-2007, 12:12 PM   #28
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Nice work Chris.
A little nucking futs but nice work.
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Unread 10-08-2007, 02:46 PM   #29
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Farking awesome thread! I will give the mayo a try!
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Unread 10-08-2007, 03:08 PM   #30
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Great writeup thanks for sharing. Can you provide an indication of how thick you applied the mayo? About the same as a mustard slather?
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bite thru skin, chicken skin, crispy chicken skin, Experiment, Mad Science Experiment

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