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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.|
|11-20-2007, 11:34 PM||#1|
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
I know its getting close, but this will still work if ya get it in tomorrow for those cooking the birds on thursday. Got a few PMs asking for the brine I posted in the past. Its in the recipe section.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
|11-21-2007, 12:06 PM||#2|
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
Thanks Phil. The semi-traditional brine I planned on went right out window...
I took a few of those ideas along with some other stuff and am now calling my concoction "Everything But the Kitchen Sink"... It's a nuclear disaster of everything I had or wanted to get rid off to make space.
4 juice combo - Apple, Mango, Orange/Pineapple, Cranberry
Mojo Criollo - leftovers from the bottle I had
White & dark brown sugar
bay leaves, allspice, thyme, peppercorns, garlic powder
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
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