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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 09-20-2009, 02:55 PM   #1
LMAJ
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Default Cooking for the week....

The Egg has been getting a work out this weekend. Yesterday Big Al smoked a fatty and 3 pounds of sweet italain sausage. We used some of the sausage along with leftover pulled pork and brisket in some jambalya. Yeah, I know - no pics, didn't happen. Let me tell you - it was a delicious figment of my imagination.

Today, thanks to Ross' post of Thirdeye's chicken thighs I deboned and defatted 10 thighs, gave them a dusting of Yardbird and onto the Egg they went...


Once they came off I put on some ABTs and 2 pork chops I brined for a few hours. First time brining anything so I am interested in how they taste - they look good!




It's going to be a week of good eats around here!!!
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Unread 09-20-2009, 02:58 PM   #2
MoGreen
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Good lookin' food. And good lookin' ABT stand, too!
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Unread 09-20-2009, 03:58 PM   #3
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Looks good, cant wait to hear how those chops turned out.
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Unread 09-20-2009, 05:56 PM   #4
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nice job Lynn !
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Unread 09-20-2009, 06:23 PM   #5
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looks killer!

can I ask what brine that you used?
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Unread 09-20-2009, 07:01 PM   #6
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Quote:
Originally Posted by Smokin Mike View Post
looks killer! can I ask what brine that you used?
Thanks!
I went 50/50 Brown Sugar and Salt - let it set for about 2 hours or so - I'll let you know how it tastes...
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Unread 09-20-2009, 08:01 PM   #7
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Just looking at it you know yhe chops were a success. Great looking food
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Unread 09-20-2009, 08:10 PM   #8
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That looks real tasty! I want to try your 50/50 brine, after you tell how they tasted...
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Unread 09-20-2009, 08:26 PM   #9
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Way to go Lynn, mighty good looking groceries!
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Unread 09-21-2009, 06:35 AM   #10
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Nice eats!
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Unread 09-21-2009, 08:11 AM   #11
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Good looking stuff. I have come to the point that I won't grill any chops or poultry that isn't brined/injected first. Whole birds that are going to get smoked are brined first. Personally, I find that not only does it help with moisture, it also becomes my first step in building flavor.

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Unread 09-21-2009, 07:19 PM   #12
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Default Update on the pork chops....

I had the pork chops for dinner tonight. I reheated it in the microwave (yeah, I know) 2 minutes at 60% power.

It was still very juicy - I can't say I liked it smoked so I will probably just grill from now on, but the brining is here to stay.
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Unread 09-21-2009, 09:12 PM   #13
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Good lookin' eats right there L-M! There's a lot of different flavors that you can add with brining.
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Unread 09-21-2009, 10:56 PM   #14
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Nice work!

This would make a good weekly thread akin to JD's "What's cookin' this weekend" post's.

It's Monday Farkers! Whatcha cookin for the week?
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Unread 09-21-2009, 11:02 PM   #15
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Nice grub, LM!

Had shrimp and grits tonight, Brian, burp!
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