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11-25-2010, 08:21 AM
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#1 |
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Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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Turkey's are on the Bandera!
Ok Thanksgiving Turkey Fans, first, Happy Thanksgiving Brethren! Last night I injected with Louisiana Cajun Butter, pulled the skin back and seasoned with Yardbird. This morning I rubbed down with olive oil, shook some Yardbird on the skin and iced the breasts while I prepared the fire. Birds went on at 7:40am and here's what they look like at 8:19.
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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11-25-2010, 08:27 AM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
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Looking good so far! What temp are they cooking at? The thermo looks like it is just under 300, but the door is open.
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"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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11-25-2010, 08:28 AM
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#3 |
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is One Chatty Farker
  
Join Date: 05-09-07
Location: Shreveport, LA
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Oh my that looks good!
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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11-25-2010, 08:31 AM
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#4 | |
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Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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Quote:
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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11-25-2010, 08:33 AM
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#5 |
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Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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In case anyone is wondering, I realize I forgot to mention the fatty perched on the top shelf as well. It is JD's maple, rolled out and stuffed with a layer of Cranberry and a helping of my family recipe of dressing rolled in a bacon weave.
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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11-25-2010, 08:37 AM
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#6 |
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somebody shut me the fark up.
   
Join Date: 08-11-03
Location: Rocklin, CA
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Those birds are looking mighty fine! And that's a huge fatty. I love to see the Bandera in action.
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11-25-2010, 08:46 AM
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#7 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Mmmm Mmmm good!
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar! |
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11-25-2010, 10:24 AM
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#8 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Looking mighty good!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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11-25-2010, 12:25 PM
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#9 |
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Is lookin for wood to cook with.
Join Date: 06-11-10
Location: Bluffton, SC
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Oh my! What a good looking bunch of turkeys! Makes my mouth water. What time is dinner?
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11-25-2010, 02:12 PM
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#10 |
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On the road to being a farker
Join Date: 11-15-10
Location: Smithtown, NY
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ok i'm just going to ask because I cant find it in search, why do you ice the breasts? makes them more moist? or does it help with something else
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11-25-2010, 02:29 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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