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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 12-09-2017, 07:39 PM   #7576
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Thanks fellas!

Ribs and chicken tonight with a little experimentation


Kurobuta rack pre-season



Kurobuta spares with a homemade rub and two Naturiffic chicks. One of the chicks brined with Naturiffic Harvest dry brine and seasoned with Naturiffic Q-Salt and the other just seasoned with Q-Salt. Doing a brine vs non brine comparison.

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Old 12-09-2017, 07:47 PM   #7577
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Interested to see your thoughts on that brine. And whether you can fit all that stuff in that puny cooker!
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Old 12-09-2017, 08:09 PM   #7578
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Quote:
Originally Posted by Stlsportster View Post
Interested to see your thoughts on that brine. And whether you can fit all that stuff in that puny cooker!
I sure will.

Oh and talking about fitting? Comfortably. There is also sausage going in there soon. Just wait.

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Old 12-09-2017, 08:17 PM   #7579
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Way to go Sako! Stay safe and enjoy that cute new cooker!
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Old 12-09-2017, 09:17 PM   #7580
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The next phase











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Old 12-09-2017, 09:37 PM   #7581
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She's puny alright

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Old 12-09-2017, 11:14 PM   #7582
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Nice work brother I'm following along and you have me interested in another cooker
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Old 12-09-2017, 11:55 PM   #7583
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Humming along



Brined chicks



Nom



Nom nom



Nom nom nom



Un-brined chicks







Sausage





Ruski mustard



Nom



Ribs



Double "clean" bite





Rib residue

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Last edited by ssv3; 12-10-2017 at 12:00 AM..
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Old 12-09-2017, 11:57 PM   #7584
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Not too bad for a puny and a cute cooker
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Old 12-09-2017, 11:59 PM   #7585
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Quote:
Originally Posted by tom b View Post
Nice work brother I'm following along and you have me interested in another cooker
Love the way you roll Tom!
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Old 12-10-2017, 12:08 AM   #7586
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Night's winding down

https://youtu.be/_m0bI82Rz_k
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Old 12-10-2017, 12:23 AM   #7587
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Like Smitty says; Getcha One!
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Old 12-10-2017, 08:26 AM   #7588
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I picked up a 2.7 lb cryovac bag of pork tenderloin, two per pack. Any thoughts on whether I should hang them and approximate cook time?
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Old 12-10-2017, 08:31 AM   #7589
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Bob, I've hung tenderloins and done them on the grate. Work out well either way. You only want to take those to about 145 and they are pretty thin so they won't take long. Maybe 1.5-2 hours at most. Lettem rest for a few minute and they are great. So tender!

What time should I be over?
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Old 12-10-2017, 09:07 AM   #7590
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Thanks STLS! Come on by around beer:30!
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