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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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08-26-2011, 01:12 AM | #31 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I think we're all just a little "sick" here... Welcome brother, and that chicken's gonna be awesome... I vote for letting her beg a while for the chicken! well maybe not if you wanna sleep in your bed..
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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08-26-2011, 01:47 AM | #32 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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I like to add some aromatics in the cavity like 1/2 a quartered onion and fresh rosemary sprigs.
Breast side up, I don't flip, mainly for presentation purposes. Brining is a great idea, I go 8 hours on yard birds. Get some rub under the skin and some evoo on the outside. If you do foil while resting, tent it.. I've given up on "crisp" skin in the drum. 400* works for me.. Good luck! |
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08-27-2011, 05:25 PM | #33 |
Is lookin for wood to cook with.
Join Date: 08-16-11
Location: St. Johns, MI
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Chickens were a hit! Thanks for all the help here. As I was hoping my wife didn't think it was so sick once she tasted the chicken, in fact as many of you said, she is looking forward to the next smoking project. I would add pictures but that is more of a challenge for me than building the smoker.
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UDS - Commit to the Lord whatever you do and your plans will succeed. Proverbs 16:3 |
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08-27-2011, 05:28 PM | #34 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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