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  1. #11
    Super Sexy Birdman's Avatar




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    Quote Originally Posted by homersimps View Post
    Brining the meat makes a huge difference. I tried a turkey breast a few years ago and then I re smoked it using the same wood but I brined it first. There was a great improvement. I have not smoked anything this season. I need to get off of my fat ass and light it up.
    I Smoked a Turkey last Thanksgiving that I brined that was incredible. Water pan was left empty, and I used a blend of Chardonnay/Applewood/Mesquite chunks and chips. My family was raving about it, and my brother keeps bugging me for the recipe for his father-in-law to use.

    She may be a crazy bitch, but Martha Stewart knows how to make good food. Here was the brine I used:

    Turkey Brine and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
    at the draft party a couple of years ago, and under a considerable haze, i heard Birdman yell out the following (about 4 or 5 times, i think) - "don't marry yourselves to players!" he went on to reiterate that idea more than once on the boards, and i believe it to be absolutely sage.

    ---gescom

  2. #12
    waxing poetic Hipcheck's Avatar




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    We did a leg of lamb, some hot wings, and a couple of sausages over the weekend that came out great. As others have mentioned brining is a must. We used almond but generally prefer pecan....was still delicious. The hot wings were very good, being small they didnt take that much time and the smoke really made a great flavor.
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