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Recent content by daddycreswell
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I did 3 rib eyes and some tender tonight, with corn on the cob. Yummy. I want to do some chicken legs and thighs tomorrow night, any idea of how long this will take?
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Yea I picked it up the evening, it the propane model. Came with extra racks and the khob rack. Seasoning as I type. Going to try it out tomorrow. Thinking about dropping a couple of small chickens in and cooking them. I couldn't pass up the price.
Guess not, from what I've read these things are popular and they can't keep them in stock. I think I'll pick it up being so cheap if everything is there.
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I was at the Bargain Hunt today and noticed that they had a Charbroil The Big Easy SRG for 125.00, compared to 250-300.00. Been doing a little reading on it and it looks to work pretty good. Anyone here ever use one? I think I found my father days present. Let me know if you like it. Thanks
Thanks a ton Eric, kind of information overload, but it's info I need to sort through and figure out whats the best method for me. I have a few days to read over and get my best plan together. Once I get everything together and get started I'll update the thread. One other question, since I am...
Thanks Eric, I have been reading all of your stuff. I am looking to do a 4-6 lb brisket, so I guess cook time is 8-12 hrs? Where is the best place to get this size?
The family wants brisket for our Christmas Eve dinner. I have never cooked brisket before, don't even know what I am looking for when I go to the store to select one. I have smoked butt, ribs and turkey. So I am ready to move on to something new. Learn me all you can...Thanks
I finally got it up to 275, when I check IT around 4 hrs it was 145. I did make one mistake, I didn't take the giblets out before I smoked it, got the neck but totally forgot them. Here is a picture of the finished product.
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I am going to put back into oven in the morning to reheat. I'm a little worried right now it's been in 2 hrs and I cant get my heat right. I am going to check the breast in an hr to see what it reads. Iys getting some colore but I stll see alot of white between the legs and the body. I hope I...
Well I got my #12 bird out of brine, butter packed under skin and in my smoker. I have gotten the temp up to 275 and hold. Now just have to get through the danger zone.
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I'm using apple cider vinegar and apple juice in my brine, going to use apple wood while I smoke, will putting apples in the cavity while I smoke it add flavor to the bird too
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I don't think my turkey is going to thaw when I need it too. Whats wrong with unwrapping the turkey and going ahead and putting it in yhe brine and letting it thaw that way?
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