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Recent content by smokinshixa
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Thanks so much for asking that question, I did a search to help me understand...this thread did the best to explain...putting on my cape today to use that thumbs up button
Thanks Zoe. I enjoyed sharing that chicken at work...we put in on 5grain bread with a mustard base sauce...I think it would b great with a dark geen leafy salad also, appreciate your encouragement
Used the 1:1 ratio and the Smoked Maple Barbecue Turkey recipe with the chicken and it turned out just right...so definitely ok to brine a deboned chicken. Thanks for your advice
I am wanting to try the Maple Barbecue Turkey recipe I just saw in the newsletter on a deboned chicken that I make into a roll...The brine has a lot of salt and I am wondering with the flesh open to the brine (because I deboned it) will it make it too salty...Thanks
Great post and replies...new to forum & smoking only about 4 months...Ive done ribs a lot but use 3-2-1 on baby backs...next time I'll do 2-2-1...Thanks