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So I was just informed I am smoking 2 birds for thanksgiving. Anyone help me out with rubs, wood, sprits and temp???? I would greatly appreciate the info.
The bird....... Well cleaned well the poured beer all down it. Butt rub and garlic salt and put on beer can chicken rack and wrapped with plastic wrap. Let sit for 36 hours. Cooked it at 250 and let it get to 170 internal temp. The patatoes are sliced and put in alumimum foil and olive oil...
Lol i was raised on channel cat so i knowabout cat fish. Honestly its not to far off from the cat fish taste. I like it along with the bow crew bette than stripper
I am with you on that. Lol you ouuta xee the gold fishpeople flush. Potomac is not the cleanist. Lol weshot a 12 inch gold fish last night...... Think next time you flushem. But yea we have grilled them and pan fried them. Snakehead is honestly an awesome eating fish. There just as slimey as...
ok so hee in maryland the snakehead fish is a big bow hutting extravganza. Its fun as hell honestly. Now my questiom isdo any of you have a recipe and or smoker and meat temperatures......
Yea no trader joes doing here. I am in the country side of Maryland..... lol I am buying some hickory from the Amish..... but its green. Opinions on royal oak????
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