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I was planning on cooking up some boneless skinless chicken breasts in the smoker on Monday, and was going to put them in a brine tomorrow. The question I have is, is it reduntant to inject the chicken after it's been brined?
I will most likely use the Slaughterhouse Poultry Brine...
Well I checked the pork butts today. The packaging did not have a sell or use by date, so I openned it up to give it a good smell. It seem to be alright, but I already started to worry about it. So I took the safe route and threw it away. Sucked, but I am feeding several other people this...
I am going to apologize in advance for the noob question. Last Friday I bought a package of 2 pork butts from Restaurant Depot with the intension of cooking them on Sunday. But unfortunately I came down with a cold on Saturday, and thought it best not to be handling food while I was sick. So...
I just purchased the 32oz and 16oz spice containers from Spice Barn. The 32oz was $1.45, and the 16oz $1.25, and the lids were included. The lids have both the shaker and the spoon/wide mouth openings. They have worked out great thus far.
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