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  1. IMG_0862.JPG

    IMG_0862.JPG

    • chef marko
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    • Album: Great Salmon Smoke
  2. IMG_0861.JPG

    IMG_0861.JPG

    • chef marko
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    • Album: Great Salmon Smoke
  3. chef marko

    Boneless/skinless mayo?

    Im waiting for pictures to accept because I'm new, but I was very happy with results.  Brined with some cajun seasoning and garlic for 24 hours. Started with some dukes mayo that had been mixed with chili paste then added my rub. smoked for 225 until 160 then caramelized on some bbq sauce in...
  4. chef marko

    Boneless/skinless mayo?

    Brined with some cajun seasoning and garlic for 24 hours. Started with some dukes mayo that had been mixed with chili paste then added my rub. smoked for 225 until 160 then caramelized on some bbq sauce in broiler. Overall they come out very good for cuts of meat I Never use because no flavor...
  5. IMG_4084.JPG

    IMG_4084.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  6. IMG_4083.JPG

    IMG_4083.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  7. IMG_4082.JPG

    IMG_4082.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  8. IMG_4081.JPG

    IMG_4081.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  9. IMG_4080.JPG

    IMG_4080.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  10. IMG_4079.JPG

    IMG_4079.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  11. IMG_4084.JPG

    IMG_4084.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  12. IMG_4083.JPG

    IMG_4083.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  13. IMG_4082.JPG

    IMG_4082.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  14. IMG_4081.JPG

    IMG_4081.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  15. IMG_4080.JPG

    IMG_4080.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  16. Boneless/skinless mayo?

    Boneless/skinless mayo?

  17. IMG_4079.JPG

    IMG_4079.JPG

    • chef marko
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    • Album: Boneless/skinless mayo?
  18. chef marko

    Boneless/skinless mayo?

    Doing some 3oz chik breast boneless skinless was going to do a rub with mayo as the glue anyone ever try this out? Mainly using this technique because I heard it keeps more moisture in chik as well. Any ideas/methods for tender juicy would be appreciated, thanks. Already in brine btw.
  19. chef marko

    Help quick party smoke

    thanks for all the side ideas were about to make a run to the grocery store now. I already got some sauce made so Im going to stick with the whole breast. If anyone had any mayo luck let me know if not I will be experimenting tomorrow ill post the results. When I temp chick should I keep...
  20. chef marko

    Help quick party smoke

    Friend of my wife decided to call last night and say she doesn't have money to buy food for a baby shower she's throwing her at OUR house. Well anyway all I got are some bone/skinless, already got them brining. First question, anyone try rubbin them with mayo then adding seasoning to preserve...
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