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can't answer 1st question. Yes to other two. Brining too long can "cook" meat, so to speak...make it mushy. Here's info & chart found on another cooking site ( dunno if allowed to say name...) ~~~~~~ "How Long to Brine? It all depends (don’t you love that answer)? The size of the item your...

Thanks!! I always inject too...never any problems. To clarify cuz i can see where i wasnt clear....when i said "turkeys already injected..." i meant some store bought poultry will say "contains 15% of a solution of broth, salt, & spices". Been told that is partly to add weight (read...paying...

Guess no one wants to answer my question???? :(

I have a brining question. While reading various recipes on roasting turkeys (not smoking).....when brining is mention, most times they point out NOT to do it if the turkey is already injected with solution, claiming it is like "double-brining" and can make meat mushy. What is everyone's take...

Awwww, it'll be great, I'm sure!!  Lots to keep track of, tho !!!!

Wow!! Ready to feed the crowd, huh??  Are those boxes of ammo on the shelf above??  Hunt much?? lol

Yummmm!! I liked the way you had said u did ur chicken before. Love doin mine that way. Have that down pat...lol. plus more even cooking. Had to google spatchcock tho...lol

Looks delicious!!!  :drool: Did a great job on beboning. Cant even tell where it was!!  Was it still moist after it was refrigerated....or was there even any left TO refrigerate???  LOL  Mine was a bit dry the next day  :icon_cry: .

Ahhh...the cotija was probably it! Remember her saying it was similiar to parm as far as salt. Will have to look out for that.....thx!

LOL!!! It IS smelly....hahaha. That's all I've used, but thought I saw Martha Stewart (yessss, Martha!) using white crumbly Mexican cheese...Queso something. Fresco, maybe??? Does that sound familiar?

 Earl!!  You'll love this site!! And probably gain a few lbs too...lol.  Everyone's so friendly and helpful. I've learned sooo much.  Enjoy! PS - we love pics (AKA Q-views)

Unk Bob...if ur not adverse to mayo, give that a try next time vs the MW. From what i googled, MW has a very low oil content...which is why it cant be labled/sold as mayo. Possibly that's why it didnt get as crisp??? And no low fat mayo, either...lol.  Too much water content.  Learned that the...

Cell phone doesnt wana play nice either. tryin again... this is rubbed & ready. i did end up triming some of the fat and scoring it so marinade & rub could penetrate: here it is after 45 mins of 425/475 and then took off like recipe i spoke of earlier: Fat is nice and crispy. Took...

Yeah, think you're right.  I was Googlin' and found basically the same explanation (altho I don't think mine had any 'chine' bone from pics I saw).  But I'd already marinated mine, so too slippery to attempt.  And been trying to get this dinosaur of a PC to 'play nice' with posting pics (sent...

It sure diddry out !!  I honestly didn't know the USDA changed it, altho I have always cooked mine less than most people, like when doing chops on the stove.  And I have a friend who still freaks when I do that and it's slightly pink (not rare) and juicy.  So don't eat it, I say....lol.

Yeah, I really miss not having a smoker.  I almost bought a used MES this past winter off Craig's List.  The guy was even including the wood stand he built for it which was sweet !!  He had about $100 worth of lumber tied up in just that stand.  But then I realized I wouldn't have anywhere for...

Ahhh....you were doing one of these ---> Ya see, not only am  I a perfectionist, apparently I'm also a bit dense...lol.  Gonna try to figure out how to get pics from my phone to here via my PC (hate posting to this site from phone).  I'm curious about that bone, too.  And I'm guessing T&B meant...

LOL !!  You musta sent this before my previous post posted.  Like I said, I know I am.  It's just my nature to be a perfectionist, for one thing....lol...but also I'm just trying to learn the principles of cooking a lean cut of meat.  AND, I figure all the advice I get can always help someone...

Ok...back on the PC now.  The method I was talking is for in the oven but I figure my grill can do basically the same thing.  It is supposed to compensate for getting the inner meat, near the bone, to cook without drying out the outer meat.  It comes from Cook's Illustrated but is from Big...

WOW !!  88 cents !!??  Now that's what I'm talking about!!  Where did you find that??  And yeah...the bone.  Wondering the same thing...how to slice it up.  And glad you reminded me. Need to take a good look at it now, before it's cooked so I can remember how it's "put together"...