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  1. minotbob

    Brining Turkey Beasts

    I just got a 5.5# frozen bone-in turkey breast. According to the label it has been injected to "enhance juiciness" with salt, turkey broth, salt, sodium phosphate, sugar and flavoring. If I brine the breasts will that make it too salty? Any suggestions are appreciated.
  2. minotbob

    St Louis Ribs what wood

    I am still learning and perfecting my BBQ skills. So far I have successfully fixed several different kinds of ribs with St Louis Ribs being my favorite. I am using my MES 30 with the cold smoker attachment and using the 3-2-1 method. But what I want to know is what wood/pellets are you using...
  3. minotbob

    BBQ/Smoking failures

    Do you have a story about BBQ/Smoking failures that turned out inedible?
  4. minotbob

    Recreate Spicy Mustard Recipe

    I'm trying to recreate a recipe from a bar and grill in my home down. It was a spicy mustard. I heard that it contained dried mustard, dried horseradish and flat beer. But that's all I know. The old guy that made it has long since past away and his descendants don't think ha ever wrote it down...
  5. minotbob

    New Forum member

    I just registered on your forum and am really enjoying all the posts. I've been BBQ'n for many years but have never been master. When I lived out in the Seattle area I BBQ'd a lot of fish. Now that I am retired in North Dakota, it's like starting all over.
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