Recent content by b.lowry
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Another turkey question
Newbie question. I saw a recipe for Maple Syrup bourbon smoked Turkey. It is like this: Enough water to cover turkey 2 8 oz bottle maple syrup 1 pint burbon 1 tbl pickeling spice Soak for 2 days and smoke. Any ideas for an injection to go with this recipe? I was thinking injection the “brine”... -
First fatty - Sorry no pics
Chicken Chili Relleno Fatty 1/2 lb Sage JD sausage 1/2 lb Hot JD sausage 3 Poblano Chilies Large handfull of chopped up beer can chicken 8 oz Mexican cheese 1/2 can large black olives - sliced up 1/2 bunch Spring onions 1 pkg mistake Salsa Mixed up the sausage and stuck it into a 1 gal baggie... -
Thanksgiving Fatty?
Both sound real good. The green bean cassarole, did you use those canned onions and white gravey? What happened when you sliced it? Did the cassarole spill out? -
Thanksgiving Fatty?
Does anyone have ideas for a Thanksgiving fatty? thanks, Britt -
How did you come up with your screen name?
Actually it was my parents, not me that came up with it.... It's my name, and someone has already used my nickname (fuzzy) and they've made a TON of post since they registered 09/2007...(2) Britt- b.lowry
- Post #295
- Forum: Messages for All Guests and Members
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Brined...got salt?
New guy here. I just brined a Brisket overnight and cooked it up. To say it was a bit salty would be an understatement. Hereâ€8482s the basic recipe: 1 gal H2O 1 cup Kosher Salt (non- iodized) ½ cup Brown sugar Spices – garlic, Bay leaves, pepper… I understand the osmosis part of...- b.lowry
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- Replies: 4
- Forum: Messages for All Guests and Members
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Glad to be here
Hi – I live in Valrico, fl and was given this site after I posed a question on a kayak fishing site (Paddle-fishing.com) regarding why my brine made my brisket taste like a salt block. Anyways, I’m not any where near a pro, but; I’ve gone through my share of smokers and grills over the years...
