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Recent content by marsmulligan
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Thanks for the input guys. Dude - I think I will give it a try. I usually get fresh birds, this one just feel in my lap (so to speak).
Thanks again.
Mars
I have a 13# Turkey packed in 8% solution. I would like to use my own brine. Is it possible to de-brine the factory juice by soaking in water only (in the refriger)?
I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could...
Thanks everybody.
Got my new baby seasoned last night. Had a blast, and all I smoked were a pair of thermometers. Played with the flu and vent, checking temps and making notes and drinking Patron.
Picked up a couple of briskets this morning, gonna smoke them up for the OU tex game tomorrow –...
Thanks for the warm welcome and good advice.
Pam and a fire is how I broke in the Hasty years ago. Some things don't change.
Today is day 2 of Jeff's Ecourse. Can't wait to get the email.
I love the board already. Can't wait to smoke a fatty, I had never even heard of those, and all I can say...
Hello to the board.
I just brought home a new Horizon horizontal offset smoker. So far my trusty ol Hasty-Bake doesn't seem to jealous, but then again I haven't fired the new guy up yet.
I have quite a bit of experience cooking with the Hasty at temps from about 250-up.
I have had nothing more...