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And we're off!!

cazzycazzy Posts: 6,505
edited May 2013 in EggHead Forum
It's go time!   :D

I'm cooking all the protein for my brother-in-law's wedding and i'm pretty stinking stoked about it!

The Menu
  • 15.5 lb CAB Brisket (Wet Aged for 28 Days)
  • 9.25 lb Boston Butt
  • Six 5.5 lb Whole Chickens
  • 4.5 lb Turkey Breast
  • 5 lb Southside Market Jalapeño Cheddar Sausage
  • 5 lb Kiolbassa Polska Sausage
Made my brine last night and tossed all the poultry into the brine early am.  The brisket will go on at 7pm and the butt will go on at 11pm.

More to come.   :)

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Just a hack that makes some shitty BBQ...
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