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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

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Brining then drying in refrigerator?

I'm planning to brine a big turkey (24 lbs or so) for between 24-36 hours and then let it sit in the fridge for about 10 hours to dry the skin.  Am I negating the effects of the brine by doing that?  My gut tells me no (and I think I've done it with chicken) but I'm not sure - purpose of drying is to make the skin a little crispier when smoked (I'm sort of iffy on whether that actually works but...)


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