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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Crispix49

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Crispix49
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  • erblove
    Afternoon...I've looking to do a turkey on the egg and came across your post. Would you mind breaking down what you did? http://eggheadforum.com/discussion/1150023/just-pulled-my-bird
    ·
    May 2014
    • Crispix49
      Crispix49
      The brine I used was super simple. Water, salt & sugar. Here is where (I think I found it). I cook turkey indirect at 325-350. You will read that turkey takes 12-15 minutes per lb at that temp, but I think it's much less. Maybe it's 10 min per lb. I used a couple cherry wood chunks. Don't want to go too heavy on smoke with poultry and I'd use fruit woods like cherry (my fav), apple, etc. It's a pretty easy cook. I don't get too wrapped up in doing a complex brine, since I don't think it makes a huge difference.