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  • Toe 49,[p]I think you'll win the popularity contest at work this week.
  • Lance,[p]Thank you - the bird's skin color was golden brown for the most part, it did blacken around the neck and top of the breast. I think that was due to the sugar in the rub. The meat was regular ol' turkey colors (no orange meat to match the …
  • Oops, forgot something. Put tom turkey on the sitter then placed sitter and bird in a disposable aluminum pan to keep drips outta the fire.
  • DonH,[p]My father (t stick) and I did a trial run last weekend. My dad's the more experienced egger - 5+ years vs. 3+ months.[p]We brined a 13#'er overnight and cooked over lump with 1 - 2 chunks of apple direct @ 325 for 4:45 (20 min per lb). We …
  • Billy T,[p]Wow. That's the biggest Turkey since my KC Chiefs tackling abilities on last Sunday. [p]Since it may take a long time to cook (29 lb X 20 minutes at 325 = 9 hours, 45 minutes), have you considered brining it to keep it moist?
  • Tim M,[p]I've done pineapple slices when I can get decent looking fresh ones (still looking for a pineapple that's native to Kansas). Brushed with Kaluha and brownsugar, they really carmelize and stay juicy. Thanks for a good reminder ...
  • Wardster,[p]My brother-in-law won 1st place with this recipe. He substituted beef for Boston Butt he smoked with a few chunks of hickory. He chopped the meat so the pieces were about an inch in size.[p]He didn't really use dark beer - he used a wh…
  • Raymond D. Troiano,[p]You'd be "Trojan Ray" in my circles ... but my handle ain't much of a mindbender.
  • poppasam,[p]I know you said "short of making them yourself," but if you have no other choice there is a good recipe for these in the bible a.k.a. "Smoke & Spice."[p]
  • HighMedLow,[p]My reply is probably too late, but tstick (my dad) won't steer you wrong. I did my first tri-tip low-n-slow a few weeks ago. 2.7 lbs and it work out to be 50 minutes per lb at 250 degrees. The butcher had trimmed most of the fat off …
  • tach18k,[p]The dizzy pig website has a great maple-crusted salmon recipe. My rub was a little overpowering the time before, so last week here's what I did for three salmon steaks after just sprinkling salt and pepper on them:[p]Direct heat at 275 f…
    in salmon Comment by a stick October 2003
  • UnConundrum,[p]Nice pizza, but more importantly WOW! That's a good looking table.
  • Prof Dan,[p]You got it. I set the tri-tip in an aluminum pan and sealed it with foil. Then I put it in a paper bag. While resting, the temp continued to rise. I'm betting it went from medium rare to medium over that time.[p]My reasons for the lo…
  • Car Wash Mike,[p]Nice surf n turf. Where'd you get the fish in Missourah?
  • Scottie,[p]Nope, no soap has come in contact.
  • Dad,[p]You forgot to mention the best part - you sent everyone home with a goodie bag of leftovers and forgot to save any ribs for yourself.[p]Someday with luck my BGE brisket will live up to yours.
  • Spring Chicken,[p]This newbie finished his cedar table last night, hoisted the large egg into it, and cooked his first batch of ABT's. Mixed smoked chicken and about 1/4 cup of Coors Light in the mixture (whipped in Kitchen Aid mixer for great cons…
    in Newbies Comment by a stick August 2003
  • Gentlemen - Thank you both for your input and replying so quickly.
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