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shucker

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  • Re: Deplorable tacos

    looks great.  send leftovers this way. 
  • Thanksgiving Primer

    With turkey day right around the corner its time to start knocking the dust off of those turkey techniques.  Here's a breast I smoked yesterday 275 indirect in a butter bath to color [about 130ish] and finished off on the grate to 160 degrees.  A chunk of local pecan wood gave all the smoke it needed.  After a 30 minute rest wrapped tightly in foil, it was sliced and devoured (but not before a quick picture).  I brined overnight in a 25% solution of Oakridge Gamechanger with a little extra brown sugar.  This one was 100% perfect in every way.  I prefer to debone my turkey breasts.  How about you guys?         
  • Re: Best Meat T-Shirt

    SRFShane said:
    @SRFShane those for sale on the website?
    Sadly, no (I don't even have one).  Annella hands those out at the BBQ competitions she attends.  
    @SRFShane   tell Annella to hook the eggheads up with some availability.  I'd gladly buy one of those!
  • Leftover Brisket Sandwich

    Had some leftover brisket from this past weekend so I repurposed into a pretty good sandwich.  Carmelized some onions, added a couple slices of smoked gouda, a little head country bbq sauce, sliced brisket, all on buttered and toasted garlic bread.  


  • Re: New Guy - First Egg / First Cook

    looks great!  very ambitious for your first cook but you nailed it
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