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Old 28th December 2010, 03:55 AM   #11
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John, I was hoping you would show up.

Thanks for the links, I do get to help out with the BBQ crowd, I am a 'silent' partner for some of the competitions in this neck of the woods. My buddy has won here and there but I don't put too much into it, I am more interested in doing what I like rather than pleasing the judges. My stuff might not win competitions but always wins the hearts of those who join me. I've tasted many 'a' winners stuff and I have to shake my head. It's good and all but why did that win a competition? Anyway...

We decided on one of the rib racks and I am once again very happy. I have a big food hard-on about now. Oops, did I say that? Must be the rum.

Cheers.
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Old 28th December 2010, 04:47 AM   #12
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I didnt brine it but it was a commercial bought turkey which had already had a salt solution soaked in to it. I put a pound of herb and lemon butter under the shin and that was all i did. The fire was burning with Aussie red gum for about two hours the as it died down I put the turkey in then shut the door. Ther was enough smoke from the smouldering coals to give a mild but very distinct smoke flavour.

I have been cooking ribs lately, maybe my favourite "Americann food"



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Did you happen to brine it first? If so you are my newest hero. I want to try that next. Brined turkey in the oven is the best I've tasted. Done that the last 3 years and will not go back to the 'old' way. Now I would like to try smoking before cooking, I'm thinking turkey heaven here. If not I bet it was still the best ever as you said. Cheers.



Funny you should mention that, I've already set a place for you.
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Old 28th December 2010, 03:21 PM   #13
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That sounds great. I'm not sure if we can get the pre-brined turkey here. I'll have to look. I know we can get pigs done that way.

Are ribs an American dish? I've grown up with them so I thought all the world did too.
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Old 28th December 2010, 03:38 PM   #14
Zen Mod is offline Zen Mod  Serbia
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Choky, you know there's always a seat for you at my table.
ever since I knew Fred N. , Canucks are my kind of wakoo's



( please - leave few Mooses alive - for next year's BBQ )
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Old 28th December 2010, 03:47 PM   #15
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( please - leave few Mooses alive - for next year's BBQ )
Not to worry, the moose are further north than here. Funny animals them moose. They like to hide in the middle of the road, just around a corner, late at night. You don't have to shoot them you just need a whole lot of bodywork done on your truck.
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Old 28th December 2010, 03:51 PM   #16
Zen Mod is offline Zen Mod  Serbia
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yo , Cal ;

Northern Exposure is one of my ( few) favorite TV series ;

it was popular around ?

considering all things Alaskan ?

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Old 28th December 2010, 04:01 PM   #17
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All things Alaskan from a Washington State's point of view.
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Old 28th December 2010, 04:24 PM   #18
Elias is offline Elias  Finland
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For smoke, try maple or oak - different flavours. Cherry too, any hardwood is good.
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Old 28th December 2010, 05:14 PM   #19
Zen Mod is offline Zen Mod  Serbia
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All things Alaskan from a Washington State's point of view.
so - you mean - that's how little Johnny see - through pink glasses ?



anyway - it's still one of my fave TV shows .....
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Old 28th December 2010, 08:48 PM   #20
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That sounds great. I'm not sure if we can get the pre-brined turkey here. I'll have to look. I know we can get pigs done that way.

Are ribs an American dish? I've grown up with them so I thought all the world did too.
You guys have got to try Alton Browns brined turkey. He has a show on the Food Network called Good Eats. You can find the recipe at foodnetwork,com
I followed the recipe exactly and used a thermeter with the cord that connects to an alarm. It was very easy and very cheap. The best turkey I ever had.
My next adventure will be brined pork.
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