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Old 17th October 2020, 11:55 PM   #14881
billshurv is offline billshurv  United Kingdom
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The food thread
'Nigella talks dirty' on youtube is always good for a giggle.
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Old 18th October 2020, 12:14 AM   #14882
TheGimp is offline TheGimp  United States
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Ha, 4 hrs was not enough. Took the bird out of the smoker and put it in the oven for an expected 2 hrs more.

On the other hand I added a pack of Johnsonville brauts to the smoker along with a pack of local Brauts, Johnsonville Chorizo and a package of Knockwurst. The sausage was fantastic with baked beans, potato salad, Three Bean Salad and bread. We will have the chicken tomorrowl
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Old 18th October 2020, 02:57 AM   #14883
Cal Weldon is offline Cal Weldon  Canada
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hehe, if you're talkin' Nigella Lawson, that's ok with me.
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Old 18th October 2020, 03:01 AM   #14884
Cal Weldon is offline Cal Weldon  Canada
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Gimp, what did you have the smoker set at? For a roasting chicken, 4 hours at 225 after a 48 hour brine should be just right.
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Old 18th October 2020, 02:25 PM   #14885
Mark Johnson is offline Mark Johnson  United States
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Since I suggested turkey tacos, here's our constantly-evolving seasoning mix, the proportions I'm using today. Bottom right word is "Salt" -- feel free to leave it out completely if you prefer. Capital T is tablespoon (14.3 grams), lowercase t is teaspoon (4.2 grams)

The original ancestor to our recipe came from the terrific website Mexican Please which is where we learned about El Potrero Trading Post in Chimayo, New Mexico. EPTP sells top quality, New Mexico grown, dried chile powder and chile flakes. Best of all, they offer both oven-dried and sun-dried chiles, at quite reasonable prices. Well worth investigating if you take chiles seriously.

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Old 18th October 2020, 02:43 PM   #14886
billshurv is offline billshurv  United Kingdom
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So what's 'garic'?
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Old 18th October 2020, 03:08 PM   #14887
Mark Johnson is offline Mark Johnson  United States
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garlic powder ... perhaps with additional Margarita accompaniment
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Old 18th October 2020, 10:37 PM   #14888
nezbleu is online now nezbleu  Canada
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More usual imperial-to-metric for cooking volumes is 1tsp = 5ml (and so 1 Tbsp = 15ml) (that way volumetric in both systems, otherwise you need to know specific density to convert volume to mass) Of course these are approximate, but this is cooking not chem lab.
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Old 19th October 2020, 03:13 PM   #14889
TheGimp is offline TheGimp  United States
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Smoker was running around 200F. Next time I will up it to 225F.
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