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slckwill577
All American
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Neuse do you do your Turkey direct or indirect? I normally do my chickens direct but am thinking that the butter on the Turkey might cause flare-ups? Do those even happen on an Akorn if it’s closed?

11/18/2018 4:58:26 PM

NeuseRvrRat
hello Mr. NSA!
35002 Posts
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Indirect.

11/18/2018 6:28:04 PM

slckwill577
All American
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Tested out the Plowboys Yardbird last night on a chicken and thought it was really salty. Trying to figure out a backup plan. I have some DP Raging River that I could mix it with. Other option would be to mix it into unsalted butter and slather it all over the turkey.

11/19/2018 7:54:24 AM

NeuseRvrRat
hello Mr. NSA!
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Yard bird is ridiculously salty. You could mix up something of your own. I prefer a savory seasoning on a turkey instead of a traditional BBQ sort of flavor. Something like Mrs. Dash or Emeril's Essence. I always keep those around.

11/19/2018 9:27:14 AM

NeuseRvrRat
hello Mr. NSA!
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If you do want traditional BBQ flavor, I make Myron Mixon's "only other rub you'll ever need" and put a couple personal twists on it. It's pretty basic. You probably have everything needed for it in the pantry.

11/19/2018 12:19:53 PM

NeuseRvrRat
hello Mr. NSA!
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here's the rub recipe. i like to use a fair amount of jalapeno powder instead of the cayenne.

Quote :
"2/3 cup chili powder

½ cup sugar

¼ cup kosher salt

¼ cup onion powder

¼ cup garlic powder

1 teaspoon cayenne pepper"

11/19/2018 8:23:38 PM

petejames
All American
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I’m planning on smoking a brisket Sunday night, and typically when I smoke a brisket or chuck roast I put a pan of canned baked beans underneath because beef fat drippings are incredible. This time I’m playing with the idea of starting with dried beans and seasoning them myself instead of canned beans. The recipes I’ve seen show a 8 hour crockpot time and anywhere from 4-8 hours in a Dutch oven depending on the temperature. The brisket will take probably 15-20 hours at 225, so surely that’s plenty to cook the beans right?

12/27/2018 11:26:07 PM

NeuseRvrRat
hello Mr. NSA!
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Go for it and report back.

12/27/2018 11:38:16 PM

GenghisJohn
bonafide
9881 Posts
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very interested in your results. are you going to soak them first?

12/29/2018 2:51:16 AM

NeuseRvrRat
hello Mr. NSA!
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I wouldn't. Less chance of them turning to complete mush.

12/29/2018 9:02:37 AM

synapse
play so hard
56846 Posts
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Reverse-seared ribeye from a couple nights ago



[Edited on January 24, 2019 at 11:52 AM. Reason : Oven -> Akorn sear -> Cast iron stove top + butter and herbs]

1/24/2019 11:46:38 AM

synapse
play so hard
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And brisket from a couple weeks ago...my best one yet

1/24/2019 11:51:30 AM

ncsuallday
Sink the Flagship
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^nice! any pics of the center?

One thing I've been doing lately that I really love is taking day old rice and frying it on the griddle side of my Weber. You can actually use nonstick spray instead of a ton of oil that you'd normally use in fried rice so it's healthier in that respect. It comes out amazing, with lots of crispy bits kinda like Kanki. I usually throw in some egg, onion (green or yellow), etc. along with it and drizzle soy sauce just before I take it off. It takes on a nice smokiness and gets more crispy bits than I'm able to get on my wok (over gas with wok ring) and it's much easier to clean up.

Smoked salt is another new discovery of mine that I've been really enjoying.

1/24/2019 3:29:46 PM

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