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Old 12-11-2006, 07:12 PM   #11
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Hi Chiles...welcome. Best of fortunes on the turkey breastes. Believe I would put the oil rub down and apple cider squirting into obeyance.

bigwheel
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Old 12-11-2006, 07:25 PM   #12
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Welcome, Chiles. There's lots of good information, inspiration, and advice here.

--John
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Old 12-12-2006, 05:20 AM   #13
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Bigwheel,
I've heard everything from brushing with a light coat of mayo to a light rubbing of vegatable oil prior to going in the smoker. The goal (I'm guessing) is to keep the skin and outer portions from drying while still letting it obsorb the smoke. How about expanding on the
Quote:
and apple cider squirting into obeyance
Has anyone tried the dry rub from Williams Sonoma? They have on for pork / ribs that my friends have reallly taken a liking too. Only one issue; it is way too expensive to be buying there in the little cans. I've browsed the rub section here and can't decide what I want to do for this next round.

For those guys in VA that may be looking for a source of cherry, I'm bringing up an oversized pickup truck load back this weekend as well. the tree has been down for three months and was cut into managable pieces when it fell. I'll split it for stacking and drying while I am cooking. I don't cook enough to justify the pile I have so if anyone wants some give me a shout.


Chiles

Any and all help is welcome.
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Old 12-12-2006, 05:30 AM   #14
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Welcome Chiles and good luck on that turkey cook.
I'll second (or third) the request for the Brunswick Stew recipe.
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Old 12-12-2006, 05:55 AM   #15
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Welcome! As a huge B stew afficianado, I'll fourth the
request for the recipe/technique,,
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Old 12-12-2006, 06:45 AM   #16
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Howdy back at you. I like stew!
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Old 12-12-2006, 08:41 AM   #17
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Welcome aboard, cant wait to see the pics of that stuffed smoker...

And Ill take some of that wood..Ill pm my address if you would kindly ship me a cord....
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Old 12-12-2006, 02:13 PM   #18
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Quote:
Originally Posted by Captain Morgan
Welcome! As a huge B stew afficianado, I'll fourth the
request for the recipe/technique,,
Welcome aboard dude.

I'm up for some stew too. I hope you can at least share an outline.

afficianado is a pretty big word Cappy! Where'd you learn a word like that :P :P

Good Q!

Jack
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Old 12-12-2006, 04:39 PM   #19
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Quote:
Originally Posted by Chiles
Anybody care to tell me about their favorite rib rub?
This oneis hard to match, for my tastes (caution: I like pepper). There are also some very good ones available through members of this board, one of which is specially priced for the holidays, I'm told.

--John
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Old 12-12-2006, 06:57 PM   #20
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Thanks for the recipe. I will have to get one of those paddles.
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