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Old 12-11-2006, 05:15 PM   #1
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Howdy from Richmond

One of your members here urged me to join. From my reading thus far, I think he pointed me in the right direction.

I've got Lang Model 60 and have only cooked with a few times. So far based upon the advice I've gotten from the Lang Yahoo group I have wowed my friends and neighbors.

This weekend I plan on stuffing the smoker with as many turkey breasts as I can fit. I'll be giving them away as Christmas presents. I have to cook 24 in total. I'm kind of hoping that the breasts will be small enough to get them all in the smoker at the same time, but I know that will make for a lot of shuffling. I should have gotten the Lang 84. In any case. I'm using cherry wood for the smoking, will be doing the brine as instructed and will be spraying apple cider on them to keep the skin moist (after the initial vegetable oil rub).

Any other suggestions?

Chiles
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Old 12-11-2006, 05:33 PM   #2
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Hey Chiles,

Welcome, you were given good advice about the forum. Got a camera, we're going to want some pics of those birds.
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Old 12-11-2006, 05:35 PM   #3
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Welcome aboard Chile! We're almost neighbors! Sounds like you're gonna have a fun weekend and alot of cooking ahead of you!! We love pic's so please, post many!!!
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Old 12-11-2006, 05:44 PM   #4
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That is alot of breasts
Pics needed
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Old 12-11-2006, 05:47 PM   #5
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12 pair of Turkey breastes is going to require some pics. Welcome aboard.
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Old 12-11-2006, 06:32 PM   #6
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Hey Chiles. Any chance you may be related to the Chiles in Louisa/Orange VA?

Welcome to the board from another Virginian. You know that VA is where BBQ got its start.
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Old 12-11-2006, 07:22 PM   #7
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Welcome aboard Chiles! Yeah, I think somebody mentioned we like pics here! Good luck with those breasts!
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Old 12-11-2006, 07:32 PM   #8
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Chiles is my first name, but to my knowledge most of my relatives are between Richmond and the Eastern shore. There is a chance we are related, but that would about 7 generations back.

My claim to fame is Brunswick stew. We cook about 6000 quarts per year as fundraisers for different churches and youth groups. The more I cooked stew, the more I wanted to cook. I've had a few "Stew and Q's" at my house now and I'm really getting a kick out of what smoke can do to a quality cut of meat.

Thanks for the warm welcome!


Photo Caption: September 19: Brunswick Stew Masters John D. Clary and Lonnie Moore hand the paddle off to young Chiles Cridlin at the the Third Annual Virginia Folklife Apprenticeship Showcase
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Old 12-11-2006, 07:46 PM   #9
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Welcome man.. you'll find plenty of good information here as well as alot of good people...

Glad you finally made it dude!

Gary
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Old 12-11-2006, 08:04 PM   #10
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Feel free to post a good " How to" for that stew in the recipe section.
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Old 12-11-2006, 08:12 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.

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Old 12-11-2006, 08:25 PM   #12
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Welcome, Chiles. There's lots of good information, inspiration, and advice here.

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Old 12-12-2006, 06:20 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, 06:30 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, 06:55 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, 07:45 AM   #16
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Howdy back at you. I like stew!
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Old 12-12-2006, 09:41 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, 03:13 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, 05:39 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, 07:57 PM   #20
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Thanks for the recipe. I will have to get one of those paddles.
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