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Grilling


imschur

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Did not do the quick chill method. Can't remember what the hell I did now. 

 

Edit it to add...I used ice to get my water below 40 prior to mixing. Removed leftover ice before mixing. Probably not the best method, but it worked. 

Edited by DNP
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1 hour ago, DNP said:

Did not do the quick chill method. Can't remember what the hell I did now. 

 

Edit it to add...I used ice to get my water below 40 prior to mixing. Removed leftover ice before mixing. Probably not the best method, but it worked. 

I ended up just throwing it in the fridge over night and added the meat before work this morning

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Im slackin ...you guys are way out ahead....not gonna brine till Monday...  Shepp that deathDust on chicken wings straight makes the best wings ever...with a lil franks hot wing sauce and some chunky blue cheese dressing....you get a slow burn going.. its tasty and its crispy... gonna do a brisket point tomorrow  without the brine though         Wash

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7 minutes ago, DNP said:

Gonna be about a 15 hour run. 

 

Mightbe be closer to 2 am. All depends on my mood

But it will be so finger lickin good    you gonna use the smoke daddy?   what bout you Shepp...you gonna use the smoke daddy?       Wash

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1 hour ago, DNP said:

I'm a little lopsided. Got one that's a little over 9.5 and one that's 7.5. 

Mine were 6.5-7 I'm on 7.5 hours and at 180-185. Just made steaks with that Santa Maria rub, I like it reminds me of a less spicy fine ground Montreal steak with alil heat

also added a tbs of death dust to my BBQ sauce hoooo-lee poop is that a game changer in there

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