Reply to "Turkey Options -- Spatchcocking 101"

cal 2Member

I'm not Smokin'...but I can't see the backbone,being there or gone, making any difference in brining time,ya know, your brining the meat and it takes so long for the osmosis(or whatever) to work on the MEAT.

Tell me I gotta right Smokin',PLEASE!(LOL)

11/17/107:36 PM

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