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Just wanted to say Hi to the over 100 visitors right now (I have a page that tells me) Big Grin

We get a LOT of visitors the week of Thanksgiving, looking for info and advice.

Please join and drop a line and let us know the info is good for you.

Would be good to hear from you!
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Smokin:
Not a visitor but as a regular I am using your Holiday Brine as we speak. Started brining a 14# fresh turkey last night, will take out and put in the AmeriQue early Thursday morning. Plan on a temp. of 250* and will probe the thigh and set it at 170*, take out, foil and towel and set in a cooler for a few hours. I am going to use 2 oz. of hickory and 2 oz. of apple wood,will lightly oil the bird and sprinklw with Adkins Rub, doctered up a little! Will also coveer in buttered cheesecloth.

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