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Weekly Recipes


Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: Brining poultry before it's roasted?

Smoky,

I'm hearing a lot about brining poultry before it's roasted conventionally and I'm wondering if it's a good idea to brine the turkey before I smoke it. Everything I've heard from the cooking shows say that brining will contribute to the moistness and flavor of the bird, but I respect your opinion and would like to know what you suggest.

Thanks
Lew Minter

Hi Lew,
If the birds weren't already pumped up with 10-15% of their total weight in water, I still would not brine. It is a faddish folly. If you don't over cook poultry it will be moist and tender.

Have fun,
Smoky

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts


20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
 
 
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