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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1441045" data-attributes="member: 1075"><p>I too always use a salt less rub. (A slight variation on the Memphis Dust) just easier to control the salt today way, especially if you’re doing a dry (or wet) brine.</p><p></p><p> Saturday I made up a dozen of my pepper stuffed bacon wrapped boneless skinless chicken thighs for our annual Oktoberfest. Only difference this time is I marinated the salted chicken in BBQ sauce, honey, garlic, onion, and red wine vinegar before wrapping up. </p><p></p><p> Put in the offset at 225 until they hit 165 F, (about 3 hours). </p><p></p><p><img src="https://i.postimg.cc/rFpvjRMd/E7817555-3926-4641-81-B2-0754-E468-E467.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1441045, member: 1075"] I too always use a salt less rub. (A slight variation on the Memphis Dust) just easier to control the salt today way, especially if you’re doing a dry (or wet) brine. Saturday I made up a dozen of my pepper stuffed bacon wrapped boneless skinless chicken thighs for our annual Oktoberfest. Only difference this time is I marinated the salted chicken in BBQ sauce, honey, garlic, onion, and red wine vinegar before wrapping up. Put in the offset at 225 until they hit 165 F, (about 3 hours). [IMG]https://i.postimg.cc/rFpvjRMd/E7817555-3926-4641-81-B2-0754-E468-E467.jpg[/IMG] [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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