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Old 11-29-2004, 08:38 PM   #11
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Smoke rings can be acheived 2 ways, one by using tender quick, the other is a natural chemical recation caused by smoke.

we use hickory.

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Old 11-30-2004, 11:21 AM   #12
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Re: Thank you for the replies...and the photos

Originally Posted by neclark
Re; Brining fowl: What are the leading /favorite theories on why brining works?
This will give a couple of theories. Experts disagree about how it works (some do claim osmosis) but all agree that it does, in fact, provide superior results.


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Old 11-30-2004, 07:50 PM   #13
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Thank you and Thank you

Thank you, again, "Rainee", for the info on smoking prime rib - we'll give hickory a try (I already know how great hickory works with beef - from steaks, to hamburgers on the grille)...

And thank you "Jennyema" for the neat link on brining.

Aren't we glad we aren't vegetarians?
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Old 11-30-2004, 07:51 PM   #14
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People Eating Tastey Animals
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Old 12-01-2004, 02:58 PM   #15
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Before you go dunking that expensive hunk of cow into a bucket of salt water you might want to watch Alton Brown's episode "Family Roast", and check out the recipe. You can check out the schedules for when it will be show here:


You could easily adapt the theory to smoker cooking.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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