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11-25-2010, 08:53 AM | #2 |
The White Skip Bayless
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Apple or Cherry are both wonderful when cooking the explosion
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11-25-2010, 08:54 AM | #3 | |
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11-25-2010, 08:58 AM | #4 |
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i was leaning toward apple. That's what I used on the andouille and it turned out great. I recently found a source for cherry and maple, so I don't have much experience with them. Love the cherry and maple on poultry.
Dinny |
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11-25-2010, 09:12 AM | #5 |
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In my experience, Cherry cooks a lot like apple.
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11-25-2010, 09:51 AM | #6 |
Cast Iron Jedi
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VARSITY
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I'd do a 2:1 mix of apple or cherry with hickory.
And just a nitpicky curmudgeonly thing: to macerate is to soften in a liquid, usually done with fruit. I don't think you intended to soften the meat, so I'm guessing you meant marinate, which infuses with flavor and seasons, as well as sometimes tenderizes meat. |
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11-25-2010, 10:09 AM | #7 | |
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I'm a fun guy. With two n's. Funn Dinny |
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11-25-2010, 10:19 AM | #8 |
Shit
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this the most excited i've ever been about a rear end swap in my life. cant wait.
no homo |
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11-25-2010, 10:22 AM | #9 |
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I'm hoping to have a pound or so of sausage left over for a pizza.
My bread machine makes pretty good pizza dough. I have a big-ass cast iron skillet to bake it in. Now I want pizza, and all I got is this big ol' turkey breast I smoked yesterday. Dinny |
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11-25-2010, 10:28 AM | #10 |
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HEY SAUTO!!!!!
Do you think we will need one or two of those bad boys? I'm guessing that one will feed 4 or 5 people? I was planning on bringing two with some slaw and beans for sides. My better half is bringing some of her Texas cornbread. Want to have plenty for everyone. Dinny |
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11-25-2010, 10:33 AM | #11 |
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Where are you guys having this? I think I want to come.
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11-25-2010, 10:39 AM | #12 |
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11-25-2010, 03:35 PM | #13 | |
Shit
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11-25-2010, 03:37 PM | #14 |
Shit
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11-25-2010, 03:41 PM | #15 |
Take a Chill Pill
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