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With as many adult beverages consumed around BBQ as there are (putting myself at the top of this list) I'm amazed there aren't more knife mishaps . . .

Should be the same, unless I'm mistaken.

You're right, was going to do one this past weekend but I was "baching" it so I didn't. Thinking about maybe doing one for a party for the neighbors soon.

So I'm going to mom's for T-Day this year so I won't be cooking. Seems very odd, I go to the store and everyone is loading-up on T-Day items etc. Even though I'm going to spend time with the family (which I'm greatly looking forward to) still missing getting a bird in a bath of Jack Daniels and...

I think I used an ATC once on my bird and I was so worried that the temps would get away from me (they didn't) and fry my probes I never used it again. I'll go back and see if I have a cook log from that Thanksgiving and post my findings.

I've used a cut strength flavor brine on those with no issues.

I think it was your temps, don't know if 300 is enough to get crisp skin. I use olive oil on all my birds with no skin problems.

What size? I've brined my larger birds up to 48 hours. I think there's a point where the bird cannot take anymore brine and there's no benefit to the additional time. What that is I have no clue, calling Kevin K?

Hi Jerry, I'd do a practice bird just for the hell of it. Personally I haven't experienced any benefit to low and slow over "high" heat - I think it's a bit different than a chicken; I brine mine, stuff it with veggies, ice the breast down so the white and dark meat finish at the same time etc...

Been a while since I've visited this thread, glad to see its a sticky now and all the new posts. Congrats to everyone on the weddings, graduations, births, fish, bucks etc. Quite the community here.

I'm thinking about heading over as a spectator. Anyone know of any upcoming comps in Vegas?

Tim I'm no expert but I don't think it is, but again, I just started curing so I could be wrong. Yes it did. Had a very nice breakfast this morning. Cut into meal size packages (didn't slice), vac sealed and threw in the frezzer. I'm considering going and getting four more bellies and...

Bought it off Amazon, "GrillPro 41555 Stainless Steel Pepper roasting Rack for Grill" for just under $17 w/Free Shipping. Also picked-up some bear claws/paws to pull all that pork with. Why'd I wait so long? Duh!

No brine, did a cure using Morton's TQ, pure maple syrup on one and brown sugar on the other one. I honestly cannot believe how easy this was. Already thinking of different variations. Also you can't beat the cost. I think I picked-up the bellies for $2.79 a lb. What a deal for some pretty...

Did some bacon this week and thought I'd share the video. Nothing real detailed, just the cook, didn't show curing process, probably should have, maybe next time - Here are few pics for those who don't want to watch the video: After 8 days of curing 148 degrees after smoking sub 200 over...

Chris, I couldn't agree with you more. It was a perfect afternoon, booze, BBQ, good tunes and family.

Come on guys, taste great and less filling!?!? Manhattan was made with templeton rye whiskey.

The kids getting ready to play nice together: Tick tock, tick tock A Manhattan, don't mind if I do . . . ABT's and Fatty done. Love my new ABT rack Bacon could have been cooked a little more Chicken sauced and ready to remove Butts ready to remove Pretty good pulled. Used...

Richard, I've never had luck using a probe during the foil phase, I get crazy readings that are inaccurate. I go by time and feel. I let her go two hours foiled and then start checking for tenderness. Other may have advice on using temp probe during foil phase.