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My bird's been soaking for about 16 hours now Coming out about 8-9pm tonight then in the fridge. Tomorrow morning, my buddy will show up around 10:00am. We'll have some drinks on my backyard patio while watching some football. Around 12pm, or so, I'll stick the yardbird's on the smoker...

I can understand not liking the Saints. Personally, I like the Tampa Breeze football team. They put a much better product on the field. http://www.lflus.com/tampabreeze/ . Oh, we were talking about smoking hams. Found a site that recommends a rub, with cutting in an -X- as was...

Sorry Jack, but your avatar forbids me to be courteous and provide any helpful information. Plus I have no idea

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

My 13 lb'r is going in the apple brine this evening!

You're going to love it, without a doubt.

Funny you should mention that Scotty because I did see your post and that's the first thing I thought of. Truth is I don't remember, but I want to say it was an organic turkey. I'll certainly be paying closer attention this year. Luckily whatever I had worked perfectly. Edit: Conisdering the...

Will be very interested in the final results, Steve.

I have some beautiful logs of red oak that my buddy brought me from Northern California. Love it with beef.

I did it for the first time last year and it was amazing. So flavorful and the family raved about it. Doing two this year. My buddy had a taste and begged for a position on the 2nd rack for this Thanksgiving

Microwave works fine for me. I've read some folks add a little apple juice for moisture but I haven't needed that yet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark K (MAKDaddy): Yes, sorry, the Hawaiian Ribeye. If you like the steak give the marinade a shot, it's really close and really good. Still curious...

You mean the Hawaiian ribeye? I LOVE that steak at Houstons.

I think we were conditioned to believe that "fall off the bone" ribs are the way it should be since youth. It's what you see advertised at restaraunts to this very day. In fact I think most outside of the BBQ world associate a great rib with "fall off the bone". And don't misunderstand me, I've...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Boudman: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: Thanks for the inspiration Daris! I made some this morning: </div></BLOCKQUOTE> Now that looks good!

Not sure how many of you tried this, but I had my first experience with it a couple weeks back. I have since purchased 2 more bottles (I had the orignal and now have the "hot" and mustard sauce). Outstanding! Some seriously good stuff. I think I'm sticking with it for all meats for the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hugh Albrecht: sorry for the ignorance. what is SYD rub. thanks </div></BLOCKQUOTE> That's Soo's rub.

So how was the final product?

Not sure what kind of bark you're looking for, but it's not the same as a brisket or pork shoulder. What's the texture like? When you bite does it come off the bone fairly easy? I'm wondering if they're underdone.