Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
by Toby » 22 Oct 2013, 10:27
I am on holiday until sun and will answer any questions then however the skin is only on one side.
-
![User avatar](./download/file.php?avatar=681_1326901238.jpg)
Toby
- Site Admin
![Site Admin Site Admin](./images/ranks/flame_rank_5_admin.gif)
-
- Posts: 1054
- Joined: 18 Jan 2012, 15:28
- Location: Surrey, UK
-
by Swindon_Ed » 22 Oct 2013, 11:55
You're not allowed to pre brine or season the meat before the competition, so with the amount of time left after meat inspection a brine wouldn't have enough time to work. This is why you'll find most teams inject their big meats
-
Swindon_Ed
- Moderator
![Moderator Moderator](./images/ranks/flame_rank_5_mod.gif)
-
- Posts: 1265
- Joined: 14 Aug 2010, 18:48
- Location: Swindon
-
by niktea » 11 Jun 2014, 12:40
Very informative.... I am new to this game and have just bought my first Kamado. Any advice on cooking with them? Thanks
-
niktea
- Still Raw Inside
![Still Raw Inside Still Raw Inside](./images/ranks/flame_rank_0.gif)
-
- Posts: 3
- Joined: 11 Jun 2014, 10:45
Return to New To BBQ/Smoking - Help & Advice
Who is online
Users browsing this forum: No registered users and 36 guests