Chicken, Ribs, Pork, Brisket preparation and cooking

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.

Re: Chicken, Ribs, Pork, Brisket preparation and cooking

Postby 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.
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Re: Chicken, Ribs, Pork, Brisket preparation and cooking

Postby 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
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Re: Chicken, Ribs, Pork, Brisket preparation and cooking

Postby 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
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Re: Chicken, Ribs, Pork, Brisket preparation and cooking

Postby MadMax003 » 03 Sep 2018, 07:55

It looks veeeeery tasty :D :D :D !
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