Cafeoutdoors.com: Turkey breast a bit different way for me -

Yeah - I guess you are right Andy - I think of brine of anything that is water consistency and marinade being thicker liquids with dressings and sauces and the such but I think you are actually correct......DICK!!!

Shawn - I don't think you want that to happen at this point - I would have to go down into the Atherton bottoms and dig in wells to try and find any remains

uke:

But - I have committed to an appreciation smoke next Saturday for a baseball coach who gives two or three nights a week and doesn't have any kids old enough to play on the team. On the menu I had scheduled -

6 slabs of ribs - gonna have them thawed Thursday night and skin the membrane and marinade them in apple juice with just a touch of lemon juice for tendering and then let them air dry a half hour Friday evening and rub them and let them sit in the fridge overnight in all rubbed down before starting them on the smoker about 9 a.m. Will start with heavy smoke of Apple and Cherry for about an hour and then throw in a few oak chips for a while. Will smoke them at about 200 to 210 degrees for four hours and then pull them off. Will drizzle them with squeeze butter and honey and foil wrap them and put them back on for another two to three hours at a lower heat and take them back out of the foil and finish them. Three will stay on the smoker for a dry rub variety and three will finish on the grill with bbq sauce being cooked in for people who like em finished wet.

Deer loins - going to smoke two deer loins - haven't decided the preparation on those yet.

Italian Sausage - will pick up a 12 pack of freshly made Italian Sausage and smoke those.

Grilled Cabbage - am going to take two heads of cabbage and chop up into wedges and seperate. Foil bag them with butter, salt, pepper, garlic, Canadian Steak Seasoning and a couple of sliced Vidalias mixed through it. Grill till the cabbage is almost caramelized.

A big assed batch of bbq beans cooked on the smoker - recipe on that is usually what ever I feel like at the time...but will have honey, brown sugar, mustard, onion and probably some fresh bacon bits.

A rack of smoked jalepenos stuf with equal parts of cream cheese, swiss cheese and pheasant breast.

And, the coach I am doing it for said last night that he had some "duck" that needed to use up if I was willing to cook it....I was leary and not wanting to be too rude asked what type it was - didn't even know he duck hunted - he said they were teal and mallards and maybe a pintail or widgeon might be mixed in - about the only thing he likes to eat....of course I said I was in when I heard that. Looks like I will be setting a jalepeno or two back and some cheese to stuff those and wrap in bacon to grill now too.

If I can keep the timing right it should be a pretty good feed.

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