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  1. #11
    Senior Member NorCal Smoker's Avatar
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    Smoked Turkey Legs - Disneyland Style

    I pretty much followed this youtube video. But I smoked for 1 hour, and in the future I will raise the temp the last half hour to crisp the skin:

    Smoked Turkey Legs Recipe - Disneyland Smoked Turkey Legs - YouTub

    Brining the Turkey Legs:



    Putting on the MAK on smoke:



    Raised to 225F after an hour. After a total of 4.5 hours:



    All done and really good. Will raise temp to 350F for a half hour at the end next time to crisp the skin:

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  2. #12
    Senior Member Quadman750's Avatar
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    Those look great. I tried doing these once but they didn't turn out, i under cooked them. Looking at these I want to definitely try them again.
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  3. #13
    Senior Member Quadman750's Avatar
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    Bacon Wrapped Asparagus


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  4. #14
    Administrator Big Poppa's Avatar
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    nice pics all of you!

  5. #15
    Senior Member NorCal Smoker's Avatar
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    When vacuum packed, frozen leftover brisket is just as good as fresh. Frozen, vacuum sealed brisket heated in boiling water:



    Just as moist as fresh:



    In a bun, with bbq sauce (mix of swamp boys and blues hog original) and side:

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  6. #16
    Senior Member NorCal Smoker's Avatar
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    Fresh Halibut with Artichokes cooked in foil pouch with Desert Gold and Balsamic Vinegar:



    All plated up with some rice:

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  7. #17
    Senior Member Quadman750's Avatar
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    I always vac seal my left over brisket & pulled pork, & you are right it is as good reheated in hot water as it was fresh.
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  8. #18
    Senior Member Quadman750's Avatar
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    spatched chicken





    Last edited by Quadman750; 08-06-2017 at 06:10 AM.
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  9. #19
    Senior Member NorCal Smoker's Avatar
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    Spatchcock is the best way to cook chicken evenly. I have to try those bacon wrapped asparagus!
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