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

PostPosted: 22 Oct 2013, 10:27
by Toby
I am on holiday until sun and will answer any questions then however the skin is only on one side.

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

PostPosted: 22 Oct 2013, 11:55
by Swindon_Ed
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

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

PostPosted: 11 Jun 2014, 12:40
by niktea
Very informative.... I am new to this game and have just bought my first Kamado. Any advice on cooking with them? Thanks

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

PostPosted: 03 Sep 2018, 07:55
by MadMax003
It looks veeeeery tasty :D :D :D !