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.
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Toby
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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
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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
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