BIG MIKE Recipe Reviews (Pg. 1) - (1892658)

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Basic Brine for Smoking Meat

Reviewed: Feb. 25, 2004
I've been using the basic recipe for over a year now. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. When I smoke I smoke between 4-10 turkeys and various other meats. If you get the turkies split-they brine better, they stack better to utilize the space in the brine and the smoke permeates the birds better. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Slow and low-the best way to go. Share your ideas and recipes here. Keep Smokin Ron!
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230 users found this review helpful

Oven Fried Chicken III

Reviewed: Apr. 12, 2003
I've made this chicken many times and my friends and I were always pleased. I've seasond the crumb mixture with cajun spice for a decilous spicy chicken. I also have added poultry seasoning and seasoned salt for excellent results-but if your into spicy chicken let the cajun spice flow freely!
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5 users found this review helpful

Green Tomato Relish

Reviewed: Dec. 15, 2001
I made a batch of this. It has a very good flavor and is great on sandwiches and burgers. It also makes a interesting tatar sauce when mixed with mayonase or salad dressing. Try it!!
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116 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 27, 2001
This recipe tasts just as good as the zucchini bread ma used to bake!
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1 user found this review helpful

Best Ever Pie Crust

Reviewed: Aug. 27, 2001
I even overworked it and the crusts came out great!
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2 users found this review helpful

Chicken Fried Chicken

Reviewed: Jul. 29, 2001
has become my favroite recipe. Thank you Cassie :-)
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6 users found this review helpful

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