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Old 11-17-2010, 08:19 PM   #31
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Originally Posted by orangello View Post
Isn't most sausage pre-cooked? Maybe shred some soft-cooked bacon and pack it in that cob?
Don't know it the flavors would mix through the cob efficiently. Would depend on how thin you sepperated the cob from the kerrnel membrane. Some sausage is pre cooked. Flavor transfer would also be hampered from the sausage casing as well.
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Old 11-20-2010, 05:55 PM   #32
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I WON a raffle in the store for a free turkey!!! Yesterday...18 pounder,not bad for FREE!!!...They gave away 25 turkeys... I don't think it has the pop-up thing to tell you it's done...do you guess??...I guess...if it's done...

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Old 11-20-2010, 06:27 PM   #33
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Thanksgiving is an overrated holiday. My favorite part is I get 5 days off in a row, 3 of them paid. Its a halmark holiday that fuels the greed of the rich.

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Old 11-20-2010, 06:45 PM   #34
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How much of the cob you planning to eat with your sausage/corn creation there 'Gello? Not sure if you've noticed but the cob is what holds the corn kernels together. Drill it all out and you'll have Niblets. Also, the cob tapers. I think what you should think about is something I saw called Couch Potato Cookery, where they drilled out the center of a hot dog. These guys filled it with cheese whiz, but you could use a brat and a larger bit, pack in some niblets from last failed experiment along with cheese whiz, chocolate sauce, pick your poison.

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Old 11-20-2010, 06:59 PM   #35
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I WON a raffle in the store for a free turkey!!! Yesterday...18 pounder,not bad for FREE!!!...They gave away 25 turkeys... I don't think it has the pop-up thing to tell you it's done...do you guess??...I guess...if it's done...
If it doesn't have the "pop-up" I test the drumstick. If it comes free easily, the bird is done.
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Old 11-20-2010, 07:08 PM   #36
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No pop up oh well they don't work anyways.

I use a OXO meet thermometer you have to cook your turkey to a temp of at least 165deg for 30 minutes or there abouts.

Better more precise way to cook and you don't have to keep checking it. Just stik it ont eh grill and let her rip. I am going to brine mine this year and cook it on the grill with lots and lots of wood chips all over the place. yummmmmmmmmmmmmmmmmmmmmmmmm yum

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Old 11-20-2010, 07:44 PM   #37
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you have to cook your turkey to a temp of at least 165deg for 30 minutes or there abouts.
What does that mean?
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Old 11-20-2010, 09:31 PM   #38
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5 Days off in a row,3 Days of it paid,That sounds real Good....And I'll Try The Drumstick Test....That Sounds Like a Good Test...

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Old 11-21-2010, 02:11 AM   #39
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If you want to try it fried, PM me. I have been doing them for 15 years. Totaly different taste....... ALOT less cooking time.... Mine are always tender.... and the whole cooked chickens absolutly ROCK!!!

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Old 11-26-2010, 03:36 PM   #40
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Had a new desert called...Eclair cake..french venilla pudding,cool wip,layered gram crackers and choc.topping...The Best ever...

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