OH MY GOD EVERYTHING SMELLS SO GOOD WHY DO I HAVE TO WAIT??
The forms will be observed.
I roasted a turkey and I grilled a turkey. Godsdamn were they good (especially the grilled one). Even better, no one believes me that the oyster is the best part, so I got both of them.
spatchcocked and smoke-roasted on the Weber (pecan wood).
this year, I schmeared a quarter pound of compound butter under the skin, then I basted with butter twice in the second hour and a half. It improved the skin texture noticeably, but still not to the perfectly crisp state. I need a bigger fridge so I can splay that bad boy out over night the night before.
I spatchcocked and roasted in the oven, with just salt and pepper added before putting it in the oven. It was the crispiest, best turkey skin I’ve ever had.
When you in New Orleans for that wedding? Check my beer drinking references with the dread pirate if necessary.
It was last weekend. I thought about trying to meet up, but we were only there for Friday through Sunday morning, and were over-scheduled enough with wedding and other family goings-on that there wasn't much time for anything else, unfortunately.
Welp. We were happy to have you. You also got the best weather we've had in along time.
I may try adding some wood chips to the coals next year.
I need a bigger fridge so I can splay that bad boy out over night the night before.
Or... move back to Minnesota. No bigger refrigerator than many of our garages!
I spatchcocked two 14# Turkeys the day before and smeared with an olive oil, garlic and herb mixture. Luckily, I was going to cook at the restaurant, so I had all kinds of cooler space. I arrived at 730 am on Thanksgiving and dinner was ready right at noon as planned. It was really nice to have the whole kitchen to myself with 2 alto shams, 3 convection ovens and 12 sautee burners at my disposal. Great day of cooking.
The cleaning part of it, well it always suh hucks, but it was nice to have a commercial conveyor dishwasher to help me out.
Cornish game hens and acorn squash here. Mouth still watering
Just chased off another masked varmint from the birdfeeder again :/
Btw, the latest NOVA episode about peregrin falcons is excellent
Well, AP is still a horrible person in case there was any question about that.
The most overrated player and person in Minnesota sports history. How he is loved and Mauer is hated is still a mystery to me.
Dunno about player. I think Dan Gladden might be more overrated there.
AB however, is a great person. Levi Weaver enumerates the ways in an unlocked Athletic article. GIFs and videos included, obviously.
OH MY GOD EVERYTHING SMELLS SO GOOD WHY DO I HAVE TO WAIT??
The forms will be observed.
I roasted a turkey and I grilled a turkey. Godsdamn were they good (especially the grilled one). Even better, no one believes me that the oyster is the best part, so I got both of them.
spatchcocked and smoke-roasted on the Weber (pecan wood).
this year, I schmeared a quarter pound of compound butter under the skin, then I basted with butter twice in the second hour and a half. It improved the skin texture noticeably, but still not to the perfectly crisp state. I need a bigger fridge so I can splay that bad boy out over night the night before.
I spatchcocked and roasted in the oven, with just salt and pepper added before putting it in the oven. It was the crispiest, best turkey skin I’ve ever had.
When you in New Orleans for that wedding? Check my beer drinking references with the dread pirate if necessary.
It was last weekend. I thought about trying to meet up, but we were only there for Friday through Sunday morning, and were over-scheduled enough with wedding and other family goings-on that there wasn't much time for anything else, unfortunately.
Welp. We were happy to have you. You also got the best weather we've had in along time.
I may try adding some wood chips to the coals next year.
I need a bigger fridge so I can splay that bad boy out over night the night before.
Or... move back to Minnesota. No bigger refrigerator than many of our garages!
I spatchcocked two 14# Turkeys the day before and smeared with an olive oil, garlic and herb mixture. Luckily, I was going to cook at the restaurant, so I had all kinds of cooler space. I arrived at 730 am on Thanksgiving and dinner was ready right at noon as planned. It was really nice to have the whole kitchen to myself with 2 alto shams, 3 convection ovens and 12 sautee burners at my disposal. Great day of cooking.
The cleaning part of it, well it always suh hucks, but it was nice to have a commercial conveyor dishwasher to help me out.
Cornish game hens and acorn squash here. Mouth still watering
Just chased off another masked varmint from the birdfeeder again :/
Btw, the latest NOVA episode about peregrin falcons is excellent