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deer beer beef stew
I like the cut of that feller’s jib, as they say.Speaking of turkey… many many years ago I began brining my turkey prior to cooking it. What a difference it makes!
In 2020 I stumbled upon Cowboy Kent Rollins’ YouTube channel, and let me tell you: his turkey brine recipe is the best I’ve ever used. Highly recommended.
I initially read this as you brine your turkey for years prior to cooking. I was wondering how you hadn’t died of food illness!Speaking of turkey… many many years ago I began brining my turkey prior to cooking it. What a difference it makes!
In 2020 I stumbled upon Cowboy Kent Rollins’ YouTube channel, and let me tell you: his turkey brine recipe is the best I’ve ever used. Highly recommended.
Smoked turkey for the win.We’ve always had baked...ho hum. Tried deep fried a few years ago and I’d have that 10 out of 10 times over oven roasted. Trying smoked this year.
We’ve never deviated from Turkey on Thanksgiving. But for that day-that-shall-not-be-mentioned a month later we have frequently deviated from American classic and done Mexican or Italian.
While never for a holiday meal far as I recall (no turkey would have been heresy to my mother), my best beast to cook was a full rib roast for big family gatherings at the old homestead mid 1990s to mid 2000s. With my mom gone now nearly ten years and the homestead gone now almost as long too, I have had no occasion to do that. And I would do a five rib nearly 2 feet long, which barely fit in the big roasting pan. Herb garlic paste all over the fat cap and between the separated ribs from the roast the way to go. No bird can beat that.And for the following month. . . may I recommend prime rib.
I'd love to drag you up here to prepare a small community feast!And I would do a five rib nearly 2 feet long, which barely fit in the big roasting pan. Herb garlic paste all over the fat cap and between the separated ribs from the roast the way to go. No bird can beat that.