When in scouts and we caught trout we'd start a fire right where we were at and take a stick run it through one end and out the other, when done pull the stick out and all the guts would come too. Ready to eat on the spot.
Went with a fresh turkey from Costco this year instead of getting frozen and having to thaw it for a few days. I think it was a better tasting bird and everybody there agreed. Are there any breeds of turkey's that we could try cooking instead of the typical broad breasted white turkey? We have our cooking method down so I feel like that may really be the only thing to mess around with at this point. Any ideas? Did anybody smoke their turkey this year? (that's gotta be a euphemism for something)
Got a fresh local Mary's free range turkey. Two days dry brining. Carcass will be made into soup. Not sure what variation yet
First time smoking a turkey, the MiL gave me a 24 pound bird that was still partially frozen on Tuesday. That bad boy got a good 36 hour wet brine and then smoked for 6 hours. Only problem was I started smoking it at 1 am, thinking it would take an easy 10 hours. Pulled it off at 7 and the thing was basically done. Live and learn for the next time, when I'll actually be able to get a little sleep instead of tending the fire all night long. Oh yea and did a Tillamook/Cougar Gold MaC, the South Texas family demands it now for Thanksgiving.
Had some Bollinger Special Cuvee at the Bollinger Bar at the Burlington Arcade. They are doing this whole 007 theme thing out there.