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Hey Jeff, Just saw your question, sorry, but it sounds like all was good! Looking forward to the photos!

Yes. If you want slow the browning and keep the breast at temp while allowing the legs and thighs to travel towards a higher (more palatable temp IMO) foil is a good idea. Left uncovered: It most likely will NOT burn but the color will definitely continue to darken. Doesn't bother me but some...

You can even through a couple of stalks of celery, couple of carrots, few cloves of garlic, etc. along with the stock, water, or wine.

Agreed, however, I usually add some stock or even a bit of water (just a good splash or two) just so that the drippings don't cook down.

That's it. Snow be damned, I'm moving to Buffalo! Killer cook & thanks for the link on Pho.

Jon, I "think" it's this one but let Rick confirm http://lpoli.50webs.com/index_files/Salami%20soppresata%201.pdf

Sopressata looks fantastic! Any details? What recipe?

Would definitely brine. All the things that make cooking a "commercial" turkey to perfection are equal or compounded by the even more muscular and lean birds.

Not "boil" but heated (180 deg) a portion (@50%) of the brine to help dissolve sugar, honey, salt then added the aromatics (garlic, herbs, citrus, etc.) to steep (think tea) for a bit. Be sure everything is cold before adding the bird.

Do all your composition in a text editor and when your ready, copy and paste into the forum window. Kinda stupid it has to be done that way but....

Really nice, but honestly, the oyster should never see heat! A shot of lemon juice, a little quiver, and culinary delight. That said: I'd take two dozen of Richard's as well!

Jeff, if you are SURE that the temps were under or about 40 deg. then you are okay to refreeze. That said there might be a quality issue but not a safety/health one. I went through a similar experience last year with the Oct. snow storm knocking out power for a week. Had butts that partially...

Andy, Great idea! I'm thinking add some re-hydrated dried cranberries to the layers and Thanksgiving is done!

Great job!

Bruce, That kielbasa looks amazing. Wish I had some of that for breakfast this morning! Jon, Thanks for posting the chicken sausage link. Somehow I missed that post. Can't wait to try it.

Yes. That's it.

Looks great! You should be fine with the FS bags.

Use them all the time.

Some people perceive this more then others*. I've had cooks (all minion) where everything tasted fine and others, not so much. You need to try it yourself and evaluate the results. Do one chicken cook with KB and another with a natural lump. That said... when KB goes on sale I stock the garage...

What Jon said. If your not n a position to crank up the temps then a bit of pre-cook on the bacon can be helpful.