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I totally agreeMy best Bird I ever cooked a few years ago at Whole foods was an organic free range from Larry Shultz farm in Minnesota. I wouldn't try and brine an already brined bird. I don't think I'll buy one if it is recommending the breast be cooked to 170. The fresh butterballs that i...

I'm considering cutting up the breast meat into chunks and serving turkey Tikka Masala

Butterball was suggesting 170 and I was afraid that was for food safety as these birds are batch brined so I pulled at 165 or so and tented in foil letting carryover heat take it over 170.

Brilliance in this statement.. I may ditch rotisserie cooking turkey and just cook thighs

So I couldn't help myself when I saw the frozen Butterball "premium" turkeys on sale after Christmas for $1/lb. From my experience Butterball is usually better quality than Jennie O. I thawed the 11.5 lb bird in the bag, in my basement fridge, per Butterball instructions for 2 days longer...

I find that Salting beef a day or two enhances beef flavor and doesn't in any way "cure" or pickle it. My last standing rib roast I wish I had given another day in the fridge salted. Cooks Illustrated has some good articles on salting or dry brine. I've used Meatheads Red meat seasoning and...

My neighbors found and 18in by the side of the road while walking and I jumped I the car and went and picked it up. It just needed new cooking grates and a cleaning and it even had a cover. I knocked and asked because I wanted to make sure they were getting rid of it.

It turned out really good. It was a little undercooked for most of my family and I did the put it in the au jus for 30 seconds to a minute for them!! 200 was my cook temp and I think I want to do my next one at that temp too (or on the rotisserie). I dot usually just go salt and pepper and no...

My water pan is empty with crumpled foil and covered….

Great points Mark. What do you think of this? I moved the roast directly to the grill grate and dropped the drip pan down? Il worried the pan drippings will burn up down there?

So many great suggestions here.. we'll see how it all turns out. It's already salted and in the fridge uncovered. I'll take it out of the fridge and let the dog start drooling about 6 and fire up the smoker about 8 and put it on around 9:00 am. I may add some black pepper before putting it...

Hi Chris and thanks, if you get the chance can you correct the spelling of Roast from Roasr in the title. I cant find how to edit it. Thanks

I love rotisserie cooking and have two rotisseries ( one on loan) how long do you think an 8 pounder would take if I went this way? to get it to 115 or so?

Found a beautiful 8 lb three rib Certified Black Angus Choice Rib roast today with abundant marbling and a beautiful cap and looking for suggestions on what the best way to cook it might be (the opinions I get here are usually the best ones) I perused the NY Times site to look at a few and...

heres the thing about whirlpool.. i can always get parts locally at a local distributor and quickly if I need them... but yes it i know there reliability has been slipping as I replaced my dishwasher a few years ago and already had to replace the pump once. for the microwave i love the LG...

I'm doing three racks of spares tomorrow on the 22" I usually put the three racks of trimmed St Louis on top and the tips below. I'm thinking of keeping it simple and just a simple BBQ rub maybe with some new mexico peppers in it and spray with Apple Juice every 45 min to an hour until they...

Thinking of smoking both Ribs and Brisket together. I have two racks of spares that I would likely trip into St louis and Tips that should fit on one rack and also was thinking of smoking a Brisket at the same time.. The ribs I would do using Harry Soo's method at 275 and they only need to be...

Best I’ve seen in Milwaukee is 2 16 lb bags of KBB for 17.99 -2$ net 15.99 or .50 cents/ lb at Meier but tomorrow Saturday May25 th is the last day for that sale

Last month I bought a 9lb choice packer brisket from Costco, It is sealed in the bag with a pack date of 3/17/2024 and a sell by date or 3/17/2024. Is it still safe to cook? what are the rules around how long you can wet age? Thanks

That’s one of the things I like about Kevin Krueger rubs he salts to his preference then you add the rub I’m leaning toward sticking with “a butt rub for jane” I went to a local BB Q supply and tasted Cimarron Docs that tasted good but was loaded wit MSG and a bit too salty for my preference.