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GREAT advise. This time of year I always take my chefs, santoku, and carving knife to the local knife sharpener (Neil's Knife Sharpening for those of you in and around Philly.) I am very lucky to have a professional nearby that does this quickly and for not too much cost.

My Dad's (now my) meat stuffing! First and last!

I usually fry-cook about 35-45 min depending on size of the bird. I check the breast temp at 25 min.

Thanks! What I do, regardless of pot size, is 1.) make sure turkey is completely thawed and has sat at room temp for an hour. 2.) shut off the flame (as noted elsewhere.) 3.) lower the turkey into the oil VERY slowly. Even with a large pot, I can get overflow if not careful. Thermoworks has...

Want to share this pic of my frying pot. This this my basic setup for frying Turkeys on Thanksgiving (and a few other times a year). My fryer pot is a beer keg, top cut off and handles added (by a machine shop). My stove is from Bayou Classic. The lid is a standard one I got from a restaurant...

I have a Weston Model and really do not like it much - it is difficult to manage keeping the liquid in it. It was about $25 on Amazon. I mostly use a plastic injector that came with my Turkey frying stands from Bayou Classic - looks like something from a hospital. I now have 2 of those and...

I suggest you try it - you can find it in many supermarkets.

Could not agree more. Watched the first couple of episodes and it reminds me of the first few seasons of Top Chef where they clearly had some contestants who were just not up to par. Seems to be a fun show to watch but I do hope it gets a little more interesting in what/how they have to prepare.

Yep, Philly guy too. And for Italian Sausages this is also my go to.

I always liked HP sauce from jolly England.

I was on the Ocean City MD Boardwalk over the weekend and stopped at a place called "Pollock Johnnys". I've been going there for years and they have a sauce they call "The Works" that I always get on my hot sausage. I was wondering: 1.) If any of you had a recipe for this (or like this) that...

Haha! No worries, so am I when it comes to BBQ. Here you go: https://www.amazon.com/dp/B002JPJ0QY/?tag=TVWB-20

Never much thought about it. They seem to do the job well and I have not been burnt. Next time I am doing something "HOT" I will take note for you. But the only time I do something at 600F+ is when I am doing pizza on the grill, and then I am using peels.

My Favorites: I have a pair of those gravity locking tongs which I cannot cook without. I know some people have issues with them but the ones I have work great. I also have a 20+ yo spatula that is my go to that came with a Sears Grill and a pair of Mr BBQ Grill gloves (on Amazon for about...

Here is another link for Philly BBQ: https://philly.eater.com/maps/best-barbecue-philadelphia

Rich, I have a Peugot but am thinking about getting and Atlas. I like the idea of a hand crank. Thoughts on it vs the standard pepper mill?

My Knife Sharpener is "Neil's Sharpening Service" https://www.facebook.com/neilssharpeningservice He has stands in and around Philly-area Farm Markets and will usually have your knives done while you wait/shop. I always get my main knives done right before t-giving and also take 1 or 2 with me...

Thanks Jeff, that is basically the same grill as mine, just EP vs LP. Gonna get this asap.

I personally need max heat for pizza, but other than that not so much. Not that I will need one anytime soon but I do hope this is a gauge problem and not a design issue. Paul

Hi all, I am in need of a new grill cover for my Weber gas grill. After doing some online research I figured I would get real recommendations from this forum. Most of the covers look like they are made by the same place and just have a different logo slapped on (but I could be wrong.) Anyway...