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OK Stogie -- You know, don't you, that you can't just pop in here, drop off that kinda info and just walk away. You do know that, don't you? You also know I am full of questions, so you know I'll ask them, don't you? 1. At what point, temp wise, did you put the jerky on? As it was passing...

Mike -- No offense meant in my questioning of the technique presented by Alton Brown. What I have come to do is: Take frozen bird out of plastic sealed wrap. Since it is still frozen, you will be unable to remove neck and/or giblets. Place in Brining Bucket. Add water to ABOVE top of...

Mike -- As I read your last paragraph, I understand you to say that he starts with a FULL container of water and then presses the frozen bird into the water, spilling that excess water out. Now, that seems to me to leave you with an amount of water in the container which will again fill it to...

Mr. Squeaky -- Thanks for posting the recipe. I always wondered what was in it. Now, do or did you use a white wine vinegar or red? Or, does it make a difference in the taste? Thanks for the reply.

Alan -- Nice review! Glad it went well for you. I do have one question. Was the water you filled the pan with hot or cold? Was the water you topped off the pan with hot or cold? -- OK, I've exceeded my stated number of questions!

Roy -- For that "Never Fail" type of sleeving for your temp probe, don't mess with braid -- just go to Omega.com for 1200*C, yes, Celsius! www.omega.com/ppt/pptsc.asp?ref=XC_XC4

Rita -- Just a short comment on your lack of honey taste with your bird. I have seen where adding the honey to the brine mixture, before heating to a boil, can cause the honey to break down. Maybe?? Anyway, I now wait to add the honey until the brine mixture has cooled.

Hi Pat -- My take on this thread is that it applies to the use of a brining solution to inject into the turkey, regardless of how the turkey is going to be cooked. I am partial to deep-frying the turkey and I inject, rather than soaking the bird in the solution. The brine, itself, remains the...

Many thanks for the info, Webb. That is exactly what I was looking for. And you covered the subject quite completely! Thanks,

Hello Rita -- Well, I hope that it is time to put this Turkey breast thing to rest. I finally got ahold of Shake this morning and broached the subject of injection quantities for the Turkey breast. He finally fessed up to having published more than one version of his injection...

Webb -- Your mention of Japanese knives piqued my interest. I have been looking around for a good slicing knife for meat, not fish. Can you recommend a brand or model or both? I don't want to go broke in the bargain, but I would be interested to see what you have and why. Thanks

Well Henry joe -- I, as all the rest, can only give you advice based on our experience, not our wishes. So, with that being said, here's my experience. I bought a NBBD, based on a whim, thinking I'd like to try this "Lo and Slo" cooking, after many years of grilling. I had no one to talk to...

Rita -- I have always considered that foul have two breasts. In any case, my take on Shake's recipe is to inject 4 oz of brine in each breast, or breast half. By moving the needle to different locations, through a single injection site, they can easily absorb the 4 oz. So, in the final...

Rita Indeed, Stogies post of Shake's recipe, at my request, originated on the KCBS Forum, in response to many inquiries for his brining techniques. The recipe, etc. is as was posted on that forum. I have always used the four ounce quantity for the breasts, and it is not too much, since a...

Rita Y Your math is indeed correct. All the times that I have used that recipe, I have never caught the error. Good on ya! The important point of this whole exercise is that the breasts will take 4 oz.each, whereas the legs and thighs will take 2 oz. each. So, we have a total of 16 oz...

Cameo -- yes, in my opinion, it would. I really like the way injected turks come out, but to brine, as well -- too much.

Stogie Many thanks for posting that. I have been injecting my Turks per that 4 oz. amount all along. Seems to make the bird very juicy. In my opinion, it is very important to keep the number of injection sites (holes) to the bare minimum. Move the needle back and then reinsert before the...

Hey Stogie -- Not positive on this, but I seem to recall that Shake uses 4 oz. in each breast. Least that's what I recall. I think. Hello... who am I speaking to? That is about a quart per bird. Bird? What bird? Pete (loosing it!)

Hello Stogie -- Finally I can possibly teach you a thing or two!! Standard Beef Back Ribs -- at least out here on the left coast -- are typically much larger and longer than any pork ribs you will see. After all, aren't your piggies smaller than your moo-moos? They are out here...

Hi Mike -- Recipe sounds great. I am by no means a cook, but I am having a little problem with one of the ingredients you listed. You have "2 pounds roasted green chilis...". Is that correct? Sounds a little iffy to me. ------------------ Sespe Pete