Moderators: peeker643, swerb, mswerb
by comish » Wed Nov 17, 2010 9:57 am
by Larvell Blanks » Wed Nov 17, 2010 10:19 am
by mattvan1 » Wed Nov 17, 2010 4:32 pm
by Ziner » Wed Nov 17, 2010 4:36 pm
by peeker643 » Wed Nov 17, 2010 9:48 pm
by motherscratcher » Wed Nov 17, 2010 9:57 pm
Ziner wrote:Screw the oven... if I wasnt in an apartment this is how I'd be doing it. Just not sure it would be all that safe on my 8 by 4 balcony.
by mattvan1 » Wed Nov 17, 2010 11:37 pm
peeker643 wrote:Does anyone use the bird bag? Never had a dry bird when using one.Just wondered where you gourmets stood on that. And Matt, there's GOT to be a bit of stuffing in the ass of that bird. That's what I pick at when carving the thing.
by General » Thu Nov 18, 2010 10:21 am
by comish » Sat Nov 27, 2010 10:26 pm
by JCoz » Fri Dec 03, 2010 12:32 pm
General wrote:I am slavishly devoted to the brining process. I get the guy to butcher the fowl into legs, thighs, wings, breast pieces, brine it and grill everything but the breast which I rotisserie. We like it.
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