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I am a spatchcock fan and do it to all whole chickens and turkey breasts. I also wet brine using slaughterhouse brine overnight. Then rub butter under the skin and smoke at 275/300.
Here is the challenge. We have a bigish family now 11+ for Thanksgiving. One of our grand babies is gluten intolerant. Found some decent sides: we need to bring a couple to the turkey fry. Added challenge: our oven is dead, new one wont be here till 2026. Figured I ask if anyone has some go...
So bad! It hard to even get my head around how horrible they are. The washer and dishwasher both died less than 5 years old. They came with the house, and they are gone...thankfully! Super POS. Kinda thought the refer would go by now as it makes all kinds of strange loud noises. BIL wants...
I hear ya! we went to look at the Bosch refers and were like hey uh these Thermadors look pretty sweet. The decision was over before it even started. We had a Wolf before and loved it...so there was no changing my wifes mind. I loved it too so no loss there.
Just over a year later...the 20 year Kitchenaid dual fuel range that came in the house has died. Two nights ago it tossed an error and said call service then turned off. Last night, gave it a reset and another try. Set it at 375 and it blew past that to over 500 before I turned it off...it...
I expect many replies.
I use this one for all poultry:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
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