There's nothing better than spending time outdoors, with a few buddies, enjoying God's creation. We love trying new things and sharing our adventures with you all.
Yeh, I have great rotisserie chicken .. now I'm trying the turkey ... WITH stuffing....will do 3...regular stuffing, cornbread stuffing, & bacon/rice stuffing... Wish me luck ...
Update: Turkey#1. 15#/4hrs@ 325F Perfect, only change, add slightly more salt to stuffing. Picked lower & slower, but 350F would have been just as good. No higher, the stuffing DOES take a bit more to hit 165F internal.
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
I'd be interested in trying to smoke everything - smoke the tomatoes before reducing, smoke the noodles before putting them in the reduced smoked tomato sauce, smoke the meat, and then plate it all.
Bros cocos order sound fire😫 mine was garlic cheese nan 900g rice tonkatsu chicken cheese curry double meat with one chicken cutlet, I miss Oki and cocos 🙏🏾 semper fi brother
Depends on my practice cook. I always do one practice cook and try to find good lighting that matches the judging area. So I don’t worry as much about rest time as I do final temp.
Sad to hear. I've been watching a lot of your SCA videos since I'm trying to learn everything that I can and I found your videos very helpful and entertaining. Good luck with your future direction.
Great video. Loved your video! My only complaint was the wire brush. Ever since I ingested a metal bristle from one of my steaks, that was the last time I used a metal brush in any of my BBQing.
You’re producing a lot less smoke particles because you are using a fraction of the wood. If you burned a dirty fire for 30 sticks of wood, that’s going to be a ton of smoke particles. We are using a handful of chunks in a charcoal smoker, so we need to get more out of those smaller pieces of wood.
Hi! I want to learn more about steaks! I have never made one, never been to america, the idea of eating a whole loaf of meat sounds...not disgusting,but definitely fiendish, but this culture is very intresting to me! Your channel seemed like the perfect plece to learn about steaks😊
I’m beginning my journey on attempting perfection of a Brunswick Stew recipe. Carey Hilliard’s version (I grew up in Savannah) and honestly Castleberry’s canned version + Lima beans have been my all time favorites in the past. The “ground thing” seems to be quite rare but I think it is a game changer in the direction of perfection. Perhaps, the cheese and milk too. Your recipe stood out by far when I was looking for one old, authentic and approaching a porridge consistently. Thank you for sharing. Wish me luck on honoring your family’s recipe when I give it a shot tomorrow.
Where do you get your oil from? The prices around me have seemed to skyrocket. Even Amazon wants $80 for 3 gallons of peanut oil but i need more than that. 😵💫
Its been a few years since i fried any turkeys...so im just kinda looking around to freshen up,i like you turn the flame out after raising the temp over a bit...i will definitely be using that technique this year...I'm doing 3 birds averages around 16lbs each.
Ohhhh now I gotta cook some dang stew !! And I feel you on that cooking a big pot, the Lord have mercy when my family finds out that I am cooking Brunswick they all start coming to the house😂 only thing different I saw with your recipe then mine is in shredded potatoes. I'm going to have to give it a taste test like that one time. I was raised with it only having creamed corn and crushed tomatoes, splash of mustard, a lil splash of my dill pickle juice and some "sop" (hot sauce mix). I can remember in Georgia, they'd be cooking a whole hog head, whole chickens and whatever kind of beef that was leftover. I'm ready to come eat with y'all now! Not to mention how thankful I am for my thrift store $2 gallon rusted cast iron pot I found for $5!! Cleaned that puppy right up!!! LOVE YOUR VIDEOS!!
It is a beautiful device , however I was unable to get alerts on an iPhone unless the phone was unlocked and the app was in the foreground. Were you able to get alerts to work? Thanks!
It all depends. My grilled steak tastes better than the average persons seared when we’ve done side by side comparisons. So it’s all in how you treat it. You will average better scored with grill marks in the SCA than a sear but can do well with a sear.
Great video. Very much appreciated there wasn't lots of unnecessary dialogue. Had my first fried turkey last week and plan on frying one myself for Christmas and will use all of your suggestions. Advice: IMHO, please consider real old peckerwoods like me that are hard of hearing when determining the volume of the background music. Sometimes RU-vidrs drown themselves out and ruin their own production. This one, for me, was close, but okay. I'm more interested in what you're saying than anything else. Have an AWESOME Holiday Season!
KFC 🌮 RC coloa baked navy beans ri Rice-A-Roni with shrimp in it make it rain fried corn fried KFC chicken you make it your own mashed potatoes and gravy you got to have the mashed potatoes and gravy fully loaded baked potato with chili and cheese or you can fully loaded with butter and bacon bits and lots of cheese and onions fully loaded baked potato fried onion rings deep fry Willie Nelson gas afterwards feeling like chicken we really nuts and cooking gas through diesel engine smell like you've been cooking all night long when you're willingness and gas
