Ahhh yes the good old days chasing the woman around the house with a turkey neck hanging out of the zipper ..with the gibblets. So my days are numbered at with the DOI and EROS and decided to take on an IT job in agronomy for the eastern side of the state , will see what this brings . I hope you are all well and in good heath
My wife did the traditional turkey/stuffing/potatos/etc thing yesterday. I'm already up getting the smoker going to do a 5 pound pork butt today. We'll have leftovers from both days to last us quite a while.
I am thankful for SO much, and especially the little community I share here with y'all.
Spatchcocked and dry brined a 14 Lb bird (my first time), and it came out great!
But Chahly - Stahkist don't want speakers that look good, Stahkist wants speakers that sound good!
I started doing the spatchcock and dry brine a couple years ago. So much easier to deal with. The 13lb bird was done in 1.5hrs. I learned it from Sam the Cooking Guy, anybody watch his stuff? He frickin cracks me up.
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Same to all of you!
InDIYana Event Website
Yup. Thanks to all of you for being you.
Happy Thanksgiving guys!
Happy Thanksgiving everyone. Anyone have big Black Friday purchase plans? I'm doing everything I can to not buy pair of 9.5" Satori lol
Happy Thanksgiving to all!
Unfortunately Black Friday is really Black November nowadays. I loaded up on stuff from PE with their 15% off everything deal last week.
That's a pretty sweet deal.
Ahhh yes the good old days chasing the woman around the house with a turkey neck hanging out of the zipper ..with the gibblets. So my days are numbered at with the DOI and EROS and decided to take on an IT job in agronomy for the eastern side of the state , will see what this brings . I hope you are all well and in good heath
My wife did the traditional turkey/stuffing/potatos/etc thing yesterday. I'm already up getting the smoker going to do a 5 pound pork butt today. We'll have leftovers from both days to last us quite a while.
Wishing you the best with your new IT job Nick!
I am thankful for SO much, and especially the little community I share here with y'all.
Spatchcocked and dry brined a 14 Lb bird (my first time), and it came out great!
I started doing the spatchcock and dry brine a couple years ago. So much easier to deal with. The 13lb bird was done in 1.5hrs. I learned it from Sam the Cooking Guy, anybody watch his stuff? He frickin cracks me up.
P.S. missed mentiin> @PWRRYD said:
Thanks my man , if anyone is interested , the local news station did a story on EROS recently. They show a quick view of the OPS room and the back side of my head a few time ( my best side ) . I think the move is the right choice moving forward but time will tell.
https://www.keloland.com/news/eye-on-keloland/eros-scientists-guardians-of-the-satellite-galaxy/