I wore camo joggers because it was agreed that they looked sick with my Yeezys and Arkansas shirt. I was coked out of my fucking mind and listening to coked out people. Didn’t even bring a jacket as it got pretty chilly.
Ruby is currently in a phase were she won’t eat food and won’t eat a treat unless it’s broken up for her (or we chase her for, and I mean this literally, 12 minutes), so I’ll never convince myself she’s winning any sort of competition. Especially against a gorgeous puppy like that. But dogs are the best. And this thread is the best thread on this very board. So I’m just happy to participate
Coarse kosher, coarse pepper, garlic powder, rubbed sage, crushed rosemary, dash of paprika for color
If you want to extend it a couple hours drop it down to ~225. I did a 11.5 lb bird at 225 and it took about three hours to do which was perfect since I cooked all the sides and desserts. Gave me time to do all the extra shit since wife ended up getting sick and laid down for a Friendsgiving we had.
Going to do a turkey breast using Franklin’s method. Didn’t see anything about brining beforehand, so I’m guessing I don’t need to?
In his video; he brines overnight in a water, sugar, salt mixture. I am considering brining on Tuesday night then Wednesday pull it and season it and let the seasoning set over night and put the bird on early Thursday. Anyone ever done that? Will the overnight seasoning make much difference?
If you’re going to wet brine it I think an overnight seasoning/dry brine might make it too salty assuming the seasoning contains salt?