Update: Kelly buzz..."The Thread" Hall of Fame bound.

Compound butter makes the world go round.

 

If that is true Sumlin is gone after the LSU game A&M scares me with regards to Kelly because they would probably give him anything he asks for with no trouble. I actually think they are a much bigger threat to us than UCLA when it comes to Kelly.

 

Here’s a good temp / time chart for poultry. No need to run the temp too high and dry it out.

Tables are here, but as an example, Turkey is safe to eat at 155 if it’s held that temp for 80 seconds. Scroll to the table in the attached file in the degrees fahrenheit (or celcius if u prefer). That’s the target temp I usually aim for and there is some carry over.

 

Spoken from experience

 

But what everyone seems to forget CK is the one that reached out to UF,

 

You left out where to find Ice queen's pic and intolerance for mammary intolerance

 

THIS. IF he wants to coach next year(and frankly he doesn't have to, he's getting paid either way), A&M is our biggest competitor for his services. Also, rumors have it Sumlin may wind up at UCLA whether he's fired(likely) or not.

 

For turkey breast for the holidays, always pull it at 150 wrap it in a towell and into the cooler (hot) for two hours . Gives you lots of time to get everything else ready. If you over cook it, its dead.

 

Martha Stewart don’t smoke. You can find some of her favorite recipes on pg 136 though.

 

http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2pf.htm

^^^
You’re welcome GC!

Happy (early) Thanksgiving!

 

We have many talents. The most interesting fans in the world holla.

 

Thank you kind sir.

 

Has anyone tried a brine with something closer to turkey stock with salt added vs water/salt/other stuff

While I was impressed when I carved my brined turkeys, as you could see juice flowing out of the the breast meat. I do now see the logic that you are really just watering down the natural juices in the turkey

 

By the way, I was the first person to report the Dillards event on the free site way back when.

 

Try dry brining. Won’t dilute the juices, keeps the meat moist, and provides a crunchy skin. You won’t be disappointed.

 

Adobo isn't chicken stock powder...it's garlic powder and other seasonings

 

No threat, heard it's fisher is number 1 and they are ready to pay for him, number 2 is Patterson, 3 Morris... But who knows

 

Hey all I’m saying is that if you are capable of openly dry humping your keyboard over something as simple as the positive ID of a female poster, you should probably take some time to re-evaluate your quality of life.

Let’s face it... obviously nobody really gives a damn about these folks anyway, but we did stop off here for Chip Kelly! Put another way... don’t be that annoying a**hole in the convenience store playing lotto tickets while the rest of us are lined up trying to get in and get out the door with something tangible.