Types of Roasts: Choose roasts with a good amount of fat, both on the exterior and interior. Fat adds flavor and moisture to the meat.
Aaron Franklin, Texas BBQ Superstar reveals the 5 biggest crimes committed barbecuing brisket.
TURDUCKEN— The “turducken” is a deboned stuffed chicken inside a deboned stuffed duck inside a deboned stuffed turkey. The name is comprised of syllables from the words “turkey,” “duck,” and “chicken.” Usually the tip end of the turkey leg bones and the first two wing joints are left on the turkey so that after assembly, the finished product resembles a …
Kimmie Rae, a loyal Cooking Outdoors listener passed along her own special brine recipe. She says it helps to make their holiday turkeys wonderfully moist and flavorful. Give it a try!
Now is the time of year when many people purchase whole-half or quarter beef or hogs. Here’s some practical advice Sandi and I have learned over the years:
Two great advantages to buying in bulk: 1) you’ll save a lot of money on the per pound cost of the meat. 2) It’s a great excuse to clean out your freezer.