Turducken Cooking Tips

Posted by Alpha Broadcasting on November 19, 2011

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 …

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Kimmie Rae’s Turkey Brine Recipe

Posted by Alpha Broadcasting on November 19, 2011

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!

What to tell your butcher

Posted by Alpha Broadcasting on October 31, 2011

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.

Five Tips For Tastier Burgers!

Posted by Alpha Broadcasting on October 29, 2011

Here are my top five tips on how to ensure you get the most enjoyment out of the burgers you cook at home:

1) Choose regular hamburger–with a fat content of at least 18%. You want the fat to help provide flavor, moisture and keep the burger meat together on the grill. Lean or extra lean meat dries out too easily …

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Essential Tips For Great Ribs!

Posted by Alpha Broadcasting on October 28, 2011

My standard for judging most barbecue joints is based on how smokey, flavorful and tender their ribs are. To me, RIBS are quintessential barbecue. I consistently receive calls and emails from people who are still having troubles cooking their ribs. There are a number of factors that come into play why their ribs don’t come out delicious and tender!