For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Two barbecue legends, a shipping container, and some bad wiring. It sounds like a CSI plot but it’s really this week’s Hot News. As usual, click the entry titles to find the full story.
Like Thanksgiving itself, turkey is subject to holiday drama.
Thanksgiving doesn’t have to be boring. Pilgrims and canned gravy are nice and all, but it’s been 400 hundred years since all that went down.
The 1621 event was probably a harvest celebration, but not a “day of Thanksgiving,” which implies fasting and prayer…
Red and green being the go-to colors of Christmas, bringing them to the dinner table for the holiday is a no-brainer. Colorizing your turkey with them can be an interesting exercise. It’s not hard to dress a dead bird in edible flora and call it a day. We’re not all about easy, though. At least, not when it comes to food. This holiday, try out this Southwestern Roasted Turkey with Green Chile Pinon Dressing and some of these other red and green recipes at your table.
I have turkey on the brain right now so for the next three weeks, you’re going to see a post a week from me on the subject. If you’re really lucky, it may even induce a food coma.
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