Penguin4x4

and yes I am aware that acceleration numbers for yours and mine are roughly the same

Ha, SUV...

Shit no http://www.fukung.net/random ^^^ great waste of time

oopsie

The three birds I have done the breasts have gone up to ~164 without effecting juiciness; those were brined, though, dunno if that helps the cause or not

They're really hard to fuck up, top round roast, slice into 1/2 in. thick steaks, salt & pepper, a few once overs with a Jaccard, batter 'em up and fry till golden brown

Interesting. Lots of places around here for game. Can't say that I've ever seen boar though. There are bison, elk, beefalo farms within a 30min drive that all sell direct to the public. Normally I just stock up at the local farmers markets though as I don't really feel the need to drive out to the farm. Being I am hosting Turkey it made me want to find something real to eat in that regard as well. I do get my beef & pork straight off the farm as well. Not sure why I never thought of poultry. I am now, just wish that the internet & farmers were more coincident as it would make it easier. If you can get your hands on wild turkey (no not that Wild Turkey), I highly recommend it

http://www.brokenarrowranch.com/ in case you'd rather have wild game for Thanksgiving ^^^

uhhhh

Alton's skin did not get the finish I am looking for, but wasn't far off. Just like with any beast the skin is where it is at. I may buy a cheap bird this weekend and give it a go. Figure I can just freeze the meat when I am done and premake some stock for Thursday so that I can expedite the gravy making process. The tenting idea is appropriate though as the breast shouldn't really hardly break 160F. I guess you could try it with no tin foil on the breast, see if gets crispier? I did it one year where I let it go for ~40 minutes at 500 before tin foil and dropping it to 350, skin turned out pretty good

What is wrong with a nice set of cans, a headphone amplifier, and a microphone? Who can say no to a nice set of cans!?!?!?!?!

insanely fresh chicken (as in, it was clucking a few hours ago) cooked just barely medium is pretty good stuff, never tried it raw though

I like to roast mine like I saw Alton Brown do: 500 for about a half hour, pull it, cover the breast in tin foil, drop the oven to 350 and wait until the probe thermometer goes off. On his program he set his for something like 160, but 155 gives better results. Like any giant hunk of critter you gotta wait 30 minutes or so to carve into it, but its worth the wait. combine that with a brine and you have yourself an awesome bird

The best way to fry a turkey is when you quarter/eighth it beforehand, like fried chicken

http://www.youtube.com/watch?v=F0AlcVU-de4

Dickie's Short Sleeve Work Shirts are 65/35 poly/cotton blend last I checked Which is one of the reasons I'll have to pass on these...a nice SSA cotton t-shirt though...

Bed Bath and BULLSHIT!