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Discussion in 'The Backstage' started by blues_n_cues, Nov 24, 2014.
we did ours early-
Oh no. I can't bear to look.
Looking good! I'll won't be frying a Tom until Friday this year...
No, it's Baaaaaaayyyyyuuum!!! Along with some green eggs, peanut butter & teh jaaaaaaayyyyyuuum...doo yoo under-staaaaaaayyyyyuuund!!! Don't forget the honey-glazed haaaaaaayyyyyuuum!!!
I made a sweet potato pie over the weekend but didn't take any pics.
Doing a standing rib roast for this thanksgiving
The rib roast and Yorkshire pudding will be Christmas.
Damn... I was going to skip lunch because it's too late, now I'm hungry!
looks good !
Blues. Have you or do you recommend the technique of roasting the turkey for the first hour or so upside down? Then flipping it over so that the breast is facing up for the rest of the cooking. They say it makes the breast turn out moist.
I've never done this, but it makes sense.
no, I don't touch the bird once it's on the rack.
I start off around 400-450 until the breast is browned & crispy then just lay a piece of foil over it & drop the heat to 325-350 for the remainder of the cook.
I also wrap the wing tips w/ foil (like little booties) until about the last hour.
another trick is to mix up soft butter,a little oil,& your spices then shove the mixture up under the skin carefully & spread it over the skin. also,baste every 30 minutes & keep adding water/broth/oil mixture to the roasting pan as needed.
throw a mix of chix broth/spices/oil/butter in the cavity of the bird (do not stuff the bird) and a wad of foil to cover the opening.
I'm sure someone else took pics...
What Blues isn't telling you, because he is too busy laughing his ass off, is that is all PROP food.
Nice looking for Plastic. I particularly like the Plaster Dinner Rolls....