Recent content by PeterD

After using several methods over the years, I have settled on using my rotisserie on the barbeque. I brush the bird with olive oil periodically and only use the infra red back burner. I position a pan under the bird to catch drippings. I use no flavorings or enhancements. I have had more...

Brine is primarily salt which is one of our most abused poisons.

I think it is interesting that the point of this discussion seems to be "the health factor of the devise used to apply poison to the turkey".

We were at a campground in South Dakota and went to a steak feed where they deep fried the steaks in a cattle watering trough and handled them with a pitchfork. That was as good as any other method I have eaten. Don't get to hung up on one process.

I cook CS ribs quite often and place the ribs dirict from the package over medium- low direct heat on the barby and close the lid. I turn them from time to time to brown all 4 sides. When the inside is cooked, the outside is a little crispy. I have had many comments asking what I use on them. I...