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I've recently heard a lot of people talking about brining as a preparation for turkeys. Does anyone have a brine recipe or method for doing this? Thanks!

This is a new outdoor grill we make. I haven't seen many that look like these or seriously perform like these. LINK REMOVED

I registered on here a long time ago - but for some reason I never revisited. I don't know how I lost this great source of info. I look forward to digging in!

Recently found this oyster bisque recipe below... doesn't really blow me away - does anyone have any other bisque recipes?? Oyster Bisque Recipe - first boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock. Let boil for 1/2 an hour or even longer. Take up and...

So - a Calphalon pot was left on the stove with a pot of rice and it basically burned the rice to oblivion. Burned in big time. Anything I can do to save the pot or just chunk it?

We use these for steaming oysters, shrimp, frogmore stew, etc. We also use them for frying chicken and fish. I was wondering if anyone has seen any of these types of steamers anywhere before? I'm interested if there's anything else out there like them...

I've only stalked the site - reviewing all of the insight everyone brings. I hope I can provide some good insight as well. I like all sorts of cooking and am interested in learning about new and different types as well. This is the only forum I've found that has a good mix of domestic and...

I'd like to compile some ideas on what types of seafood people like to steam and fry. Being located in the south, we mostly steam oysters, shrimp, crabs, we also do a frogmore or beaufort stew (which is a combo of shrimp, sausage and corn - sometimes potatoes). We mainly fry oysters, shrimp...