Sprout
Sous Chef
We had my dad's (Chief Longwind's) barbecued turkey for Thanksgiving. We just finished the leftovers tonight. I've gotta say, for me, nobody does turkey like my dad. He uses a Weber kettle grill and cooks the bird indirectly over two side beds of charcoal and wood (tag alder this year) with a drip pan directly under the bird. The juicy dark meat, the gravy made from the drippings, the skin, oooh the skin... The only thing that may be better than his turkey is the turkey soup he makes from the carcass. Smokey and rich, with vegetables and barley, this soup is eyes-roll-to-the-back-of-your-head good. I've had some pretty tasty turkeys and even made a couple myself, but nothing compares to his.
What's that food for you? I'm talking about that food that nobody makes like your grandma, your mom, your dad or your crazy uncle. Whose signature dish is worth driving seven hours with cranky kids, waiting to eat all day until you get there, or putting up with your least favorite cousin to get a taste of?
What's that food for you? I'm talking about that food that nobody makes like your grandma, your mom, your dad or your crazy uncle. Whose signature dish is worth driving seven hours with cranky kids, waiting to eat all day until you get there, or putting up with your least favorite cousin to get a taste of?