|12-07-2013 02:11 AM|
|12-06-2013 11:34 PM|
|Harleyrider1108||First bball game tomorrow. I can't wait to see him play again.|
|11-28-2013 11:49 PM|
|11-28-2013 11:47 PM|
|11-28-2013 11:47 PM|
|11-28-2013 11:46 PM|
|11-28-2013 11:45 PM|
|lando76||Im a single dad of a 7 yr old boy. I have him half the time, which is all my time. He is the best little buddy in the world. It wasnt an easy 7 years with all the surgeries but ive learned how strong and blessed I am.|
|11-28-2013 11:35 PM|
|11-28-2013 11:32 PM|
|11-28-2013 11:31 PM|
|Harleyrider1108||Good kid time today Kris?|
|11-28-2013 11:25 PM|
|krisbman||I hope all my single brethren had a great day.|
|11-28-2013 11:22 PM|
|Harleyrider1108||I'm sure they expired a while ago. I saw a sagging shelf and fixed it. Lol.|
|11-28-2013 11:11 PM|
|11-28-2013 10:28 PM|
Like these I'm using as shelf supports that I bought 3 years ago when my mom came down? Lol.
|11-28-2013 10:20 PM|
Actually the pie recipe is on the back of the "Libby's" pumpkin. Get the large can and make two pies.
The hard part is the crust...so here is the easiest crust recipe ever. Measurements are critical be exact!!!!
2 Cups "All Purpose Flour"
1/2 Cup Wesson Vegetable Oil
3 Tablespoons Water
Forget what you have seen or heard about pie crust this is very easy, but not what you have seen done before.
Flour in the mixing bowl. Add oil all at once. Use a butter knife to mix/ stir together, use a cutting type motion to do this. Once it is "crumbly" add the water. (neither hot or cold tap water is fine)
The crust will be a little sticky so place on sheet of wax paper (or use a dough board) down on flat surface. put your ball of pie crust in center cover with a second sheet of wax paper. Roll out pie crust between the wax paper. make it bigger than pie pan.
Gently lift top layer of wax paper from crust. Invert pie crust on to pie pan, allow the weight of crust to let it fall into pie pan while peeling away second piece of wax paper. (or dough board) leave set while mixing filling. your done.
I also use this same crust for Apple, Pecan, Cherry, Lemon, and Cream Pies.
And "home made" Pot pies, for homemade pot pies leftovers from Roast potatoes and carrots and a cup or so of frozen peas..use the broth from the Roast potatoes and carrots for a gravy in the pot pie...I add "sweet Baby Rays BBQ sauce to help the gravy out a little.....wonder why we keep getting fatter around here?
|11-28-2013 10:02 PM|
Put up the pie recipe please.
|11-28-2013 09:58 PM|
My kids did one the old fashioned way (in the oven) however they did a "Bacon flavored butter" with extra seasonings in the butter,(under the skin) and wrapped the outside with Bacon......BEST BIRD EVER!!!!
OBTW I got an easy Pumpkin pie recipe......
|11-28-2013 09:51 PM|
|Harleyrider1108||Thanks man. I'll say that's the best bird I've ever done. No injection just a dry rub of salt, pepper, garlic, and creole. I checked the breast temp after 49 minutes and put it back in for another 6.|
|11-28-2013 09:35 PM|
|11-28-2013 06:54 PM|
I would dare say I pulled it off. Thanks for all the advice.
|11-27-2013 09:33 PM|
|Harleyrider1108||Ok, I think I'm good. I'll run some water tomorrow an hour or so before and check it then.|
|11-26-2013 11:04 PM|
|11-26-2013 08:03 PM|
Man, she's not thawing. Got her in a sink of cold water for now.
I cheated and called my mommy. Lol
|11-25-2013 09:41 PM|
...my 15 lb birds will gain a couple of pounds in 30 hours...
dry off the outside! wet bird and hot oil...while fun to watch is not fun to extinguish!
Turkey Brining Secrets-Food Network - YouTube
|11-25-2013 08:16 PM|
|Harleyrider1108||RG do you dry it off after the brine?|
|11-25-2013 03:27 PM|
|11-25-2013 03:24 PM|
|Harleyrider1108||That sounds like a great brine.|
|11-25-2013 01:37 PM|
Modified Alton Brown Procedure...
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 gallon heavily iced water
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Toss that (oops..lower gently) in some 350 degree lard or peanut oil...and get ready to be amazed!
|11-25-2013 12:13 PM|
|Harleyrider1108||Yeah, I don't think I want fried giblets.|
|11-25-2013 10:11 AM|
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