I believe it. My limited experience with wild hog vs naturally farmed pig vs typical mass production farming pork has shown that the wilder the better. Wild hog had similar look and taste to beef. Red meat! ...well..... red-ish. While not the same, pork from free range grazing pigs not fed with corn is a close second.Originally Posted by Borderland
I actually like to make turkey wings
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I had an oven baked turkey, a deep fried turkey, and a Greenberg smoked turkey. The smoked turkey was everyone's favorite and it was also the easiest since it requires basically nothing from you. 10/10 highly recommend.
Yep Greenberg or Nueske’s is amazing.
I popped our smoked turkey into the oven for about 4 hrs at 300°, checked it with a meat thermometer, let it cool for 30 minutes and we ate it. Can't get much easier than that.
In the P-F basket of deplorables.
When I used to drink, pinot noir was a go to.
It's very good with a meal like roast turkey or chicken, and good with a pork loin as well.
Good red, but not as heavy as a cab or merlot.
Good choice.
"... And miles to go before I sleep".
...and it's 2022.
My! The year has flown by (yuk) and we've been completely unruffled (heh) despite a leg injury (actually this is legit true) in September. Still hate turkey though.
I'll have to admit I have been re-trying a diet plan I'd used in 2018 on the road; following a book by Jorge Cruz. Besides the usual do not eat carbs in any form (more or less), as snacks he suggests - you guessed it - turkey. Turns out I got some sliced smoked at Publix, and tried it wrapped around some string cheese. I was frankly astonished I did not drop down gagging in disgust on the spot. It...actually wasn't bad. I might even get some more. Not planning to eat any turkey tomorrow - eek!
Happy Thanksgiving y'all! Turkey friend and foe alike...
Now that we have a house larger than 1,100 sq ft, we're hosting stuff. Works well, we control how good the food is, people who've always done the work get a break, and we don't have to travel. My dad and step mom, last year, spent the entire year on the road as they sold their house when the value was super high and used their motorhome to do a lap around the US. They just recently settled in a new place, a few hours away, so we snuck in and claimed Thanksgiving. The only problem is they've both, at one point, expressed that turkey is a requirement for thanksgiving and my desire for ham or duck isn't their favorite thing. So... I went and got a nice pasture raised, free range, all of the acronyms turkey to cook. I also got a duck because people deserve good food too. Well... In discussion, they both told me they greatly prefer duck and ham over turkey, so I got hosed. Regardless, it's always fun to cook so here we go...
15# turkey, 6# duck. Turkey was spatchcocked and wet brined for 16-17 hours overnight in an apple-spice brine with a fair amount of cinnamon and savory spices. Pulled it a few hours ago and now it's drying in the fridge, with a head start with the air compressor blow gun, which was amazing. The duck is dry brining, with the commensurate holes in the skin and what not. Will be flipping and patting as we go. Both will be smoked on low for the first hour and then the temp ramped to 275 for a bit, finishing at 350 or under the broiler to crisp the skin. Duck will get some mandarins stuffed inside and an orange/maple glaze.
Think for yourself. Question authority.
We will be doing a small, free-range Turkey that was raised by friends a few miles up the road from us. With Bacon on top. And a maple syrup/whiskey glaze.
”But in the end all of these ideas just manufacture new criminals when the problem isn't a lack of criminals.” -JRB
Duck is something I have never cooked. I am interested to hear how this comes out.
It’s just my wife and I this year (in the past we’ve hosted siblings who weren’t visiting parents for one reason or another) so we’re doing simple vegetarian food that we love and still view as a splurge or occasion thing.
There’s still going to be plenty of booze and a quince cobbler, and I’m planning on an afternoon cigar given the nice forecast, so it’s not all healthy. Regardless the food still includes a metric ton of dairy.
If my wife liked dark meat (yes, duck counts for her) I’d absolutely do duck for Thanksgiving. It’s probably my favorite animal to eat.
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