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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turducken

Was thinking of doing one for Thanksgiving so did a trial run (it was a Turken, no duck). The inside parts were really good, but the outer parts like the turkey breast got a little dry, probably from the long cooking to get the insides up tp temp (4 hours @ 300. 1 hour at 325).

I smeared it with butter before cooking. The turkey and chicken were both brined. Stuffings were cornbread andouille and wild rice cranberry walnut. If I could solve the dry outer parts problem, it would be a go for T-day. Any suggestions?

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