It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Found some racoon droppings under the lake house. Borrowed a friends trap and baited it. Early the next morning I checked to see if I caught it. Caught that sucker only it wasn't a raccoon, wrong color, black with a white stripe. The rest of the story better left untold.
72. My wife and I were in Alaska and took a a float plane trip over several glaciers and to a remote lodge for a king salmon dinner. The freshly caught salmon were cooked over an open pit with an alder wood fire. it was so good I told her from now on we are cooking with charcoal. I've been a gasser for 45 years and with a BGE dealer across the street from my office I just walked over and bought one. Then got another large for the lake house plus one each for son and soni in law.
My "go to" method for chicken is spatchcock. I cook the thighs to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board starting and stopping as I go. Pepin can debone a chicken in two or three minutes...takes me about ten. I like to serve it to guests, it has a WOW factor. Tastes great and looks fantastic on the platter.