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  • Thanks for all the kind words, all! @Cookinbob - Let me know how those tenderloins turned out.  Here's to hoping you had some tasty pig! @ringkingpin - I agree about the vac-packed pork tenderloins.  They just aren't the same.  I'll have to tr…
  • Haha, thanks, NervousDad...and thanks for watching!  We love Pork Tenderloin as well!
  • @gfavor - Thanks for the kudos!  We really like this recipe...and there's something about honey/teriyaki that just seems to work with turkey.  Let me know if you make any tweaks along the way... I'm always looking for improvements! @Chubbs - Turke…
  • That would be greatly appreciated, SWVABeanCounter! Thanks, boatbum!  Consider me converted!
  • @yzzi - Glad to meet another fan of bison!  If it weren't for price, it'd be REALLY hard to justify ever eating regular beef! @SWVABeanCounter - Where did you find bison brats!?  I need to try those immediately... if not, sooner...
    in Bison Burgers Comment by FuzzyK May 2013
  • Thanks, Stargaze!  We love this recipe...and it certainly makes for a moist/tender turkey.  Hope it works out for you!
  • @yellowdogbbq - Thanks!  I was rather pleased with this recipe.  Hope it works well for your too!
  • @burr_baby33- Love some Fresh Market and Whole Foods...but I don't have one closer than 30 minutes away.  I'm definitely going to try those turkey burgers the next time I pass one, though... thanks for the heads up! @BYS1981-  Ground fresh thigh!?…
  • @demo - I'll keep that in mind the next time we make these... a Granny Smith topping actually sound's really good! @NightwingXP - Thanks for the heads up on the Cavenders greek seasoning.  Definitely going to give that try as well! Thanks for …
  • Like anything, it just takes patience and practice.  I'm not going to claim to be an expert, but here is my method: I typically err on the side of too much charcoal...and let it run super hot until all of the coals are on fire...before bringing th…
  • I respectfully disagree.  IMHO, whole grain crust is not only healthier...but can compliment the flavors of a non-traditional pizza. I don't have a home-made recipe, but I really like the whole grain dough from the Publix deli.  I use it in a reci…
  • I think part of your problem could be the weight of your toppings. I'd let the dough cook for about 8-10 minutes in the egg before placing the toppings on.  This not only simplifies the transfer, but also ensures that your crust is fully cooked (and…
  • @ Mthomp13 - Glad you enjoyed the recipe!  We've made it for some killer Cinco de Mayo parties ourselves.  Make sure to check back on my Youtube channel for more recipes.  I plan on releasing another one this week.
  • @Mighty_Quinn - Haha, yeah... I think I'm going to work on cutting these videos down moving forward.  It's probably best to watch this one piece by piece as you follow the steps. @Bayarad, @Chubbs, and @jjmills - Thanks for the positive reinforcem…
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