Remember during the pandemic when you grew a sourdough starter and fed it every day like a baby, and made bread a few times a week?! Yep, I’m not ever doing that again. But I do love a great loaf of bread! Wildgrain Bread Box is as good or better than homemade. I tried out Wildgrain and it is amazing! (disclosure: affiliate link). If you use my code, Whats4Dinner when you sign up, you will get $10.00 off your first box.
Read MoreRemember during the pandemic when you grew a sourdough starter and fed it every day like a baby, and made bread a few times a week?! Yep, I’m not ever doing that again. But I do love a great loaf of bread! Wildgrain Bread Box is as good or better than homemade. I tried out Wildgrain and it is amazing! (disclosure: affiliate link). If you use my code, Whats4Dinner when you sign up, you will get $10.00 off your first box.
Read MoreThis is big debate that my family and friends drag me into every year!
I prefer a frozen turkey or a deeply chilled one that is not injected or seasoned with artificial flavors. A pre-brined turkey is just fine and soaks in the salt and sugar solution, and is not injected.
Turkeys that are already injected tend to be injected with a very salty broth and or vegetable oil. If you plan on brining something already injected, your turkey might be too salty. There are two downsides to a frozen turkey. One is that you have to plan in advance because it can take up to five days to thaw in the refrigerator, depending on size (the cold water method is much quicker). And two, a frozen bird loses some of its natural juices as it thaws—making brining a necessity and a magical process for a juicy roasted turkey. But all in all, I still prefer a turkey that is flash frozen just after it is processed.
Read MoreThe upcoming Barbecue, Steak, and Bourbon weekend (from March 10-13) at Primland, Auberge Resorts Collection is excited to welcome renowned Pitmaster, Elizabeth Karmel. The weekend-long experience will feature two hands-on culinary classes, two intimate dinners–one pig pickin’ and one prime steak dinner–with bourbon pairings and daily breakfast, alongside special amenities to complement the picturesque setting of Primland.
Read MoreA few years ago, I traveled to Wooster, Ohio, for a Barbecue Summit at the headquarters of Certified Angus Beef. My fellow barbecue pitmasters and I visited a black angus ranch, discussed barbecue, cut a side of beef together—or rather watched as the meat doctor, Phil Bass cut and explained.
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