Search results
Results from the WOW.Com Content Network
Directions Step 1: Make the brine. Brining gives you a flavorful, tender and juicy turkey. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large ...
How to Tent a Turkey Using Foil Fold a sheet of aluminum foil in the center, fan it open into a tent shape and place it over the turkey. It's important to make sure there is room between the tent ...
Turkey takes to smoking extremely well: It stays tender and juicy because it’s slow-cooked, and the smoke flavor gives a major boost to what’s otherwise a relatively bland-tasting meat.
When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Sue Ann and Blair get in with a new group, but find themselves in over their heads when they realize their new friends smoke pot. Molly, Cindy, and Mrs. Garrett try to set up a new stereo. [note 1] Helen Hunt appears in this episode.
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [ 3 ]
Pros: Smoking produces a flavorful, moist turkey, although the smokey flavors may not be everyone’s cup of tea. Like roasting, smoking is a dry heat method that requires little additional fat.