[geeks] the mail debate (please read!)
kurt at csh.rit.edu
Thu Mar 14 13:32:45 CST 2002
On Thu, 14 Mar 2002, Kurt Huhn wrote:
> I've been following the advice of Alton Brown for things like turkeys
> recently and they always come out juicy and moist. Basically you sear
> that bird at about 450 or so for 30 minutes to seal the outside - then
> turn down and cook it till it's done.
> That guy knows how to cook...
Anyone else have an Alton Brown Sodium Chloride containment unit?
The only thing I haven't been into so far is his meatloaf recipe... his
glaze has WAY too much cumin for my tastes, and I guess I just don't
like much garlic in my meatloaf. I still like to taste the MEAT.
His babyback ribs recipe is to DIE for though.
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