Great Show a ton of insight
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“I applaud Dave falling off the train on these recipes. Thanksgiving is an improv show and the more good ideas you have the better. The Priya recipe sounds interesting, but if you are cooking for 20 + and don’t know the heat tolerance of all you might have to tone it down. I agree brine is too much, but if you have the giant stock pot poaching the whole bird is the way to go. Then put in hot oven or on grill to crisp and or give some smoke. Why do this so you have a couple of gallons of great stock for gravy, a moist bird that is not taking up your oven all day when folks want to make pie and a thousand sides. I love the Smoked bird too and have done that when I can. I started doing it a while back because my Mom was recovering from cancer and needed to take it easy but wouldn’t leave the kitchen and not be involved. So I went in the basement turned off the gas and flipped the switch breaker on the oven. Cooked thanksgiving for 25 on two Weber kettles - never had a smoother more fun day cooking and everything was great.
So I give Dave the win because his performance encapsulated the spirt of Thanksgiving cooking.”
phil S64 via Apple Podcasts ·
United States of America ·
11/17/20
More reviews of Recipe Club
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“Dave and Chris and Priya and their whole team crush it again (looking at you Isaac). Looking forward to more episodes and involving the listener in your recipe club. Keep crushing, we (white husband I’m turning Asian) love you! -@cyaged”
cyaged via Apple Podcasts ·
United States of America ·
11/18/20
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“For CASSEROLES! 😂”
Engprofft via Apple Podcasts ·
United States of America ·
12/30/20
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“Holy crap I love listening to these podcasts besides the banter between you all. Sounds like friends cooking up a storm and working through struggles. Totally get the format of why not to follow recipes 100%. Thinking from an artists perspective, food is subjective because it’s what’s shared by...”Read full review »
SoCalS13 via Apple Podcasts ·
United States of America ·
12/02/20
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