Dinner time!

[Ricky Spanish]

My pellet grill don't have a 325 degree setting so we've decided on 350. Should take about an hour.
I doubt it gets bark like that in an hour.

Fatty side up or down is controversial. We've been doing it down. Haven't started it yet.
It's $4/# for a rump roast.
$12 for 3 pounds seems high but I'll choke it down anyway.

[Ricky Spanish]

They got me this thing. Welcome to the 21rst century.

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[Anotherone]

The roast done? I’m starving.

[Ricky Spanish]

The roast done? I’m starving.

We ate about half.
Now I'm supposed to make Manhattan sammiches for supper. That's probably as opposite of Louisiana as it gets. Some fancy lah tee dah new York stuff.

[Ricky Spanish]

The roast done? I’m starving.

We ate about half.
Now I'm supposed to make Manhattan sammiches for supper. That's probably as opposite of Louisiana as it gets. Some fancy lah tee dah new York stuff.

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[Ricky Spanish]

Trying to get my MOJO back.
Nobody does Manhattans with rice but us.

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[Anotherone]

Wishing I had that for breakfast right now.

[Ricky Spanish]

Wishing I had that for breakfast right now.

We ate it all. Hard to explain
just how good the fat that's hanging on the edge is...I mean was.

Good eats for healing up a hunter. Used to hunt all weekend then work outside all week long for every daylight minute pretty much. Yeah I remember hating on old retired guys that were shooting all the ducks while I was at work. Now I'm the old retired guy.

[Ricky Spanish]

Lasagna with home made sauce from my garden.
There will be 4 total.

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[Anotherone]

I could do some damage to a pan of lasagna. A big slice of garlic bread and some Parmesan cheese then it’s on like neck bones.

[Ricky Spanish]

I could do some damage to a pan of lasagna. A big slice of garlic bread and some Parmesan cheese then it’s on like neck bones.

We were high on cheese right before the bubble guts set in.

[Ricky Spanish]

Not sure but I think Talia is actually from Maryland or some other borderline southern state.

[Anotherone]

Going visit my parents this evening and eat some gumbo containing andouille, chicken, squirrel and (1) nasty ass hooded merganser. It’s one of my two ducks killed this season, lol. I gave it to my old man and he said he was going to pluck it and throw it in the Xmas gumbo, lucky us? Update later today.

[Ricky Spanish]

Going visit my parents this evening and eat some gumbo containing andouille, chicken, squirrel and (1) nasty ass hooded merganser. It’s one of my two ducks killed this season, lol. I gave it to my old man and he said he was going to pluck it and throw it in the Xmas gumbo, lucky us? Update later today.

I've tried it and....let me know how it goes.
I'll wait to say what mine tasted like.

[Anotherone]

Well the hoodie in the gumbo was tolerable but damn sure wasn’t green winged teal. I would say it’s best to give to the hungry.

[Ricky Spanish]

New estimate on turkey cook time.
12-13 minutes per pound at 350.
I'm not using a roaster it just sets on the grill.
12 x 15 = 180 ----> 3 hours roughly.
Use thermometer.
I can start it at 11 or so and it'll be fine.
Gobble gobble.
Glug glug..
Citrus...plenty.

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If you want to be cheap all you need are the skins off the citrus. That's where the flavor is they say.

[Anotherone]

I need that wet brine recipe. It may even make a hoodie edible.

[Ricky Spanish]

I need that wet brine recipe. It may even make a hoodie edible.

Recipe? Uh I just throw a bunch of stuff in.
I'll publish the video.

I think it's
In a 5 gallon bucket add:
2 quarts apple juice
48 ounces of orange juice
3 oranges 3 limes 3 lemons
1.5 cups salt
2 cups brown sugar
1 cup of AB's famous bee product.

Thyme, sage, rosemary...just throw some in.
Parsley too if you have it. To remember....sing Scarborough Fair.

About 2 tablespoons of peppercorns.
5 bay leaves.
1.5 gallons of water and a 15# turkey.



Give it a 24 hour soak. It will be a little salty like me.

[Ricky Spanish]

I think I'll eat some.

Then go home and pass out after the sugar buzz ends.