Rambler

The thing about picking blue crabs is that you need to make it a part of a backyard event. You let the crabs chase the kids around for a while, them little b@$T###s are mean. You then sit down at a picnic table, spread some brown paper, turn on some music, and then enjoy the crabs and the company. You have to know how to pick them or you will throwing good meat away. My 12 year old granddaughter leaves nothing by using small scissors, but there are endless techniques. I still think the Blues from the Chesapeake Bay (especially the no.1 Jimmy`s) is the best crab meat in the land.

Marie Osmond. Find one who has aged better.

You guys want to fight to keep NAFTA (classic)? Your making my point.

I`m not going to spend the time researching it. I spent most of my working life as a Union member and know many members. I can tell you this. 4 years ago a Republican Union member would never announce it in public or on any message boards anywhere. Today is totally different and Republican Union members are coming out of the woodwork. I`m a former Craft Union guy and cant speak for Restaurant Unions or Actors Guild type Unions but Manufacturing/Steelworker/Craft Unions are leaning Republican now (even if the leadership wont admit it).

Although I havent been in the Union for 8 years I still talk regularly with my Union friends. In 2016 I would guess the Union vote was 40/60 Democrat, which in itself is remarkable. Today it is easily 60/40 Republican and gaining. Union members do not want anyone who wants to return to NAFTA, back off of China, end their hard fought for Health Care benefits, and make the border a free for all. Democrats used to fight for these issues, but now they can`t now because Trump OWNES these issues. Democrats are now even forced to attack Obama to satisfy their base. I got no advice for you.

Regular Guy, you definitely have a passion for cooking that may even surpass mine. You ever looked into starting your own eatery? My guess is you would be extremely happy, wealthy, and exhausted.

Next time try the bacon and liquid smoke. It woiks wonduffwy.

I forgot to mention, the bacon that came off was unbelievable.

Cooked 2 Turkeys. The one that stole the show was the one I marinated overnight in a mixture of chicken broth, dark brown sugar, onions, garlic, and about a half cup of liquid smoke (nothing on the grill this time). After marinating, I used a bout 2 cups of poultry rub ( a mixture of chili powder, sugar, kosher salt, onion powder, garlic powder, and cayenne pepper). I then put the turkey in the rotisserie oven for 1 hour. After 1 hour I took the turkey out and put a bacon blanket on the breast portion of the turkey. This protects the breast from drying while the dark meat is reaching 170 degrees. It also adds another wonderful taste profile for the entire turkey *** the bacon juice ends up all over the turkey from the rotating rotisserie. This may have been my best turkey ever.

I think they can eat the lime.

I have a Vegan (every family has an oddball) and her Vegan husband coming to Thanksgiving dinner and was wondering if any of you have any ideas on what to serve them? We have plenty of non-meat side dishes but no entry. In fear of looking totally ignorant, any ideas are appreciated.

I have experimented quite a bit lately with cooking poultry in a smoker for approx. 2/3 of the time and then finishing the bird in a crockpot with about 2 inches of liquid (typically broth). The last 1/3 of most meats you cook in a smoker are typically covered anyway to prevent moisture loss and a crockpot is a superior way to accomplish this. You lose practically none of the desired smoke taste and having the dish inside while you are finishing other dishes allows for close monitoring. Last Thanksgiving we cooked 3 birds because of the number of people. This consisted of one deep fried bird, one bird in the crockpot, and the 3rd cooked the way I described above. I have to admit that the main reason I finished the cook in the crockpot was to save time, and as fate would have it, it was the most popular turkey of the 3. I then decided to try this method in some other dishes and the results were always excellent.

My wife has always done the red bean style chili, but is famous in family circles for how delicious it is. Every time I mention her going with an alt style of Chili you can cut the tension in the air with a knife. I might try your style on a day when I know the wife will be gone all day. It sounds delicious.