No expertise on a dry brine in terms of time. Scroll back in this thread and find my bump from last year with the Serious Eats/Kenji article about brining. One note in the future if you wet brine make sure you pat it very dry with paper towels and let it rest uncovered for at least 24h in the fridge.
Part of my hesitation - I don't really know. I started doing this because it seemed dumb not to. I'm spending the money anyway. I am probably going to try to put together a 4-5 day trip to Orlando in Jan/Feb. I also will plan a bigger trip in the summer. I want to try to pull off Hawaii or maybe something in the Caribbean. I'm not sure if I should take what I've got and try to use it for a petty Orlando trip or something bigger.
New to this. I've got a toe in the water but I'm a little tepid on it because it seems like a lot to learn and my plate is always pretty full. I signed up for the Chase Sapphire Preferred on the advice of someone and did the thing where I met the minimum spend, referred my wife, and she met the minimum spend so now sitting on 150k points there. Also have a bunch of points in my US Bank Flex Rewards account. Is there a website or resource out there that shows you the best exchange/transfer programs for each card? I also need to figure out what my next card should be and if I am understanding the game correctly I want to find one that partners with my preferred travel brands, right? Thanks in advance for any general advice.
I loved this episode and I'm in 💯 now. The weed scenes were hilarious and Sly was either definitely high or he's a much better actor than I had given him credit for. After watching the final scenes in this episode I'm thinking definitely the former. But this show is fun and interesting and good and I'm going to watch it until it is revealed that Dwight's daughter is a confidential fbi informant and it gets stupid like The Old Man.
You got this bro. Post up with any questions. Lots of amateur turkey master baters around here. You'll get solid advice. Procured the 18 lb whole bird today, picking up the breast for the in-laws tomorrow. Dunking both into the wet brine whenever I can find time tomorrow afternoon.
Interesting. I do a whole bird for my side of the family and a breast for the in laws. I don't think they are adventurous enough to let me try the skin off method but on my side I'm the cook and I do what I want. Except I'm scared to try it and fuck it up. Anyone do skin off for a whole bird? I typically butterfly it and smoke it at 300-325. But the skin is always meh at best.
my proposal is this:
Change keeper rule to 2 rounds earlier (vs current 1)
Cap keeper at 3 years. Every additional year kept is another 2 rounds up in the draft. (So you draft Chet in Round 17. You can keep him the following year for a 15th. You can keep him the next year for a 13th and the next for an 11th and then you have to let him go)
If you acquire a keeper in a trade it's a 4 round earlier tax. So if you trade for Chet this year and you want to keep him, you're keeping him for a 13th. If you trade for him next year and he was kept for a 15th by whoever drafted him, it's going to cost you an 11th the following year if you want to keep him.