Author Archives: Scott

Careful with than brine!

If you are planning on brining your turkey today, read the label and proceed carefully. If you are cooking a commercially prepared bird, it almost certainly has already been brined, whether it is fresh or frozen. Most frozen birds have … Continue reading

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Turkey Talk

Find tips for bird size, roasting temp, and final temps that leave your bird succulently moist and full o’ flavor with our Campaign to End Turkey Jerky here. My favorite flavors for a tantalizing turkey dinner are bacon and lime … Continue reading

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Garam Masala from MeatFireGood.com

There are as many curries in India as there are regions and family recipes. Curry is an anglicized term simply referring to “spicy.” The cultural exchange following the Age of Exploration has given birth to countless versions, some that blend … Continue reading

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Chicken Curry from MeatFireGood.com

I had the incredibly good fortune to spend three weeks in India this summer. While there, I relished every culinary experience possible, trying regional cuisines, touring kitchens, taking a cooking class, and discussing food and drink with the locals. Admittedly, … Continue reading

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4th of July Cookout

Looking for an All-American BBQ this 4th? How about mesquite-smoked chicken with a Southern Spice Dry Rub? This is a great combo for indirect heat set-up such as in a smoker. However, you could omit sugar and grill the chicken … Continue reading

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