Quote:
Originally Posted by Buehler445
Every respectable Italian outfit I've been to hasn't had overwhelming garlic.
 I'm glad I'm not the only idiot doing this. It's easy. Pull it off at 152 or whatever. Riiiight.
Ok, that one is actually funny.
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I often do brine, but not always. The salt and fridge is a dry brine. If it’s good enough for Alton Brown’s turkey, it’s good enough for my chicken. Inmem can **** off, he’s being douchey here, which is usually his safe space.