Kent Rollins and you are the only 2 channels I need for thanksgiving. Awesome video!
@BackwoodsGourmetChannel
2 жыл бұрын
That's good to hear since he now has 2M subs. Spread the word my brother so we can go full time like him.
@charleyt4965
2 жыл бұрын
@@BackwoodsGourmetChannel we can do it!
@RidgeRunner5-
2 жыл бұрын
My wife told me that I'm one hell of a cook, when I can make gravy and dumplings at the same time.
@RidgeRunner5-
2 жыл бұрын
My wife told me that I'm one hell of a cook cause I can make gravy and dumplings at the same time. All kidding aside, the bird looks great. Thanks for the brine recipe.
@seniorelzappo9919
2 ай бұрын
Very nice job !
@michelleowens1149
2 жыл бұрын
Nice dish brother.✌
@SK_CrappieCatching
2 жыл бұрын
That turned out looking tasty.... I've never brined anything before but will soon....
@davy1972
10 ай бұрын
Thanks for this. I think I'm going to do a test run and then maybe give it a go on Thanksgiving. Appreciate it.
@chrissewell1608
2 жыл бұрын
Looks good, and easy! Plus, it saves tons of oven space inside the house, for all those other side dishes to cook in.
@user-wn8os9df2i
2 жыл бұрын
Great 👍
@jimmy2thymes916
Жыл бұрын
I've never seen the trick of tucking the wing tip inside the skin and I watch a lot of cooking shows. Absolutely brilliant! Love it. Also, that gravy looked amazing.
@wonerable
2 жыл бұрын
WOW...!
@EdKirkpatrick10
2 жыл бұрын
Looks delicious
@5thsNGunz
9 ай бұрын
Great video 👏👏 checking in from Arkansas
@charleyt4965
2 жыл бұрын
amazing eats Scott! Happy Thanksgiving to you and Mrs. Backwoods!
@ikim28
9 ай бұрын
Dang love this
@freddixon2902
10 ай бұрын
Weber charcoal baskets are worth the price. Makes things so much easier.
@tpires3024
Жыл бұрын
I think I saw a squirrel video that you made years ago. Turned out really good. Cooking a Turkey tomorrow for Father's Day on a seasoned Weber. Should be good. Thanks for info. and recipes.
@chrishelton1212
2 жыл бұрын
Looks great !!
@tonyg.3696
2 жыл бұрын
Love this recipe! One question: you deliberately left out the roasting rack. Was that just to keep the breast meat more moist in the first half of the cook? Does the skin still crisp up?
@BackwoodsGourmetChannel
2 жыл бұрын
I don't have a roasting rack, but if I did I would have done it the same. The moisture from the broth helps to render the skin and keep the breast from overcooking and getting dry. The skin will crisp if you leave it long enough. Tender skin is just as good.
@charleyt4965
2 жыл бұрын
what about running the veggies through a emersion blender and adding back into the gravy with maybe some bacon??
@chrissewell1608
2 жыл бұрын
You do you!
@freddixon2902
10 ай бұрын
Try using the Weber charcoal baskets. Makes moving the coal a breeze.
@allenbrunson640
2 жыл бұрын
Wondering if you have tried the Lodge Kick Off Grill yet. What's your thoughts being as Lodge discontinued my beautiful Sportsman Grill. I would love to see your review on it. Thanks
@BackwoodsGourmetChannel
2 жыл бұрын
I don't think Lodge loves me anymore after my review of the Cook-it-All.
@rickr9158
8 ай бұрын
Why wouldn't 't the rub wash off when putting the turkey breast side down?
@johnmeeks9618
2 жыл бұрын
First off, can’t stand to brine anything! I have tried brining and rinsing after brine soak, and every time, the meat is so salty you can’t eat it.
@GingerFlyer1984
2 жыл бұрын
Been there done that! Either your brine is too salty or you're brining too long. Either way meat ends up too salty and I've done it myself. Try a dry brine of equal parts kosher salt and brown sugar with black pepper instead. Rub it all over a day in advance and let it chill in the fridge.
@BackwoodsGourmetChannel
2 жыл бұрын
With this brine I could not even taste any salt ( Mrs. Backwoods is very sensitive to salt). 1 cup salt to 1 gallon apple juice. Thanks for watching.
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