Eat Me is a cooking show for the regular guy or gal. grEAT MEals simplified for everyday cooking on or off a budget. We are currently shopping this show but in the meantime we will be appearing as a guest of Bobby Flay's on Grill It!, adding recipes and tips to the site for all you foodies and for the just plain hungry.
We not only show you a meal that tastes great and is easy to prepare but we will also offer you leftover ideas that completely change the look and taste of what you are working with.
You can also see our column in Punk Rock Confidentail - so go pick one up! We have not done the last 2 issues so screw those but we'll be back again next issue.
Thanks for checking us out - keep coming back there will be more added in just a bit.
Thanks,
Gordy and Gary
HOW TO KEEP YOUR TURKEY FULL OF JUICE!!!
BRINING FOR TURKEY, FRIED CHICKEN OR PROK CHOPS - by Gordy


Hell if I know a recipe. I do it by feel. so the important steps are:


1. receptacle - you need something big to submerge the turkey in for 24 hours and then put in the fridge. since you are probably out of room in the fridge around thanksgiving the best thing to do is use an ice chest


2. Salt - once you have an ice chest fill with water and add coarse sea salt. approx 1 1/4 cup a gallon.

(that is actually all you need to make a brine but for it to be rad.....)



3. Brown Sugar - add half a box of brown sugar per 1.5 gal of water used.


4. Lemon - add a few sliced lemons
 (Oranges, lime, whatever)

5. Poultry herbs - sold in the pack - or just add Bay, thyme, and sage. fresh stuff not dried.


6. add a bag of party ice to keep turkey cool.



7. add turkey and let sit for 24 hours.

when ready to cook stuff cavity of bird with sliced lemons or oranges, garlic and onion and more herbs.


Brining will break down the molecular structure of the meat allowing it to retain more water during the cooking process. a simple brining (no lemon or herbs) works rad on fried chicken
