My wife bought a Cuisinart ice cream maker a few years ago, and it’s great. I was skeptical at first, because it too easy and fast.
Cowbaby, where ya get dem shrimps?
I get them at Harps food stores, a local chain here.
I don’t know if this has been shared in here before, but here goes: these are the best burgers I’ve ever eaten. Seriously, there’s no reason these burgers should be this good. 
if youve never tried making the Phil Robertson style burgers, do it. They really are that good. Just be prepared to clean up a horrendous mess.
if youve never tried making the Phil Robertson style burgers, do it. They really are that good. Just be prepared to clean up a horrendous mess. 
My wife made tater tot casserole and homemade ice cream this evening, and I ate so much I feel like I need to go back outside and work it off. 
Last December, our local grocery store put the thanksgiving butterball turkeys on clearance.
We got a 20 lb fresh bird for next to nothing.
Kept seeing it in the freezer so about a week ago started a thaw.
Yesterday at 2pm, put it into a brine that said one hour for every pound.
At 10 am today, took it out of the brine bag and put on the Pit Boss pellet grill with competition type pellets from Atwood’s at 225* with a temp probe in the thigh and another in the breast.
Then went to the food plot for more spraying Johnson grass.
Got home around 4:30. The breast was showing 165* and the thigh probe at 160.
Had some more spraying to do on some thistles along the driveway, so loaded up the sprayer again and took care of that.
At 6pm, thigh was 173 and the breast 180*. Took it off to rest for 15 minutes, then started carving.
The juices ran freely on every cut. Amazing how moist the breast meat was. We ate a few slices and froze the rest of the breast in 4 portions to be vacuum sealed to eat at a later date. Sandwiches most likely.
The rest is boiling in a pot as we speak to separate all the meat from the bone that will be vacuum sealed to be added to soups and stew. The broth frozen separately in portions for the same thing.
One hour into the cook.
Four hours later.
Done and resting.
We got a 20 lb fresh bird for next to nothing.
Kept seeing it in the freezer so about a week ago started a thaw.
Yesterday at 2pm, put it into a brine that said one hour for every pound.
At 10 am today, took it out of the brine bag and put on the Pit Boss pellet grill with competition type pellets from Atwood’s at 225* with a temp probe in the thigh and another in the breast.
Then went to the food plot for more spraying Johnson grass.
Got home around 4:30. The breast was showing 165* and the thigh probe at 160.
Had some more spraying to do on some thistles along the driveway, so loaded up the sprayer again and took care of that.
At 6pm, thigh was 173 and the breast 180*. Took it off to rest for 15 minutes, then started carving.
The juices ran freely on every cut. Amazing how moist the breast meat was. We ate a few slices and froze the rest of the breast in 4 portions to be vacuum sealed to eat at a later date. Sandwiches most likely.
The rest is boiling in a pot as we speak to separate all the meat from the bone that will be vacuum sealed to be added to soups and stew. The broth frozen separately in portions for the same thing.
One hour into the cook.
Four hours later.
Done and resting.
I don’t know if this has been shared in here before, but here goes: these are the best burgers I’ve ever eaten. Seriously, there’s no reason these burgers should be this good.
Thanks for sharing. It is similar to what I do on my Blackstone griddle Its kinda same thing, just a big cast iron skillet you can oil one side heavy then move over to less oil a little space over for the second side and over further for the top bun. Myself I add a few chopped onions as I turn to fry in for the second side.
Reply about Dennisshoddy's post: Last week I thawed and smoked leftover $.79 10lb breast I froze after a last Christmas sale. Yep, good any time of year.
Had spachcock BBQ sauce smoked chicken legs for dinner this evening.
Boiled and put in the refrigerator 20 Amish pickled mustard eggs this morning. My first try with them.
Yep like others here, I like to cook my own. Thanks to everyone for sharing.
Last edited:
