Excellent no-fuss presentation, thanks for sharing! I deeply appreciate the emphasis on the lower cooking temps of pastured meat. Finishing the bird at around 145-150 really does yield an incredibly juicy and flavorsome bird. Lord bless you all!
Looks delicious. As a former restaurant chef, I always appreciate food cooked as simply as possible and as quickly as possible (depending upon the desired end result). As I get older, simplicity is more important than diversity in my pantry. I'm trying to get by with just the following items in my cupboard. *Salt* *Pepper* *Yellow Onions* (stocks, bone broths) *Garlic* (stocks, bone broths) *Carrots* (stocks, bone broths) *Celery* (stocks, bone broths) *Shitake Mushrooms* (stocks, bone broths) *Organic Apple Cider Vinegar* I'm 70, and in the process of switching to a Carnivore style of eating to try and get multiple autoimmune conditions under control. All of these issues were nonexistent prior to my mid-to-late 50's. Obesity, in conjunction with a lack of exercise, in conjunction with too many medications, in conjunction with ingesting far too many chemicals in processed foods, in conjunction with an overconsumption of sugars is, I believe, the sole reason for all of my autoimmune issues.
@@brucemattes5015 Yes, good post and very true. The spiritual and emotional aspect is every bit as important as well, if not more so. Emotional repression almost always plays a role in autoimmune disorders. I wish you well, sir!
Salt. I do a dry brine a couple of hours on the counter or several hours to overnight in the fridge. And be sure to dry the skin with paper towels 😊. Good luck
Excellent no-fuss presentation, thanks for sharing! I deeply appreciate the emphasis on the lower cooking temps of pastured meat. Finishing the bird at around 145-150 really does yield an incredibly juicy and flavorsome bird. Lord bless you all!
thank you!
Awesome
Looks delicious. As a former restaurant chef, I always appreciate food cooked as simply as possible and as quickly as possible (depending upon the desired end result).
As I get older, simplicity is more important than diversity in my pantry. I'm trying to get by with just the following items in my cupboard.
*Salt*
*Pepper*
*Yellow Onions* (stocks, bone broths)
*Garlic* (stocks, bone broths)
*Carrots* (stocks, bone broths)
*Celery* (stocks, bone broths)
*Shitake Mushrooms* (stocks, bone broths)
*Organic Apple Cider Vinegar*
I'm 70, and in the process of switching to a Carnivore style of eating to try and get multiple autoimmune conditions under control. All of these issues were nonexistent prior to my mid-to-late 50's. Obesity, in conjunction with a lack of exercise, in conjunction with too many medications, in conjunction with ingesting far too many chemicals in processed foods, in conjunction with an overconsumption of sugars is, I believe, the sole reason for all of my autoimmune issues.
@@brucemattes5015 Yes, good post and very true. The spiritual and emotional aspect is every bit as important as well, if not more so. Emotional repression almost always plays a role in autoimmune disorders. I wish you well, sir!
Well done. I smoke mine about 25o. The skin turns to rubber. Any suggestions? Thanks
Salt. I do a dry brine a couple of hours on the counter or several hours to overnight in the fridge. And be sure to dry the skin with paper towels 😊. Good luck