A Note About Nonstick!

Have you looked at your pots, pans, and metal trays?  Do you sometimes see a light brown film that starts sticking to your pans?  It starts getting hard to scrub off and you wonder just what it is...it's probably your non-stick spray!


It leaves a residue, a film, that usually cooks on to the pan like a thin rubber film.I know you are probably like most people and don't read the 'Care Instructions' for the kitchenware that you buy so I will let you in on a little secret...you don't need nonstick spray on a nonstick pan!  Get it?

If you want a little butter, extra virgin olive oil, lard or type of oil for a little flavor (like sesame) in your pan then do it.  Or if instructions direct that you MUST do this, then do it if you feel it is necessary.  But nonstick kitchenware is already 'nonstick' you don't need to put spray on it!

Nonstick spray was originally designed for using on kitchenware that everything stuck to, in other words everything that wasn't nonstick.  Try it out...my pancakes came out flawless on my nonstick griddle without any kind of oil, butter, or spray and they browned nicely on each side.  THEN out came the butter and Maple syrup!

If you look for the 'Care Instructions' for a nonstick pan, chances are it will tell you "Do not use nonstick spray on this pan".  It does seem like a bit of common sense doesn't it?

Injected & Smoked!

 Backup to Thanksgiving 2011...I usually don't follow traditional foods for Holidays but this year family was coming over and they were all bringing a few dishes to round out the meal and I would do a flavorful Turkey with a little twist.

So, I decided to simmer up some chicken broth with a few more herbs and spices that I liked (and some onion and garlic). Then I strained all the pieces out which I later rubbed into the skin of the Turkey.  I chilled the liquid then went in search of my meat injector.

Two Turkey's For the Price of One!

Using the liquid I created I pierced the skin and went into the muscle and continually forced the liquid into the turkey at several points in muscles all over the Turkey with my big commercial needle for meat.

Cooking it overnight in my smoker (standard $59 to $69 electric smoker sold at department stores everywhere) with apple wood chips.  Ranging in heat about 200F to 220F thru-out the night for about 10 hours.  The turkey's weight was about 16 pounds before cooking.

That's it.  I took it out and let it rest...later carving it for dinner.  Oh man was it moist delicious!  I have a house full of guests AND guys at work who got to eat the leftovers that can be my witnesses!

Breakfast at Cracker Barrel!