Custom Engraving, Sublimation and Trophies
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We are also available on most Saturdays
Hundreds of Quilting & Sewing Templates now available!
Or email us at firstname.lastname@example.org.
Tuesday, February 24, 2015
Thursday, January 29, 2015
Also, coming real soon, Cake Toppers! Birthday, Wedding and lot's more.
Friday, December 26, 2014
Thursday, December 25, 2014
Wednesday, December 17, 2014
Wednesday, November 26, 2014
We hope all our friend and customers have a great day! If you are in Retail and your employer decided to stay open, try to plan another day with your family. We do not shop on Thanksgiving because we believe it just encourages retailers to keep opening up more! If you subscribe to our newsletter, I started an article on Turkey smoking. We have been doing this for years and have finally nailed it the last several. It is below.
As with many folks, we smoke our bird outside every year. Since we are avid meat and cheese smokers all year long, we have made a bunch of errors over the years. We now get it right every time! We use charcoal and fruit wood. I suggest never using heavy smoke wood on poultry like hickory. You can use just wood, propane or even an electric smoker. Even if you still cook inside, the 1st BIG tip is BRINE your bird from 8-24 hours ahead. The brine I use is Kosher salt, apple juice and a few spices. Do not use regular table salt. This one step will ensure your Turkey is moist when you carve it. Also, if you decide to smoke, this process is low heat 235 - 250 so you cannot stuff your bird as it will not cook properly. I usually cut up an apple and place inside. Use a water pan if your smoker has one or you can use just any pan with water to keep the smoker moist. After you pull the bird from the brine, pat it dry. You can now add a rub of your liking if you wish. (We do this but it is optional). Just Google "Poultry Rubs" if you are interested. This year we are during a maple syrup mop so we are using that to adhere the rub. If you just need something to get your rub to stick, try EVOO. It is not necessary to use a mop for your bird, but if you choose to, about every hour after 3 should be fine. The 2nd BIG tip is do not rely on the pop up thermometer that is in your Turkey. It is almost always wrong and you will overcook your bird! You need to cook to 165 degrees, no more no less. Some people allow the bird to rest to redistribute the juices. It will also continue to cook during this time so if you pull it off at more than 165 by the time you carve and serve the result will likely not be what you are going after. An electronic food thermometer is what I use for this. You can also use a candy one if you have to, but I really rely on my quick read! There are obviously many ways to do a Turkey on a smoker and a quick search will give you hundreds of options. In my opinion, no matter which ones you select, these 2 tips are the most important for success.
Thanks for reading, being a customer/friend and have a Great Holiday!