Gives "don't eat the penguins" new meaning. They're cool, fun to make, great conversation starters, kids of any age love them... but by the time they've been assembled they've been handled way too many times to be a food item. Just saying...

Reviewed On: Jan. 4, 2012

This is my favourite shrimp recipe! 3 tips... use 2 skewers to thread each shrimp line, that way they don't escape your cooking process... make sure to soak the skewers in water for 30 minutes first... and 10 minutes cooking time is too much, more like 6, just baste each shrimp line with the reserved sauce and increase the heat at minute 2 each side for about 30 seconds. (Reduce the heat, flip, at then wait 2 minutes for the second side.) Get a wonderful char-crisp, melt in your mouth shrimp girl/guy each bite!

Reviewed On: Dec. 31, 2011

Interesting recipe, as in the "Soul food" spice rub (with the ingredients as noted by another reviewer) was was well worth making,definitely a keeper for poultry rubs, very complex flavour. I'll be making more of that. I solved the bacon overcooking problem with a simple foil tent sorta idea about 1/2 hour in. The bird and bacon came out nicely browned. That all said, I wouldn't bother making this again, the bacon fat overpowered everything, and really, if you want to taste bacon, don't bother with the stuffing at all, grease/oil will cover citrus and apple flavours every time. The bird was very moist, but I think that's more about the cook in bag technique and the quality of the turkey in the bag than using a bacon wrap.

Reviewed On: Dec. 25, 2011