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Juicy Lucy Burgers

Reviewed: Jun. 22, 2013
Very close to Matt's in South Minneapolis, which I haven't had in decades, but soooo good. Be sure to take the first bite with the burger below your chin or suffer the consequences. LOL.
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Cajun Deep-Fried Turkey

Reviewed: Nov. 22, 2012
I have fried well over one thousand turkeys since the eighties. It is a wonderful way to enjoy the bird, but it doesn't need to be so complicated. Oil heated to 350 F., 3 1/2 minutes per pound (the bird will float when it is nearly done). Peanut oil isn't necessary unless you plan on cooking a whole bunch of them. Nor is injecting anything. Take a THAWED turkey (remove neck/giblets - pat dry - water is NOT your friend), trim off any excessive skin or fat, shake salt and cayenne pepper all over the bird (for extra heat, cover the insides with cayenne as well. Drop slowly into the heated oil (upright)and keep everyone away while it cooks (you would be surprised how normally intelligent people would reach in to touch the bird while it is in HOT oil). I always like to cook 10 - 12 # birds. I used a gaff to lift the bird when it was done, let it cool before slicing it up. Always delicious. I used to have six cooking at once, as many as thirty birds a night.
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