glenn Recipe Reviews (Pg. 1) - (18553363)

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Smoked Turkey

Reviewed: Jun. 8, 2014
Best bird ever. Followed instructions to a T . I have had many suggestions on how to do this from family and friends but simplicity tastes sooo good. I don't know how Arctic Queen could put a turkey in at 240 degrees for 18 hours and it be raw like she said. It is not possible the laws of physics must not apply to her.
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Boiled & Baked Ribs

Reviewed: Jan. 24, 2014
I'm from the south where we know BBQ and where it's a sacrilege to boil ribs. The chef did make a nice disclaimer that this is not intended to replace or compete with traditional BBQ so I'll let it slide. I would never personally use this recipe but I did refer it to my sister who cannot BBQ to save her life and it was a great improvement to all of her previous attempts to BBQ ribs. They were very good and if you are a slow and low purest just think of them as something other than BBQ ribs. Open your mind and shut your mouth and enjoy them for what they are.
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Chef John's Perfect Prime Rib

Reviewed: Jan. 24, 2014
Great recipe. I have used it several times and it comes out great. I find that mine comes out closer to medium than a shade under medium rare by using the times listed.I may be using a thinner cut prime rib or maybe my oven thermostat is off a bit. I usually cut the time in the oven while it's off by 4-5 minutes and it works for me.
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Corned Venison

Reviewed: Dec. 10, 2010
Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami.
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32 users found this review helpful

Homemade Wine

Reviewed: Dec. 10, 2010
Textbook recipe.Experiment to make a wine you like achohol can be adjusted by the amount of sugar used (use powdered sugar it will stay dissolved)-old bootlegger trick.Remember alcohol will kill the yeast when level gets high enough that's why balloon stops expanding.To turn this into a brandy, marsalla,sherry, port or other fortified wines simply add alchohol about 3/4 of the way through the fermentation process. This will kill the yeast before they consume all the sugar leaving a sweet "brandy"
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