COOKING YOUR HOLIDAY BIRD AUGUST 08

I WAS TALKING TO MY WEB SITE GAL TODAY ABOUT DIFFERENT TURKEY COOKING METHODS.TURNS OUT SHE(YOUNG DIVORCED SMALL CHILDREN)DOESN'T COOK BIRDS.TOO BIG OF A HASSLE AND WAY TO MUCH FOOD FOR JUST THEM.
HASSLE NO, TOO MUCH YES.
I SELL SPANEK VERTICAL ROASTERS ON MY SITE.IT IS A CHIMNEY LIKE STAINLESS STEEL WIRE THAT IS SHAPED LIKE THE EIFFEL TOWER.
I DEFROST MY BIRD IN A SINK FULL OF COLD WATER THE NIGHT BEFORE(I PUT IT IN WHEN I RETIRE.IT'S READY TO GO,WHEN I WAKE UP NO MATTER WHAT THE SIZE..
I TAKE MY BIRD OUT OF THE BAG REMOVE THE GIBLET BAG,NECK COULD BE UNDER THE SKIN AT THE TOP OF THE BIRD,RINSE SALT AND PEPPER THE INSIDE,SPRAY THE SPANEK ROASTER WITH COOKING SPRAY AND MOUNT THE BIRD ON THE WIRE.WINGS AND LEGS OUT.I TAKE THE FLAP OF BREAST SKIN PULL IT OVER THE NECK HOLE FASTEN IT WITH A SKEWER AND MAKE A HOLE IN THE SKIN SO THE STEAM WITH VENT DURING THE COOKING PROCESS.I SEASON THE OUTSIDE OILING THE BIRD FIRST IF IT NON BASTED .I PLACE THE WIRE MOUNTED BIRD AND ALL IN A DISPOSABLE STEAM TABLE PAN PLACE IT ON MY GRILL(THE GRATE MIGHT HAVE TO BE REMOVED IF IT'S A BIG BOY. INDIRECT HEAT APPROX 325-350 AND ADD A LITTLE WATER TO THE BOTTOM ON THE PAN TO JUST COVER THE BASE OF THE WIRE.
I DOESN'T MATTER IF IT'S COALS OR GAS U CAN MAKE SMOKE YADA YADA.
THE BEAUTY PART IS THE BIRD COOKS IN HALF THE TIME IN A VERY HEALTHY WAY.(WIRE HEATS UP INSIDE THE CAVITY COOKING FROM WITHIN)AS WELL AS FROM THE OUTSIDE IN. ALL FAT AND JUICES FALL TO THE BOTTOM OF THE PAN.THE SKIN IS TO DIE FOR.THERE IS NO CONSTANT TENDING TO THIS BIRD.LEAVE IT ALONE CHECK THE H2O LEVEL EVERY 30 MINUTES FOR AN HOUR.IF U MUST FIDDLE,BASTE IT EVERY 30 MINUTES.BASTING AND POKING THE BIRD IS A GREAT WAY TO GET THE KIDS INVOLVED TOO. MY SON WAS 9 YEARS WE WERE SOMEWHERE AND THEY WERE SERVING A WHOLE TURKEY.HE WAS FASCINATED BY THE FACT THAT THEY WERE ROASTING IT IN THE OVEN,ON IT'S BACK.HE'D NEVER SEEN THAT BEFORE AT OUR HOUSE
WOMEN LOVE THIS ,AS THE OVEN(S) R FREE.MACHO MAN GETS TO COOK AND BE CREATIVE TOO.
LAST BUT NOT LEAST U,OR ANYONE CAN CARVE THIS TURKEY RIGHT ON THE WIRE STANDING UP.DENNY SPANEK DOES IT WITH A CARROT.
www.spanek.com.
REMOVE THE WING DETACH THE LEG THIGH,ONE CUT TO SEPARATE THE LEG FROM THE THIGH REPEAT ON OTHER SIDE.THEN POP THE WISHBONE,AND PEEL EACH BREAST LOBE DOWN AND OFF.THE LOBE IS BONELESS LETTING THE CARVER DO THICK OR THIN SLICES.THE BIRD IS JUST CARCASS WITH THE BACK SKIN,OYSTERS AND TAIL ON THE BACK.IF YOU'VE EVER CARVED A TURKEY ,IT'S LIKE U DIED AND WENT TO HEAVEN.
THE CARVER REALLY LOOKS LIKE THEY KNOW WHAT THERE DOING.IF YOU'VE EVER CARVED A BIRD BEFORE U KNOW WHAT I MEAN.
LET ME CLOSE BY SAYING I'VE SEEN OTHER ROASTERS NOW ON THE MARKET(BEER CAN CHICKEN TYPES)BUT NOTHING LIKE THIS TURKEY WIRE,CHICKEN AND CORNISH HEN WIRES R AVAILABLE TOO.

Grill Sausages

OUR NEW FIRE TORCHED HAM EASTER 2008

I AM PLEASED TO ANNOUNCE:THE OFFICAL DEBUT OF OUR NEW RED BOXED,FIRE TORCHED SPIRAL SLICED HAM. THIS HAM COMES WITH GLAZE.(OUR BLACK BOX SPIRAL IS A DRY HAM WITH A GLAZE PACKET AND INSTRUCTIONS, IT GIVES THE PERSON WARMING IT UP SOMETHING ELSE TO DO SO THEY CAN HONESTLY SAY THEY HAVE BEEN SLAVING OVER A HOT STOVE) AFTER WE HAND GLAZE THIS HAM, WE TAKE A BLOW TORCH TO IT.GREAT FUN AND A FABULOUS RESULT.CHRISTMAS SALES EXCEEDED OUR EXPECTATIONS.
I THANK MY WIFE FOR GIFTING ME WITH A HAND BLOW TORCH (XMAS 2006) AND TAKING MANY HAMS TO THE OFFICE FOR TASTE TESTS.IT'S NOT LIKE I GOT IT DOWN THE FIRST FEW TIMES I TRIED IT.
I HAVE NEVER HAD SO MUCH FUN IN THE KITCHEN.I SPEND A LOT OF TIME IN THE KITCHEN.
WE MUST SHARE THAT WE HAVE SHORTENED TH SHELF LIFE BY TWO WEEKS BY TORCHING THE HAM(THE BLACK BOX HAS A 21-30 SHELF LIFE REFRIDGERATED BEFORE FREEZING). IN SHORT EAT IT OR FREEZE IT WITHIN 2 WEEKS AFTER RECEIVING IT.
I LOVE MY JOB.THANK YOU FOR BEING HERE .