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Hi I’m wanting to deep fry an 18lb size Turkey, what size quart pot do you recommend?

Why not inject the seasoning also into the turkey with the butter

OUTSTANDING 🎉

You Guys nailed it, color, texture, and juiciness, safety is spot on.

I've seen plenty of curry/coco's videos. But not like this, made from another Devil Dog like you! Keep it up, brother! Semper Fi!

Your very informative videos never disappoint!! Thanks for helping us Rookies

Thanks for the great information on using the HB 250

lol nah bruh, that is basically porage... that grinder ruined the texture.

DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN

What a crock of sheite

Will the grommet stand the heat when using a vortex do you know.

Lift rotisserie platform in a popup motorised toaster with twin functions of pop up and roiserrie

Nice Pomp! Bait?

Good job

Yeh, I have great rotisserie chicken .. now I'm trying the turkey ... WITH stuffing....will do 3...regular stuffing, cornbread stuffing, & bacon/rice stuffing... Wish me luck ...

How do you clean it?

I've been eating Brunswick stew all my life, and I've NEVER hears of ground meat in a Brunswick stew. This guy's recipe is crap.

No Brunswick Stew has ground meat. Forget this guy's recipe.

I'd be interested in trying to smoke everything - smoke the tomatoes before reducing, smoke the noodles before putting them in the reduced smoked tomato sauce, smoke the meat, and then plate it all.

Bros cocos order sound fire😫 mine was garlic cheese nan 900g rice tonkatsu chicken cheese curry double meat with one chicken cutlet, I miss Oki and cocos 🙏🏾 semper fi brother

Would you rest a tri-heart and a regular spinalis ribeye to the same temp for a medium cook?

Sad to hear. I've been watching a lot of your SCA videos since I'm trying to learn everything that I can and I found your videos very helpful and entertaining. Good luck with your future direction.

Great video. Loved your video! My only complaint was the wire brush. Ever since I ingested a metal bristle from one of my steaks, that was the last time I used a metal brush in any of my BBQing.

It's that lucky fishing cart!

No vinegar?

if all the texas BBQ places use stick burners, then why does letting your wood chunks smolder make for better smoke? Texas bbq smoke isn't smoldering.

Brothers from different mothers right there, SF

Down here in SC we froze it in buckets thank Lord for this stew🙏🏻🕯️

Nope, that ain’t Brunswick stew. Might be good but just ain’t. Thanks for the effort.

Dang ready actually went hard!!! I love this!!!!

😊 It was a good day!! 🐠 🐟 🎣

Hi! I want to learn more about steaks! I have never made one, never been to america, the idea of eating a whole loaf of meat sounds...not disgusting,but definitely fiendish, but this culture is very intresting to me! Your channel seemed like the perfect plece to learn about steaks😊

I’m beginning my journey on attempting perfection of a Brunswick Stew recipe. Carey Hilliard’s version (I grew up in Savannah) and honestly Castleberry’s canned version + Lima beans have been my all time favorites in the past. The “ground thing” seems to be quite rare but I think it is a game changer in the direction of perfection. Perhaps, the cheese and milk too. Your recipe stood out by far when I was looking for one old, authentic and approaching a porridge consistently. Thank you for sharing. Wish me luck on honoring your family’s recipe when I give it a shot tomorrow.

Brother made pepper stew lol!

👍🤩💝 First of all THANK YOU for sharing the recipe & FOR PUTTING THE RECIPE IN THE DESCRIPTION BOX.🙏💝 🤔Cheese? Milk? I’ll try it. 😋

Where do you get your oil from? The prices around me have seemed to skyrocket. Even Amazon wants $80 for 3 gallons of peanut oil but i need more than that. 😵‍💫

Did he really snort the Tony's 😂😂😂

Ok ok I’ll try cooking pepper jelly ribs this weekend

Great video! I may have missed it, but I assume you season both sides?

Great video! Maybe I missed it, but I assume you season both sides? On your site, most of the rubs are out of stock

Great video! Maybe I missed it, but I assume you season both sides? On your site, most of the rubs are out of stock

Great video! Maybe I missed it, but I assume you season both sides? On your site, most of the rubs are out of stock 😩

Great video! Maybe I missed it, but I assume you season both sides? On your site, most of the rubs are out of stock 😩

What type of weight are you using exactky?

Its been a few years since i fried any turkeys...so im just kinda looking around to freshen up,i like you turn the flame out after raising the temp over a bit...i will definitely be using that technique this year...I'm doing 3 birds averages around 16lbs each.

Ohhhh now I gotta cook some dang stew !! And I feel you on that cooking a big pot, the Lord have mercy when my family finds out that I am cooking Brunswick they all start coming to the house😂 only thing different I saw with your recipe then mine is in shredded potatoes. I'm going to have to give it a taste test like that one time. I was raised with it only having creamed corn and crushed tomatoes, splash of mustard, a lil splash of my dill pickle juice and some "sop" (hot sauce mix). I can remember in Georgia, they'd be cooking a whole hog head, whole chickens and whatever kind of beef that was leftover. I'm ready to come eat with y'all now! Not to mention how thankful I am for my thrift store $2 gallon rusted cast iron pot I found for $5!! Cleaned that puppy right up!!! LOVE YOUR VIDEOS!!

I freaking love cocos!!!!

It is a beautiful device , however I was unable to get alerts on an iPhone unless the phone was unlocked and the app was in the foreground. Were you able to get alerts to work? Thanks!

Where's the bone?

Can you use compound butter?