The annual brick oven turkey was freaking awesome this year — we have hit upon the perfect formula. If one pound of bacon was good, two pounds of bacon is better. You get fantastically crunchy mahogany skin, moist smoky well-seasoned meat, and that inner layer of bacon isn’t too burned to eat either, if you let the temp get a bit lower at the start than we have at times in the past. Woo, baby! Yum.
So obviously I’ve been eating the leftovers this week, along with lunches from where else, Perez. Very nice pork chops braised in spicy sauce yesterday — $6 for two hot lunches, can’t beat it.
If I’m ever captured and facing extinction via cooking, I want to be wrapped in bacon.
Also, the one who prefers to be called Nutmeg said she was enthralled and completely sated by your meal.
I got to enjoy it too as she brought me some taters, stuffing and some turkey.
Thanks.