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I just called Community Q to order a smoked ham for a Christmas get-together this Saturday, and they said they need at least 7 days notice to fill an order. Very disappointing -- I was really looking forward to trying this ham. Can anyone recommend another place that makes comparable smoked hams? TIA.
I asked Community Que about availibility a week ago and they confirmed that they will only be available until Christmas. I'd like to serve a ham for New Year's day brunch but am leaving town on the 21st. Maybe I'll ask if they can hold one for me? If I picked it up on the 20th, do you think it would be ok sitting in the fridge for 11 days?
We ordered another smoked turkey for Christmas at community Q. It reheated easily on Christmas Day and was terrific again. For $40.00 per bird, truly a great deal.
One of my buds is thinking about doing a turkey for Easter (and a leg of lamb).. The question is, what is your take on brining a turkey? Yes or No and why.......
"Flipping the bird"...heh-heh.Isn't the salting method you're describing called dry brining? I thought Kez had written up a very good article a few years ago about trying that method, with great success, on his Thanksgiving bird.