Honest to goodness, possibly the best Spaghetti Sauce I’ve ever made—maybe even the best I’ve ever had.
Today my husband, Randy, our resident grill master, is sharing his process for How to Make Pulled Pork (or chopped). I’ve been wanting him to write this for a while, but sometimes explaining something in writing isn’t as easy as it sounds, and can make it look harder than it seems. That certainly goes for this…
This recipe I’m sharing with you today for a Mayonnaise Roasted Turkey definitely calls for less. It’s pretty straightforward. And no, it doesn’t taste like mayonnaise. This is just one of the methods we use, but after great results each time, moist turkey, that tastes like turkey, hand-down, it’s our preferred way so far.
We ran by The Fresh Market (where, by the way, I think you can find some of the best meat around) and hunted down the best looking, thick cut, Hereford rib-eyes we could find, seasoned them with salt, pepper, and the fancy Herbs de Provence, then shrugged a bit wondering if it would make a difference at all.