Quasi-busy day. Heading down to World Headquarters after our live radio ad at 10:40 with Dale Bliss to smoke a couple turkeys and throw on some pork shoulders for Howe's True Value's open house on Saturday. The turkeys, as of yesterday morning, were frozen harder than bowling balls. So we gave them a bath: a long dip in cold water in five-gallon stock pots. We used a sweet convection process that I picked up from Alton Brown a couple years ago: you leave the water from the faucet running at a little more than a trickle into one end of your container. This swirls the water, creating a convection force that helps speed up the thawing process. Great trick to use when thawing turkeys, which can take DAYS to thaw in the fridge.
Working solo in the kitchen today, tending the Smoke-a-saurus (our giant mobile BBQ pit), doing some office work, and returning some client phone calls. Then, turning my attention to a exciting new project we are working on. Plus, looking into hiring a part-time person to handle corporate and wedding catering sales. After that? Piano lessons with the girls, some dinner and a nap.
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