BuffaloBillsForever

You have a lot of options. You can brine if you want. Injecting a marinade will also work well or making a flavored compound butter and placing it under the skin and seasoning the top with salt and pepper or a dry rub. The key really is having the damn thing seasoned one way or another before it goes in the oven. The biggest problem with turkey is people tend to over cook them and when turkey is overcooked it is dry and horrible. Buy a meat thermometer if you do not have one so you can test its internal temp. Also when you take the turkey out of the oven when its finished cooking place it on a cutting board, place some tin foil over it and don't touch it for at least 20 minutes before cutting into it. This allows the juices to redistribute, so they end up back in the meat and not on the cutting board.

Personally I wouldn't use steak sauce like A1 on a steak either. "Good steak" comes in all different cuts, fat content,tenderness, aging by the butcher and they need to be treated accordingly. The only thing in common is they should be seasoned with salt and pepper. Most people think the most expensive cut of meat is necessarily the "best". Nothing could be further from the truth. Each cut has its own tradeoffs. Take a filet Mignon of beef for example. Now that is the one of the most tender cuts of beef on the cow, however one cut with the least amount flavor. Filet can definitely use a sauce! NY strip for example could get some help with the use of a compound butter on top of the steak. A flank steak is tougher cut and will need a marinade of some sort etc.

Private messages should always stay private, however there are a few common sense exceptions in which you might NOT want to keep something private anymore. Offensive Threatening Illegal

Chipolte hot sauce, steak sauce like A1 are a few others. I haven't had A1 in probably over a decade. If your going with fries and gravy, you have to go with cheese curds on the fries first, then the gravy.

Apparently at practice this week they were able to do timing routes with the WR's without the Wr's looking at the football BUT the shadow of the football. Now that is taking football to the next level. If you watch a lot of Packers game, his throws are un defensible on the back shoulder. As an offense they have mastered this. I still think Brady is the best QB in the game, however the combination of Rodgers and his receivers are the best.

Q: Do I need to refrigerate Ketchup? A: Because of its natural acidity, Heinz® Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions. We recommend that this product, like any processed food, be refrigerated after opening. Refrigeration will maintain the best product quality after opening. http://www.heinzketchup.com/FAQ.aspx If you eat a restaurant that serves ketchup, it more than likely the bottles get filled from a big bag of ketchup out of a ketchup machine that is attached to the wall which is at room temperature.

Take a jar horseradish, grab a couple spoon fulls, squeeze out the juice and add the horseradish to mayo. Horseradish mayo. It would work with onion rings, crab cakes, hot beef sandwiches, cold subs/sandwiches. Another easy condiment you can make with ingredients most have around the house is honey mustard. Just mix your mustard of choice with honey.

Tzatziki is great stuff. Eat it all the time with chicken and beef pitas and wraps. I also like it as a dipping sauce for battered deep fried calamari. With a wedge of lemon it complements it quite nicely for such a simple bar snack.

Hot sauce and eggs are a classic combination. Fantastic indeed.

Dipping french fries in Tartar sauce is money. Especially a homemade tartar sauce. I like mayo as well. Mixing ketchup with the mayo is quite tasty as well. I'm all about dipping fried food into some sort of condiment or dipping sauce.

One of my favorite condiments for dipping things like onion rings, fries, pizza crust is to mix ranch dressing with Sriracha or ranch dressing with a tomato salsa. For a thing like a quesadilla I like to dip them in sour cream mixed with Franks Red Hot Sauce or Sriracha.

You need a more complete body of work than one year. The Giants defense has been solid since their last superbowl win. Fewell hasn't magically turned around a bad defense into a great defense. They have been great defense for a long time. Fewell was as predictable as a DC as you can get in Buffalo. The Dick Jauron of defensive strategy. The classic "bend but don't break". Basic cover 2 and cover 3. Fewell has a lot of talented defensive players in NY especially on the line. Mainly players that can get to the quarterback with just sending 4.

The Giants defense has been thriving for many years now, WAY before Fewell took over as DC. So good in fact, the DC for the giants was hired as a head coach. They have had one of the best defensive lines in the game for a while now. Their D-line is just flat out dominant. It's the players and not Fewells scheme. He is just along for the ride.

LOL. You can't be serious? LOL Fewell is not head coaching material. Defensively we were garbage when he was DC. We suffer from the same problems then when he was coaching here. Can't stop the run, can't cover tight ends, can't put any pressure on the QB. Say in your fantasy world, Fewell gets a headcoaching position somewhere. He would not be doing anything on the offensive side of the football.

I always defended Spiller but yesterday there was a big red flag. He has no control over his legs when he is in space, flopping around like Roscoe Parrish. Tripping yourself should never happen. He's got speed, but what he continues to show he has no football instincts and body control. And I'm afraid when the point he gets 15-20 touches a game, he will be a china doll like Parrish.

lol, I'm not to that extreme. However 4th and inches favors the offense HEAVILY especially if you do a QB sneak. Considering the circumstances, overtime and the opponent I have no problem with going for it there especially if you just get the QB to sneak the ball. I disagree with the choice of the play call though. So I don't agree entirely with Smith.

You nailed it.

From a statistics perspective it is the correct call. Even more so when you have to punt the ball back to Brees and company in the overtime - who is likely to get into field goal range with that potent offense. I don't have a problem with going for it there on 4th down and keeping control of the game. My only issue is play calling in that situation. You do a QB sneak or play action pass. No handing the ball off to the back.

This offense has no identity since defenses have figured out the Bills spread offense short passing game which essentially set up Fred Jackson. Within the losses Brad Smith has also become useless in short yardage as well as our 1st round pick C.J Spiller as either a RB or WR. Our potential franchise Wr, where's he?

The way Dallas was moving the football, the kicker situation, field position etc. The correct move is going for it on 4th and less than 10 100% of the time.

One of the worst head coaching decisions I witnessed all year.

I like him a lot and he is a polarizing figure in Buffalo BUT if he is demanding over 6 million a year is he really worth it?

Ugh! I have been a Brad Smith homer as well. Ugh! Can't argue with you there. When Spiller tripped himself on with his own legs it reminded me of Roscoe Parrish!

He gets on the field as much as Aaron Maybin and reminds me of Roscoe Parrish but as a running back...sigh. Based on his production this year and last. He will be going into his 3rd season with...nothing! Seriously, running back is one of the easiest positions to make a an impact and get production out of.

Fitz is just not accurate beyond anything over 15 yards. Perhaps that changes with better players but with accuracy you either have it or you don't. In retrospect I think Fitz was a product of Chan Gailey's scheme and playing bad defenses. This is an adjustment period and Fitz hasn't adjusted well.