Back at Thanksgiving, I was not inclined to mess with my bird much. Brine, seasoned with salt and pepper, stuffed with Sage and onion, set on a bed of rosemary, then basted with butter whilst roasting. Okay, I fucked with that bird plenty – it just didn’t *seem* too persnickety. The only proportion I had to keep in mind was the brine solution – everything else was eyeballed.
I like that type of cooking, even though I also love the precision and anal-retentive nature of baking. Things that are easy to remember, can be replicated readily and turn out great results are good for the days and nights that I don’t feel like cooking but have no interest in eating (or producing) crap.
Hence, The Rub. Continue reading