This recipe comes from my buddy Rick Sammarco, a former bartender at Mills Tavern here in Providence.
This eggnog kicks ass for many reasons, not the least of which is that Rick uses three liquors, not just one, in making this cocktail: rum, brandy and whiskey!
Once you've roasted your Thanksgiving turkey in a Weber grill, you'll never go back! Both Paul & I use this method to give the bird a smokey flavor you won't get with a home oven or deep fryer. Plus, it takes just a couple of hours.
All the details are here:
A "backstage" look at the McRib before it's covered with sauce and placed in a bun for you to scarf down.
Looks like a couple of horse slaughterhouses in the U.S. that were shut down will be re-opening as early as next week!
And yes, this is horse meat slaughtered not only for animal feed, but for human consumption! Yum!