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How to Smoke a Turkey, low and slow
Brine, butter, season, and smoke at 225–250°F. Everything you need for a juicy holiday bird, with the full video.
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From the garden
Garden to Table
What we’re growing, how we grow it, and what ends up on the plate. Blueberries, carrots from seed, and the occasional greenhouse disaster.
Who’s cooking
Hey, I’m Zach.
I make the stuff you usually buy, from scratch: condiments, syrups, smoked meats, and whatever’s ripe in the garden. If you stir enough, you’ll get the sauce.
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