In This Episode
In this episode, we talk all things Thanksgiving turkey. Including brining, preparing, cooking outside on a smoker, grill or fryer as well as some memorable Thanksgiving memories from Rob and Brandon.
Mentioned In This Episode
The Fat Man’s Brine (with some small modifications) a turkey brine Rob has used for decades.
Oklahoma Joe’s Highland Offset Smoker (Rob’s smoker, aka “Bertha”. That has cooked the majority of turkey over the last 17 years)
The Big Easy Oil-less Turkey Fryer (Brandon’s new favorite way to cook a turkey)
Rob Ainbinder 0:01
It’s interesting when we as men managed to wrestle this away from those that typically do it. You know, I sometimes take it as it as a big win for mankind. Because proportionally there’s still a lot of turkeys are cooked in the oven.
You are in the dad huddle, the show where we invite you to join us in improving the playbook on fatherhood. I’m your co-host Rob Ainbinder, the Digital Dad, father to one and you’re joined in the huddle by my co-host Brandon Billinger. The Rookie Dad father of two growing boys.
Brandon Billinger 0:38
Hello, how are you doing there, Rob?
Rob Ainbinder 0:42
Doing well, Brandon, how are you doing?
Brandon Billinger 0:44
Oh, I’m hanging in there. You know, that’s it seems to be my go-to thing. It’s just I’m hanging in there. Sometimes. That’s all that matters.
Rob Ainbinder 0:52
Yeah, you know, some days you just have to put one foot in front of the other.
Brandon Billinger 0:57
And after the week I had last week Yes. That’s exactly how I feel, I’m like alright and just right keep keep on truckin there’s there’s light at the end of the tunnel.
Rob Ainbinder 1:09
There is light at the end of the tunnel. You made it to another day.
Brandon Billinger 1:14
That’s right things are going to get better. I can guarantee you that
Rob Ainbinder 1:17
Every day above dirt is a good one.
Brandon Billinger 1:19
That’s right. That’s right.
Rob Ainbinder 1:22
So we have today the big run up to Thanksgiving.
Brandon Billinger 1:29
Yeah, yeah, we’re recording this the week before Thanksgiving. So we thought we’d give you some tips, tricks, hacks. Things not to do when you’re cooking the Thanksgiving turkey or whatever you happen to be cooking for Thanksgiving or whenever as a matter. Yeah, I mean, because you don’t just have to cook a turkey on Thanksgiving.
Rob Ainbinder 1:55
That’s true. You don’t you can cook a turkey anytime.
Brandon Billinger 1:59
You can cook it on Black Friday.
Rob Ainbinder 2:02
Yeah. Christmas Day. Yeah, there you go. There you go cook it on July 4.
Brandon Billinger 2:08
Whoo. What’s more American than that?
Rob Ainbinder 2:12
Right, Thanksgiving, thanksgiving in the summer.
Brandon Billinger 2:17
That sounds like an idea.
Rob Ainbinder 2:19
We’re going to be talking about mostly is cooking turkey outside.
Brandon Billinger 2:24
Rob Ainbinder 2:25
Yeah. So the thing about cooking, I think one of the biggest benefits of cooking the turkey outside is it frees up the oven for everything else.
Brandon Billinger 2:36
Rob Ainbinder 2:37
At a high level that’s like the bonus inside of all of this. And then if you as a dad, decide that you’re going to take on cooking outside, through something, that we’ll talk about later. This frees up kind of whoever else helps in the prep, to kind of use the oven for everything else, right stovetop, the oven for everything else
Brandon Billinger 2:58
And this doesn’t just go for Thanksgiving you This goes for you know grilling, barbecuing, you know, cooking outside and just in general.
Rob Ainbinder 3:07
Yeah, Christmas dinner, you know, whatever.
Brandon Billinger 3:09
I think that’s one of the that’s the biggest advantage to cooking you know cooking outside just in general is just I mean the oven can be used for whatever else needs to be done I mean because a lot of times you’re cooking vegetables in there or you know you’re roasting something whatever
Rob Ainbinder 3:25
You’re baking something whatever
Brandon Billinger 3:27
you’re baking that pie
Rob Ainbinder 3:30
You effectively increase the square footage of your kitchen by cooking out the main dish outside.
So yeah, yeah, really great
Brandon Billinger 3:46
When it comes to it. There are things you need to kind of follow along or do in the process to make sure that whatever you’re cooking outside is going to be absolutely delicious correct?
Rob Ainbinder 4:00
Yeah, absolutely. And I’d say the first thing is brine that bird.
Brandon Billinger 4:06
Rob Ainbinder 4:08
The single this the one of the first steps to cooking a bird, unless of course you’re frying. Don’t brine. Inject instead, but any way else you’re going to fix a bird smoke, you know, whatever oil-less fryer, grill, indirect grill, direct grill, all of those can benefit from brining. And a long time ago, I was exposed to a recipe called The Fat Man’s Brine.
Brandon Billinger 4:40
Rob Ainbinder 4:41
Now the fat man was a member of back in the day when we had these alt dot newsgroups online. We were members of the alt food BBQ news group. And this is where I kind of cut my teeth on barbecue in general and And he shared this brine and it’s been shared many times over. In fact, I took his recipe and made some small modifications really small and reposted it on my blog and I think in the show notes, this for this episode will link over to it so you have a brine to get started with. So what’s been your experience with brining Brandon?
Brandon Billinger 5:24
Well, I tried out Thanksgiving, right not I don’t want to call it a Thanksgiving it was it. I tried out a turkey this weekend. And I, I do brine over my brains are very bitter, very, fairly simple. And one of the things that I learned this weekend though, was I think I use too much salt in the brine without adding any other like sugar or any other spices, spices or whatever. Okay, so that was probably my biggest mistake this past weekend because it. I mean, the turkey did turn out a little bit more on the salty side now. Juicy, but you could definitely taste the salt. Yeah.
Rob Ainbinder 6:04
And I think this brings up a good point is the other thing is if you’re going to try anything new in your cooking method of a turkey for Thanksgiving or any other holiday. To do a dry run ahead of the actual day, that way you have a chance to troubleshoot. You know, you had a problem with the brine that gives you a chance to kind of work back out what went wrong. It sounds like maybe your ratio of water to salt was a little off
Brandon Billinger 6:33
Rob Ainbinder 6:34
What I know about writing and that goes for anything else. If you’re, you just get that brand new smoker and you think you know you’re going to cook a turkey for Thanksgiving, well, back it up a week. And do a dry run with a chicken or something else.
Brandon Billinger 6:52
Don’t go Don’t go balls to the wall. And think oh, I want to get a turkey right the first time.
Rob Ainbinder 7:00
Brandon Billinger 7:01
Actually understanding whatever cooking vessel you happen to be using,
Rob Ainbinder 7:05
Right. Yeah. Yeah. Because you introduce any new variable to your cooking process. It’s a whole new learning curve.
Brandon Billinger 7:14
Right. And, and I have a little bit of experience in this because several years ago, I tried cooking a turkey, right. I had a rotisserie for my grill at that time. And I tried to cook a turkey on it, and thinking, Oh, I’m gonna, it’s going to turn out just perfect. And I had this mentality. And in fact, you know, I didn’t understand the meat thermometer that came with it, I didn’t and then there were certain things with the rotisserie that I didn’t understand, like wait making sure the counterweight is set properly, and how to set that because there’s a specific way like you let the turkey you let the turkey spin its way down to the very bottom are facing down and then you put the counterweight facing up on the stage. So that way there’s enough weight to kind of keep it rotating throughout the house because it’s going to be cooking for three to four hours on the grill so you want to make sure that rotisserie spit keeps spinning I didn’t under I didn’t understand that at the time. Yeah, so I was constantly out there manning the spit making sure that it was spinning in fact it never the turkey never got done we ended up having to put it in the oven anyway. Oh, so yeah, so there’s so make sure you understand yet I start small in my Yeah, I start I used a brand new euless fryer this past week and that’s how I started I started out small with like chicken drumsticks. Yeah, my way to a whole chicken. Great and I made my way and I was like, Okay, now I got this. I can understand how this thing works a little bit. Yeah. And I cooked I think I may be cooked one more thing in there between the chicken and the turkey but that that at that point, I understood how fryer
Rob Ainbinder 7:15
I so I’ve cooked I fried a turkey a couple of times and in between that I smoked a turkey and the resounding feedback from the family that was assembled on on in the years that I fried and then smoked and then Friday again they preferred smoke that I smoke it offset smoker in Oklahoma Joe smoker that I have.
Brandon Billinger 9:30
Yeah I’m not sure what it is about an oil fried turkey but I always tend to gravitate more towards the either smoked or the rotisserie rotisserie turkey or even even this oiless fryer that I have from Char-Broil is The Big Easy. I tell you what that that thing. Absolutely easy. I dropped the turkey in there. No oil so I didn’t have to worry about spilling and causing a whole lot of flames you know flame ups you know potentially burning down my house you know because that’s not something that you want to have on Thanksgiving but yeah I put it in there i’d seasoned it up a little bit with some spices some spice mix that we like and put it in there for three and a half hours and there go it turned out absolutely great.
Rob Ainbinder 10:22
Is itelectric you plug it in?
Brandon Billinger 10:25
Rob Ainbinder 10:25
Brandon Billinger 10:27
it uses propane so you want that a little two feet about they recommend about Char-Broil recommends two feet away. Yeah. You know, obviously you don’t those tanks to catch fire want that would be bad.
Rob Ainbinder 10:42
That would be bad.
Brandon Billinger 10:46
That would ruin a Thanksgiving right there.
Rob Ainbinder 10:48
Totally. Hopefully. That sounds like a really interesting device.
Brandon Billinger 10:53
Yeah, it’s, like I said it’s really simple to use. And like I said, I’ve started small with it. I started cooking chicken. chicken drumsticks in it, you’re out. Okay, I know how we’re I know how a little bit about how it works now, right graduated up to a whole chicken put a whole chicken in there for about an hour to an hour and a half. And it turned out turned out great. And I just now when I just I think I just brined in water just to kind of keep it get a little bit of that keeps the juices in there. And I think the other thing that affected the turkey this time was I’ve always had I’ve never pulled this skin away from like the breast area on the turkey and whatnot. This time I did. So I’m now wondering if that had something to do with it where more water and brine could get in there. I don’t know if that would have anything to do with it. But maybe because that’s the first time I’ve done it. So who knows?
Rob Ainbinder 11:49
Yeah, I don’t know. I do know the time that I fried it in an oil fryer. I followed every step in the instructions and that means testing the level in the vessel that you’re going to fry it, so can figure out with water, how much oil you need to fill, and then drying it out after you’ve figured that out and then making sure when the bird goes in, it’s totally dry. If you follow those two steps, you’re not going to have a problem. Because it’s not going to overflow.
Brandon Billinger 12:29
Rob Ainbinder 12:30
You know, and
Brandon Billinger 12:32
I think a lot of the times you see the guys who are at you know, those YouTube videos where people are, you know, cause flatter, you know, flare ups and whatnot. They’re the ones that don’t follow those rules or suggestions.
Rob Ainbinder 12:47
Yeah, You know, always refer back to the manufacturer’s instructions. We, you know, we don’t claim to know your situation. But if you follow the manufacturer’s instructions that include those two things most fire most fire departments around this time of year kind of go through similar exercise. We might include one of those YouTube videos in the Episode Notes. Yeah. What not do it not to do when you fry a turkey.
Brandon Billinger 13:14
Rob Ainbinder 13:15
yeah. So I met I mentioned smoking a turkey and smoked a turkey for it’s going on like 17 years give or take one or two that I fried. Some people do a smo-fried so they smoke it then they fry it combined methods. I’ve just done it. I’ve just smoked it in direct after I’ve brined it. I usually stuff to cavity with a couple of things onion an apple carved up, you know, cut in half a little bit shoved in there to the cavity and then just let it do its thing.
Brandon Billinger 13:52
How long does it usually take?
Rob Ainbinder 13:54
So he can take anywhere from you know for Six ish.
Brandon Billinger 14:01
Okay, that sounds that’s not terrible. Bad.
Rob Ainbinder 14:04
Yeah. The thing that you give up when you smoke a turkey is you don’t get that crisp skin.
Brandon Billinger 14:11
Rob Ainbinder 14:12
Unless you decide to get tricky and kind of move it closer to the hot spot till it crisps up. You could do that. And then direct grillings and other way to go. By far the first cook for the first turkey ever cooked was direct cooked on a grill, a charcoal grill. And that was a lot of work because to get smoke going, you had to feed it on either side of the grate and all that kind of stuff. What I’ve seen other people do is spatch cook it where you cut, you cut it so it folds down flat on the ground. Yeah, and all that surface area is contacting the grill and it cooks faster. And spatch cooking is another way Cook.
Brandon Billinger 15:00
Yeah, I haven’t tried that one yet. That would be Yeah, that’d be interesting to try.
Rob Ainbinder 15:04
Try it with a chicken. See, you know, see how it goes. Then, of course, there are proponents of beer can
Brandon Billinger 15:13
I haven’t tried I’ve tried beer can chicken. Yeah, not a beer can can chicken on a beer can Turkey.
Rob Ainbinder 15:20
No, not a beer. I haven’t tried a beer can turkey either. But it would be another way to go. To try and cook a turkey for Thanksgiving. Again, I think think anything is great. You know, you’ll just you have to weigh the options and what equipment you have versus what you might want to acquire. And it’s always good. It’s almost always good.
Brandon Billinger 15:44
I know I can’t wait to try. The turkey I made this past weekend was so good that my mother in law has asked us to bring down our fryer.
Rob Ainbinder 15:56
Brandon Billinger 15:56
She so that’s kind of the
Rob Ainbinder 15:59
That’s a high compliment
Brandon Billinger 16:00
It’s a rite of passage, in my opinion to be asked to cook that thanksgiving turkey.
Rob Ainbinder 16:06
Brandon Billinger 16:07
because there’s a lot riding on it.
Rob Ainbinder 16:09
Right? Yeah, there is.
Brandon Billinger 16:10
You don’t want to screw that up.
Rob Ainbinder 16:12
You don’t. It’s true. You don’t. And once I figured out how to smoke a turkey, I did not veer from that method
Brandon Billinger 16:20
Rob Ainbinder 16:21
Because everybody got used to it, they were counting on it, you know, they were looking forward to it. And it’s just, it’s, it’s interesting when we as men managed to wrestle this away from those that typically do it. And I you know, I sometimes take it as a as a big win for mankind. Because proportionately there’s still a lot of turkeys that are cooked in the oven.
Brandon Billinger 16:49
Right. Well, that’s the thing like my mother in law, that’s where that’s, that’s every time we go down for Thanksgiving down there down to her house. That’s all that she would make would Be an oven fried turkey
Rob Ainbinder 17:02
Brandon Billinger 17:03
Or an oven baked Turkey. So this is going to be a completely different experience and I think our family is so big or that side of the family is so big that we have to cook two turkeys. So how so we’ll have we’ll probably have one that is baked in the oven and then they’ll be the second one that is made and the Big Easy Oil-less fryer. So we’ll see which one which one has leftovers and I think we’ll just see what the best
Rob Ainbinder 17:30
Right. Yeah, that’ll be interesting to see what happens. It’s, it’s, yeah, I do take some pride in cooking for this for Thanksgiving. Because it’s kind of a big event for most families.
Brandon Billinger 17:45
It is ,Yeah. It’s one of those few events where throughout the entire year where everyone from the family decided you know comes down to visit or right visit you are you decide to go see that family that you don’t see on a yearly basis
Rob Ainbinder 18:01
Sure. Yeah, absolutely. Yeah.
Brandon Billinger 18:04
Yeah, so we’re talking about cooking for Thanksgiving and just on the grill in general doesn’t have to be necessarily for Thanksgiving. Right. Rob, do you have any other tips? tricks hacks? Not to do things to put on the not to do list.
Rob Ainbinder 18:15
Brandon Billinger 18:16
Rob, do you have any other tips? tricks hacks? Not to do things to put on the not to do list.
Rob Ainbinder 18:24
Yeah, if you’re smoking or grilling and you decide you want to introduce a wood flavor, I would steer clear of really, really overly strong flavors. Like Mesquite wood. Okay. It tends to be it tends to be a good match for beef. Okay, but can say that but a little uneven for for poultry, I think.
Brandon Billinger 18:53
What do you what what what do you recommend some
Rob Ainbinder 18:56
some people like Apple cherry a mix of apple and cherry
Brandon Billinger 19:01
I haven’t tried that I tried apple and cherry but I haven’t tried them together. Yeah.
Do you do any injecting?
Rob Ainbinder 19:05
And hickory is a favorite of mine across the board for all kinds of proteins Hickory, Hickory hits the right kind of notes. Some people say apples good with with pork and then some like the apple, the apple with with poultry. Right so you have a little you have some room to play with that. Apple tends to be a little lighter in flavor than even hickory and much lighter than Of course mesquite. But, you know, you’re experimenting if you’re doing something new you’re experimenting for beforehand so you might check out a different wood. I don’t baste.
I don’t inject. I might put a little bit of butter under the skin or on top of the skin just to promote a little a little browning even though that occurs naturally when you’re smoking but most most of any flavor that goes in goes in through the brine for me. And that seems to work out well. things not to do. Stay away from non nut, fruit bearing trees for wood. If you’re going to use wood, don’t use pine. Don’t use you know, any tree that doesn’t have a nut or fruit bearing nut or a fruit. Okay, those are generally not good woods to introduce flavor with and and cook to temperature not to time.
Brandon Billinger 20:58
Rob Ainbinder 21:01
measure that bird in the breast and in the thigh because they cook differently.
Brandon Billinger 21:07
Right? What should the I know the answer, but maybe maybe people in our people listeners don’t know the answer, what should the temperature of the breast or say areas with darker meat be?
Unknown Speaker 21:22
160 to 165 is what the USDA, we you know, we give ourselves a little bit of leeway because you will always have carry over cooking so if you hit 160, you’re probably good to pull it off, throw it in the cooler if you’re going to hold it for a while. Right But you want to make sure you’re reading both the the breast and the dark meat because they cook differently and make sure that they both are at least least that temperature right before you pull it off. Below that. There’s some some risks. of introducing some some nasties,
Brandon Billinger 22:04
right? Well, and you talked about having the bird reach, they 160. and pulling it off, I mean, letting it rest, giving it letting it rest for the 10 to 15 minutes after that will help it rise to that temperature. Right?
Rob Ainbinder 22:20
Absolutely. It’s called carry over cooking because you’ve, you’ve moved that massive protein with heat for so long that there’s this residual buildup of heat that continues to cook long after you’ve taken it off of whatever you’re cooking it so and we we kind of get dialed into this more with, with steaks that we wanted a certain temperature, we kind of can account we can count for five degree increase or a couple of degrees of increase after we pull it off. So to get a target tamp we kind of tend to pull it off a little early yet to get to the target temp for a steak or a bird. But still you want to be relatively close to that, that that safe temperature, especially with poultry. poultry notoriously, is dirty. I know I’m going to get slammed by the poultry industry. But Fact is, we see news headlines of salmonella and E Coli with birds all the time. So that’s, that’s the other piece of this when you’re handling the bird, be smart about handling it. Make sure you clean up well from wherever, whatever surface the bird was on or in. I tend to open the bird up in the sink and then take it out of there and put it in something else or on something else to finish preparing it that
Brandon Billinger 23:54
you had because when you pull it out of whatever packaging it’s in, there’s all those juices and blood and everything That’s that’s in there so exactly I’ve had that happen before to where whenever I’ve opened it up yeah I’ve had it say on a cookie sheet the cookie sheet as all of a sudden like just full of juices right like well crap what am I going to put you know? Yeah 10 feet away from a sink now I have to balance this all the way there just to dump it out. I hadn’t even thought of that. And you know, that’s the thing that you know, you learn as you go do sort of thing and learn from our mistakes
Rob Ainbinder 24:23
and remove the Gimblett and neck
Brandon Billinger 24:29
that’s another mistake that I’ve made. When the when that one I was talking about that rotisserie turkey I made on the rotisserie for the first time that was um, I didn’t take those out. I didn’t even realize they were in there even though the packaging says yeah, with goblets and neck. I didn’t realize they were in there stuck the you know, spit right through didn’t even think about it. And that was it.
And if there’s a pop up thermometer, toss that out. Yeah, toss it out.
Yeah, that’s what I did this last time. Yeah, I was like, we don’t necessarily don’t That I’ve got I’ve got my meat thermometer. Give me a better reading and probably that will probably.
Rob Ainbinder 25:06
Yeah, absolutely. I’m not to time to temperature. Yep,
Brandon Billinger 25:09
yep. So and one of the other things is like and they in this in this Big Easy Oil-less Fryer that I keep talking about yeah they say it takes about 15 minutes per pound so we had a 12 pound turkey so that’s what you know, or they said it would take 10 to 15 minutes. Okay, so that was gonna be what? Two or three hours? Yeah.
I always estimate on the higher side and say give it about another 30 minutes after that because I mean there’s there’s a lot of different variables that can go on especially when you’re cooking in the winter or not. I don’t want to say winner. But anyway, when you’re cooking in the fall like this, yeah, temperature, the ambient temperature wherever we’re in wherever, whatever environment that you’re cooking, it will also play a role in all of that.
Absolutely. Yeah, you can count on in cooler weather using more fuel. If you’re using a grill or a smoker. Or use more propane if you’re frying
even talked about this a couple episodes back yeah
Rob Ainbinder 26:07
we talked about this a couple episodes back. But it’s it’s especially true you can count on if the colder it gets possibly slightly longer cook times fighting to maintain temperature these are all things that could come into account of a factor when you’re when you’re preparing to cook now. Good thing is is if you get done cooking early, you can use what’s called a faux cambro. Now cambro is this really expensive, insulated, holding, holding type thing that caters us to hold hot food safely for hours and hours and hours and hours. So what you can do is you get a good size cooler that can accommodate the bird. Double wrap it in foil, put it up I’m a cooler and then stuffed the remaining space of the cooler, full of towels and then close it up.
Brandon Billinger 27:06
Rob Ainbinder 27:07
with a minimum air space, you get a good couple of hours. Some say as much as four hours to hold this Turkey.
Brandon Billinger 27:17
Rob Ainbinder 27:17
I don’t know that I’ve ever held a turkey that long, and it’d be smart to check the temperature again, if you’re thinking about holding that long. In fact, you could probably leave a thermometer in there. So you know what’s happening, but yeah, but anyways, yeah, faux hambro is what we call it FAUX because it’s like the real camp bro. But without the expense of the camp, but the idea is that you minimize the amount of air space. Okay, so you aren’t losing heat. And then the towels help insulate.
Brandon Billinger 27:49
Yeah, I’ll have to remember that. That’s it that I’ve never heard of that. That’s pretty
Rob Ainbinder 27:52
cool. You do that with ribs, chicken tear gas. Anything real? Yeah. anything cool. You got you got green. bean casserole stuff stuffing you need to move somewhere get you a little cooler stack those in their stuff at full. Yeah, get a way to go.
Brandon Billinger 28:11
Cool. Yeah. So what is one of your favorite memories of Thanksgiving?
Rob Ainbinder 28:17
I think I would go back to my childhood in Massachusetts there was a turkey farm not far from our house. And and so my mom we go with my mom to the turkey farm and it was I think as a fresh Turkey as you could possibly get. Not frozen and, and so there’s some really good memories. Now of course, our Thanksgiving were her being a single mom It was my brother and myself and her. Sometimes some some other friends. Some from time to time another family might have joined us but I’d say those Thanksgivings really are big memory for me. I think another one was when, when my late wife and I, we moved from Texas to North Carolina, I was working for a company, a retailer at the time I worked retail and was working for Restoration Hardware and we moved and I opened the store in Raleigh at a mall Crabtree Valley Mall. For those that know the area. And finances were so tight that we had a very modest meal for Thanksgiving. I would think we had pork chops that year. We didn’t have Turkey. And so that I think that experience is lodged in my, my mind as well as kind of, you know, a sweet kind of memory of Thanksgiving. I’m trying to think if there was a there was a third one in a Certainly many we shared with my daughter and in my late wife Those were all wonderful. You know, when when we lived in Texas, my mother in law and step father in law brought together other other family members for Thanksgiving. That was a really memorable Thanksgiving in Texas now. That was when before I was ever cooked anything out was that was all prepared in house. And that was, that’s a great memory too. What about yourself? What are some memorable Thanksgivings for you?
Brandon Billinger 30:38
Yeah, I was thinking about this as you were, you were talking about all that. There were, I would say probably a series of about five or six. Thanksgivings when I was a kid, where one side of my family would get together for and have a big family what they would call it a family reunion. And they would get together at a hotel. Okay in Salina, Kansas. You know, it had a big indoor play area, you know, with a putt putt course had all these arcade games. And yeah, so we would get together for three days. This was I mean, it was it was it was the Friday after Thanksgiving. So it’s really not Thanksgiving. But still I still consider that and tight like that entire weekend is still thanksgiving to me.
Rob Ainbinder 31:26
Brandon Billinger 31:27
But yeah, so we would get together on Friday and spend, you know, three whole days together. Yeah. Same family that we wouldn’t get to see on a normal, you know, every either every year it was every other and that goes out every other year. So we didn’t get so certain there were certain family members and this was like, my mom’s cousins. and family members that we had never we would never see except for those two, okay. or every other year at that family reunion. Yeah, so that’s one of the biggest memories or one of the one of my favorite most favorite memories. That I have Yeah. From from Thanksgiving. Cool.
Rob Ainbinder 32:06
So on this episode, we’ve been talking all things Thanksgiving and cooking Turkey and ways to cook Turkey and things to avoid when you when you’re cooking Turkey,
Brandon Billinger 32:16
and lessons learned
Rob Ainbinder 32:17
and Oh, for sure. There’s always lessons learned.
Brandon Billinger 32:21
Yeah, you learn something new every single year,
Rob Ainbinder 32:23
absolutely every year. And as we look ahead to our next episode, episode eight, we’re going to talk about our favorite moments when traveling and our worst moments when traveling.
Brandon Billinger 32:35
We hope that you learned something during this episode. And if you haven’t, feel free to reach out to reach out to us our email is dad huddle at gmail. com. We’re willing to answer any questions that you have as you prepare to prepare that for Thanksgiving or grilling or barbecuing questions you may have
Rob Ainbinder 32:56
And don’t forget, you can listen to us dad huddle dot com all of the major podcast outposts out there. There are where we are on. We’re on Apple podcasts. We’re on Google podcasts. We’re on I Heart Radio. We’re on Pandora.
Brandon Billinger 33:15
We’re on wherever you listen to your podcast. We are there.
Rob Ainbinder 33:20
And we’re also on cross social.
Brandon Billinger 33:24
Yeah. Yeah, search Dad Huddle, and you’ll be able to find us on Twitter, Facebook, Instagram. I yeah. So, again, feel free to reach out to us and we hope you enjoyed this episode. Stay tuned for the next one. We’re talking all things traveling.
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