What's Your Biggest Holiday Cooking Screw-Up (And How Did You Fix It)?
Joe Johnston, Owner, Joe's Real BBQ, Joe's Fresh Farm Grill, Liberty Market, Agritopia
We like to use the smoked turkey breast from Joe's Real BBQ and just reheat it on Thanksgiving Day. It's always moist and easy to carve. The first time we did it, we used the pan juices to make gravy, which ended up tasting like cigarette gravy due to the smoking. We rushed, got prepackaged chicken stock, and remade the gravy.
Chef Chris Knouse,
Litchfield's at The Wigwam
I mis-measured a brine recipe for turkey. The final product was a little salty, so we served it with a bland gravy. That seemed to go over well.
Jon Lane
Owner, O.H.S.O.
I burnt an apple pie so I deconstructed it, placed the filling in Ball jars, and completed as individual crumbles.
Chef Stephen "Chops" Smith,
Searsucker Scottsdale
I've blocked it out of my mind, and I don't appreciate you dredging up the past.
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