Bernice: I guess you've never drank Wild Turkey

NascarFan814: These are farmed wild boar,apparently they are quite tasty,I will soon find out

Bwild: nope,thought I'd give it a try

Bernice: It does, but I think I'll save them for a nice charcoal bbq

Bernice: Thanks, but as I mentioned, I have no bbq ........I decided to vacu seal them until I get to a cottage with a bbq in July.I will try that yummy recipe then

I decided to live on the edge a lil and picked up a couple of thick wild boar chops at the butcher shop yesterday.Living in a condo without a bbq I am limited in my options as far as cooking them is concerned.Any tips would be much appreciated

awesome:I really appreciate that.I ended up doing a variation of southern fried,but I will definitely use this one the next time

We're talking four breasts with skin and bone.,I'm not into my usual shake and bake tonite.Sweet is good,and prepared in the oven.

thanks in advance

Eriisa: I stand corrected.I hope the recipe's I have found with the other spelling aren't defective

Eriisa: You have the proper spelling,just remove the -

KewlGuy: I know if I'm cooking a live lobster to boil it,it is also enjoyed broiled with a coating of bread crumbs.I don't think I've ever seen or heard of lobster tails boiled.

KewlGuy: Why didn't I think of that?

Does anyone know how long I should leave lobster tails under the broiler?
thanks in advance

GGROBINLOVE: I'm making honey garlic spare ribs tonite,but I'll definitely tell you when I'm about to tackle it.Yes,I noticed you were her mom,clearly class was passed along the gene line

GGROBINLOVE: Thanks,I really appreciate your effort in responding

I used to buy brisket made by Whole Foods in my area.It was kind of sweet,I guess they prepared it with a tomato based marinade.Recently they stopped featuring it in their hot foods section
After a period of weeks composing myself,I decided to give it a shot preparing one.(unchartered territory to say the least)I purchased a single as opposed to a double brisket(not even sure what the differance is)I was told to cook it at 350 for 15min per pound in a covered pot,no other instructions.What I would appreciate is any instructions on how to prepare this brisket in a manner that comes as close as possible to the one I so enjoyed from Whole Foods.Thanks in advance.