Speaker 1: You're listening to Bill Handled on demand from KFI AM.
Speaker 2: Six forty KFI six forty. Neil Savader for Bill Handled today.
Speaker 2: Happy to be with you, Happy Thanksgiving. Eight hundred five
Speaker 2: to zero one five three four eight hundred five two
Speaker 2: zero one five three four here for you today to
Speaker 2: answer any of your questions, baking, cooking, drinks, whatever it
Speaker 2: may be.
Speaker 3: Hit me up.
Speaker 2: I'm happy to be here until nine o'clock and then
Speaker 2: you know what, You're gonna have to take off those
Speaker 2: Neils Vader training wheels and be on your own.
Speaker 3: Okay, but you can. He'll still hit me up on
Speaker 3: social media.
Speaker 2: I'll do my best to keep an eye on it
Speaker 2: on Instagram and X and the like.
Speaker 3: You can hit me up.
Speaker 2: At Fork Reporter, at Fork Reporter, and I'll do my
Speaker 2: best to help you out there. Let's talk to Jim
Speaker 2: and up upland Hey Jim, how are you.
Speaker 4: Great?
Speaker 5: Neil, thanks for taking my call.
Speaker 3: Of course, Happy Thanksgiving, my friend.
Speaker 5: I'm just starting, okay, I'm wrapping the turkey. I just
Speaker 5: want to know we're not going to stuff it this year. Okay,
Speaker 5: we rinse it out before we.
Speaker 3: Cook it.
Speaker 5: No need throw it, no need.
Speaker 3: No Actually I prefer that you don't.
Speaker 2: There's an old I don't know where this came from,
Speaker 2: but for some reason, and I was taught this too,
Speaker 2: and my mom was taught it, and so on and
Speaker 2: so forth. Is everybody thinks you're supposed to wash poultry.
Speaker 2: Do not wash poultry it. All it does is splash
Speaker 2: bacteria all over the place. Any bacteria on the bird
Speaker 2: is going to be cooked off when you cook the
Speaker 2: bird properly, So there's no reason to wash poultry at all.
Speaker 2: It just makes your sink dirty and it splashes on
Speaker 2: towels and you and everything else. So you want to
Speaker 2: remove whatever's in there. There usually is a bag with
Speaker 2: all of the giblets and all of those things you
Speaker 2: want to remove. Yeah, and then you want to put
Speaker 2: in you're aromatics, so you chop up and you don't
Speaker 2: even need to.
Speaker 3: Do anything to the onions. You can just get an
Speaker 3: onion and.
Speaker 2: Chop it up and put it in there, you know,
Speaker 2: put chop it into fourths or something like that.
Speaker 3: Throw that in there.
Speaker 2: Maybe throw some carrots in there. You want to salt
Speaker 2: it pretty heavily and pepper it pretty heavily on the inside,
Speaker 2: and you can put some time in there. You can
Speaker 2: put some rosemary in there and that's it. You just
Speaker 2: put that in there and you're good to go. And
Speaker 2: that you know, those flavors are going to kind of
Speaker 2: base the inside. The salt and pepper is incredibly important,
Speaker 2: and then the others just kind of add to that
Speaker 2: and then help that those juices come out into the
Speaker 2: roasting pan, and then that you're going to use that
Speaker 2: as you're you're gonna sive that off, and then that
Speaker 2: you're going to use that as your gravy based base.
Speaker 5: Should I tint it or leave it? Leave it off
Speaker 5: at first and then tint.
Speaker 2: It or people go back and forth and all this.
Speaker 2: You can tent it for the first part of it
Speaker 2: and then you know, maybe the last hour or so
Speaker 2: untented to make sure that you're not steaming the skin.
Speaker 2: But you know, oftentimes I don't do that. There's people
Speaker 2: it's a what pound, eighteen pounds, that's a big and
Speaker 2: well when you get up to that size, it's not
Speaker 2: going to hurt you to tend it the first part
Speaker 2: of the cooking, maybe the first two thirds.
Speaker 3: Okay, and then you toast off that skin at the
Speaker 3: end there.
Speaker 5: How long do I cook it you're.
Speaker 2: Looking at probably unstuffed. You're looking about between twelve and
Speaker 2: fifteen minutes a pound.
Speaker 3: Okay, super, but that's rough.
Speaker 2: I mean the reality is, Jim, no matter what I
Speaker 2: tell you, it's done when it's done, and that means
Speaker 2: that it's one sixty at the thickest part of the bird,
Speaker 2: which is between the leg, the thigh there and the
Speaker 2: breast where they meet and you don't want to be
Speaker 2: touching bone. Put the thermometer, instant read thermometer in there,
Speaker 2: and once it comes up to one sixty, you take
Speaker 2: it out of there and you let it rest and
Speaker 2: it will go up another five degrees or so, hit
Speaker 2: that one sixty five sweet spot, and then start traveling down.
Speaker 2: And when it hits one twenty in that same spot,
Speaker 2: it means it's cooled enough and it's ready to cut.
Speaker 2: Oh okay, Trooper, thank you very much, Neil, My absolute pleasure,
Speaker 2: my friend. Have a very happy Thanksgiving. Bump bump by
Speaker 2: What time is it?
Speaker 3: What time is the buh? Okay, let's go to Kathy. Hi, Kathy,
Speaker 3: welcome to KF five.
Speaker 6: Good morning, Hi, good morning, happy Thanksgiving and to you. Thanks.
Speaker 6: So here's the thing. My turkey is going to and
Speaker 6: all plaze my big O. Okay, but I have other things.
Speaker 6: I have a ham, I have the Greenman casserole, I
Speaker 6: have the stuffing and then the rolls. But I know
Speaker 6: the rolls can go last. But can I stack my
Speaker 6: two cast roles in the left oven the small oven?
Speaker 6: Or should at the ham in first? And then I
Speaker 6: just trying to coordinate everything so they kind of come
Speaker 6: out at the same time.
Speaker 3: But sure, I don't know if that's good, do you? Okay?
Speaker 2: A couple of things, A couple of options for you. Yes,
Speaker 2: you can stack foods. Just keep in mind, the more
Speaker 2: stuff in the oven, the hearder the oven has to
Speaker 2: work to make sure that they're even, which means that
Speaker 2: you should probably not only switch them from top to
Speaker 2: bottom halfway through, but you should probably turn them one
Speaker 2: hundred and eighty degrees as well, so that there is
Speaker 2: even as possible under the circumstance you want them to
Speaker 2: be in. They should be in similar temperature zones, meaning
Speaker 2: that if you're going to be cooking at three point fifty,
Speaker 2: hopefully both of them need to be cooked at three fifty.
Speaker 2: They don't have to be, it can be within a
Speaker 2: range there, but keep in mind, one might finish before
Speaker 2: and one could be a little drier, but probably not
Speaker 2: very noticeable. When it comes to reheating ham, do you have,
Speaker 2: like I'm a fan of reheating ham in what they
Speaker 2: call a souvid, which means it's a it's a circulator
Speaker 2: that keeps the temperature or the water at a particular
Speaker 2: temperature consistently, and then you vacuum seal the slices of
Speaker 2: ham and you reheat it.
Speaker 3: There is it a part? Is it a pre cooked ham?
Speaker 6: Yes, it's just a half ham. It's not that big,
Speaker 6: but it's pre cooked. But I don't have a suv.
Speaker 2: Okay, well, but what you still could do is you
Speaker 2: could you could take it, slice it, put it into
Speaker 2: like a freezer bag, like a gallon freezer bag. Don't
Speaker 2: stack them too much, keep them almost like a single layer,
Speaker 2: a double layer all the way through the slices, and
Speaker 2: then you ziplock it until there is only about an
Speaker 2: inch left of the ziplock, and you slowly lower that
Speaker 2: into water and it will push out the air and
Speaker 2: you can ziplock it and that makes it pretty kind
Speaker 2: of air tight in there, and then you can lay
Speaker 2: that into you know, boiling water and then you let
Speaker 2: it cool and it will reheat it that way. That's
Speaker 2: a method that keeps it incredibly moist. If you have
Speaker 2: to put it into an oven, then I would I
Speaker 2: would probably slice it and put a rapid in foil
Speaker 2: and heat it at three point fifty until warmed through.
Speaker 6: Okay, So if it takes an hour for the ham,
Speaker 6: but a half an hour for the other two casseroles,
Speaker 6: would you put your ham in first and then put
Speaker 6: the two cashroles in. I mean it's going to come out.
Speaker 3: I wouldn't try and reheat the ham hoole.
Speaker 2: I really would still cut it into slices, which means
Speaker 2: it's gonna be much it's gonna warm up much quicker,
Speaker 2: much more quickly than you think.
Speaker 3: And I'd probably do that last.
Speaker 6: Okay, that's all. I didn't think of that. Okay, great, Well, thank.
Speaker 3: You, You're very welcome.
Speaker 2: I hope that helps, and I hope you have a
Speaker 2: very happy Thanksgiving with you and yours.
Speaker 3: Time is it?
Speaker 2: Oh, I'm late, so we'll come back and take some
Speaker 2: more calls. I see you, Debbie, I see you, Memo,
Speaker 2: I see you, Paul.
Speaker 3: We'll get to you. Eight hundred and five two day, Sidry,
Speaker 3: I miss Sally from Rumper room.
Speaker 2: I see you, I see you, Peter and his suits,
Speaker 2: I see you, Kono and Amy, I see you.
Speaker 3: What what are you doing in my room?
Speaker 7: Hi?
Speaker 3: Lisa, welcome to KFI.
Speaker 4: Hi, good morning.
Speaker 3: Hello.
Speaker 4: We are going to cook our turkey using this spatchcock method,
Speaker 4: uh huh, and just wanted to get some helpful hints
Speaker 4: on that and how to.
Speaker 5: Do it right.
Speaker 2: First of all, don't ever say spatchcock in front of it.
Speaker 2: Six year old boy. That's the first thing, okay, I
Speaker 2: think it's hilarious. And then as far as anything else,
Speaker 2: really what it is. It's for those that don't know,
Speaker 2: spatchcocking is basically the fifty cent word for butterflying your bird.
Speaker 2: You're cutting the spine out and then you're pressing the
Speaker 2: breastplate down and breaking the breastplate so that it lays flat.
Speaker 2: It is the most efficient and the best way to
Speaker 2: cook a turkey. It cooks faster, it cooks more evenly. Really,
Speaker 2: otherwise you're looking at roughly the same thing, maybe a
Speaker 2: little more quickly. So let's say, I don't know, nine
Speaker 2: to ten minutes per pound, check it on that level.
Speaker 3: But otherwise, it's just like doing anything any other.
Speaker 4: Turkey, okay. And what are your thoughts on doing it
Speaker 4: in the oven versus putting the big baking sheet and
Speaker 4: doing it out on the barbecue.
Speaker 2: Oh, they're both great. Barbecue is going to have slight
Speaker 2: more smoking, you know, to it. But you could put
Speaker 2: that directly on the grill too, we could, okay.
Speaker 4: And what about putting like lemons, the lemons and herbs
Speaker 4: under the turkey if it's going in the oven, to
Speaker 4: like marinate it, if you will.
Speaker 3: It's a great idea.
Speaker 2: If not that, I would put your aromatics, you know,
Speaker 2: you're cut some onions, maybe some carrots underneath it, you know,
Speaker 2: some rosemary, thyme, anything like that.
Speaker 3: You could put that under it as well.
Speaker 2: And those will all come up and be, you know,
Speaker 2: really beautiful, and it'll smell great and you can use
Speaker 2: those still use those drippings that The important thing is
Speaker 2: it's hard to get drippings when you're grilling things because
Speaker 2: of the heat. But either way it's going to be
Speaker 2: delicious for sure.
Speaker 4: Well that's the plan. Okay, Well, thank you so much.
Speaker 4: Have a happy Thanksgiving.
Speaker 2: Of course, my friend you as well. Lisa out they're
Speaker 2: in Orange County, being bull ball. Let's see here my glass.
Speaker 2: I broke my glasses, my normal everyday glasses. I broke
Speaker 2: them the other day at Smart and Final and and
Speaker 2: so I'm wearing different glasses right.
Speaker 3: Now and you can't see there.
Speaker 2: My other ones are progressive, so I just tip my
Speaker 2: head and I can see better. These are just single,
Speaker 2: Like I don't know, it's bugging me. It's bugging me.
Speaker 2: It's not not as much as Cono bugs me, but
Speaker 2: it's enough to be bothersome a right, look at that,
Speaker 2: like out of nowhere, I just take shots at you.
Speaker 3: Nothing but nice. You're a great man.
Speaker 2: You know what's funny is your mom and dad text me,
Speaker 2: and sometimes your brother does, and your sisters just like
Speaker 2: that's hilarious.
Speaker 3: Bro. Sometimes they give me some No they don't, Yeah
Speaker 3: they do at all. Yeah they do. They might call in.
Speaker 3: They do.
Speaker 2: They they hit me up and they're like, oh, that
Speaker 2: was funny to talk about his left ear low because
Speaker 2: that thing's freaky. And I'm like, thanks for you know,
Speaker 2: I didn't even have that one written down.
Speaker 3: Got a full slit of calls here.
Speaker 2: Oh sorry, I get distracted, man, that freaking left ear lobe.
Speaker 3: It is.
Speaker 2: I don't know what to call that thing. Lefty memo.
Speaker 2: Welcome to the forkport in for Bill Handle.
Speaker 3: Happy Thanksgiving, Happy Thanksgiving.
Speaker 7: Good morning, Neil. I'd love to hear you.
Speaker 3: I appreciate that anyway.
Speaker 7: My question is I'm making candy jams. Oh, and I
Speaker 7: want to know if I can make them right now
Speaker 7: to be used later on or should I make them
Speaker 7: right before dinner.
Speaker 2: You can absolutely make them ahead of time and reheat them.
Speaker 2: The one thing I would not do is I would
Speaker 2: not put the marshmallows on them.
Speaker 3: So what I would do if you're.
Speaker 2: Gonna, if you're gonna bake them, bake them and then
Speaker 2: when you reheat them, that's when i'd put the marshmallows on.
Speaker 2: Start to heat them up, and then put them on
Speaker 2: near the end.
Speaker 7: And I'm going to use, uh, the Mexican brown sugar
Speaker 7: that pilono, I don't know, Yeah, a little better.
Speaker 2: The canonical Oh yeah, it's a it's a that flavor
Speaker 2: is fantastic, as you know, and so yeah, it's a
Speaker 2: it's a slightly more muted or less because really it
Speaker 2: is brown sugar is you know, molasses and white sugar,
Speaker 2: refined sugar usually and so it has a little bit
Speaker 2: of different flavor.
Speaker 3: But yeah, I think that would be excellent. That's a
Speaker 3: wonderful idea.
Speaker 7: Okay, great, thank you very much, and I'm taking tips
Speaker 7: from all your colors, and of course from the master.
Speaker 2: Oh that's a grass, my friend. Whoa, whoa, whoa Amy, Hey, Amo,
Speaker 2: are you going to take with.
Speaker 7: An army cook? I know what I'm talking about.
Speaker 3: Thank you for your service.
Speaker 7: But oh my my, my pleasure. But I really lost
Speaker 7: all the good habits because I left. I was in
Speaker 7: the National Guard lift like many years ago.
Speaker 2: So my brother, my brother Daniel, was a cook in
Speaker 2: the Marines, and he's a great cook. Yeah, so he
Speaker 2: he continues to bust out. He's cooking today. Unfortunately I'm
Speaker 2: not with my side of the family this year. We
Speaker 2: will be with them at Christmas. But yeah, he and
Speaker 2: his wife make a feast that I'm bummed to miss today.
Speaker 2: But thank you again for your service, my friend. Enjoy
Speaker 2: You're in good hands. And no problem with heating. I
Speaker 2: just you don't want to bake the marshmallows twice. It
Speaker 2: won't be as as good as if you reheat and
Speaker 2: then once it started to heat through, put some fresh
Speaker 2: marshmallows on there and bake them off that way.
Speaker 3: All right?
Speaker 2: Neil Sevadra in for Bill handle today. Of course it's Thanksgiving.
Speaker 2: Happy Thanksgiving to you, just hanging out talking about food,
Speaker 2: answering you for food questions as you're getting ready for
Speaker 2: some people that you like and some that you don't
Speaker 2: like coming over, so you know I'm here for you.
Speaker 2: Eight hundred and five two zero one five three four.
Speaker 2: That's eight hundred five two zero one five three four.
Speaker 2: Let's go to uh Georgia en. Welcome to Canfi. How
Speaker 2: can I help you?
Speaker 8: Thank you? Yes, I'm getting ready to make my yam
Speaker 8: casse role, okay, with a with a brown sugar and
Speaker 8: pecan topping. I bought a brand new box of the
Speaker 8: light brown sugar and it's as hard as a rock.
Speaker 8: I hit it with a hammer. That doesn't even help.
Speaker 5: Oh do I it?
Speaker 6: Yeah?
Speaker 3: Wow? Okay.
Speaker 2: The easiest way to soften it is is to put
Speaker 2: it put take the bag out of the box there,
Speaker 2: put it on a microwave safe plate, put it in
Speaker 2: the microwave and hit it for about ten seconds and
Speaker 2: see if that helps. If it's not quite soft enough,
Speaker 2: hit it for another ten seconds. Keep doing that until
Speaker 2: it gets soft.
Speaker 8: Okay, that helps, thank you?
Speaker 3: Yeah it will, and I will do Marles.
Speaker 8: The recipe for the toppee calls for a three fourth
Speaker 8: cups pack like brown sugar and one fourth cup all
Speaker 8: purpose flour and two tablespoons of melted butter. That usually
Speaker 8: doesn't seem like enough butter. It doesn't seem to mix.
Speaker 8: I'm always adding more butter. What would you suggest that?
Speaker 8: Does that sound right to you? A cup of the
Speaker 8: flour and sugar to two tablespoons.
Speaker 2: Of butter, George, And do you think I'm ever going
Speaker 2: to tell you not to put more butter in something?
Speaker 2: Does that seem like something that I would say because
Speaker 2: I felt.
Speaker 8: I guess, but if I put too much of it
Speaker 8: in then then it doesn't cook. I bake it for
Speaker 8: another half hour, it's.
Speaker 3: Gonna start talking too greasy.
Speaker 2: The whole point of the flour is to thicken it
Speaker 2: up a bit, so you're basically making a root. A
Speaker 2: typical ru is going to be one to one fat
Speaker 2: to flour. So that's kind of the basic rule there, Georgia, Anne,
Speaker 2: And I hope that gets you through your situation there,
Speaker 2: But happy Thanksgiving to you Abby here in Burbank welcome.
Speaker 6: Yes.
Speaker 9: So I want to make the perfect mashed potato with
Speaker 9: that using the powder and all that, But there's ten
Speaker 9: million recipes on the internet, and I don't know what
Speaker 9: is the best potato to use for a nice, yummy
Speaker 9: mashed potato.
Speaker 2: Yukon gold the gold standard, if you will. It's a
Speaker 2: great potato. One of the things that makes it so great.
Speaker 2: And people try and get fancy and they think, oh,
Speaker 2: I'll use this and use that, But there's chemistry here.
Speaker 2: It's not just flavor and those things, but it's the
Speaker 2: amount of starch. It's the density. And one of the
Speaker 2: things Yukon gold doesn't do is it it doesn't absorb
Speaker 2: a ton of water, which ends up making kind of
Speaker 2: gummy pasty. So Yukon gold is the first thing to
Speaker 2: go with for me.
Speaker 9: And then to cook the potatoes with the skin on
Speaker 9: first or skin off, and then keep some of that
Speaker 9: starch water to use or just use milk and no
Speaker 9: other liquid.
Speaker 2: Starch water is wonderful and it's a it's just like
Speaker 2: pasta water in the sense that it is kind of
Speaker 2: liquid gold there for thickening. You can use that milk
Speaker 2: is you're not thickening necessarily with milk, but you're adding
Speaker 2: fat and flavor to it with that, so you can
Speaker 2: use a little of both for sure. But as far
Speaker 2: as skin on, are you going to leave skin on
Speaker 2: in the mashed potatoes.
Speaker 9: Not necessarily get the best flavor?
Speaker 8: No?
Speaker 2: Then I would peel them first because you know, trying
Speaker 2: to get it off afterwards is going to be a
Speaker 2: pain in the arse, So I wouldn't bother putting yourself
Speaker 2: through that.
Speaker 9: And then butter portion to potato, Is there anything that
Speaker 9: I'm supposed to follow?
Speaker 2: No, I mean you're gonna you if you think of
Speaker 2: it this way, kind of breaking it down, break it
Speaker 2: down to the amount of potatoes in there. So if
Speaker 2: somebody's gonna have a baked potato, they're going to put
Speaker 2: a table spoon or pat of butter on it. So
Speaker 2: if you're putting you know, eight potatoes in there, even
Speaker 2: though you're cutting them up to par boil them, then
Speaker 2: think of it at least a pat of butter per potato.
Speaker 2: The same way as if yeah, you know, kind of
Speaker 2: think of it in that sense, like if you were
Speaker 2: going to make baked potatoes instead of mashed potatoes, what
Speaker 2: would you do per potato if you were serving them
Speaker 2: to each person as a potato, and that gives you
Speaker 2: basic the basic proportions of you know, other stuff to
Speaker 2: put in there.
Speaker 6: Fantastic. Thank you very much. We have a great thanksgiving.
Speaker 3: You as well. Abby.
Speaker 2: Enjoy have a good one. Let's see here, trying to
Speaker 2: get one for it here, Jimmy.
Speaker 3: Welcome to KFI.
Speaker 9: Sir.
Speaker 5: Hey, so good morning, Neil. Hello there, you're showing me
Speaker 5: how to eat.
Speaker 3: Let me teach you, baby, teach me how to eat.
Speaker 1: Sorry, I love that song. So I have to make
Speaker 1: a pivot, and I need a little I need a
Speaker 1: little bit of help and advice on how to pivot.
Speaker 1: I thought I was going to be this whole week.
Speaker 1: I've been prepping to smoke a turkey and uh then
Speaker 1: all of a sudden they wake up early and I said,
Speaker 1: you're not smoking that? Oh all right?
Speaker 3: Does she sound like that? Bro? It's like, get out
Speaker 3: if that's her voice, get.
Speaker 5: Out right now? The thing for that?
Speaker 2: So she said, she said no, no, Uh wow, she
Speaker 2: sounds like a lot of fun. But then again, I'm
Speaker 2: only hearing your side. If you want to put her on,
Speaker 2: I'd like to get, you know, the other side.
Speaker 3: She's going to do this run out to run out
Speaker 3: and everything I told.
Speaker 2: I told her I was gonna smoke and she's gonna
Speaker 2: be like, no, he didn't. He said, she'll do your
Speaker 2: voice and then I'll laugh And I say, if that's
Speaker 2: his voice, I'd get out. But AnyWho, Uh, how big
Speaker 2: a bird is it?
Speaker 3: Ooh, that's a big bird. Okay.
Speaker 2: So, uh you know the party and the Brian Okay, Brian,
Speaker 2: he prepped.
Speaker 1: I prepped both ways, you know, say in both ways?
Speaker 3: Right, Yeah, so.
Speaker 5: You're you're to change for smoking.
Speaker 3: It doesn't change anything.
Speaker 8: I got one of.
Speaker 5: Those roasters, those plug in roasters that I've used this
Speaker 5: in the past.
Speaker 2: Oh, those are nice. They do they do well? Yeah,
Speaker 2: they do quite well.
Speaker 1: Everything the turkey in the past hasn't come out like
Speaker 1: dry per se. But like I don't know, I've I've
Speaker 1: been able to pull the all the the bones just
Speaker 1: out of it. I go three twenty five for what
Speaker 1: five hours roughly?
Speaker 2: Yeah, you're looking at about fifteen minutes per pound. But really,
Speaker 2: the key, the more important thing is is the temp
Speaker 2: in the thickest part of the bird between the thigh
Speaker 2: and the breast not hitting any bone. Your instant read
Speaker 2: thermometer and the thickest part should read one sixty when
Speaker 2: you pull it out. I don't care what you're cooking
Speaker 2: it in, it's got to come out at that and.
Speaker 3: I mean smoking it's going to be have its own set.
Speaker 2: But in this case, when you're roasting it like that,
Speaker 2: you want to pull it out and the thermometer in
Speaker 2: the thickest part of the bird should be one sixty
Speaker 2: and then you let it rest and cool down to
Speaker 2: one twenty and it's ready to carve.
Speaker 3: So that's it.
Speaker 2: I mean, as far as you want to lather that
Speaker 2: thing up with some butter or some olive oil and
Speaker 2: some salt and pepper, I would get some of that
Speaker 2: butter under the skin gently all over the bird, and
Speaker 2: that's gonna help base it as it cooks.
Speaker 3: And then you're you're gonna be fine, and it's going
Speaker 3: to be the same same.
Speaker 2: But yeah, you're you're knocking on the door of between
Speaker 2: four and five hours. But I would check it a
Speaker 2: little early three and a half hours, check where that
Speaker 2: temperature is in that thick part and go from there.
Speaker 2: My friend, Thanks Jimmy, I appreciate you. Happy Thanksgiving to you.
Speaker 3: You've been listening to The Bill Handle Show.
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