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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Place turkey or chicken in pot and fill with water just slightly above the turkey. Add tomato sauce (more is better). Add remaining ingredients. Simmer on low and stir frequently. After the turkey has cooked for about an hour begin breaking up any clumped turkey pieces to get it shredded. Once the broth has dissapated and about 1/3 is left -- Turn off and ENJOY! Add to taco shells or in a burrito. To add some zing add a litttle cayenne pepper. You can also fry the burrito to make it a chimichanga.