Monthly Archives February 2016

Crebs’ Brined Turkey Recipe

Seattle Times and published in the Denver Post 14-Nov-2001; who adapted it from Bon Appetit: The Christmas Season book.


  • 5 quarts water
  • one cup coarse Celtic or Kosher sea salt (or 1/2-cup table salt)
  • 3/4-cup honey
  • one bunch fresh thyme
  • four large cloves garlic (crushed and peeled)
  • 1-tbsp coarse ground pepper
  • one 8-to-12-lb free-range (or organic) turkey
  • one lemon (cut in half)
  • one tbsp olive oil (extra virgin)
  • one cup chicken broth (low sodium)


In a large pot, combine the water, salt, and honey. Bring just to a boil, stirring to dissolve the salt and honey. Remove from the heat and stir in the thyme, the garlic, and pepper. Cool completely, then refrigerate until chilled. Put the turkey into a 10-to-12-quart stock pot...
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Crebs’ Beer-Butt Chicken Recipe

Ingredients One Whole Free-Range Chicken (3 lbs or better; discard parts, neck, etc.) Rub: 1/2-tsp fresh ground black pepper 1/2-tsp organic garlic powder 2-tsp dried organic parsley 1-tsp dried organic oregano pinch (or more for taste) dried cayenne pepper pinch (or more for taste) dried paprika pinch (or more for taste) dried tarragon Beer Can Contents: 1/3-can (12-oz) of your favorite local beer 1-tsp lemon juice (optional) 2-Tbs melted butter 2 (or more) cloves organic garlic (sliced, dredged in rub, then crushed) Drizzle: 2-Tbs melted butter Directions Melt 4 tablespoons Butt_readyof butter on the stovetop. Preheat grill or oven to 350°F. Combine dry "Rub" spices above in a separate bowl, and mix well...Read More

Crebs’ Greek Sauerkraut Recipe

1) Chop or Shred finely one to four heads of ORGANIC red and/or green cabbage; 2) Put the shredded cabbage in a crock or large bowl, and for every head of cabbage, add: 1 Tablespoon of NON-IODIZED Celtic or kosher salt; 1 teaspoon of caraway seeds; 4-to-6 dried juniper berries; and, 1 Tablespoon of whey. 3) Stomp or crush the cabbage for about 10 minutes per head of cabbage to produce nice cabbage juice; I use Lehman's stomper but a good meat tenderizer or mallet works well too. It's IMPORTANT to stomp especially if you use red cabbage. I like to stomp to music with a good beat; therefore, I stomp to Kaiti Garbi's 2001-hit "To Kati"...Read More