Category recipes

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


One Whole Free-Range Chicken (3 lbs or better; discard parts, neck, etc.)


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

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. Rinse chicken in running tap-water, and pat dry with a paper towel...

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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”.

4) Cover your cabbage with a couple unshredded outer cabbage leaves, then press the cabbage and leaves down below the juice-level; next add stones to keep the...

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Crebs’ Greek Yogurt Recipe

1) Heat 1/2-gallon organic milk (4% fat or better) to a temperature of 180°F (82°C) or when small bubbles-froth appears on surface of the milk or just before it boils.

2) Let milk cool to a lukewarm temperature of 108-112°F (42-44°C), then mix in 1/2-3/4-cup of plain yogurt (e.g., my daughter calls this step “immortalizing” the yogurt) and/or 10 grams (2 tsp) of yogurt starter into the lukewarm milk.

3) Cover milk mixture and place in a 105°F oven for 6-to-14 hours.

4) Afterwards, the yogurt has “set”, but I prefer it thicker and creamier. So I pour the yogurt into a cheese-cloth-lined collander within a large bowl and strain out the whey (clear milk liquid). See image of set-up below.

4b) Optional – For Greek Yogurt (Γιαούρτι), I put the collander/bowl set-up in the oven at 105°F (41...

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