I sometimes cook a half turkey or whole turkey in the microwave and everyone seems to like it because it is moist... and that's another reason I get the biggest microwave with the 16" platter...Happy Thanksgiving, Redneck... I'm not a fan of Ham or Turkey... Ham because it's a Sodium Bomb and Turkey because it's dry... My Sister said to cook the Turkey in a roaster on the counter and cook it upside down and it will be juicy throughout.
They go 16" or 24" apart... and you don't measure that distance one at a time... you stretch a tape measure the entire distance of the wall and then mark off the appropriate spots...The contractor for my Brother's shop couldn't figure out where to put the studs, as in the studs were 15" or 14 1/2... I forget the exact details, but when we were wiring outlets and putting up the OSB panels, he was griping about them being "in the business" but having no idea what they were doing. "They aren't Lawyers or Accountants 5 days a week then they go play Carpentry, this IS THEIR JOB."...
The shop frame LOOKED okay, but then put up the 8 foot panels and when they don't work, insert swear words.
I'd be concerned the leaves would cause the rain water to run off instead of soaking down into the tree roots... of course it rains about every night in Georgia so plenty of water there...A friend (lives near Savannah, GA) makes sculpted tree islands on his property by placing leaves around groups of trees. He got the idea from golf courses.
As I understand it, you can buy two kinds of pork ribs at the store, typically: baby back, and St. Louis style. Baby back has shorter bones of a more consistent length, and each bone has a round cross section. St. Louis style has bones that range from quite long to very short, with a flatter profile, and the cartilage is softer and easier to chew. The claim I've heard is there is usually more meat on the St Louis style, though in my experience so far I haven't seen much difference. But the St. Louis style bones are a bit straighter, which I've found makes them easier to grill, and I like being able to easily eat that cartilage.Flyover, what is st louis style?
I can give you my brother's phone number and you can ask him... he liked it so well he asked me how I cooked it... and he's a hunter who eats all kinds of critters...Buzz... Did you make up that microwave Turkey story? That qualifies for a Cousin Eddie award!
Flyover... Have you tried Ribs in a crockpot? I would skip all cooking with foil, while "they" say it's safe to use, I say it leads to Alzheimers, plus it makes food taste metallic...