Big City Brine
We hope everyone had a wonderful Thanksgiving. It’s hard not to enjoy a long weekend filled with family, football and hopefully some time spent outdoors (by the looks of our Whitetail Photo Contest, lots of you went deer hunting!). And of course, we can’t forget the turkey. Lots and lots of turkey. Whether you roast it, fry it, smoke it, or grill it, the turkey is an essential part of any Thanksgiving.
Just before Thanksgiving, we received something else to be grateful for. Sam Sifton, editor of the New York Times‘ Dining section, was kind enough to mention YETI Coolers in his blog, Diner’s Journal, in a post about brining turkeys entitled “For the Briners, Thanksgiving May Start Today“.
In the post, he discusses the art of brining and the importance of keeping the brine cold throughout the multi-day process. And instead of just settling on any old bringing vessel, the esteemed Mr. Sifton aspires for something wildly stronger…
“And if for Christmas this year I got one of these Yeti coolers, which you could take into the Everglades in the middle of summer and have cold beer for a week, I wouldn’t even need to do that. I’d have more time for my family, rather than constantly having to add ice to the Coleman to keep the turkey from spoiling. Hint! Hint! Say, the 50-quart marine model? Just saying.”
Without question, we are very flattered to receive his blessing and make the New York Times. (He even managed to work in plugs for cold beer and the Everglades. Just saying.)
And this Thanksgiving, we are thankful for our tireless team, our amazing dealers, and everyone out there in the YETI Nation, including our newest member Sam Sifton. Thank you all!
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