James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for one last round of pre-Thanksgiving kitchen wisdom — including whether you can brine a frozen turkey, how long it really takes to thaw, and whether flash-frozen birds are actually fresher than “fresh” turkeys in stores. Paul walks through his marathon week prepping nearly 60 holiday orders at 1010 Bridge, answers listener questions on roasting duck, rising wholesale turkey prices, and the eternal battle between smooth vs. chunky mashed potatoes. The segment closes with cranberry sauce strategy, smoked turkey love, and the revelation that Chef Paul’s personal Thanksgiving preference is… meatloaf.
