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Saw three avalanches yesterday, two skiers were buried but able to dig out and escape. one thing to keep in mind about the difference between skiing in the united states and in europe come in the u.s. there are fences and warning signs and everything else. on anything they could possibly hurt you. in austria and in switzerland there is one red steak and then the 100-foot cliff. it's a different view. >> i've skied in west virginia, not a lot of avalanches. >> former ski instructor you a are. >> china, russia, and iran conducting joint military drills. the naval exercises kick off today and the...

Route. griff: that parade will not have that graphic of the mayflower ship coming, todd told me it was the mayflower not the nina, pina, and santa marie a we digress. happy thanksgiving. molly: happy thanksgiving for those out there preparing to get that bird in the oven this morning. i would be mystified. thankfully there are people who know what to do. todd: her name is janice stall and she is answering viewer questions. let's go start off. a.j., i think that's probably the a.j. that works on our show does the turkey keep cooking after you take it out of the oven? if so, how to prevent it fr...

Abby: thank you for being here. >> so happy to be here. >> red steak, white fish, and blue berry cobbler. abby: i love it beautiful and tastes good. let's start with the red. pete: you are weber grill's master chef. how did you get that? >> i preheat grill properly. grilling on high for a steak. want to develop a crust. that's what tastes so good. high heat, you need to oil and season the steak, usually 15 to 30 minutes ahead is a good idea for developing that crust. clayton: leaving the meat out. take the chill off of it because the warmer it is, the faster it will actually reach the desired ...