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OK, here is the chili fixins.....Ground Chuck, Eyetalian sausage, red & yellow peppers, some garlic, some sliced porto's and my last Vidalia onion After an hour at 250° with some hickory smoke Here is the chili with added left over pork tenderloin, plus the tail/lip from last nights rib...

A little explanation of a "CLOD"

I do believe that is a prerequisite :chef: or at least a good bottle of Tennessee bourbon.

I used a good heavy set of Poultry Scissors. A good sturdy steak knife would work, but I suggest folks use the poultry scissors, as they are safer. In the vid you can see the ones I used.

No, it's a Primo Oval. Yes.

Nope, I didn't use the drippings. I don't handle poultry 'juice' real well. No added smoking woods, just what ever flavor it got from the lump charcoal. In the package it weighed 13+ lbs, when I got done trimming it, it went on the grill at 12 lbs. Sorry for the confusion.

Spatchcocking a turkey is the same thing as spatchcocking a chicken...except that it takes a tad more muscle. Here is a short video (It will be replaced with a 'better' video in a couple weeks) It started out as a 13 lb turkey and ended up at 12 lbs. Spatchcocked Turkey It was brined for 18...

Cool...sounds like a James Lee Burke novel :smile:

25 years in Ludlow, Vt 35 years in Ft. Myers, Fl

This is too easy, but I find the end product excellent......... Here is a quick, and good, change of pace. 1 cup commercial bbq sauce (I used a KC style) ¼ cup apple juice 1 tsp your favorite BBQ rub 1/4 cup bourbon (+ or -) Combine the first three ingredients in a non-reactive pan on the...

To keep the corn away from Pepe LePeu :lol:

My Thermapen is invaluable. Best piece of equipment I've bought in the last few years.

In Cincinnati Style Chili it's certainly common practice and a staple, along with chocolate. I'm not very conventional when it comes to chili, stews or soups....I like to add what ever I have on hand at the time and what ever mood I'm in :) I like the 'grilled/smoked' chili as I happen to have...

Thank you....I won a signed and autographed cookbook by 'me'

Thanks for the input

They were listed as Cubanelles at the store, but I got them more for flavor than the heat.

Well, it tasted like butter and I used it in my wing sauce entry (which won, btw :tongue: ). The only thing I noticed, after refrigerating the cooked sauce, there was very little hardened 'fat' to skim off the next morning.

This article may help...it's my generic reply to Brisket questions.

Make sure you have a dealer nearby. You can save lots of money on shipping and handling that way. Not to mention any warranty issues. Plus, it helps the local economy. I know folks that have Traegers and the only complaint is the lack of smoke the pellets deliver.

Two suggestions from me..... 1) leave the chicken 'naked' in the fridge for 4-6 hours. This allows the skin to dry out and crisp up nicely. and/or 2) lightly sprinkle/dust the skin with corn starch and a light coating of your rub. Always glaze at the end.

This is the ONLY cheese I ever made. Thanks to Chef Jeff in Ca Make it extra special with this homemade Ricotta Homemade Ricotta 1 quart whole milk 1 cup heavy cream 1 scant teaspoon kosher salt 2 tablespoons white vinegar Have ready a strainer lined with dampened cheesecloth and set in a...

Ask-A-Butcher’s “Kickin Wing Sauce”* 1- Red Bell pepper, halved and seeded 1- Cubanelle pepper, halved and seeded 2- Jalapeno peppers, halved and seeded* 2- Habanero peppers, halved and seeded* 5- Garlic cloves, peeled ½ large onion *seeding is optional, depending on the heat you are looking...