Couple of recent cooks from my lovely bride. From-scratch beef mushroom barley soup:
Baked salmon nachos. That's right, salmon nachos.
Baked salmon nachos. That's right, salmon nachos.
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I ordered fresh turkey breasts from a local butcher and picked them up on Friday. The breasts were 13 lbs each. I would have had to have the jaws of life to spatchcock these suckers, so instead, I just cut the breasts off and went boneless. Dry brined and cooked on the Lang with hickory at 375 F.
My plan is to keep the breasts for the holidays and warming up in SV water bath as needed.
B
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Wow, 13 lbs--whole breast, I'm assuming. I only find smaller ones, about 5-7 lbs for the whole breast around here. Our turkeys need to have what your turkeys are having!
SheilaAnn , I still have a cleaver mark in my Corian counter by the sink from a misguided cleaver whack while spatchcocking a heritage bird for T'giving about 7 or 8 years ago. Never again. That sucker was well built! Tasted delicious, though.
K.
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Brunswick stew with pulled pork, chicken and rabbit.
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Thanksgiving Mole prep complete! Considering it took close to 3hrs, there was booze involved, I’ll make it tomorrow.
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Michael_in_TX it’s been years since I’ve made one. My recent trip to Mexico City has inspired me. Gonna make this to pair with Thanksgiving beef cheeks. 💪💪
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We very well tonight. Sirloin on the Weber Gasser/Grill Grates, Baked Potato, Salad, Focaccia, and washed it down with a Shell's Snowstorm Beer.Comment
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Many of you know from past posts the influence my Oma has had on me in the kitchen. I’ve posted a few recipes of dishes I’ve learned from her that were used in their New Mexican food restaurant. But one dish I’ve never made is this New Mexican Red Chile, served with pinto beans. This is one dish she made for me often when I was a growing up and is a bowl of goodness, so warming and full of amazing red chile flavor!
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This is my take on a Chud's BBQ / Bradley Robinson recipe I've been itching to do for awhile now: Grilled Chicken Caesar Sandwich (https://www.youtube.com/watch?v=p6U4bJdcZLo)
I seasoned up some chicken breasts with Meat Church's Holy Voodoo, my favorite chicken rub...
... and got a fire going.
While the charcoal was getting lit, I made some parmesean crisps just the way Bradley did in the video: grate some (real, not the stuff in the green can) parmeasan with a microplane and then spread out into a thin layer on an oven-save non-stick surface (I used parchment paper) and go 10 minutes at 375 F. Let it cool completely so it can firm up. Instant crackers.
I did the chicken over direct heat with pecan until they were 155-160 F internal. I am terrible at butterflying chicken....I never can get the halves even. No big deal, they all finished within 3-4 minutes of each other.
I poured on some garlic butter that I had made earlier on the chicken while it rested (Bradley does the same) and I chopped up some romaine lettuce and tossed it with some HEB-made caesar dressing.
On a whole wheat bun (Nature's Own makes good ones that don't taste like cardboard), I put on some of the salad, followed by a piece of chicken, a parmesean crisp and a the other bun.
This was a good sandwich! The garlic butter definitely helps the chicken stay moist. The crisp adds flavor, but it pretty much disappears in the sandwich (I did make mine thinner than Bradley's, though.)
I most likely will do this again. The caesar salad just gives it a really nice cool fresh crunch that contrasts well with the warm chicken.Comment
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SheilaAnn They really do! What I did was cut the thin (bottom) portion off then cut the thicker part in half. The thinner portion does indeed look like a fish fillet!!
Last edited by Michael_in_TX; November 24, 2025, 09:04 PM.
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What we DID eat tonight was just some comfort food. Grilled cheese and soup - butternut squash.
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Smoked a couple racks of back ribs to get the week started.
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Shrimp ‘n Grits
i used andouille and added sharp cheddar to the grits. Horrible picture, though.
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Cooked me up a whole chicken today cut into 6 pieces. It tasted so good. My savory rub I made with GhatGPT's help is so so good. It's my wife's favorite so far. I also made some garlic mashed potatoes (recipe on amazingribs.com) with my new potato ricer. I felt like it needed more garlic but it tasted good. Then I made a light salad and some green beans. Yummy dinner and a hit with the family. I've discovered that I don't care if it's light or dark meat. I love them both when smoked on my Searwood!
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Potato and baby Lima bean soup. Rancho Gordo baby Lima’s. Recipe here: https://theclevermeal.com/wprm_print...-and-bean-soup
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Honey mustard yard bird and rice pilaf (in the instant pot).
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Dead Elk burgers, plated with cheese, Brussel Sprouts, and green salad
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