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The Turducken is a Thanksgiving phenomenon. A de-boned turkey stuffed with a de-boned duck, stuffed with a de-boned chicken with layers of stuffing between each bird. I’ve wanted to cook one of these for a long time. Since it’s not likely to happen for some time I had to come with another way to enjoy Continue reading … BBQ Grail Turducken Burger This weeks BBQ Brethren Throwdown category was Satay. I wanted to enter but I’ve never cooked Satay before so I turned to my good friend Corrinne Trang for a little help. According to the Washington Post Corine is “the Julia Child of Asian Cuisine.” Corinne sent me a great Satay recipe to try (you’ll find Continue reading … Chicken Lollipop Satay I made a trip to Seattle recently which included a stop at Pikes Public Market. There are so many amazing foods to try Pikes. This trip I picked up some Pappardelles Chipotle Fettucine. Pappardelles one of the premier makers of artisanal pastas. They make over 100 different handcrafted dried pastas and raviolis. One of the Continue reading … Dirty Chicken with Tomatillo Cilantro Cream Sauce on Chipotle Pasta Mrs Grail doesn’t always appreciate “smoke” as much as I do. So last night when it came time to prepare the chicken she requested she requested it be grilled. I didn’t want to just do the normal grilled chicken with just a seasoning one it so I decided to brine it. We don’t shop on Continue reading … BBQ Grail’s Smokey Pepper Poultry Brine Let me just cut to the chase. Jim ‘N Nick’s was everything, and I do mean everything, I want in a restaurant. Great atmosphere, great service and most importantly outstanding food. And what is most astounding is that this is a chain restaurant. The meal we ate last night more than made up for the Continue reading … Memphis In May #5: Jim ‘N Nick’s Is What I Needed First cook on the new Char-Broil RED Grill was 60 chicken wing drumettes for a review of some BBQ sauces. The grill performed great. I was amazed at how fast it got hot. I even tackled some smoking during the first cook. Used one of the Wild Cherry wood "pucks" from Appalachia Smokers. The Continue reading … My New Char-Broil RED Infrared Grill (Part 2) |
 "SauceMasterG" 
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