Smoked Turkey Breasts (Brined with Walton’s Turkey Brine & a little Waltons Maple Bacon Cure), Smoked stuffing (cornbread style with pecans, apples, cranberries, chorizo, etc.), Smoked Mashed Taters, Homemade Rosemary herb bread, gravy, & green beans in maple butter herb sauce.

Well, I had to do something so here are some smoke chicken wings with Butter Beans from a few weeks ago. The Butter Beans are Dried Jackson Wonders from Last Year’s Garden. They were really good!

You haven’t tried smoked Hamburgers Steaks with Onions & Gravy & Smoked Mac & Cheese?

Well, you out to.

Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!_

Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

Smoked Beefy (Brisket) Bean Enchiladas with smoked Plantains. Smoked with Pecan & just a touch of Mesquite. Of course a little Avocado Guacamole Salad on the side & some good home made Sangria to wash it down & some Modelo Negro to cook with, but NO CORONA!

Smoked Beef Tenderloin with Mushroom & wine Sauce.
Barracho Beans.
Asparagus.
Hallula Bread.

Here are some photos of Smoked Spatchcock Chicken with Smoked Plaintains & Mac & Cheese.

Chef Well, My Goodness!

craigrice it sounds like it is doing the same thing when I use a little lemon or orange juice. It adds acid the ramp the acidity level up a bit. With apples, I suppose you would use apple cider vinegar. I am not sure when heating it up though if it matters whether it is organic & with the mother or not, even though I like that. Usually when I am going to heat things up a bunch, I just use the clear apple cider vinegar. perhaps someone can enlighten me on that though.

I used to know a man down in Port Aransas, about 35 years ago or so who would make the absolute best Smoked Shark & Duck chips (kind of like a small wafer of smoked jerky) that was absolutely out of this world. He would just about always bring some when we were going out to fish out of Port Aransas, before we started going further south. That was along time ago, another time, & another place, a good place & a good time!

Ay, Ay, Ay, that looks really, really good. Please, send some of that my way. We haven’t had anything like that in a while. When we still lived in the Houston area & my good buddy Bob & I used to goose hunt a lot, I tried the whole goose (Canadian, Specklebelly, Ross, Snow), did not matter, NAH. I got pretty darn good at breasting, pardon me for saying so. But the real winner, hands down, was Goose Gumbo. Never seemed all that fatty, but probably due to being wild. I have on the other hand cooked domestic goose & it is a different animal in so many ways. By the way, I remember Chef, in the good old days when we could actually only leave around 5-6 in the morning, hunt in Katy ON THE CYPRESS/SATSUMA SIDE, & be back home by 10:30, with a full limit & a belly ready for another cup of coffee & a hot shower. Those were the days!

I use a little Ginger & Allspice too & a little Orange or Tangerine Juice. I let mine boil for about 20-25 minutes, depending on the jar size. I hope we are not over doing it.

Jonathon We did Pear Butter a week ago or so, then canned pears. Pear butter is about the same as apple butter, same process fore certain. I cook mine down for a day or so in the crock pot at low to reduce & thicken it. Then process it. It usually has enough natural pectin in the pears or apples to help with the thickening once reduced, but you can add a little too if you want or need it.

pr0wlunwoof Whoa, Now that’s Serious!

RedJim64 Camp Fire Cowboy Style! That was where the old style heavy Iron (like oilfield pipe, probably was or well casing) Academy, no brand came in handy. The new Academy is heavier than the Weber, but not as heavy as the old style. The Weber probably lights faster though, I think it had the cone shaped floor.

I have been just using a chimney starter with just newspaper since a hurricane back in 04 & they were out of lighter fluid & had one chimney left. Remembered a neighbor making his own years earlier, so I thought I would give it a shot. Have used nothing since. Works great, just go through a few of them & have really tried to come up with a better one, but not sure I am there yet. Academy used to have a good one in the old days when they were the real Academy long ago, but the one I ended up with after they changed & built a store here, although not bad, is not the same. Chimneys still work great though. One with a cone shaped expanded metal bottom seems to work best & course they actually work better when they start rusting out.

I checked again just the other day & they were completely wiped out of anything canning, jars, lids, anything. Oh the only thing they had was Ball books & it looked like no one had even touched those good books.