Jerked Spatchcock Turkey

I fell in love with spatchcock since the moment I discovered it's existence. It's half the cooking time, but still all the flavor. Jerk spatchcock, turkey using my favorite 80|20 Rub Me Down seasoning just seemed like the way to go this year in my house for Thanksgiving. The jerk marinade is definitely gonna give some flavor but it's mainly all the spice. 80|20 Rub Me Down seasoning is doing all the heavy lifting. Now you don't have to be like me and do jerked. If spice ain't your thing. Do what makes you happy. And I promise Rub Me Down, will do just that. 

But, if you're looking for something different this holiday season spatchcock Turkey, it's not a bad choice, and 80|20 Rub Me Down seasoning, is gonna help get that protein right for the season!

 

Ingredients:

 * 1 (12-14 pound) turkey, thawed

 * Olive oil

 * 2 tbls Medium Jerk Marinade

 * 3-4 tbls Kosher Salt

 * 1 tbls Ground Pepper

 * Your favorite 80|20 Rub Me Down seasoning

 * 2 sticks salted butter softened

 * 2 sticks unsalted butter softened

Instructions:

 Spatchcock the Turkey:

   * Remove the giblets and neck from the turkey cavity.

   * Place the turkey breast-side down on a cutting board.

   * Using kitchen shears or a knife, carefully cut along both sides of the backbone to remove it.

   * Flip the turkey over and press down firmly on the breastbone to flatten it.

   * Taking your hand place between the skin and breast meat lightly separating the two

   * Combine both butters and fold the Jerk Marinade in

   * Now using your hand or a spoon add half the mixture in between the skin and meat where we lightly separated

   * Save the rest of the butter mixture for cooking

   * Now sprinkle the entire turkey with the Kosher Salt and pepper for a salt Brine

   * Let sit in the fridge uncovered for minimum 3 hours, but for next results over night(this will create the crispiest skin)

 Season the Turkey:

   * Drizzle the turkey with olive oil and season generously with 80|20 Rub Me Down seasoning

   * Rub the seasonings into the skin and meat.

 Roast the Turkey:

   * Preheat your oven to 450°F (230°C).

   * Place the turkey, breast-side up, on a roasting rack set in a roasting pan.

   * Roast the turkey for 1 hour and 15 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).

   * Baste the turkey with the rest of the butter mixture melted completely every 30 minutes for extra flavor and crispy skin.

    * You can even inject some of that butter mixture into the meat. (It's your world. Do what you feel)

 Rest and Carve:

   * Remove the turkey from the oven and let it rest for 15-20 minutes before carving.

   * Carve the turkey and serve immediately.

 

Tips:

 * Herb Butter: Spread a mixture of softened butter, herbs, and spices under the skin of the turkey for extra flavor.

 * Roasting Vegetables: Add vegetables like carrots, potatoes, and onions to the roasting pan for a one-pan meal.

 * Gravy: Use the pan drippings to make a delicious gravy to accompany your turkey.

Enjoy your perfectly cooked, juicy spatchcock turkey!

 

Smoked Mac and Cheese

As much hype as it is around the proteins at Thanksgiving. People really be here for the sides. These supporting roles truly matter the most in our house. If you're in charge of the mac and cheese, and it isn't right you could lose your spot at the table. Or worse in the family...

Ingredients:

 * 1 pound elbow macaroni

 * 1/4 cup unsalted butter

 * 1/4 cup all-purpose flour

 * 4 cups whole milk

 * 1 tsp salt

 * 3 tbls 80|20 Mac Daddy seasoning

 * 4 cups shredded sharp cheddar cheese

 * 1 cup shredded mozzarella cheese

 * 2 Eggs

 

Instructions:

 * Cook the pasta: 

 * First if you're not salting your pasta water you're missing out on greatness 

Cook the macaroni according to package directions(I usually cook about 9 minutes in boiling water)

 *Then drain and set aside.(I always put a cup of the pasta water on the side)

 

 Make the cheese sauce:

   * Melt the butter in a large saucepan over medium heat.

   * Whisk in the flour until smooth and cook for 1 minute.

   * Gradually whisk in the milk until combined.

   * Now whisk in 1 tbls of 80|20 Mac Daddy seasoning

   * Bring the mixture to a boil, then reduce heat and simmer until thickened, stirring occasionally.

   * Stir in 80|20 Mac Daddy seasoning, cheddar cheese, and mozzarella cheese until melted and smooth.

 * Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.

 * Combine the cup of pasta water we put to the side.

 * Pour in the rest on that Mac Daddy seasoning to the pasta and cheese combo and mix well

 * Scramble the eggs and stir into the pasta and cheese mix. 

 * Bake (optional): For a richer, more decadent mac and cheese, transfer the mixture to a greased baking dish. Top with additional cheese and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.

Tips:

 *I'm baking my mac and cheese in the smoker and that will cook for 1 hour and 15 minutes at 275°F (135°C)

 * For a creamier sauce, use a combination of whole milk and heavy cream.

 * For a crispy topping, after the cooking is done, turn the oven to broil and continue to cook for 2-3 minutes. (Make sure your dish is on the bottom rack for this step)

 * Experiment with different cheeses, such as Gouda, fontina, or Asiago.

Enjoy your homemade mac and cheese!

 

Dirty Rice

For as far back as I can remember, I can't recall a time that I've been back home to New Orleans for the holidays, and dirty rice hasn't been on the menu. This was a staple in our house growing up and I keep it the same for my family's house now. This is truly a perfect bite of New Orleans.

Ingredients:

 * 1 pound ground beef

 * 1 pound ground pork sausage

 * 1 large onion, chopped

 * 1 green bell pepper, chopped

 * 1 red bell pepper, chopped

 * 2 cloves garlic, minced

 * 3 tablespoons 80|20 Special A Cajun seasoning

 * 3 cups chicken broth

 * 1 cup uncooked long-grain white rice

 

Instructions:

 * Brown the meat: In a large skillet or Dutch oven, brown the ground beef and pork sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.

 * Sauté the vegetables: Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

 * Add seasonings and broth: Stir in 2 tbls of the 80|20 Special A Cajun seasoning. Pour in the chicken broth.

 * Simmer the rice: Stir in the uncooked rice and add remaining 80|20 Special A Cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

 * Fluff and serve: Remove from heat and let sit for a few minutes before fluffing with a fork. Serve hot.

 

Tips:

 * Instead of ground pork use minced chicken gizzards.

 * For a little bit spicier dirty rice, add a pinch of cayenne pepper or a teaspoon of hot sauce to the recipe.

 * You can substitute chicken broth with beef broth or vegetable broth.

 * To make this recipe even more flavorful, add a bay leaf to the pot while the rice is simmering. Remove the bay leaf before serving.

 

Enjoy your homemade dirty rice!

Smoked Gouda Chicken Alfredo

So I love Italian food, but my family loves chicken Alfredo. So of course, it has to be a recipe that I have I wanted to share, right? We've never really been the biggest fan of Olive Garden. Besides that bread, because that bread go hard. But chicken Alfredo has always been a winner in my house. No matter where it came from,  but me making it from scratch. It's something they told me I needed to do and keep doing for us.

So I hope it makes you smile like it makes my family.

Ingredients:

 * 16oz box Penne Pasta

 * 64oz Heavy Cream

 * 3lbs Boneless Chicken Breast

 * 1 cup Smoked Gouda shredded

 * 1 cup Shredded Parmesan Cheese

 * 5oz frozen Collard Greens

 * 2 1/2 tbls Salt

 * 2 tbls Black Pepper

 * 2 tbls 80|20 The Garlic Is Real seasoning

 * 1/2 tbls Olive Oil

 * 1 tsp Lemon Juice

 * 1 Stick of Unsalted Butter

 

Instructions:

 * Fill a large pot with water: Add olive oil and 1/2 tbls of salt and bring to boil. When water is to boil add pasta. Cook for 11-12 minutes. Drain, reserving one cup of pasta water. Sit pasta and pasta water to the side. 

 * The air fryer is your friend: Season chicken with 1 tbls of salt, 1 tbls of pepper, and 1/2 tbls of 80|20 The Garlic Is Real seasoning. (Follow your air fryer instructions for cooking time)

 * While the chicken is cooking in another large stew pot bring heavy whipping cream, butter, and minced garlic to a light boil occasionally whisking to ensure no sticking(About 12 minutes). Add Collard Greens. Turn heat to medium low. 

 * The final stretch: Remove chicken from air fryer. Roughly chop 

 * Add Chicken and remaining seasoning to sauce pot. Mix well.

 * Now add in pasta, lemon juice. Depending how runny or thick you like your sauce, add 1/2 of pasta water to pot. Mix well. 

 * Turn heat to low and add cheese. Mix again to make sure everything is blended together perfectly. Let sit for 5 minutes. 

 *Remove from heat. Enjoy!

 

Tips:

 *Saving pasta water can be the answer you need if your sauce is too thick. Never add all at once. Only until it's at your liked consistency. 

 *This dish is also great as a vegan or vegetarian option. Swaping items out like plant-based heavy whipping cream plant-based butter, plant-based cheese, and king oyster mushrooms. Roughly chop the mushrooms and cook in your air fryer for 5 minutes on 375°. Seasoning, the same.

 *I use frozen collard greens in mine for a quicker cook time. You can also use fresh if you like to spend that time. You can also use spinach and kale. Whatever you choose.

 *Shrimp is an awesome alternative to chicken.

Cornbread Dressing

I feel like this is what people really be coming for, for Thanksgiving. Yeah, you got the Turkey, you got the ham. Here in Texas, some people even do brisket, but if you're dressing ain't on point, don't even bring it to the table. Not to mention that, dressing is like my all time favorite, I mean, all time favorite that I need to be at the table every year. I even made a song about it. I think you could still find it on youtube lol. I can eat dressing all year round to tell you the truth. So me sharing this recipe for dressing. It's more so for my love for dressing. Than it is for you, but you get the benefits.

Ingredients:

 * 1 (15 ounce) box cornbread stuffing mix

 * 1 (14.5 ounce) can chicken broth

 * 1 lb Boneless Chicken thighs

 * 1 egg, beaten

 * 1/2 cup chopped onion

 * 1/4 cup chopped celery

 * 2 tbls butter, melted

 * 1/2 tbls Ground sage

 * 1 tbls 80|20 Rub Me Down seasoning

 * 1 tbls 80|20 The Garlic Is Real seasoning

 * 2 tbls 80|20 HOH All-Purpose seasoning

 

I'll start with saying cornbread is the base of this dish. You make your cornbread from scratch, or use your favorite box cornbread mix(only one box). My personal favorite when I use a box is, Krusteaz southern cornbread mix.

 

Instructions:

 * If your air fryer is your friend: Season the boneless thighs with the 80|20 Rub Me Down seasoning. Cook based on your air fryer instructions. 

 * When chicken is done. Roughly chop leaving no big pieces and set aside. 

 * After your cornbread is done set your oven to 350°F (175°C).

 * Getting the gang together: In a large bowl, combine your cornbread crumbled, the cornbread stuffing mix, chicken broth, chicken, egg, onion, celery, sage, and 80|20 HOH All-Purpose seasoning and The Garlic Is Real seasoning. Stir until well blended.

 * Pour the mixture into a greased 9x13 inch baking dish.

 * Drizzle the melted butter over the top.

 * Bake for 45-50 minutes, or until golden brown and set.

 

Tips:

 * Add 2 tablespoons of mayo before mixing for more flavor. 

 * Make dressing day before, and let the dressing rest in the fridge over night then cook 2 hours before serving to allow the flavors to meld.

 * Use seafood as another option for your protein. (e.i. shrimp, crawfish, oysters)

 * Step outside the box. I've done a shrimp and grits dressing that's become a crowd favorite. 

 

Green Bean Casserole

Such a simple dish with so much flavor. This dish has continued to hold it's place at our table for the holidays, but it was solidified as a must the year I smoked it.