Get ready to write these recipes quick! Many of our past guests and some upcoming guests join us for this Thanksgiving cookbook episode. Joey Machado with Texas Original Charcoal Co with his Brussel Sprouts, Chef Michael Williams of the Kitchen Flavors personal green chili cornbread dressing, Chris Marks of 3 Little Pigs BBQ shares his THREE time world champions winning sweet potato dish. We have my friend James BBQ Grubbs from American BBQ Showdown sharing Turkey tips, Dyno Dan with the Turkey cooking recipe, Big E from Louisville Ky with his Mac n cheese, Chef Shawn Cooley and his family favorite “Watergate salad”. I had so much fun making this episode and I hope you enjoyed it as much as I did making it. I know it will make my thanksgiving a little tastier for listening to it! SAVORY GREEN CHILÉ CORNBREAD DRESSING – small batch
pre-heat oven to 325°F
INGREDIENTS
Butter
Yellow Onion, diced
Roasted chopped green chilé Backyard Grill
*Pre-baked cornbread
Poultry rub :
METHOD
4T
1⁄4C
1⁄4C
1t
(entire small batch)
1 1⁄2 t gr. sage, 1⁄2 t summer savory, 1⁄2 t thyme, 1⁄2 t marjoram, 1⁄4 t blk. pepper
1. In a pan, melt butter, add onions and green chilé, season with Backyard Grill, poach for 6 minutes. reserve.
2. In a large bowl, completely crumble small batch cornbread, add poultry rub. Stir to combine well.
3. Add onion-chilé mixture (with all the butter).
4. Thoroughly fold mixture to combine.
5. Spoon mixture into the wiped/sprayed pan, cover with foil. (leave loose, don’t press down)
6. Heat in 325°F oven – about 30 minutes.
*Cornbread – small batch INGREDIENTS
PRE-HEAT OVEN 425 ̊F
Cornmeal
Flour
Buttermilk Butter, melted Granulated sugar Salt
Egg, lightly beaten
Baking soda
8” x 8” x 1.58” aluminum cake pan (save for dressing use) METHOD
1. Prepare foil pan (spray or grease), reserve. Do Not pre-heat pan, the thin-walled aluminum transfers heat quickly.
2. In a medium mixing bowl, combine cornmeal and flour.
3. Add in order and whisk AFTER EACH : buttermilk > butter > sugar > salt > egg > soda.
4. Pour batter into the prepared pan. Carefully place pan on center of oven rack.
5. Bake @ 425 ̊F until slightly cracked with golden brown areas, pulls away from sides (15 minutes).
6. Cool on a rack. Use plastic knife to remove.
7. Remember to wipe pan clean and re-spray for dressing use. Joey Machado—-> One of my favorites are Roasted Brussel Sprouts , tossed in bacon fat , seasoned with salt and pepper baked in a oven at 400 degrees for about 20/25 mins on a sheet pan. Shaken at about 10 mins to get even browning. When done toss in a bowl with crumbled bacon , chopped nuts of your choice , a little feta cheese and a drizzle of balsamic vinegar reduction and honey. Quick easy and delicious.

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