Tennessee Rebel Rub

 If your family is anything like ours you probably cook about four times the amount of food than is actually necessary to feed your guests. Then again, maybe it’s just a Southern thing and therefore why we never fret when an extra guest shows up! This year we smoked two Tennessee Rebel Turkeys, which were delicious. (See “The Best Damn Turkey Brine Y’all Will Ever Try”) After all of the meat was picked off the bones, we were left with two carcasses that still had plenty of meat attached to them. Instead of throwing them away why not put them to good use? Now this recipe will work for any preparation method of Turkey, although the more seasoned your turkey is when you cook it the first time the richer your stock will be in this recipe, however you can add some additional herbs and spices to make your stock nice and rich regardless of how you first cooked your turkey! This recipe is extremely simple and wildly resourceful. The basic gist of this recipe is to place your turke...

This pumpkin pie has been a family favorite for decades! Unlike many store bought pumpkin pies this variation has a more gentle take on the spices used to achieve that nostalgic pumpkin pie taste. This pie also does not feature an immense amount of sugar and therefore showcases the flavor of the pumpkin in a remarkable way. Don’t believe me? Make a couple, they’re easy and a crowd pleaser! ½ cup sugar (rounded) ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1        large eggs 1 15ounce can pumpkin 1 12 ounce can of evaporated milk 2 frozen 9 inch shallow or traditional pie shells (NOT deep dish) 1.      Preheat oven to 425°F 2.      Combine sugar, salt, cinnamon, ginger, and clove in a mixing bowl and combine well. 3.      Add pumpkin to dry mixture and begin to mix it up. 4.      In a separate small b...

This recipe first came my way several Thanksgivings ago. Ironically a buddy of mine in college at Belmont University introduced me to what has become this recipe. He told me that his family swore by this preparation method for their Thanksgiving turkey, and when he made it the first time for our group of friends, well the rest was history. My version differs slightly from the original introduction, but hey, it wouldn’t be my recipe if I didn’t put my own dang twist on it! Well, here it goes: THE BRINE: 2 jalapeno peppers – chunked up including seeds 2 oranges – halved and squeezed 3 cups orange juice (with pulp) 1 cup lemon juice 1 lg. white or yellow onion 1 cup light brown sugar 1 cup kosher salt 1 bunch cilantro (roughly cut up to release oils) 3-4 cloves garlic 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon vegetable oil 1 tablespoon Tennessee Rebel Rub ¼ cup cider vinegar I typically mix one...