Recent content by Clay Neubauer

Couple weeks back down the page, a Cornell chicken post made me drool a bit and think it's been way too long. And I had an agenda to use a bunch of yard bird. Off rotisserie, shredded down for meat, time for a few hours to make stock. Tomatoes on charcoal, final destination tomato basil...

Got a local place here that opened up a couple years ago and introduced me to shawarma, not something you find everywhere in Iowa but I've learned it's awesome. Thanks for link to that pan, it is probably gonna get added to my arsenal.

Man, I haven't done Cornell in ages and it just so happens my plan later this week was to rotisserie a couple whole birds to get some stock and leftovers on hand. This just might be exactly what the doctor ordered!

Sometimes the bun really brings a burger together, and that one looks like da bomb....

That's a great idea.

Kemper, I really can't remember, but- have we discussed cedar planked mashed potatoes? They're pretty phenomenal in a smoker with meatloaf...

I don't know your latitude or climate, or what space you have available, but- we are in Iowa, and have been pretty successfully growing our own tomatillos. A canner batch or two of jarred tomatillo salsa is pretty nice to have on the shelf. Won't be quite as nice as the OP verde here or...

Not disappointing, and certainly unique! If nothing else, it was a nice deviation from that ever=present question of "what sounds good for tonight that we haven't cooked lately?.

We’ve got an awesome Mexican grocer in a town about twenty miles from here. Maybe twice a month, they come up with some unique combo of ingredients to make sausages. Buddy and I saw this and had a lazy rainy Friday going on, and decided it was time to make a grocery run and a tavern tour on...

There's no meal good enough to be deemed successful if the chef dies from dehydration.

Don’t pitch that bird carcass too soon! Starting to boil it down now, hopefully put 8-10 quarts in the freezer for soup and stuff.

Nice work, I'm not at all hungry right now but I'd sure attack that pie if it was in front of me....

Same, and I was intrigued to see what he was doing with fruit! But this all looks pretty good too....

Very very nice.

This is like the cross-breeding of a margarita, a Mai Tai, and an Aperol Spritz? I think I need to make a five gallon bucket of it! Thank God I keep good orgeat syrup on hand!