More Turkey, Turkey
Thanksgiving is officially a wrap, but the leftovers still remain.  This year I decided to take the remains from our smoked turkey and make up a big batch of Southwestern style turkey soup.  After it was done, it was frozen into 1 and two serving vacuseal bags, to be reheated at a much later date when we're not in turkey overload.Southwestern Turkey SoupOne turkey carcass with most of the meat removed and set aside1-2 gallons of water1/2 cup flour1/2 cup canola oil1 onion finely chopped2 celery stalks, minced4 cloves garlic, minced1 carrot, finely chopped1 smoked ham hock2 carrots, cut into slices1/2 tbspn 

SmokeInDaEye Makes a Food Network Appearance
As some of you may have been following, in early October we were asked to take part in a "How Do You Iron Chef?" battle to be filmed for the Food Network on behalf of Blue Moon Brewery.  You can see the full recap and some behind-the-scenes footage here before checking out the final edited version that debuted this past Sunday during the conclusion of "

The Return of TGI Frydays
Now that the competition BBQ season has come to a close, it's time to once again dust off something we like to call TGI Frydays.  Each Friday, we will bring you a sometimes delightful, sometimes disgusting, deep fried creation.  Sometimes it's a lot of fun, but really it's just an excuse to get our creative juices flowing and to pass the time until Spring.  In order to get everyone in the mood, here's a list of our top 10 TGI Fryday moments from the past year as ranked by us.

One Smoking Bird
Some of you may recall this recipe from last year, but we wanted to bust it out again for anyone trying to decide one the perfect way to cook their Thanksgiving bird next week.  Without further ado, here's a step-by-step guide to creating a smokey, exceptionally moist bird...Brine:1 gallon vegetable broth3/4 cup kosher salt1/4 cup brown sugar4 tbsp Dizzy Pig Swamp Venom RubHeat all ingredients over medium heat until disolved and well

Tips to a Perfect Fried Turkey
Deep fried turkey is great, as long as you exercise cautionwhen cooking one up.  Here's 10 tips to a perfect fried bird.1.  Safety first.  Place the fryer well away from the house and anything flammable like a wooden deck in case the hot oil spills.2.  Test the oil levels.  Adding 15-20 pounds of anything to liquid will make the level rise so your best bet is to test it in advance by putting the turkey in the pot then filling with water until the bird is fully immersed. Remove the turkey, noting the level of the water