MAR_APR_2014_FINAL_3-15-16

Tommy Rouse (in yellow) supervising his entry by his friend Chris Berger — Steak and Tuna “Bergers”.

gallon buttermilk, one gallon of water, two quarts of Kosher salt and six tablespoons of Cajun Blast Rub. I like that rub because it has brown sugar listed as its first ingredient. I marinated the turkey for 12 hours in the fridge, and inject it with Stubb’s Texas Butter before cooking. For a 10-12 pound bird, you need 5-6 hours at 225 to 240 degrees. Here’s the rub ... No one actually saw Lee cook because we got there too late. The only thing on or near the “black egg” was some dried up deer jerky. When Lee brought his turkey out it was in a Magnalite Dutch Oven, and my first thought was, he cooked it on the stove? But when he took the lid off so we could taste, you could see that it had all of this great black char. That’s when I knew it had actually been smoked — in our Smokehouse at the store. —Donny

fried chicken and fish. Eric, as usual, did nothing. Tommy used the Big Green Egg for 15 minutes. I used mine for 6 hours; Donny used his for 16. —Tim Tommy didn’t use HIS Big Green Egg. Tommy didn’t even cook. Craig and Don did. —Donny Steak and fish cook really fast on the Green Egg, which is why we brought out the fryer. We figured as long as we were cooking, and drinking, we might as well test out some other recipes for Mardi Gras and Lent. As long as WE were cooking? —Donny Here comes the Judge I’ve got to give my dad and his buddies credit for assortment.

There was a lot to choose from, and apparently lots of beer and cocktails, too. Mr. Craig lives not far from me, and on my walk over I could hear that it was already getting a little loud, even early on a Saturday afternoon. The steak was excellent, as was the tuna. The sliders were great, though that’s more of a win for the Rouses butchers. —Ali LEE’S THANKSGIVING TURKEY I was the last house on the run, so I figured I would probably come in last in the voting, too. Plus I’m not family. And I’ve known Donny a long time; if there is a competition, he’s going to do everything he can to win — including calling the Executive Chef at Commander’s Palace for a little advice. I made the same turkey I make every year for Thanksgiving. I gave Donny the recipe a few years ago, and he made it for his own Thanksgiving. It’s a good turkey, but it’s still a turkey. That’s so November. —Donny I used a buttermilk brine, which is one

Donny knows I cooked this turkey. He just doesn’t want to admit that he can’t make the same turkey on his Big Green Egg that I can make on my Kamodo Joe, even when he uses my recipe. Here comes the Judge Poor Lee. He was last on the list, and I think got the most smack talk (aside from my husband Billy, who had just gotten his own Big Green Egg the day before). The turkey was superb — very moist even after hanging out in a Magnalite for awhile. —Ali THE RESULTS ARE IN: • Most Original – Donny • Best Seasonal Entrée – Lee

• Best Apprentice – Billy • Best Food Cooked by Someone Else – Tommy • Best Overall – Tim

Lee preparing his Thanksgiving Turkey.

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