McLemore Family Grilling Recipes pt. 2

What a treat we have this week as we have both Father and Son John McLemore's with us to discuss Grilling and share some of those famous recipes you see them make on Fox and Friends! And in the Bonus segment it's some favorite Chicken ones!

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Transcript

McLemore Recipes pt2

[00:00:00] So you could take your turkey breast and you can wrap it in a bacon weave and smoke it. You could high temp smoke it at 3, 350, get that bacon done and inject it. I'm taking over. I'm taking dad's spotlight. Pete Ducey's got that recipe in his book. And you can inject it with a dry ranch and a hot sauce mixture and smoke it.

I love hot sauce and turkey. Me too. And then you pour a little bit of that mixture back on top of the bacon after you smoke it and cut it up and eat it. Sunny John

Camel. Boots on my feet, bowing my hand walking in the early dawn to climb. Wise Eye Technologies presents [00:01:00] Welcome to American Roots Outdoors Segment 1 of our show And man my wise eye, I got some bucks showing up No big ones Wayne Redbone But lots of does and I've got a few turkeys showing up I run these wise eyes year round So I can tell what's going on in my property I'm seeing a lot of predators too Redbone Are you really?

I saw a big herd of deer I mean probably 25 or 30 in one field over the weekend My I was going up Interstate 44 on my way to St. Louis, went to St. Louis over the weekend. And then I realized that it was the game reserve up there. But I was thinking, man, I need to mark this spot on my map. And I was like, oh, wait a minute, this is whatever they call it, Perina Game Reserve.

Right. Yeah, I think there's something going on with my property because my squirrels. Our must be anti wise eye or anti photographs. They don't like their picture taken because they're chewing my cords up like crazy. So what I did is I ended up getting a little half inch PVC pipe. I run it from the camera all the way down to the ground where the [00:02:00] battery is.

Oh, what a great tip. Because they're tuning it. What a great tip. Right, they're not tuning it up top, they're not tuning, they're just tuning right in the middle, right through them. And so I've got three cords, like I said last, you know, the last show that got, I got to get replaced. But I mean, I don't know what it is about those cords and somebody, I think Alex might be running some like acorn juice or something on it.

But yeah, they're, they're tuning mine up. But yeah, Hey, we just got back from the World Deer and Turkey Expo. Shout out to everybody that come by and visit us at the Buck Grits booth and the Wise Eye booth. And man, what a great turnout it was down there. Bob Coker put on an excellent show and, man, we sold quite a bit of Buck Grits and we set up some new dealers and this Buck Grits is the real thing, man.

Where it's legal in your state, your county, I encourage you to feed it. It will help your deer herd become healthy. The, I've been feeding it for going on four years and now it's you know, legal to feed in Shannon County. So I can't feed it anymore. I got other properties in other counties. Well, and the other thing I tell people to use it for, you know, we've [00:03:00] been telling birds, birds, you put that buckwheat in a bird feeder, boy, you will.

If you'd like to feed your squirrels, you can feed the squirrels. That's legal. Well, and you've seen how fat my goats are. Yeah, they eat it. They eat it. They love it. They absolutely love it. Yeah, and then My ponies got out the other day. Yeah, I was fixing it. I went in the the the gate I forgot to latch it behind me and i'm taking care of some stuff and I turn around and the mule Nudged it open, and man, they saw that opening, BING!

They're gone. But all I, all I did was grab a, a cup, like, you know, just one of my kids cups. Drinking cups buckets, walked out to the field, shook it, They followed me. They followed right, soon as they, they followed right over. I sprinkled a little on the ground, and they just followed me right back to the barn.

Yeah, your neighbor, our neighbor was sending me pictures. Who's Donkeys or mules or these? Yeah, the horses got over there, right? Yeah, but anyway, it happens. Things are gonna happen like that, you know, but hey, what about the Cardinals man? They are on a roll. They have been yeah, [00:04:00] and you know lost the first game in Pittsburgh.

Yeah, two to one Yeah, then they beat Pittsburgh two to one as we're recording this show. They're playing Pittsburgh again today The thing I wanted to mention is Bobby Witt jr. For the Kansas City Royals. This guy is going off Oh, yeah I mean, not only did he finish second in the home run derby at the all star break, after the all star break, he went 11 for 15 from the plate.

Wow. Wow. And the other night. Cardinals need him. Well, everybody needs a guy like that. Anyway, the other night, he almost hit for the cycle. He had a home run, a triple, and a double, and he got up for his fourth at bat, and they were playing the Diamondbacks, I think, and the pitcher hit him in the arm.

On purpose? Didn't look like it. But anyway, Witt has been on fire. He's in the top five in home runs, RBIs. Bass hits, average, I mean the guys just take, and they knew he was a good prospect. I don't know if anybody knew he was going to be this good. Yeah. I want to give a [00:05:00] big shout out to all of our radio stations that air our show, K A P E A M F M, Cape Girardeau, K W O C A M F M, Popper Bluff, K K O Z A V A, A M F M, K S M O A M F M, Salem, Missouri, and K Country95, Mammoth Springs, Thayer, Missouri.

Thank you to all. And thank you to all the sponsors that help us be able to air these shows and bring it to the network. You know, we couldn't do it without you guys, and you've become family to all of us, haven't they, Redbone? Absolutely. I have F. A. S. T. talking to. Frankie from KWOC and Poplar Bluff yesterday.

Yeah. And talk to the Quorum Boys pretty often over at AM. They love our show. Yeah. Yeah. Good people. I want to give a big shout out. You know, Election Time is coming up here again August 6th. Research your candidates. Don't take the word from anybody and watch some of these ads are running. They're attacking candidates saying this, saying that, you know, research your candidates, [00:06:00] know your candidates.

And I'm going to give a shout out to these guys. This is how I'm voting Herman Kelly, Southern commissioner, Travis Smith, Bill Igle, Valentina Gomez, Joe Lloyd, and Mark Collins. Those who I'm supporting. Yeah, and I agree 100%. I mean, if you're going to vote, make sure you know who you're voting for. Yeah, don't just take what somebody says.

You agree, Redbone? I do, and I've said before, vote your conviction. Yeah, yes. You know, vote the candidate that, that believes the most the way you believe. You're not going to agree with them, anybody, totally. But the one that most fits your I do want to say this, there is some people running on Republican tickets that say they're conservatives.

They're not. I'm just going to say that. I'm not saying who they are, but research. No, do not vote for somebody that supports a thing that goes against the Bible. Well, I'll tell you, you know, that's where these, these signs come in all the time because people be like, well, I don't know anything, but I see a lot of signs.

I'm talking county, county and state. Right. And they'll be like, well, I [00:07:00] voted for, you know, so and so and I'd be like, well, how, what, what, why'd you vote for them? And it's like, well, it must be pretty popular. I see signs everywhere. They knew nothing about the candidate, but they saw a lot of signs. And it leaves an impression.

Do your research. You know, one of the things that gets me about, and I talk about this every political season, is people will say, I heard that ad, and it's just a lie. How can a TV station or radio station air that ad when you know it's a lie? Well, the reason is because the government set up advertising that once a radio station or TV station gets the ad, you cannot edit it.

And you cannot refuse to air an ad. I mean, you could say every word in that ad is a lie, and you still have to air it. And I'm talking TV or radio, regardless how you feel about it, because that's the way the government set it up. Yeah. King of the river is this weekend. Some of you may listen to this Friday and some of you listen to it on Saturday at Van Buren, Missouri.

This is where you fish it by yourself. The best of the best. [00:08:00] I'll be fishing it. I feel good about it. We'll see what happens. We've won the last two out of three on the CRSA. Cheer for me, man. Pray for me. I'd like to win it one more time. We're going to a break. We come back. We've got the Macklemore boys with Masterbuilt sharing recipes with us on how to create some great dishes this summer.

Don't go away. Oh, yummy. Yummy. Don't go away. You're gonna get hungry. Oh my gosh. Don't go away. I can't wait to hear it. You're listening to American Roots Outdoors. We'll be back right after this. Hey y'all, it's Tyler Farr and you're listening to my good buddy, Mr. Alex Rutledge on American Roots Outdoors.

Wishing on some love. I've been on a big board for a while. I could load him in the back of my truck. We can take it to a haunter. Hey turkey hunters, this is Alex Rutledge. Have you heard about Apex Ammunition? If you haven't, they are American owned, American made, [00:09:00] made one at a time, hand loaded. These turkey loads will give you the confidence that you need to close the deal on that old hook daddy long beard gobbler.

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Legacy Farmland Specialist, LLC presents. Welcome back. Two American roots outdoors. We are again in the studio and man, this is summertime here. It is all the way the end of July, red bone Wayne, and it is barbecuing and smoking time. As promised segment one, we got the Macklemore boys back again. Redbone?

Let's go! Let's go! Somebody's had their coffee this morning. I think [00:10:00] they have. High five. High five. High five. I need coffee probably, but I do drink it and it's probably not needed for us though. So, so what's the Macklemore's boys doing today? So, when we were getting ready for this call with you boys, John's like, hey we're talking about everything that's going on in our world right now.

Yes. We just got off of an all day shoot yesterday, doing some recipe developing just had a call with our buddies down in Auburndale, Florida at Camp Margaritaville, working on an event with them for one of our charities called Helping a Hero. We are getting ready to go to Nashville to the Grand Ole Opry for an event.

We leave in the morning to go to New York for the concert, the Fox concert again. Yeah, you got Kirk. Kirk Franklin is playing this weekend. [00:11:00] We actually met him last year. He was awesome. Super conversational and gracious gave us a lot of time so we're cooking for him again this this year And we are Officially the spokesman for Mount Olive Pickles.

Helping them launch their new premium picklery line, which is majestic pickles. Other than that, not we, we have got, I gave us some opportunities and we took it. You guys are rocking, man. It's awesome. Hey, what I want to talk about in this show too, guys, is talk about what you got going on, but I want you to share some recipes with the world.

Hey, this is serious, serious country in Northern Arkansas, Southern Missouri, just here for our local radio station, but across the world, people love to smoke foods and grill and deep fry and do everything. Let's talk about recipes. What do you think, Wayne? Redbone? [00:12:00] Well, I'm looking forward to it. I'm looking forward to seeing him tomorrow, too.

I was watching Fox and Friends this morning and saw who was in concert. I'm like, well, that's going to be a good, good matchup. And before we get into that, I would like to ask if you boys have a favorite of the personalities that are on Fox and Friends. Well, hold on. If I say a favorite, I'm going to get a text from somebody.

I guarantee you. I'm going to say that Pete is my favorite, favorite. Will's going to text me. And get mad at me. So we're real careful, but who is your favorite? Golly. I don't know. Who's your favorite child? Say, well, that's easy. No. I can tell you, I can tell you who my favorite Texas host is.

That's Will. My favorite Nashville host, that's Pete. My favorite northern girl is Rachel. My favorite new weekday host in Texas, Lawrence I can tell [00:13:00] ya, they're all, I mean this, and seriously, they're all so awesome. And you can't leave Ainsley and Brian. He's been a great friend of ours. Pete has helped us tremendously with our book and been a great friend to us.

We've obviously done a lot with the Weekend Crew. Rachel is a really close friend of ours, and mom, her and Mama Mac share a lot of love. I mean, we've gotten to do a lot with the weekday crew because of the concert. And obviously Steve wrote the forward to our cookbook. Which was, you know, he is a phenomenal cookbook author.

Good friend Brian is probably one of the hardest working individuals we've ever been around. Ainsley is amazing. We, she loves our pulled pork. And Lawrence has been a great addition to that crew. And you know, he's actually, I actually am older than Lawrence. Oh wow. And by like a couple months.

And you know, so we've gotten to share a lot of fun stuff, but we've got, we've done several diners breakfast diners with, with Lawrence [00:14:00] and got to build a good friendship with him. They're all really awesome, man. Yeah. So I was going to say this, so they ran down the entire roster. Right. Yeah. So basically the entire crew is your favorite political move.

Yeah. And I agree with you. Lawrence was a great addition to the, to the, the morning and if you ever need a spiritual lift, I think you pretty much just got to spend an hour with Ainsley and you're, you're good to go for the, the day. No question. And if anybody in this world needs to get their Jesus on, it's folks in New York City.

Yeah. So, so if you guys considered about running for governor or anything in the state of Georgia, since this conversation, I can tell you with an absurdity, that is a no, I don't know that my group text with my friends, if they ever came out, I would be able to run for public office. Yeah. Hey, I got to share a recipe with you real quick, then we'll get into your recipes with you guys.

You know we got a garden. We grow tomatoes, [00:15:00] different types of tomatoes. We got watermelons, marshmallows, cantaloupe green peppers zucchini, cucumbers beets. And cabbage. I'm going to share a recipe. It's cabbage. Pretty simple. I know you guys have cooked cabbage, but Linda and I, she cooks it are cutting cabbage steaks.

We actually have a recipe like that. Okay. She probably stole the recipe from your book. I don't know. I bet money that hurts. I don't know. I don't know, but it's really good. What she does, she takes and cut them into steaks. Then she takes garlic. And, and puts garlic on top of it and butter and bacon grease.

Okay. And wraps it in tinfoil and cooks it over tinfoil to a certain temperature till it's done, then opens it up, then smokes it. Man, it will make you fart like a bay [00:16:00] mule. laughing Bay mule! There's no hillbilly saying up here, you know. Yeah, you might want to serve that to the fox and friends in the morning.

But it is, yeah, tell them that! Take some take some bacon bits. Put some bacon bits on it some balsamic glaze and put that glaze over top of it mix Oh my gosh, that sounds good, too Yeah, I'll tell you I got two recipes One is kind of it's pretty broad because it involves pickles you guys have probably seen the viral Videos out there with these pickle sandwiches Oh, yeah so we took the pickle sandwich to a whole nother level.

Instead of putting your deli sandwich meat and cheese on it, we're doing pickle sandwiches with tomahawk sliced steak slices. Oh my gosh. Hey, hold on to that thought. Hold on to that recipe. We're gonna go to a break. We gotta go to a break. [00:17:00] Save that. We're going to go to a break. We come back. More with the Macklemore boys.

They have come up with something. As if your mouth ain't watering. It will be in a minute. Oh my gosh. Herb, get the shower so we can go eat. We're going to a break. We come back. More with the Macklemore boys. Don't go away. You're listening to American Roots Outdoors. We'll be back right after this. Hey guys, this is the Mima Boys here with Master Belt.

You're listening to our buddy Alex Rutledge with the American Roots Outdoors. Right now let's go. Gimme five baby gear

in my old pair of hunting passed on down in the ground around your park, so you never gotta worry.

Hey guys, it's food plot planting time here in the Ozarks and all across the country. What are you planting this year, Wayne? I'm gonna put some smorgasbord in with a whole lot of clover. You're gonna put some extra clover in it? What? Morgasbord? What is morgasbord? Man, it is a [00:18:00] variety of annuals and perennials.

That'll get you through fall time, winter time, and all the way into spring. It's awesome. You want to plant healthier food plots to track all kinds of game? Go to www. eagleseed. com. It's a smorgasbord. You know, we all get tired of certain things. The smorgasbord has everything. Your deer will love it.

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Ammunition presents Welcome back to America roots outdoor segment three of the show man. What a great show. We're having the Macklemore boys They're always fun redbone Wayne they these guys and this recipe Pickles and tomahawk steak. I said we let's get back to that cuz my mouth my mouth is watering.

All right So Macklemore boys talk about this new recipe [00:19:00] All right, so we did or I Tomahawk steaks yesterday. We actually did it. We took a seven bone in rib roast and we cut out four three pound tomahawk steaks. We seasoned them up with our new high five savory rub from the Macklemore boys. It's got all the the five ingredients in it to make the steak perfect.

We smoked it for about an hour to an internal temperature of 110. We pulled it. Turned the grill up to 700 degrees and we reverse seared the steaks. We got the good crust and the char on the outside. We crossed them up on a cutting board and then guys, we made what we call a majestic. Oh, you're taking my recipe compound.

That was gonna be the recipe I wanted to talk about. I'll let John talk about the compound butter so I don't So you finish the pickle, you finish the pickle sandwich. So, so I'll, I'll hold off on the [00:20:00] compound butter for John, but we took. I cut up a a small baby deal pickle and cut it in half and put it on the top and the bottom of a three pound tomahawk steak and did a pickle slider with three pounds of tomahawk steak in the middle.

Oh my goodness. Redbone. Redbone and what? Is they have a maple bourbon bread and butter deal chip. And it's an appetizer and you take a small cut of steak and you do It basically is a pickle sandwich. It's, it's a chip, a triple decker, and then steak, a chip, a steak, and a chip. It's just, you know, the size of a dime or a quarter and it's low appetizer.

And it, you get the, the smoky sear, you know, flavor of a state. And then you get that maple bourbon pickle and it's kind of sweet. It's not, not vinegar, tangy or soury. It's actually kind of sweet and it is absolutely delicious. It's majestic. So we actually, so we're, we're doing this recipe development.[00:21:00] 

Or majestic, which is their premium since mount olive pickles came out with a premium pickle line Okay And it's called majestic picklery and it's you know, it's really more flavors vegetables fruits and pickled flavored stuff. It's not just a standard pickle and They have a deli style bread and butter jalapeno slice This is what's really cool about it It's got a little bit of that jalapeno flavor, but it's not hot.

And it's got a, it's like a sweet bread and butter flavor. Okay. So imagine a jalapeno with a sweet flavor to it with that jalapeno crunch. And we made what we called a majestic compound butter, which is unsalted butter, a little bit of time, minced chives, mince We took the jalapenos, we diced them up, we put some of our savory rub some of our high five savory rub in it.[00:22:00] 

We put lemon zest, lemon juice, mustard, Dijon mustard and what was the other one? Rosemary, and some rosemary. We ground, mixed it all up, mixed it. Put it into a compound butter, rolled it, put it in the refrigerator, took it out obviously, and we reversed your state, we put that on top of your state, let it melt.

What's cool about it is it's a compound butter, but the diced jalapenos gives you that, it's not a hot, it's not a heat. But it's a little bit of that jalapeno flavor with the bread and butter sweetness to it. And it absolutely confused my palate. Yeah. I imagine. You know, a couple of years ago, my wife makes bread and butter pickles.

You guys have had some of them. They're really good. A couple of years ago he left the kitchen while she was making pickles and I had some jalapenos that had grown and I chopped them up and I just put those in her bread and butter pickle mix without her knowing it. And they were fantastic. That's [00:23:00] awesome.

Same thing. Yeah, it's it's the same thing. It's that, you know, it's de seeded. Which what's interesting about the Majestic Pickle line is they're not de seeded. There's jalapeno seeds in there. Yeah, but they are grown with sweet flavors. So they've grown them, and I couldn't tell you the science behind it, but they have like this whole science team that does this, but it's grown out of the ground, and it's like however many strands Down the road.

They've what do you call it? Where you mix breeds? It's like, it's like crossbreed mix a sweet breed with the jalapeno breed and they turned a jalapeno into a sweet jalapeno. It is the most confusingly beautiful, tasteful thing in this world. We call that a mutt. When my wife found out I put jalapenos in her pickles.

She asked me about it. I said, well, they're going to be like me sweet and hot.[00:24:00] 

So, do we have time for one more recipe? We got two minutes. We got two minutes in this segment. Two minutes, alright. So if I'm not cooking a tomahawk steak, which is the showpiece that's the fun thing to show off with. It's my favorite, favorite cut of steak. Is going to be a whole beef tenderloin and speaking of politics and who's our favorite on fox Oh, yeah, my favorite politician in the world is governor huckabee out of arkham.

Come on. Yeah. Yep. Sarah genuine Absolute authentic person I know in the political world and I did a recipe For him on the huckabee show in nashville We're going back in another couple of weeks to do another show with him You And we cooked the beef tenderloin. He's got it in my first cookbook. He's in the last cookbook on page 100 [00:25:00] gathering grill, gathering grill.

So the story in there about him. So that's what the Macklemore boys and the Macklemore family love to do is meet fine people, cook some great food, be able to tell stories because, you know, food without a good story is just plain old food, you know what I'm saying? And so that's kind of what we love to do, guys.

And that recipe is smoked, it's reverse seared, it's simple, and it is so freakin good. We complement it with a comeback sauce, you put it on a slider, you serve it as an entree. It's just stupid. Good. I like that. Stupid. Good. Stupid. Not just good, but stupid. Good. Give me five. I love that. Give me five. Give me five.

We're going to a break. We come back more with Macklemore boys. You're listening to American Roots Outdoors. This is Brenda Valentine and you're listening to American [00:26:00] Roots Outdoors with Alex Rutledge and friends.

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Find Hornady ammunition at a retailer near you and at hornady. com.[00:27:00] 

Eagle seed presents. Welcome back to America roots, outdoor segment four of the show. Again, the Macklemore boys. What about these recipes? Guys? Oh my gosh. Fantastic. Have you got anything special for pork steaks? I love being from St. Louis and that's kind of a St. Louis thing. I love pork steak. What do you got special for pork steak?

Yeah, we were talking about pork steak. What's your favorite pork steak? So, mine's gonna be, I mean, I love a pork tenderloin, but I also like buying a whole eight pound pork loin. And smoking it with some sweet barbecue rub on it. We'll, we'll put our high five sweet on it. But I'll smoke it for two to three hours, depending on how big it is.

This is an eight pound whole pork loin. Port loin. This is a whole port loin, not just the tenderloin. And I get it to 125 degrees internal temperature, pull it, let it rest. And if I'm gonna do sliders, I'll cut it into [00:28:00] four sections and then. You know about half inch slices for the sliders, but if you want to do a steak Yeah, it's like a pork like a boneless pork steak cut it thicker and leave it whole cut it thicker and then you put that back on the grill and and sear it just enough to get the pork to 145 degrees internal temperature the most important thing if it's a lean cut of pork is to Don't cook it above 145 145 internal temperature because you'll dry it out.

Well, let me tell you about my pork tenderloin. I take and cut a piece about, oh, 18 inches long of a pork tenderloin. Then I butterfly it where it's about an inch and a half, maybe two inches thick. And then I fill that with my wife's homemade cornbread dressing. And I fold it back over and wrap it in bacon and put that in the smoker.

And it doesn't take very long because you're only cooking, you know, two [00:29:00] inches thick tenderloin. And just take it off and slice it the thickness of a bacon and serve it with that cornbread dressing in the middle. It's fantastic at Thanksgiving time. It's like a, it's like a redneck pork fatty. Well, it's a whole Thanksgiving dinner in one slice.

That's true. Ha ha ha. Pork on cornbread. Ha ha ha. You might be a Redneck. That's called a budget. Ha ha ha ha. Well I am on radio. Ha ha ha. I can tell you what you got to do. It doesn't matter what the recipe is. We wrote the gathering grill cookbook so that we could not just only share those kind of recipes, but the stories within each of the recipes that we have.

So it sounds like you guys are gonna need to be in the next book that we write that [00:30:00] several of the recipes that we put in the cookbook. And the thing, the stories are not a problem. We just got to put the recipes to words. Well, I just, last night I made a Caribbean jerk boneless chicken thighs. Yeah, that was really good and in the bonus segment, I'd like to touch base with maybe a good chicken recipe Yeah, we got about four minutes here do you guys have anything for venison Yes So, what's a deer?

Is that the thing you hit with your car sometimes at night? Yes. Okay. So we actually have a section in our cookbook that is wild game. It's, it's funny. We had a throwback recipe in there. That's a bunny and dumplings. that dad did for Steve Harvey back in the [00:31:00] day. And we kind of did a throwback on that.

We've got a roasted wild duck. We've got a bacon wrapped dove kebabs. We got wild turkey fingers. We got brine quail. And then the cool recipe that we have for venison, it's a stuffed venison recipe. I'll let dad tell you. But our friend Glenn Gardner. Oh, that's not Glenn. That's, No, that's No, we have Ned Yost.

Yeah, that is, that is, because we did it at Ned Yost's house. I don't know if y'all are familiar with Ned Yost. He's a, he was a World Series winning manager. You know, he coached for the Braves and then he won a World Series with the Kansas City Royals. Yep. And his farm is not too far from our state.

We got to know him the last couple years, and he actually made the cookbook with his stuffed venison. So Dad? Yeah, so you take some cream cheese and some jalapenos and slice them up, and much like you said that you do your pork [00:32:00] tenderloin, you kind of butterfly it and stuff it with the cream cheese that's got the jalapenos in it, and then wrap it in bacon, and you're done.

And grill it off, and brother, I'm telling you, it's probably unlike your recipe, but instead of cornbread, it is cream cheese with jalapeno slices and diced in it. You know, I've done, I've been sharing that recipe similar to that for years now on the show, but what we do is put mushrooms in it and green peppers and red onion or Vidalia onion also in that wrap with the cream cheese.

And then you can brush it while it's grilling, you can brush it with your favorite barbecue sauce. As it's starting to get done, that barbecue sauce caramelizes to the outside. I'll tell you what would be good on top of that, is that dang compound butter. Mm hmm. Mm hmm. You take them diced jalapenos in a compound butter and you brush it on top once or twice.

I think there was a video out there on the compound butter. Somebody [00:33:00] said, this stuff is so good, you can put it on a shoe. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha Hey, we got about a minute and 45 seconds left here. Turkey breast. Quick one on turkey breast.

Turkey breast. If I'm going to do turkey breast, it's hot sauce all day long. That are injected and marinated and you want to deep fry it or you want to grill it? Either way. All right, so you could take your turkey breast and you can wrap it in a bacon weave and smoke it. And smoke it. You could high temp smoke it at 3, 350.

Yeah. Is that bacon done? Yeah. And inject it. I'm taking over. I'm taking dad's spotlight. He's got that recipe in his book. Yeah. And you can inject it with a dry ranch and a hot sauce mixture and smoke it. I love hot sauce and turkey. And then you pour a little bit of that mixture back [00:34:00] on top of the bacon after you smoke it and cut it up and eat it.

All right, so I need John to shut up so we can finish out with a dessert recipe. You all got time? Yeah. All right, so we've got all the pork, the beef, the bacon, the cornbread. We got all those covered. But if we're going to finish this thing out. My youngest daughter Bailey is our best cook in the family for desserts and she's got a Bailey's French Toast.

I don't like French Toast. Oh, she's, she's the best youngest daughter cook I got. Wow, I'm thinking of favorites. So it's basically, she takes you know, you think of French Toast being what you cook for breakfast, but she layers this in a pan. and does this French toast. It's, we put it on the smoker and are at the grill at 350 degrees and bake it.

And then she's got these, the crumbles that go on top of it. She's got a sauce that goes over the top of it. And I, instead of me [00:35:00] giving you all the details, you gotta go buy the Gathered Reel Cookbook. It's on page 235. Yes. Yes. That sounds good. And I love French toast. I saw one about French toast the other day, and you guys may have seen this video.

The guy, he, he does his French toast in his mixture, and then he wraps the French toast around sausage links. Oh my and puts in a deep fryer. That would be delicious. That would be You guys have been great guests again. We're going to wrap it up here This is the radio show, but we got the podcast coming up I want to give a big shout out to everybody that's fishing the king of the river This weekend at Van Buren, Missouri.

Good luck to everybody. You listen to this. Some of you listen to it, may not be able to listen to it for fish tournament, but anyway what a great show, right? And just because the radio shows ending doesn't mean that the show is ending. If you want to listen to more from the Macklemore boys on we're going to do some chicken recipes.

Just go to the bonus segment. Go to your favorite podcast carrier, type in American [00:36:00] roots, outdoors, click like subscribe, or whatever it asks you, And check out more on the bonus segment. All right. We're going to wrap her up and remember this teacher boys to be men. Teach your young girls to become ladies.

And when your roots run deep and strong, there's no reason to fear the wind. So you never got to worry what the wind might do American Roots. Thank you for joining us for today's American Roots outdoors radio with Alex Rutledge. You can find us on Facebook. Look us up on the worldwide web at Americanrootsoutdoors.

com. We'll be back. We'll be right back again next week on This Great Radio Station. Till it's time to shoot American roots, take you to a holler, take you to a feel, across the creek, [00:37:00] up a big old hill.

Do you want to sell your land? Do you want to buy land? Hunting land? Farm land? Contact Legacy Farm and Land Specialist LLC. Ron McKinley, tell us about Legacy. Legacy Farm and Land Specialist LLC is based out of Poplar Bluff, Missouri. We service all the state of Missouri. We're opening up an office in Kentucky.

Come and see us. There you have it folks. Legacy land and farm specialist LLC. Buy, sell, auction, Ryan McKinley. 5 7, 3, 6, 8, 3 1, 4, 4 9 and my old boots passed on down planet deep in the ground around you. Hard so you never got. Legacy Farmland Specialist presents American Roots Outdoors bonus segment. If you're listening to this, you're probably listening to your favorite podcast carrier.

We air in 19 countries. [00:38:00] We thank everybody across the world that supports and listens to us. We ranked 160th this past week. Past week, yep. Yeah, past week. In the, in the Apple. That's in the top 250 and there's thousands of podcast shows. And I want to give a shout out to the all the military personnel who are listening in the other countries because that seems to be the hot spots.

When you look at the map, that's where they're located. Yeah, and I just want to say, I just got back from the World Deer and Turkey Expo. By the way, excuse me, Macklemore's, you need to be there next year and have a booth. I'm telling you, 70, 000 people come through the doors in three, two and a half days.

In Birmingham, Alabama, it's huge deal. You could go there and do some cooking things and promote your cookbook and sell a bunch of them. Anyway, I've turned it over to Wayne and red bone. We're going to talk about master built micro board boys, chicken recipes. Yeah, like I said, yeah, like I said in the last segment, I made a Caribbean jerk boneless chicken thighs last night.

And the four foster girls that we have man, they, they [00:39:00] ate it up. I thought it might be too spicy for them, but they all like, I mean, these girls eat jalapenos. So, I mean, this was not going to be too much for them, but they really enjoyed it. But I would love more recipes from you guys. What do you, what do you guys like to do?

So, John specializes in wings, and I'm going to set him up to talk about our, since y'all were just talking about how awesome our military is and how we need to always think about them. We got a patriotic red, white, and blue wing recipe that's made up of three different sauces on how you do your wings.

It's a hot sauce, an Alabama white sauce, and a blue cheese sauce. It's red, white, and blue. And all three of these are actually in our cookbook, Gather and Grill, but, you know, I love a, there's two sides to wings, in my opinion, right? There's a lot of people that like either a dry or a wet wing, and then there's the technique of how you [00:40:00] cook the wing.

And you can really start to mix up, you know, your style of wing when you kind of mix up the two. I personally love a finished wet wing. I don't always love to cook a wet wing. If that makes sense, I like to cook it dry and then add my sauce at the end because my favorite technique for a wing is what I call a burnt end.

So, you smoke it and then you sear it. And you can either sear it on a grill or you can sear it in a skillet or on a griddle. But you want to essentially slow cook it at a low temperature, raise the temperature. You cook, you know, a standard size wing for, call it 40 to 45 minutes until it's almost slightly undercooked, right?

It's not all the way done. And then you, you throw them on a griddle or a grill and I literally throw them on a grill and take two spatulas and I cook it and toss it like rice and you get your [00:41:00] grill, a griddle as hot as possible. And then right at the end. You add some of that sauce to it. So it's a slightly wet wing and it's a burnt end.

So the inside is smoky and done. I don't like a rubbery, undercooked, you know, wing. I like the outside to have a bite and a crisp to it. But when you do that technique, you want to be careful doing things that have high sugar in it you know, or real thick sauces, any kind of Korean or sweet sauce.

Because it will have a tendency to not only burn, but it gums up and you lose your flavor. You can burn it, essentially. So, that's my favorite technique and way to do a wing. And then again, you can mix it. The technique is one thing. I love the burnt in technique. But you can mix hot sauce, blue cheese, I love blue cheese with wings, dipping sauce wise.

Or you can finish it off with that, or any kind of salt or sweet sauce. So And when you're talking wings, you're talking the three segment whole [00:42:00] wing, you're not talking those little wing dinghy things, right? I'm talking about a whole wing. Personally, they are harder to cook. When you when you're tossing them at the end, you're doing a burn in style.

They are harder to toss like a, you know, they, it's a, it's like a three nugget piece versus a one nugget piece. But if I'm doing smoked wings, I actually prefer the whole wing. So the drum, the flat and the tip and you smoke it, I actually slightly overcooked mine and I actually, we've been getting our wings to 190 to 200 degrees internal cause it's a dark meat and I actually like a done wing, but if you do it right, it's not a dry wing.

Yeah, and there's nothing worse than biting into a wing and be pink in the middle down by the bone. No, it's gooey and rubbery. It's like rubbery. Ugh. It's like rubber. Yeah, and I like to cook the whole wing too. Matter of fact, I am, I am on a mission to make them quit taking wings and cutting them in half and selling it as two [00:43:00] different wings.

Yeah, right. I couldn't agree, it's a, it's a government scheme. Bidenomics. Bidenomics. Bidenomics, yeah, Trump 2024, baby. Here we go! You bet, we're all patriots here. Alright, so I have loved the flavor of charcoal now for the past probably five, six years. And how it, it does give more flavor to the chicken that we cook, whether we're cooking whole chicken or wings like John's doing.

I've got two of my favorites and one is a chicken thigh that's bone in. One is skin on and the other is a boneless chicken thigh and we will basically take the chicken thighs and marinate them in Italian salad dressing and then take whatever your favorite seasoning [00:44:00] is. We will like the Lane's BBQ Honey Sriracha rub and seasoning, take them out of the Italian dressing and coat them pretty heavy.

With the the honey sriracha, put them on the smoker and smoke them at 275 degrees until they get to an internal temperature of about one 60 and then crank the grill up to about four or 500 degrees for the last 10 to 20 minutes so that it will crisp up that skin and get the internal temperature of that thigh to about one 80.

Which is what we do in our turkeys as well. We get the dark meat to 180. We get the breast to 160. So that gives you a crispy skin, a juicy you know, internal temperature and the flavors on the outside of that chicken thigh is crazy [00:45:00] and it's hard to get a crispy, a crispy skin. Yeah, a lot of people don't know that technique.

You don't want to do. You don't want to burn it, right? But you do want to leave it on the grill long enough to where that skin will start to crisp up. And you know, we obviously we're cooking everything on the Masterbuilt Gravity Series grills was awesome about that grill as you're cooking, not just with charcoal, but you're cooking with convection air.

So it does allow that chicken thigh to not overcook. but to give that crispy skin on the outside. And then the other one, guys, that we do if we're wanting to do something a little bit quicker is we'll literally take a boneless chicken thigh and season it with black pepper, garlic powder, And Wisher sauce.

And teriyaki sauce. Oh my. I love that stuff. Oh, it was Wish Charissa. Mm-Hmm.

[00:46:00] Char and Tia sauce. Right, right. Okay. And let it marinate in that. So you got that dark marinate that's going on there. You got the pepper and the garlic powder going on there, and then you grill these babies at a 350 to 400 degree. temperature and you're literally grilling them for five to six minutes on each side.

It's super fast, super juicy, and the flavor profile That's not crazy. I have to try that. I'm gonna have to try that one. Thanks to the Wishers Sisters. Wishers Sisters. Wishers Sisters. I have a favor to ask. Do you care if you give me a shout out at Fox tomorrow? What's up! Fart like a baby! Like a baby!

That's my favorite thing. Who's sayin now? This cabbage will make you fart like a baby, old man. Oh [00:47:00] man. I love it. I love it. Good stuff. Y'all need any more chicken recipes? We got We're good. We're good. We're good. Listen, we're gonna have you back on the end of next month, guys. We appreciate you being on the show.

I'll text you our address where you can ship us some of that seasoning. Yes, sir. Oh, I can't wait. I can't wait. Yeah. Bye now. You guys are awesome. Thanks for being friends. Thanks for allowing us to share some stories and create some new stories with y'all. You guys are what it's all about, man. Thank y'all.

Yeah, we appreciate it, too. And thanks again for joining American Roots Outdoors on the podcast here. And we look forward to having you on next month for some more chicken recipes. And you know if everybody that's listening to this, if you could please hit your share button, share the episode to everybody.

Help us grow! Get on Facebook, on Instagram, whatever. Get that link out there. We appreciate it. All right, everybody. Remember this teacher, boys to become man, teacher, young girls to [00:48:00] become ladies and always remember when your roots run deep and strong, there's no reason. Fear the wind, so you never gotta worry what the wind might do.

American Roots, thank you for joining us for today's American Roots Outdoors Radio with Alex Rutledge. You can find us on Facebook. Look us up on the worldwide web@americanrootsoutdoor.com. We'll be back again next week on this great radio station.