Choice of Seafood: Clams, Mussels, Shrimp, Crab Claws, Salmon, Halibut, Scallops, Lobster or Langostine.

12 c Water
2 c Lobster Stock
28 oz Can San Marzano Crushed Tomatoes
1 Shallot, minced
4 cloves Garlic, minced
8 oz Clam Juice
1 1/2 c Dry White Wine
1 tsp Anchovy Paste
2 Bay Leaves
1 tsp Dried Oregano
1 tsp Red Pepper Flakes
Salt/Pepper
Olive Oil

1 tbsp Parsley (for garnish)
2 tbsp Dill, chopped
1 stick Butter (room temp)
1 loaf Sourdough Bread (sliced)

STEP 1:
In a large stock pot, saute the shallot and garlic in olive oil. Season with salt/pepper. Once transluscent, add the red pepper flakes, and oregano. Cook for one minute more.

STEP 2:
Add the wine and reduce by half, deglazing the pot with a wooden spoon. Then add the crushed tomatoes, water, clam juice, anchovy paste, lobster stock and bay leaves. Simmer on low for 30 minutes, stirring occasionally. Add salt/pepper to taste. Meanwhile, cut fish fillets into large chinks, season, and sear in a saute pan. Set aside.

STEP 3:
Add the crab and lobster. Let simmer for 10 minutes.

STEP 4:
Add the shrimp and scallops. Let simmer for 10 more minutes.

STEP 5:
Add the clams, mussels, and seared fish. Turn off heat. Let sit for 10 more minutes. Serve and garnish with parsley.

BREAD:
Combine room temperature butter with dill. Spread on bread, and toast butter side down in a saute pan. Serve with cioppino. Garnish with parsley.

16 c Water
2 Lemons (quartered)
1 Yellow Onion (quartered)
3 Sprigs Fresh Italian Parsley (chopped)
2 Sprigs Fresh Thyme
3 Sprigs Fresh Dill (chopped)
8 Cloves Garlic (chopped)
2 tbsp Old Bay Seasoning
1 lb Andouille Sausage (cut into 2″ chunks)
4 ears Corn (cut in half)
10 Red Potatoes
Choice of Seafood: Salmon, Halibut, Shrimp, Crawfish, Clams, Mussels, Crab, Lobster, Scallops

STEP 1:
In a large stock pot, boil the water, lemons, onion, parsley, thyme, dill, garlic, and old bay. Simmer for 45 minutes.

STEP 2:
Add potatoes and corn. Simmer on medium for 20 minutes.

STEP 3:
Turn heat to low. Add the lobster tails, crab, crawfish, and andouille sausage. Simmer for another 15 minutes.

STEP 4:
Add the clams, and mussels. Simmer for another 10 minutes.

STEP 5:
Cut fish into 3″ chunks. Turn the heat off and add the fish, shrimp, and scallops. Let sit with no heat for 10 minutes. Strain and dump on a newspaper lined table to serve.

2-3lbs Picanha Steak
Susie Q Seasoning

Chimichurri Sauce:
1 c Flat Leaf Parsley, trimmed of stems
4 cloves Garlic
2 tbsp Fresh Oregano Leaves
1/3 c Extra Virgin Olive Oil
2 tbsp Red or White Vinegar
1/2 tsp Kosher Salt
1/8 tsp Black Pepper
1/4 tsp Red Pepper Flakes

STEP 1:
Combine all chimichurri ingredients in a food processor, and roughly blend. Set aside.

STEP 2:
Cut picanha across the grain, into 3″ strips, leaving at least 1/4″ of fat cap. Fold each strip in half, into a crescent shape, fat side out, and skewer onto the rotisserie spit.

STEP 3:
Start rotisserie on a medium fire, and season right away with Susie Q once it starts spinning. Cook to medium rare.

2-3lbs Wild Caught King Salmon Fillet, skin on
4 c Water
1/3 c Kosher Salt
1 c Brown Sugar
1 c Maple Syrup

STEP 1:
Combine water, salt and brown sugar to create the brine. Brine salmon in the refrigerator 8 to 12 hours. Do not brine longer than 12 hours.

STEP 2:
Remove the salmon from the brine, pat dry, and place on a cookie rack, skin side down, uncovered, in the refrigerator for 12 hours to form a firm pellicle.

STEP 3:
Smoke at 150f for 2 hours, skin side down, then baste with maple syrup. Increase temp to 180-200f until internal temp reaches 165f. Continue basting occasionally. Should take about 4 to 6 hours total.

1 c Heavy Whipping Cream
5 tbsp Duck Fat
1 1/2 c Sugar
1/4 c Corn Syrup
3 tsp Kosher Salt
2 tsp Vanilla Extract
Dash of Bourbon

STEP 1:
Line a loaf pan or square/rectangular cake tin with oiled parchment paper.

STEP 2:
Melt duck fat and cream in a saucepan, or in the microwave.

STEP 3:
Combine corn syrup, sugar, and enough water to just moisten the sugar in a saucepan. Boil without stirring until the mixture reaches 320f.

STEP 4:
Take sugar mixture off heat, slowly pour in melted cream/fat and stir. Return to heat until it hits 260f.

STEP 5:
Once it comes to heat, quickly stir in the bourbon, vanilla, and half the salt. Then pour into the lined pan.

STEP 6:
After 20 minutes, sprinkle the remaining salt on top for garnish.

STEP 7:
Let cool at least 2 hours, then cut into squares. Refrigerate or freeze to harden further. Caramels will soften quickly due to the duck fat. Store in refrigerator or freezer.

Leftover Tri Tip, or Flank Steak
Uncooked Corn Tortillas (found in the refrigerated section of most grocery stores)
Olive Oil
Salt/Pepper/Garlic Powder
1 White Onion (diced)
1 bunch Cilantro (diced)

Red Sauce:
1 c Dried Red Chili
4 Stewed Tomatillos, plus 2 cups stewing liquid
1 Stewed Tomato, plus 1/2 cup stewing liquid
2 cloves Garlic
1/4 c Salt

Green Sauce:
4 Avocados
3 Serrano Peppers
1 tbsp Cilantro
3 cloves Garlic
1/2 tbsp Salt
1/2 c Water

FOR SAUCES:
Add all ingredients to a blender, and blend until smooth.

FOR CARNE:
If using leftover tri tip, dice and saute in olive oil to reheat, seasoning with salt/pepper. If using fresh flank steak, season with Susie Q and grill over oak wood or charcoal, then dice.

Cook tortillas in an ungreased pan. Serve tacos with diced onions, cilantro, red and green sauces.

1 Whole Chicken
Susie Q Seasoning
1 Yellow Onion (cut into wedges)
1 Apple (cut into wedges)

STEP 1:
Stuff the chicken with the onion and apple.

STEP 2:
Skewer the chicken onto the rotisserie. Tie the legs together, and fold the wing tips behind the back as shown in the image above.

STEP 3:
Build small fires with your preferred wood on each side of the rotisserie, being careful the flames do not come too close to the chicken. On a 22″ Weber Kettle, about one 12″ log at a time on each side is just about right. Season the chicken right away, once it is spinning.

STEP 4:
Rotisserie chicken for 2 to 3 hours until cooked through and skin is browned. Be careful the skin doesn’t brown too quickly. Adjust fire if necessary.

1 Whole Chicken
Susie Q Seasoning

STEP 1:
Spatchcock the chicken. Lay the whole chicken breast side down, and using kitchen shears, or a sharp, heavy knife, cut along one side of the spine. Spread the chicken apart, flip over, and press down firmly on the breast to flatten.

STEP 2:
Season all sides thoroughly.

STEP 3:
Cook over wood or charcoal, flipping periodically. When finished, separate into leg quarters and breasts.

1 Whole Turkey
1 Whole Chicken (or 2 breasts and 2 legs)
1 Whole Duck (or 2 breasts and 2 legs)
1 Stick of Butter
3 Apples (cut into wedges)
3 Oranges (cut into wedges)
3 Onions (cut into wedges)
12 Cloves of Garlic
Garlic Powder
Salt/Pepper
Turkey Truss Kit

STEP 1:
Debone the turkey. Lay the turkey breast side down. Cut down one side of the spine, between the skin and the rib cage. Separate the wing and leg joints when you come to them, and continue closely along the rib cage to the breast plate. Carefully cut between the breast bone and the skin of the turkey, alternating sides, being careful not to cut through the skin, until you can remove the rib cage/spine. Discard or save for stock.

STEP 2:
If purchased whole, break down the duck and chicken into breasts and legs, removing skin from breasts but not legs. Save duck skin to render duck fat.

STEP 3:
Spread the turkey open, breast side down, cut side up. Season cut side with salt/papper/garlic powder and pads of butter.

STEP 4:
Butterfly the chicken breasts and layer them onto the turkey. Repeat seasonings and butter.

STEP 5:
Layer duck breasts on top of the chicken, and repeat seasonings/butter.

STEP 6:
Layer one apple, onion, orange and a few garlic cloves on top of duck.

STEP 7:
Fold the turkey back together, and truss along the “spine”.

STEP 8:
Stuff with more apples/oranges/onions/garlic until the turkey is filled out and plump. Flip it over so breast side is up, and move to a roasting pan. Tie turkey legs together, and tuck wings underneath the turkey.

STEP 9 (optional):
Using toothpicks, attach the duck and chicken leg quarters to each side of the turducken.

STEP 10:
Season the outside of the turducken, and bake for about 15 minutes per pound at 325. Turducken is done once the thickest part of the turkey thigh has reached 150, and has held there for at least 5 minutes.

1 Pork Shoulder
1 Bottle Kinder’s Original Barbecue Sauce

Chris Lilly’s 6-Time World Championship Rub:
1/4 c Dark Brown Sugar
1/2 c White Sugar
1/2 c Paprika
1/3 c Garlic Salt
1/3 c Kosher Salt
1 tbsp Chili Powder
1 tsp Oregano Leaves
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Black Pepper

Injection:
3/4 c Apple Juice or Apple Cider (plus extra to spritz)
1/2 c Water
1/2 c Sugar
1/4 c Salt
2 tbsp Worcestershire

STEP 1:
Combine ingredients for injection, and inject pork shoulder.

STEP 2:
Combine ingredients for rub, and rub pork shoulder liberally and evenly.

STEP 3:
Plan to smoke with your choice of wood at 250 for approximately 1.5 to 2 hours per pound. Periodically spritz with remaining apple juice. Once the internal temp reaches 150 degrees, or a dark bark is formed, wrap in aluminum foil.

STEP 4:
Smoke until the internal temp reaches 195 to 203, or the pork easily shreds apart. For the last half hour, unwrap apply barbecue sauce and smoke until the sauce sets. Shred and enjoy!