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I made two batches of Mark's 'World Famous Chili' this morning, one with meat (ground turkey) and one without meat. The one with meat will be entered in the Chili Cook-Off at my Magic Club's annual Installation Banquet/Award Ceremony. It will be my first time entering my chili in a...

I smoke our Thanksgiving turkey on my grill rotisserie (which has a built-in smoker box). I've been doing it this way since getting the Weber grill (11 years or so). Best tasting turkey we've ever had. No restaurant or store-prepared turkey has ever come close. The rotisserie keeps the...

Went grocery shopping this morning with plans to get most of the fixin's for Thanksgiving. A monkey wrench was thrown in my plan when I discovered that the grocery store was completely out of Butterball turkeys (just 1 day after they went on sale) with no more expected. I turned my attention...

We had puréed nut spread with a strawberry relish reduction on a brioche bun with a side of deep fried sliced tubers for lunch. :) Mark

I doctored up a jar of store-bought pasta sauce and, if I do say so myself, created something that was MUCH more tasty! In fact, one of the tastiest marinara sauces I've ever had! • 24oz jar of store-bought pasta sauce (I used Francesco Rinaldi brand with garlic & onion) • 14.5oz can of diced...

French Dip sandwich with provolone and air-fried tater tots. The roast beef was so tender it melted in my mouth and so much flavor! Mark

The slicer lets you get it as thin as you like and every slice is the same thickness as the one before it and the one after it. The one we have has long since been discontinued but this one appears to be similar: https://www.amazon.com/dp/B00AFGETZ6/ref=dp_cerb_2 Mark

Made a fresh batch of Balsamic reduction today. Mark

Our chef's slicer made short work of the rib roast leftovers. Cathy says she wants to wait until dinner for French Dip sandwiches. Now I have to wait 6 more hours. :( I did nibble on some cold pieces while I was slicing it. Yum!! :) Mark

Getting out the electric slicer this morning to make lunchmeat out of the leftover rib roast. After slicing, take the amount of meat you need to fill a French roll and heat the meat through in Johnny's Au Jus. Pile the roast beef on the roll and top with provolone cheese. A side of Johnny's...

We had Brussels sprouts last night. Mark

Rib roast in the rotisserie and ready to go. 1 hour & 35 minutes cooking time, plus 20 minutes resting time later. With cheesy baked potato and green beans (the dish at the top is Johnny's awesome Au Jus). A delicious Christmas dinner, to be sure! Mark

Used my George Foreman rotisserie to cook a 5 lb chicken. I seasoned it up with Montreal Chicken seasoning and let it spin on the rotisserie until the center of the breast had just reached 165º. It was extremely juicy and tender! Yum! We paired it with stuffing, mashed potatoes & gravy, and...

I grilled our Thanksgiving turkey yesterday. Well, I used my Weber grill's rotisserie and smoker box. I used cherry wood chips (soaked in water first) in the smoker box. The 13 lb turkey was on the rotisserie for about 3 hours. One regular burner on high (way on the left side), one regular...

We are having these (for the first time at home) with Thanksgiving dinner this year! Mark

Here's a photo of some of the leftover Mark's World Famous (yeah, right, in his own mind) Chili. It tastes just as good when reheated in the microwave! :) BTW, that's ground turkey, not ground beef. Plus the mushrooms and green bell pepper and red bell pepper and diced jalapeños and dark...

Let me see if I can find those nuclear launch codes for you! ;) Mark

We hosted a movie night in the Booth Bijou Garage Theater last night and, instead of pizza for dinner, I made my "Mark's World Famous Chili." I developed the recipe after Cathy and I went to a people's choice chili cook-off about 12 years ago. We tried chili made by several restaurants, fire...