Well first of all…Happy Belated Thanksgiving. I hope anyone who celebrated it enjoyed themselves and didn’t go too heavy on the food (if you did…it better be fueling your next workout). And if you still manage to have any, there’s a great recipe below that’ll help you polish off those leftovers.
Initially, I thought about writing something thoughtful, sappy, and heartfelt for Thanksgiving…
And yet, here we are.
Anyway, all jokes aside, I genuinely hope some of those deployed got a chance to come home and spend it with their loved ones, and those who didn’t, gave 100% in making it the best with what they had. No matter what’s going on in the world, there’s always something, something to be thankful for – even if it’s the air you’re sucking in right now.
Speaking of, I’m really, really thankful for you guys’ support! Had stuff sell out in the shop (don’t worry – I’ll be restocking soon) after breaking the news of new gear and I couldn’t be more happy that you all liked it. Just knowing that all the time and effort that went in to making sure I could give you guys the best quality – knowing that that’s appreciated by y’all…well, it really makes me feel good.
Which brings me to my next point – some of you are probably wondering why I didn’t do a “Black Friday” event. Well, the short story is….IDGAF about Black Friday. The long (ok, maybe not that long) story is, if you’ve read any of my guides, I’m all about stripping away the inessential – I don’t need to run Black Friday promotions (never have), because I don’t need to slash prices – prices that are slashed, could’ve been that price from the beginning.
In my opinion, if something’s good, and I mean really good, it’s worth its salt – hypothetically, if I’m giving you something at a huge discount, why the hell did I make you pay that much higher before? This is why I don’t do Black Friday.
I don’t do it in my personal life, and I’m sure as hell not about to start in my business life.
As far as I’m concerned, just like every enlisted member of the armed forces is expected to punch above their weight in their given specialty, I expect what I share with you, whether it’s this blog or in the shop, to punch above its weight and give you value for every penny spent, and then double that.
And guys, the past couple of Christmases, and this past Independence Day when I did give a huge discount, that was my way of giving back – I didn’t make a profit, not a single red cent – but because of you, SUPP UP. has come a long way from where it started – I have you all to thank for that – and so I did. Now, I’d like to focus more on giving more to organizations like the ones listed on my site.
No matter where someone is, whether they’re at home with the family, deployed, homeless even – everyone deserves to know how to fuel themselves with the right nutrition, and the right food to keep moving forward and stay healthy. If they have the desire and they’re willing to act on it, everyone deserves to know how to train themselves, no matter where they are.
Alright…now that that’s out of the way, let’s get started on what you’ve all been waiting for – this week’s Grill Memoirs recipe.
I like poultry meats. I’m a big fan of red meats, but poultry wins in my book because it’s pretty versatile when it comes to seasoning it. Plus, it’s lighter on the gut when you don’t feel like something sitting “heavy” on your stomach. You’ve (hopefully) stuffed your face enough during the holidays – calm down amigo (we’ve all been there – cheat meals can feel that way if you’re not careful).
This one’s a quick and easy one I like to make. It only takes 3, 4 ingredients tops, tastes damn good, and will get you full quickly. Plus it’s a great way to use up the leftover meat you may still have from the holidays – or even a hunt. Enjoy.
Easy, Tasty, Simple Barbecue Turkey
Makes: Tasty leftovers.
Prep Time: 10 minutes, if you’re quick.
Cook time: 20-25 minutes.
Total Time: 30 minutes.
Items Needed: A grill or, Cast Iron Skillet or A George Foreman Griddle top. An oven. A small roasting pan. A big spoon. Two forks (or hands – although you need those anyway).
- Leftover turkey legs, thighs, and whatever else you didn’t eat during Thanksgiving dinner.
- Jack Daniel’s Barbecue Sauce
- Frank’s Red Hot Sauce
- Texas Toast
- Take all your leftover turkey meat and pull it off the bones, making sure you don’t grab any nasty stuff.
- Heat it up lightly on the grill for about 5 minutes (you don’t wanna dry it out). Then take it off and toss it into the roasting pan.
- Pour some Jack Daniel’s Barbecue Sauce over it, enough to cover it, and get it in the oven for about 15 minutes – then take it back out, pour some more sauce over it, and put it back in for the remaining 5-10 minutes.
- Take out your turkey meat and drizzle some hot sauce to taste on top.
- Take your forks and pull the meat apart more, and fold the sauce and meat onto each other until everything’s nice and covered.
- Grab a couple slices of Texas Toast (yes, this is a cheat meal), spread some full fat butter on ’em, and get ’em nice and crunchy by heating them over your grill or skillet.
- Toss them on a plate and spoon your barbecue turkey meat on top, making a barbecued turkey sandwich.
- OPTIONAL: If you don’t want bread, you can always use 50/50 macaroni and make some damn good Mac & Cheese to go on the side….come to think of it, I’ve never shared my recipe for that, have I?
- Fight back whoever wants one – or make one for them, too. The choice is yours.
Pretty easy right?
Few things to mention…
I really like doing this because a) it means no meat gets wasted from festivities and b) it’s a nice cheat treat when you don’t feel like having chicken.
Depending on what meat I choose to have for Christmas, I also like to use this method for beef, chicken, or turkey. The only meat I find it hasn’t gone too well with is duck, but don’t worry – I’m tweaking it to find that perfect balance in flavor.
Turkey legs and thighs can tend to be pretty intense in taste (especially wild turkey), so this masks that.
If you read either SUPP UP. On The Go or At Home nutrition books, you’ll know exactly what I mean when I say the above ingredients provide you with plenty of nutritional benefits (if you haven’t, well…you know what to do). You’ve got your protein, fats, spices, and depending on if you went with mac & cheese, a relatively slow digesting carb – all while packing a punch in flavor.
Speaking of Christmas, it’s that time again…the SUPP UP. Christmas Countdown.
Check back later on in the week because that’s when it starts!
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If you really like this post, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now – they cost less than the shirt on your back but unlike that shirt, the knowledge gained lasts a lifetime.
However, I get that some may not be able to afford the guides right away, but like the free knowledge gained on the SUPP UP. blog. Or maybe you’ve already bought all the guides (hey, thanks) – then go ahead and check out the other gear in my shop.
Pick up some whey protein for your next workout, new threads for that sleeve splitting arms day, or something else that’ll help you remember that when it comes to fueling and training your body, once you learn how to, where you are matters less.
You’ve already bought all the gear and guides? Goddamn dude(tte) – thanks. Not looking for anything in particular in return? Then go ahead and donate whatever you like.
One more thing – if you go ahead and get the books instead, you’ll discover what’s unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop), and how to eliminate worries or concerns about getting the nutrition you need to stay fighting fit for when you’re deployed or at home.
Both books have recipes that provide nutritional breakdown so it makes things dead easy.
Drop by next week for yet another great post to add to your workout and nutrition arsenal.
Stop doing guesswork, start making the necessities of your life easier.
SUPP UP. – Get your copies now.
If You Know How To Fuel and Train Your Body, Where You Are Matters Less.™
– SUPP UP.
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