For those who tuned in to CMT on January 16^th and enjoyed the pilot episode of BIG FOOD, you know you want more!  In the last episode John and Don McLemore traveled to Fort Benning to embark on their most outrageous food challenge yet – a strawberry shortcake the size of a tank to honor armory school graduates.  That was only the beginning of their travels, for more tank-sized cake fun be sure to follow @BigFoodShow and get the latest information.

In the meanwhile, we sat down with John McLemore himself to learn more about this adventure, how it all began and what’s next on his horizon. Whatever it is, we know he’ll be having some Dadgum Good fun!

So bring a mug of coffee and let’s chat with John!

1. CEO of Masterbuilt, Author of two cookbooks and now a Reality TV Special ….. Tell us about the program.

We’ve been manufacturing cooking products for almost 40 years and we travel the country promoting those products and my cookbooks.  While on the road, we’ve had the opportunity to meet some amazing people and several of those connections led to this opportunity to film a pilot for a reality show.  Big Food is all about making something big and outrageous that’s never been done before.  Our pilot episode is filmed at Ft. Benning, GA, and we built a tank-sized cake for the armor school graduates.

2.              Your enthusiasm on the show is infectious, are you a high-energy person off-screen as well?

Absolutely.  I’ve always had a lot of energy.

3.              You seemed to have a connection with Ft. Benning. Have you done other events for the   troops?

Yes.  Masterbuilt has sponsored a competition at Ft. Benning and several other events.  We’ve also provided products for giveaways at events for the troops.

4.              Strawberry Shortcake the size of a tank! What next?

I’d love to set a World Record for frying the most turkeys in one day!

5.              What was your favorite part of shooting BIG FOOD?

Building new relationships with the folks at Ft. Benning and presenting the cake to the armor school graduates.  (And sleeping in a tank one night!)

6.              How difficult was it for you to make the switch from CEO & Grill Master to a Reality TV Star?

The transition wasn’t difficult, because I was just being myself, but the time required to film the show was a big commitment.

7.              What is the most challenging part of being in front of the camera?

I’ve always been comfortable in front of the camera.  The only time it ever gets challenging is when I’m facing an unknown situation or topic.

8.              Are there any behind-the-scenes stories you would like to share? Maybe footage that didn’t make the show?

My son, J-Mac, helped build the large oven we used in the show.  I was proud of him and wish everyone could have seen the work he put into that oven.  Also, we attended the Sullivan Cup Tank Competition one evening and got to see the tanks “live fire” at night.  That was a really cool event!  One evening we went into the barracks with the troops who were going through basic training.  The drill sergeants treated us like the new soldiers, so that was pretty interesting!

9.              Is there anything else you’d like readers to know about BIG FOOD?

The experience of filming the pilot episode for Big Food was fun and exciting.  CMT will not be moving forward to bring this show to series, but we look forward to the many other opportunities that will come from this experience.

10.           It was mentioned earlier that you are the CEO of Masterbuilt, Author of two cookbooks and now a Reality TV Star. Did you ever think you would be on TV?

With our PR efforts for Masterbuilt and live cooking demos at events, I think it was a natural transition.  I represent our brand for our infomercial and on QVC.  I never could have imagined filming a reality show, though.

11.           What’s next for John McLemore?

We will continue down the path of building world-class cooking products and traveling all over to cook and promote our brand.  I love what I do and love our team at Masterbuilt.  Whatever comes next, I’m continually humbled and grateful for the blessings in my life.

If you missed the show, the full episode can be found here. Also, follow John @JohnMcLemore or for more details. 

It’s our favorite time of year… time for visiting with family, sharing in traditions and expressing our thankfulness for the little things in life.  At the McLemore’s, Thanksgiving is all about the three F’s – football, family and FOOD!  Whether you’re still searching for that perfect stuffing recipe, or want to share your favorite Turkey Day tradition, John McLemore has just the thing to get you excited about the upcoming holiday.

You’re invited to the #ThanksgivingwithJohn Twitter Party, hosted by John McLemore and the Mastebuilt team. We’ll be chatting about all things Turkey Day – the best home cooked recipes, favorite family traditions, turkey frying tips and more. We’ll be kicking off the party after supper time, and to get the party started, we’ve invited a festive team of savvy bloggers who will be sharing their own Thanksgiving tips and suggestions.

The Twitter party will take place Monday, November 12^th, 2012 from 8:30– 9:30p.m. EST, hosted by our favorite family man, John McLemore (@JohnMcLemore) and moderated by Masterbuilt (@Masterbuilt), along with a team of expert panelists: Carrian Cheney @OhSweetBasil, Celeste Ward @SugarSpicebyC, Lyndi Fultz @NWAFoodie

As any good host knows, it wouldn’t be a party without gifts!  We’ll be giving away prizes every fifteen minutes, including three “DADGUM That’s Good!” Cookbooks and one Thanksgiving gift pack grand prize.

Want to win?  Look out for Thanksgiving-related Twitter party questions by @Masterbuilt and be sure to include the hashtag #ThanksgivingwithJohn in your tweets!  For complete rules and details on the prize drawings, click here (OFFICIAL RULES).

Leaves are falling, our football teams are gearing up for bowl season and our favorite foodie holiday is right around the corner… Can you smell the turkey?  Like most families, at the McLemore’s, Thanksgiving means celebrating traditions, tossing the pigskin and gathering in the kitchen to prepare favorite family recipes.  This Turkey Day, our favorite grill master and family man, John McLemore, is inviting you to join in the McLemore Thanksgiving festivities.

Help spread your pilgrim’s pride on Pinterest this Thanksgiving.  Masterbuilt and John McLemore are kicking off a holiday Pinterest sweepstakes.  We’ll be sharing a “Thanksgiving at the McLemore’s – Pin It to Win It” Pinterest board on the “Cooking with John McLemore” Pinterest page, featuring John’s favorite Thanksgiving dishes and original McLemore family recipes.

The “Thanksgiving at the McLemore’s – Pin It to Win It” sweepstakes will run from Monday, November 12, through Friday, November 30.  We’ll be randomly selecting weekly winners, who will receive a lapper tray and “DADGUM That’s Good!” Cookbook, and one grand prize winner, who will receive a Masterbuilt Turkey Fryer.

How can you win these Masterbuilt Thanksgiving essentials? Easy!

1.  Follow John McLemore on Pinterest

2.  Repin any image from the “Thanksgiving at the McLemore’s” pinboard

3.  Tag your repin with the hashtags #Masterbuilt #PinItToWinIt

4.  Email a link to your pin/board to CookingwithJM@gmail.com

Be sure to share the “Thanksgiving at the McLemore’s – Pin It to Win It” sweepstakes with friends on Facebook and Twitter!  Winners will be announced every week on Facebook.com/Masterbuilt & @Masterbuilt. Be sure to follow us.

For complete rules on prize drawings and terms and conditions, click here: OFFICIAL RULES.  Let the pinning and winning begin!

Smoked Sweet Potatoes

Serves 8 to 16

You know a side dish recipe is dadgum good when you would serve it as the main dish, and even for dessert! These smoked sweet potatoes fit that bill. The recipe calls for slicing the potatoes in half to serve two people. For my hungry crowd, we serve one potato per person. Want to take them to the next level? Drizzle lightly with caramel sauce and add a few small marshmallows.

You’ll Need:

• 8 large sweet potatoes
• 2 1/3 tablespoons extra virgin olive oil
• 1 ½ tablespoons sea salt
• 1 cup butter
• 1 cup packed dark brown sugar
• 1 cup smoked or toasted pecans, coarsely chopped

Instructions:

1.  Preheat smoker to 275°F.

2.  Wash and scrub each sweet potato well. Baste each with 1 teaspoon of olive oil. Sprinkle outside of each potato with ½ teaspoon of sea salt. Place sweet potatoes in smoker and smoke for 1 hour. Remove from smoker, double-wrap each potato securely with heavy-duty aluminum foil and place back in smoker for an additional hour.

3.  Remove potatoes from smoker and unwrap from foil. Slice potatoes in half and score flesh with a fork. Top each potato half with 1 tablespoon of butter, 1 tablespoon of brown sugar and 1 tablespoon of chopped pecans

Notes:

• To smoke pecans, place pecans in a disposable aluminum foil pan. Smoke at 225°F for 10 minutes.
• Apple wood is recommended

Masterbuilt Court Pear Pies

Serves 4 to 6

In 2007, Masterbuilt purchased a new facility on Crown Circle in Columbus, GA. It was a proud moment in our history when the city of Columbus renamed the street Masterbuilt Court. In our parking lot, we have a pear tree that blooms and overflows with pears each year. We share these pears with our employees and the deer that walk up from the woods behind our office. These pear pies are good served alone with powdered sugar, but I highly recommend serving them on top of a scoop of vanilla ice cream.

You’ll Need

• 3 tablespoons butter
• 3 pears, peeled and diced (about 2 cups)
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 gallon cooking oil
• 6 egg roll wrappers
• Cinnamon sugar or confectioners’ sugar (optional)

Instructions:

1. In a large skillet, heat butter over medium heat. Add pears and cook, stirring frequently, for 5 minutes. Add brown sugar, cinnamon and nutmeg. Reduce heat to medium-low and cook for 10 to 15 minutes or until softened. If liquid cooks down and additional liquid is needed, add 1 tablespoon water at a time. Set aside.

2. Fill deep fryer halfway with oil and heat to 350°F.

3. Divide pear mixture evenly among wrappers. Fold one corner of wrapper over filling, tucking tip of corner under filling. Pull side corners over the middle and roll entire pie toward the last remaining corner. Lightly brush remaining corner with water, press gently and seal.

4. Fry pies in batches, turning once, for 2 to 2 ½ minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately with cinnamon sugar or confectioners’ sugar.

Garlic and Herb Deep-Fried Turkey

Serves 6 to 12

One of the signature dishes in my first cookbook was the Cajun Deep-Fried Turkey and Buffalo Sauce. That Cajun turkey remains one of my favorite recipes, but this garlic and herb version runs a close second. Frying a turkey in hot oil calls for a cool head and a fair measure of caution. You want to start with a turkey that’s fully thawed and dry; oil and water do not mix! Without doubt, the best and safest way to fry a turkey is with Masterbuilt’s Butterball® Indoor Electric Turkey Fryer. With no propane and no flame, you can have peace of mind and a dadgum good fried turkey! In fact, our deep-fried turkeys are so dadgum good, the McLemores serve up at least two of them every holiday.

You’ll Need:

• 1 fresh or frozen whole turkey (10 to 14 pounds)
• 2 gallons cooking oil,
• preferably peanut oil
• 1 (16-ounce) bottle Butterball Garlic and Herb Turkey Marinade or your favorite brand

Instructions:

1. Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill deep fryer halfway with oil and heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.

2. Pat turkey completely dry on outside and inside of cavity with paper towels. Using a marinade injection syringe, inject ½ cup (4 ounces) marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with turkey seasoning, completely coating the outside of the turkey and inside of the cavity.

3. Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.

4. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.

Bacon-Wrapped Smoked Asparagus

Serves 6

When it comes to asparagus, folks like it every way from crisp to fork-tender. You can go either way with this recipe by adjusting your smoke time. I recommend shaving 30 minutes off of the total cooking time if you want a crisp result. In the McLemore house, we think bacon makes everything better and this recipe is no exception. The French dressing gives this dish a unique and tangy flavor.

You’ll Need:

1 1/2 lbs. fresh asparagus

1/2 lb. bacon

1 (16 oz.) bottle French dressing

Instructions:

1. Wash asparagus and cut the bottom two inches off each stalk. Divide into 6 bundles. Wrap each bundle securely with a slice of bacon. Place in a 12-inch square disposable aluminum foil pan. Pour dressing over and cover with aluminum foil. Refrigerate and marinate for 4 hours.

2. Preheat smoker to 250°F.

3. Remove asparagus from refrigerator and discard the ½ cup of marinade. Re-cover with aluminum foil and pierce foil with a fork in center and three other places.

Place pan on middle rack of smoker and smoke for 45 minutes. Asparagus should be fork-tender. Add one small handful of wood chips to smoker and smoke asparagus for an additional 45 minutes, if you prefer it to be more tender. Remove from marinade and serve.

We kick off our first event in Columbus, GA, not far from the Masterbuilt home base.  Invitees include children from the local Boys & Girls Club, who will have the opportunity to cook, learn a recipe or two, watch a demo, enjoy a relay, and most importantly interact with Team Masterbuilt.  In doing so, we hope to instill in them appreciation for all they have a bring renewed awareness and compassion for those less fortunate. 

UPCOMING SCHEDULE OF EVENTS:

August 22, 2012 – Columbus, GA – Boys & Girls Club

September 18, 2012 – Charlotte, NC – In Goode Company

For more information and some LIVE tweeting, follow us @Masterbuilt.  Don’t miss out on the fun!

My guess is that New Yorkers have discovered what we Southerners have known for a lifetime – there’s nothing like some good ol’ Southern food!  In the South, it’s not just about the food, it’s about the time spent with family and friends while you’re cooking the food.  You would be hard-pressed to find a Southern food that wouldn’t double as comfort food.  

From time to time, I get questioned about how we stay trim and healthy eating all of the rich, Southern food we cook at Masterbuilt.  I’m sure you’ve heard it said, but it’s the truth – moderation is key.  We do love to deep-fry just about anything here at Masterbuilt, but we also love to put our own modern twist on old Southern favs and substitute lighter ingredients.  When may skip the fryer and throw a pork chop on the grill instead.  (Which balances the meal out when we throw some fried okra or mashed potatoes on the plate!)

We’ve cooked up Southern Food on the streets of NYC and it always draws a crowd.  Like I said, it’s not just about the food.  Southern food has a way of pulling folks in.  The smell of BBQ or deep-fried turkey is like an elixir to our overstressed souls. 

I’m glad Northerners are realizing the value of our dadgum good Southern food.  What’s one Southern dish you would tell your Northern friends they have to try?  (I would definitely say BBQ ribs and smoked mac n’ cheese!)

-John

Our Lapper Trays have been designated as “Tailgating Approved“.  To celebrate, we’re giving away a set of 2 Lapper Trays!

To enter, leave a comment on this blog post and tell us:  “My fav tailgating food is __________________.”

You can read more about our Lapper Trays here and view our infomercial with Anthony Sullivan.

We will choose a winner at 9 am EST on Wednesday, September 14.  Only comments left on this blog post will be considered in this random drawing.  You must leave your email address to qualify, so that we can contact you if you win.  Your email address will not display in your comment.

Congrats to Tina B., the winner of the Lapper Trays!