F O O D
The
+
M U S I C
+
H O S P I T A L I T Y
Treehouse
+Co
JUNE 2021
Go
Outside
+Play
THe GRILL ISSUE
table
08
content
EDITORIAL GET OUTSIDE + PLAY PIGEON'S POST
09
HIGH ON THE HOG
10
WHAT A WOMAN!
19
FEATURE
RECOMMENDATION
PITMASTERS
RACHAEL SYKES
24
GRILLING RECIPES
84
NEW SUMMER RUBS
93
G0 OUTSIDE + PLAY
94
TOP IT OFF WITH
PLAYLIST
HEATHER LAND
THE GRILL ISSUE
04
of
T+Co Issue 03 June 2021 Cover Image Paulette Wooten Editorial Paulette Wooten Editor Kim Hill Executive Editor Karen Hill Deputy Editor Contributors Karen Hill, Michele Hill, Paulette Wooten and Kim Hill Marketing + Advertising thetreehouseandco@gmail.com Subscriptions Visit www.thetreehouseandco.com Write to: 100 Club Dr, Suite 210, Burnsville, NC 28714
www.thetreehouseandco.com thetreehouseandco@gmail.com
T+CO
Published monthly by the treehouse + Co All Rights Reserved. A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
June
Editorial
THE GRILL ISSUE
Go
Outside
+Play
I’m often asked, “What’s your favorite thing to cook?” My answer, “Grilling is my favorite.” Since this is the grill issue,.. I felt compelled to retrace the origin of my love for grilling. It was 1979, and every day after school, I hopped in my Dad's muddy brown Chevy to head over to the building site. My Dad built our house along with his brothers by hand, brick by brick. I can't believe how he'd let me play, never seeming to get irritated with my questions or requests playing make-believe while he worked so hard. The homestead is still there. It stands steady like like the sixty feet tall pines, planted as saplings. Every Easter, Daddy reminds us to look up, to see a cross forming at the top announcing new life. The closest town is about a ten-minute drive. Growing up, I felt like the drive was as neverending as a waitin line for Disney World's Splash Mountain.
You know you're raised in the country when there's not another house in sight for at least 5 miles. And when you're bored, everyone responds the same, "Go outside and play." (A profound truth many have reconnected with during Covid.) I’m thankful to be living in Appalachia country and waking up surrounded by the Blue Ridge calling, "Come out here." I'm thankful for my country life upbringing. It produced lessons you can't learn anywhere else, and I know red dirt roads as a real thing, not just a Brooks & Dunn lyric. A few years after the house was finished, Daddy decided to build and addition with the heaping pile of leftover bricks. Not only did he build a smoke pit in our backyard but also an adjacent brick side table with a concrete counter for prepping food, way before concrete countertops were popular. My eight-year-old brain was blown! I thought the pit was the coolest thing I had ever seen. Here's where the real mark settles in: watching my Dad prepare the whole wild hog he hunted in the woods down the road. From start to finish, I was mesmerized. Of course, at the time, I didn't know about "the importance of respecting the lives of the animals we eat" until Dario Cecchini's episode on the Chef's Table. My Dad was aware but never spoke of it. I learned by watching him on countless occasions with various game. When he smoked the meat all day, everything in my world was alright, the perfect scenario, having my Dad in my view, running around, riding my bike in circles around him. He didn't have to play with me; having him close by was enough. I didn’t realize it was Father’s Day when we started planning the June issue. Selfishly, I was thinking only about how excited I am to invite friends over and grill out. Covid has taken a lot from us all. The collective yearning for normalcy is real, and what better way to fill the craving than with a BBQ and bourbon.
To be clear, I know there’s a difference between grilling and barbecuing, but why get caught up in barbecue semantics? Let’s get our grill on. Get outside for some sweet, salty, tangy, spicy good times. Here are a few grill master hosting tips I’ve learned along the way for a successful backyard BBQ. Have a little some-some to sip on, pick an upbeat playlist, invite some funny friends or at least a few that don’t take themselves too seriously, and of course your favorite cut of meat and veggies to throw on the open fire. This issue has it all
While the pine trees continue to grow
covered.
down in Georgia, it seems fitting for this Father’s Day to keep unpacking the 40-
What A Woman! features some of our
year memory I stashed away.
favorite female pit masters and BBQ Divas
Unfortunately, the beloved smoke pit
famous for stoking the coals and bringing
didn’t survive. One summer, Daddy
the heat.
decided to build a big fire, not for cooking but for fun. The pit overheated
One of Music City's only female whiskey
and cracked. That was years ago. Last
distillers, Rachael Sykes, gives us a peek
year during Covid, my older brother and
behind her mash and her road to Nashville.
his youngest son removed the
We knew our favorite comedian, Heather
dilapidated pit to create more open
Land, "I Ain't Doin' It!" before she was
space in the backyard. It’s beautiful, but
selling out the iconic Ryman Auditorium,
my 8-year-old self is sad Daddy’s
and she brings her saucy self to this
handbuilt pit is gone. I had such
month's Top It Off.
fondness of the red brick pit, but I’m grateful for salvaging and stoking the fire of where all the love began. Thank you, Daddy, for showing me how to build a home, a fire, how to cook, and especially how to create a safe space to allow others to be who they are. Get outside and play and make sure to call your Daddy if you can,
Pigeon's
My
Dad
was
settling
to
in
my
into
Daddy
Texas.
he
told
Those
hogs,
We
us
had
a
as
about
were
litter
of
day
and
named
Lou
precious
roof
of
Uncle
his
gun
hunting
menu
was
the
was
spicy
glow!
As
carpeted,
they'd
that
the
trip
but
it
oh,
Otis
time
came
their
to
a
a
As
Harold,
as
Big
we
dead
the
my
hunting
in
a
Thicket
could
the
be
as
wild
squirrels.
story
log
goes,
and
expect
-
only
he
shot
it,
Queen
she
the
hair
stood
close,
the
found
one
told
bunch
could
all
it,
the
a
forearm
himself
item
the
up
bed
of
coming
tell!
with
worked.
wagon
in
mule
carried
sides
straight
covered
they
it
The
Daddy
Lester,
grandfather's
Because
he
J.D.,
A
that
three
squirrels!
my
party.
my
but
default.
As
Uncles,
wagon
rustic,
ragged
stories
the
chased
the
by
actually
were
they
'grit.'
with
than
Mulligan."
that
as
the
was
cook
more
in
close
Bell.
crew
rough,
every
remember
gathered
hollowed-out
Dad,
never
It
I
hunt!
were
you'd
camp
the
had
motley
was
was
They
my
hunting
rock-still
life
old
to
leaves.
off
hot
but
shot.
Thicket..
the
"Squirrel
the
an
Alonzo,
forearm
and
in
a
up,
brother
retrieved
she
ready
camp
fell
and
of
and
than
because
cousin
on
Growing
and
tales
Jack,
wolves
palmetto
J.D.
his
larger
pulled
The
sisters
lizards
puppies
cargo
mattress!
my
Queen,
was
their
storyteller.
told
like
Grandfather,
Earl,
with
he
favorite
following
so
bed
raccoons,
my
on
fantastic
were
dogs
was
My
a
Post
on
the
soup
with
a
was
red
looked
the
out
squirrels
of
the
Big
A MUST WATCH
T+CO HIGHLY RECOMMENDS
WHAT A WOMAN!
Tootsie
TOOTSIE
TOMANETZ
LEGEND.
AT
AS
THE
FAME
BEARD
INTO
IN
2018
PUT
FEMALE
SNOW’S
WHEN
AWARDED
BEST
BBQ
PIT
A
SHE
HALL
JAMES
IS
MASTERS.
TEXAS
COOK
BBQ.’
THE
TRAILBLAZER
BBQ
MS.
KNOWN
BBQ
AND
FINALIST,
TEXAS
OF
THE
QUINTESSENTIAL
FOR
A
SHE’S
‘QUEEN
INDUCTED
OF
86,
IS
ON
THE
MAP
MONTHLY
TOOTSIE
IN
SHE
WITH
TEXAS.
PHOTO CREDIT: BEN SASSANI
TEXAS MONTHLY
VOTED BEST BBQ in texas WATCH
I Am Texas: Snow's BBQ, Bullock Museum Texas Story Project CLICK HERE
WWW.SNOWSBBQ.COM
WHAT A WOMAN!
Helen
PHOTO CREDIT: KENNETH CUMMINGS / THE JACKSON SUN
Turner
BROWNSVILLE, TENNESSEE Helen Turner, 65 years old, is famous for her smoky open-pit sandwiches and her secret sauce. Turner's owned and operated Helen's BBQ in Brownsville, TN, by herself since 1996. Ms. Helen defines what it means to be a "pit-mistress." She has binders full of guests from all over the world who've driven to Brownsville to order her famous pork sandwich at the window and treated like family. L e a r n
m o r e
a b o u t
HELEN TURNER
Photo courtesy of the Southern Foodways Alliance www.southernfoodways.org
WHAT A WOMAN!
Diva
Q
Danielle Bennett is known as ‘Diva Q,” She’s a World Champion Pit Master, Traeger Grills Pro and cookbook author. Find her online for great tips and tutorials, and if you’re in Florida lookout for ‘Diva Q’ on her Harley Davidson Road King, Raven.
WHAT A WOMAN!
Susie
Bulloch
SUSIE BULLOCH IS A 2X GUINNESS WORLD RECORD HOLDER AND A BBQ GRILLING PRO WITH HER OWN LINE OF HEY GRILL HEY SAUCES AND RUBS.
HEY GRILL HEY H E R A P P R O A C H I S T O R E M O V E T H E G U E S S W O R K A N D I N T I M I D A T I O N F A C T O R F R O M G R I L L I N G A N D S M O K I N G . S U S I E T E A C H E S C L A S S E S @ T H E _ G R I L L _ S Q U A D . Y O U C A N C A T C H H E R W E E K L Y S H A R I N G R E C I P E S O N H E R Y O U T U B E C H A N N E L + I G .
RACHAEL SYKES D I S T I L L E R NASHVILLE CRAFT
WE'RE EXCITED TO GET TO FEATURE YOU! YOU'RE A PERFECT FIT BECAUSE OUR FOCUS IS ON WOMEN WHO ARE INTERESTED IN MUSIC, FOOD/DRINKS, AND HOSPITALITY. I LOVE SEEING HOW THINGS YOU'VE DONE IN YOUR LIFE HAVE COME TOGETHER IN WHAT YOU'RE DOING NOW. I WOULD LOVE FOR YOU TO TALK ABOUT THAT. I KNOW YOU WERE BORN AND RAISED IN ARKANSAS. TELL US A BIT ABOUT HOW YOU ENDED UP IN NASHVILLE.
Okay. Yeah, so born and raised in Arkansas, and I moved to Nashville just a few months after I graduated college in 2001 and moved here shortly after. I can't believe I'm coming up on 20 years! I love music. It's always been what I wanted to be around. Nashville was always my dream city to live here. Initially, I moved to Franklin and worked in the service hospitality industry for a little while until a friend got me a nanny gig with Wynonna. I did that for several years until the kids didn't need me to nanny them anymore. And then I was like, okay, well, I need to find something else to do. And that was when going back to waiting tables and bartending, you know, came into the picture. Working at the distillery, even though my official title is a distiller and mainly what I do, on tour days like today, I bartended all day long. So it came around full circle even today. I love being able to interact with people and all that. It gives me that satisfaction of still being in the service industry I've been in after 20 years now. YOUR WHOLE PROGRESSION OF COMING TO NASHVILLE BECAUSE YOU LOVED MUSIC, WORKING FOR WY, AND BEING AROUND IT ALL TOURING WITH HER WAS SUCH A GREAT WAY TO BE INTRODUCED TO THE WHOLE MUSIC INDUSTRY IN NASHVILLE. DID YOU HAVE OTHER ROLES WITH HER?
I was her personal assistant for about a year, and then she moved me to nanny full-time after she just realized that the kids and I got along so well. It was way too much for me to try to be her assistant too. So yeah, from 2006 until about 2013, off and on, I was a nanny for her.
D I S T I L L E R NASHVILLE CRAFT
RACHAEL SYKES YOU KNOW, WE HEAR FROM A LOT OF WOMEN WHO ARE DEALING WITH A SHIFT IN THEIR CAREER OR MAKING A LEAP TO DO SOMETHING DIFFERENT. I WOULD LOVE IT IF YOU TALKED ABOUT THE LEAP YOU MADE THAT WAS SO HUGE—LEAVING YOUR HOSPITALITY INDUSTRY JOB TO DO SOMETHING DIFFERENT. SO MANY PEOPLE CAN'T MAKE THAT LEAP, AS YOU KNOW. I THINK THAT IT'S SO INTERESTING THAT YOU DID IT. HOW DID YOU BEGIN TO FEEL THAT YOU COULD EVEN MAKE WHISKEY?
You know, working in the hospitality industry, serving and bartending, you make really good money, but the hours stink. So for me, it was hard because the money was great, and I had the flexibility to take off whenever I wanted to. That was my lifestyle for so long, but I wanted a career that I could grow in for my future. Being a server, I learned about spirits and beer, and it intrigued me. The first step was home brewing beer. After doing that for several years, I gained some knowledge that I could use to make whiskey because I knew about mashing. I learned about fermentation and things like that. It was definitely a leap of faith, but I knew that I could do it. I was going to have to put in the work. So having somebody like Bruce, the owner of Nashville Craft, who wanted to take me under his wing as an apprentice was kind of like all the stars aligned, and it just worked out that we found each other at the right time. I was up for the challenge, and he was willing to take a chance on me.
RACHAEL SYKES D I S T I L L E R NASHVILLE CRAFT
I KNOW WOMEN DISTILLERS LIKE YOU ARE COMING ON THE SCENE IN NASHVILLE. DO YOU KNOW HOW MANY FEMALE WHISKEY DISTILLERS THERE ARE?
It's an exciting time for women. There are three main distilleries in Nashville. It's us, Nelson's Greenbrier and Corsair, that are the distilleries within the Nashville city limits. Corsair and Nelson's both have a female distiller. And then, of course, we do. It's great that the women in the industry are coming up and being a part of it. All over Tennessee, even George Dickel, their master distiller, is a woman. The same goes for Old Dominick in Memphis. So yeah, it's changed a lot in the past five years. The new assistant distiller at Jack Daniels is a woman, and one of the distillers at Sazerac, who owns the Jack Daniels distillery, is a woman. So there's a growing number of us. AS ONE OF THE DISTILLERS, YOU PERSONALLY DO THE DISTILLERY TOURS ON THE WEEKENDS, RIGHT? ARE YOU ALSO RESPONSIBLE WHEN YOU ALL HAVE THE OUTDOOR CONCERTS?
No, I don't do that, thankfully. I mean, just because it's a lot of work. I helped get a couple of artists early on, but Shelly Tackett took over for us and did that as far as the concerts go.
As far as the tours, it's where we're unique. We are distiller-led. If you come to tour, you will get either myself or Bruce leading the tours, which is unusual. We have five-star ratings across the board because people come, and they can ask the in-depth questions, the science, the technical stuff, and we can actually answer that. So it's scienceoriented and a lot of the technical engineering aspect of what distilling is. So it's fun! I think that people enjoy that. We recently extended our offerings to start a hands-on distilling course where people can do a two-day course with us. They walk through every process. We teach them about the entire process. Hands-on participation in mashing grain, fermentation, first and second distillation for whiskey, and botanical distillation of gin. So we're taking it to the next level for the people who either want to start distilleries themselves or 'big bourbon geeks' who love being around that kind of stuff.
I KNOW YOU'RE SUCH A HUGE MUSIC FAN, AND I LOVE SEEING THE VIDEOS OF YOU THAT YOU POST, WHERE YOU'RE MAKING THE WHISKEY, AND YOU ALWAYS HAVE MUSIC WITH IT. DO YOU GET TO LISTEN TO MUSIC WHILE YOU'RE WORKING?
The cool part is that I have music playing all the time. We have huge speakers and you know, I'm always going to have my country music playing through the speakers. Well, Bruce and I go back and forth cause he loves Lightning 100 (local Nashville radio station known for playing local and indie artists). And I do too. During the week, it's just the two of us. So, yeah, I'm constantly playing music and letting those good vibes pump into the barrels as well. I love it! TELL US A FEW OF YOUR FAVORITE GO-TO ARTISTS THAT YOU ALWAYS PUT ON IF YOU WANT TO BE IN A GOOD MOOD.
Eric Church is my favorite. I love Brandi Carlile. I love Wynonna. Right now, I'm on a big CeCe Winans kick, so it's kind of all over the board. I'm into a lot of male country singers. I like a guy named Riley Greene, who's an up-andcoming artist. I like Lee Brice a lot. Ashley McBride, who played our concert series, and it was incredible.
D I S T I L L E R NASHVILLE CRAFT
MOC.TFARCELLIVHSAN.WWW
RACHAEL SYKES
YOU CAN FOLLOW RACHAEL AND HER DOG WHISKEY
coffee
whiskey
PREP
5 MINS
what you need 1 ounce bourbon or whiskey 1 ounce espresso, brewed coffee, or cold brew coffee 1/4 ounce lemon juice 1/4 maple syrup (or more if you like it sweet) 2 dashes of Peychaud's bitters
shake
20 SECS
DIRECTIONS Combine all ingredients in a shaker with ice. Shake for 20 seconds. Pour over ice.
TIPS
Garnish with lemon peel. Use a small mason jar.
serves
1
what you need breakfast Cast
Iron
Skillet
scramble
PREP
15 MINS
Grill
20 MINS
serves
3-4
DIRECTIONS HEAT CAST IRON SKILLE TO MEDIUM HEAT ADD OIL ADD GARLIC, ONION, PEPPERS AND MUSHROOMS COOK 3-4 MINUTES ADD MEAT COOK UNTIL DONE COMBINE EGGS, CHEESE, SALT + PEPPER WHISK TOGETHER IN A BOWL POUR MIXTURE OVER MEAT + VEGGIES, STIRRING TO SCRAMBLE ABOUT 5 MINUTES ADD CHERRY TOMATOES CONTINUE TO COOK UNTIL EGGS ARE DONE SERVE IMMEDIATELY
1 TABLESPOON OLIVE OIL 3 GARLIC CLOVES, MINCED 1/2 RED ONION, CHOPPED 1 BELL PEPPER, CHOPPED 1/2 LB MEAT (BEEF OR PLANT BASED CRUMBLES) 6 EGGS, BEATEN 1 TABLESPOON BUTTER, CHOPPED INTO SMALL PIECES CHERRY TOMATOES, HALVED MUSHROOMS, CHOPPED 1 CUP OF MEXICAN CHEESE 1/4 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER
“When you're down on your luck and you've lost all your dreams there's nothing like a campfire and a can of beans.” -Tom Waits
GRILLED Garlic
+
Rosemary
LAMB
what you need
LAMB
CHOPS
8 LAMB CHOPS, 3/6 INCH THICK 3 GARLIC CLOVES, MINCED 3 FRESH ROSEMARY SPRIGS, CHOPPED 1/2 TEASPOON KOSHER SALT 1/4 TEASPOON CRACKED BLACK PEPPER 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
DIRECTIONS
PREP
5 MIN
Grill
serves
10 MIN
MARINADE
1 HOUR
MAKE THE MARINADE BY COMBINING GARLIC, ROSEMARY, SALT, PEPPER AND OLIVE OIL. BRUSH THE LAMB WITH MARINADE AND REFRIGERATE FOR A MINIMUM OF 1 HOUR, MAX OVERNIGHT. WHEN YOU ARE READY TO GRILL THE LAMB LET IT SIT FOR 30 MINUTES TO ROOM TEMPERATURE.
2-4
HEAT GRILL TO HIGH HEAT 475° 500° (WATCH FOR FLARE UPS.) PLACE LAMB CHOPS ON GRILL FOR 2 MINUTES TO SEAR AND LEAVE GRILL MARKS. FLIP THE CHOPS OVER FOR ANOTHER 3 MINUTES FOR MEDIUMRARE OR 4 MINUTES FOR MORE MEDIUM. TEMPERATURE 120° FOR MEDIUM RARE TEMPERATURE 145° FOR MEDIUM
TIPS LET THE LAMB REST FOR AT LEAST 5 MINUTES. RESTING ALLOWS THE JUICES TO REDISTRIBUTE THROUGH THE MEAT.
SAUSAGE Plant
Based
Sausage
dog
PREP
5 MIN
Grill
10 MIN
serves
2-4
DIRECTIONS 1. PREHEAT GRILL TO MEDIUM. 2. LIGHTLY OIL THE GRATES. 3. GRILL THE DOGS 5 TO 7 MINUTES 4. TURN DOGS UNTIL LIGHTLY CHARRED. 5. BRUSH BOTH SIDES OF BUN WITH MAYO. 6. TOAST THE BUN ON THE GRILL ABOUT 30 SECONDS ON EACH SIDE. 7. SERVE HOT.
what you need 4 SAUSAGE (WE RECOMMEND TOFURKY BEER BRATS PLANTBASED OR BEYOND MEAT – BEYOND HOT ITALIAN SAUSAGE BRAT) OLIVE OIL 4 BUNS 1 TABLESPOON MAYO
toppings RELISH, WHITE ONION, SLAW, SAUERKRAUT, AVOCADO, MUSTARD (ALL TYPES), KETCHUP, BEANS, PICKLES, TOMATO, CHEESE, JALAPEÑO (FRESH OR PICKLED), CHILI, ANYTHING YOU LIKE!
CURRY
OKRA DIRECTIONS
PREP
5 MIN
Grill
15 MIN
serves
2-4
what you need 12-16 OKRA 2 TABLESPOONS OLIVE OIL OR AVOCADO OIL 1 TABLESPOON OF CURRY SPICE 1/4 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER
MARINADE ADD OIL, CURRY, SALT AND PEPPER TO A BOWL. TOSS OKRA IN AND COMPLETELY COAT EACH PIECE.
PREHEAT GRILL TO 400° MARINATE OKRA ONCE MARINADED PLACE AS MANY OKRA AS YOU LIKE ON A METAL OR WOODEN SKEWER GRILL FOR 5-7 MINUTES PER SIDE OR UNTIL YOU SEE GRILL MARKS ONCE OKRA IS DONE, YOU CAN PLACE THE OKRA BACK IN THE MARINADE BOWL UNTIL READY TO SERVE BUT SERVING SHOULD BE IMMEDIATE.
TIPS + toppings CAYENNE IS A SPICY SUBSTITUTE FOR CURRY BUT NOT TOO MUCH. REMEMBER TO SOAK WOODEN SKEWERS BEFORE USE.
GRILLED
TOMATOES
what you need
PREP
Grill
serves
5 MIN
10 MIN
Grilled
tomatoes
nice
addition
to
grill
a
menu.
2-4
and
are
add
presentation
Super
a
easy.
TOMATOES, ROMA OR CHERRY OLIVE OIL SALT BLACK PEPPER
DIRECTIONS TOSS WITH OIL GRILL FOR 5-7 MINUTES OR UNTIL YOU SEE GRILL MARKS BEST NOT TO TURN THEM. TOSS BACK IN OIL WITH SOME FRESH BASIL. BE CAREFUL NOT TO BRUISE.
TIPS + toppings FRESH BASIL FRESH GRATED PARMESAN DRIZZLE BALSAMIC
Lemon
Parmesan
asparagus
PREP
5 MIN
Grill
10 MIN
serves
2-4
what you need ASPARAGUS OLIVE OIL SALT LEMON ZEST FRESHLY GRATED PARMESAN
DIRECTIONS HEAT GRILL TO 400° BRUSH ASPARAGUS WITH OIL SPRINKLE SALT GRILL FOR 8 TO 10 MINUTES REMOVE FROM GRILL DRIZZLE OLIVE OIL ADD LEMON ZEST GRATE FRESH PARMESAN TOP WITH SEA SALT
GRILLED
CORN DIRECTIONS
PREP
5 MIN
Grill
15 MIN
serves
2-4
what you need 4 EARS OF SWEET CORN 2 TABLESPOONS BUTTER THE TREEHOUSE + CO FIESTA SPICE
TIPS + toppings CILANTRO FETA CHEESE LIME JUICE JALAPEÑO
METHOD ONE HEAT GRILL TO 400° PLACE CORN ON GRILL WITH SHUCKS COOK FOR 10-15 MINUTES ROTATE EVERY 3-4 MINUTES REMOVE OR PULL BACK SHUCKS BRUSH ON BUTTER ROLL IN FIESTA SPICE *SHUCK AND SILKS REMOVE EASILY WITH THIS METHOD METHOD TWO HEAT GRILL TO 400° REMOVE SHUCKS AND SILK FROM CORN FIRST SLATHER WITH BUTTER GRILL FOR 10 MINUTES. TURNING OCCASIONALLY AS IT CHARS. BRUSH ON EXTRA BUTTER AND ROLL IN FIESTA SPICE
spring
onions
what you need PREP
Grill
5 MIN
serves
SPRING ONIONS OLIVE OIL
2-4
10 MIN
DIRECTIONS
Perfect
any
and
grill
a
addition
dish.
little
to
Sweet
creamy.
HEAT GRILL TO MEDIUM TO HIGH HEAT. TRIM THE ONIONS BRUSH WITH OIL COOK UNTIL TENDER ABOUT 10 MINUTES.
CHICKEN
what you need
WINGS
2 LBS CHICKEN WINGS SALT BLACK PEPPER
two recipes HOT WING SAUCE 1/4 cup hot sauce of your choice 1/4 cup of butter PREP
5 MIN
cook
40 MIN
serves
2-4
DIRECTIONS BASIC WING RECIPE Salt and pepper the wings generously. Bring to room temperature. Preheat grill to 250 degrees. Lightly oil the grill grates. Place wings on the grill and turn every 10 minutes. After 30 minutes choose either hot wing recipe or bbq wings to finish.
TIPS
Melt sauce and butter in small pan. Pour sauce in a bowl, place wings in and toss. Put them back on the grill for another 10 minutes. Turning twice. BBQ WINGS 2 lbs chicken wings 2 tablespoons The Treehouse + Co Barbecue Chicken Rub Your choice of BBQ sauce You can have dry wings or you can pour sauce in a bowl, place wings in and toss. Put them back on the grill for another 10 minutes. Turning twice.
For the BBQ wings, you can use a mopping sauce as an alternative for BBQ sauce. We recommend any of these mopping sauce recipes. Click here to view.
DIRECTIONS
Preheat grill to 350 degrees. Rub chicken and cavity well with olive oil.
BBQ CHICKEN
Season all over with The Treehouse + Co BBQ Chicken Rub. Place chicken skin side up on grill for 35 minutes. Optional step brush mopping sauce over skin.
PREP
5 MIN
To
spatchcock
lay
cooking
to
the
flat.
that
cut
can
a
chicken
backbone
A
here
also
so
quicker
looks
spatchcock
You
2-4
10 MIN
remove
can
serves
Grill
use
great.
or
a
means
the
chicken
way
of
Learn
buy
to
Optional step brush mopping sauce over over when you flip. Leaving a little liquid pooled in the cavity.
how
pre-cut.
chicken
Flip chicken skin side down for 6-8 minutes. Watch to not burn the skin too much. Crispy is nice. Too charred isn’t.
already
up.
what you need 2-3 pound chicken 2 tablespoons of olive oil 2 tablespoons of The Treehouse + Co BBQ Chicken Rub Mopping sauce optional Remember all of our spices and rubs are delivered straight to your door. Use code: SUMMERDEAL for free shipping on orders over $20 until July 1.
Once chicken reaches 160 degrees. Remove and let it rest for 10 minutes.
Mopping sauce Combine and whisk together all ingredients below in a bowl. 1/2 cup white distilled vinegar 2 tablespoons brown sugar 1/4 teaspoon cayenne pepper 1/8 teaspoon black pepper 1 teaspoon fresh lemon juice 1/8 teaspoon crushed red pepper
LEARN HOW TO SPATCHCOCK A CHICKEN BY WATCHING DIVA Q ONE OF OUR FEATURED, WOMEN PITMASTERS THIS MONTH
BEER Chicken
BUTT DIRECTIONS PREHEAT GRILL TO LOW HEAT - 300 °
PREP
15 MINS
Grill
serves
3 HOURS
what you need WHOLE CHICKEN 3 TABLESPOONS BUTTER 2 TABLESPOONS THE TREEHOUSE + CO BBQ CHICKEN RUB 1 CAN OF YOUR FAVORITE BEER
4-6
IN A SMALL PAN, MELT BUTTER AND THE TREEHOUSE +CO BBQ RUB. POUR OUT OR DRINK 1/2 THE CAN OF BEER AND ADD HALF OF THE MELTED MIXTURE TO THE CAN. USE A DISPOSABLE BAKING SHEET OR ONE THAT YOU DON’T MIND GETTING REALLY DIRTY. PLACE THE CAN ON THE BAKING SHEET. THEN PLACE CHICKEN ON THE CAN. USE THE REMAINING BUTTER TO COAT THE WHOLE CHICKEN WELL. PLACE SHEET AND CHICKEN IN THE MIDDLE OF THE GRILL. GRILL FOR 3 HOURS OR UNTIL 160° IS REACHED.
“The
comforts
of
life’s
essentials
food,
--
fire,
and
friendships...”
-
Julia
Child
KABOBS
PREP
5 MINS
Grill
serves
20 MINS
what you need Cut all ingredients below into 1 inch pieces. 2 Chicken Breasts 1 Red Onion 1 Zucchini 1 Squash 1 Bell Pepper
MARINADE CREATE YOUR OWN MARINADE PAGE 65
2-4
DIRECTIONS Place your marinade in a large bowl. Add the chicken, onion, zucchini, squash and bell pepper to the bowl. Toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours. Preheat grill to medium high heat. Thread the chicken and vegetables onto the skewers. If using wooden skewers be sure to soak for at least 30 minutes. Cook for 10 minutes on each side. Rotate once. Let rest for 5 minutes.
How
to
make
MARINADES that
support
natural
flavors
There are four basic ingredients that need to be present: 1. Acid: tenderize such as vinegars, citrus juice or wine. 2. Oil: oiive oil is the standard but I love avocado oil. 3. Flavors: any spices, seasonings, fresh herbs add a nice touch 4. Salt: the go-to for all dishes. Perfect enhancer of flavors.
How to make a marinade: 3 parts oil to 1 part acid Add any combination of your favorite spices or seasonings. Always a dash of salt to taste.
Remember: Meat marinades help break down the fibers and tenderize meat. So the longer they marinade the better. When using a marinade with sugar it’s best to grill your protein or veggie first then brush the marinade on when it’s almost done. That way the sauce will caramelize and glaze nicely without burning.
Marinade Rule of Thumb: •Always marinate in the refrigerator. •Never marinate fish more than 30 minutes.
Other ingredient Ideas: Fresh herbs Minced garlic Jalapeño or Habanero Honey Brown sugar Spring Onion Nuts Alcohol spirit
COWGIRL
COFFEE Ribeye
TEMPS FOR STEAKS: Temperature will continue to rise while resting. PREP
5 MIN
Grill
serves
10 MIN
2-4
what you need 4 RIBEYES 2 TABLESPOONS THE TREEHOUSE + CO COWGIRL COFFEE RUB
MARINADE • Rub 1-2 teaspoons of the rub on each side of the steak. • Let the steak rest until they reach room temperature.
DIRECTIONS PREHEAT GRILL TO 450 DEGREES. GRILL STEAKS TO DESIRED DONENESS. REST FOR AT LEAST 10 MINUTES.
Rare. Cool red center. 125° F 52 ° C Medium Rare. Warm red center. 135° F 57 ° C Rare. Cool red center. 125° F 52 ° C Medium Rare. Warm red center. 135° F 57 ° C Medium. Warm pink center. 145° F 63 ° C Medium Well. Slightly pink center. 150° F 66 ° C Well Done. Little or no pink.
shawarma
Last June, during quarantine, I made this recipe from Food and Wine Magazine. It is perfection. It's on my summer menu rotation especially when I have a little extra time on my hands.
PREP
5 MIN
Grill
serves
10 MIN
2-4
STARTING OVER HOT COALS AND FINISHING OVER LOW HEAT MIMICS THE CRISPY-JUICY RESULTS OF SHAWARMA, KEBAB, AND AL PASTOR SHOPS AROUND THE WORLD. AFTER MARINATING, SOME OF THE CHICKEN PIECES MAY BREAK APART; SIMPLY TUCK THOSE LOOSE PIECES IN THE CENTER OF THE SKEWERED STACK. USE THREE SKEWERS TO STACK AND STABILIZE THE SHAWARMA SO IT’S EASY TO MANEUVER ON THE GRILL. RECIPE BY MARY-FRANCES HECK
what you need 2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS 1/2 CUP PLUS 2 TABLESPOONS OLIVE OIL, DIVIDED 11 MEDIUM GARLIC CLOVES 1/4 CUP FRESH LEMON JUICE 2 TABLESPOONS TOMATO PASTE 1 1/2 TABLESPOONS TOASTED CUMIN SEEDS 1 TABLESPOON PAPRIKA 1 TABLESPOON KOSHER SALT 2 TEASPOONS BLACK PEPPER 1/2 TEASPOON CAYENNE PEPPER 1/2 MEDIUM-SIZE RED ONION 1 POUND FRESH OYSTER MUSHROOMS (TORN INTO 2-INCH PIECES) AND/OR HEN-OF-THE-WOODS MUSHROOMS (CUT INTO LARGE WEDGES, STEMS TRIMMED) CONT.D ON PAGE 75
shawarma
DIRECTIONS Step 1 Place chicken thighs between 2 pieces of plastic wrap. Using a meat mallet, pound chicken to an even 1/8-inch thickness. Stack pounded thighs onto each other to create 1 or 2 even rectangular stacks. Using a sharp knife, cut stacks crosswise into thirds. Place chicken pieces in a gallon-size ziplock plastic bag. Step 2 Process 1/2 cup oil, garlic, lemon juice, tomato paste, cumin seeds, paprika, salt, black pepper, and cayenne in a blender until smooth, about 30 seconds. Measure 1/4 cup mixture into a small bowl; cover and reserve in refrigerator for mushrooms. Add remaining 3/4 cup mixture to chicken in bag; seal bag, and gently massage chicken to distribute marinade. Place sealed bag in refrigerator; let marinate at least 1 hour or up to 12 hours. Step 3 Meanwhile, cut onion half lengthwise into 2 wedges; remove and discard root ends. Separate wedges into 4 large petals each. Set petals aside. Step 4 Remove chicken from bag; discard marinade. Arrange chicken pieces on a rimmed baking sheet in 3 even stacks, rotating chicken pieces as needed to keep stacks as neat and cylindrical as possible. Top each stack with 2 onion petals. Step 5 Into the center of one stack, insert 3 (12-inch) metal or soaked wooden skewers 1 inch apart, forming a triangle. Use fingers to slide chicken up skewers. Position skewers over second chicken stack; skewer stack. Repeat with remaining stack. Add remaining 2 onion petals to end of shawarma. Lay skewered chicken on a baking sheet. Press meat and onions together to form a compact, 8- to 9-inch-long cylindrical roast.
CONT.D ON PAGE 77
MY ALTERation...
shawarma
Instead of using pita and making the dressing, I made a salad with cucumber and tomatoes. Drizzling a little olive oil and lemon juice on top.
Step 6 Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to one side of grill.Place grate over coals, and lightly oil. Cover grill, and open holes of lid vents; preheat grill 10 minutes. Place shawarma on oiled grates over direct heat. Grill, uncovered, turning often, until outside of shawarma is crisp and charred, 8 to 10 minutes. Move shawarma to side of grill without coals. Grill, covered (the open vent holes should be above the chicken), turning often, until a thermometer inserted in thickest portion of chicken registers 155°F, 20 to 30 minutes. Remove shawarma from grill; tent loosely with aluminum foil, and let rest about 15 minutes. (Internal temperature of chicken will continue to rise to 165°F.) Step 7 While chicken cooks, gently toss together mushrooms and reserved 1/4 cup marinade in a large bowl. Let marinate at room temperature 15 minutes. Thread marinated mushrooms evenly onto 3 (12-inch) metal or soaked wooden skewers, threading through mushroom stems when possible to hold firmly in place. Brush kebabs all over with remaining 2 tablespoons oil. Step 8 While chicken rests, place mushroom kebabs on oiled grates over direct heat. Grill, uncovered, turning occasionally, until edges are crisp, about 10 minutes. Move kebabs to side of grill without coals. Grill, covered, until tender, about 5 minutes. Remove from grill. Step 9 Hold chicken shawarma upright on a cutting board. Using a large knife, carve downward from top of stack, cutting meat into thin strips and rotating shawarma with each cut. Step 10 Serve sliced chicken and grilled mushrooms with pitas, tomato, cucumber, parsley, hot sauce, lemon-garlic tahini sauce, and lemon wedges.
GRILLED Peaches
+Watermelon
PEACHES: FRUIT
PREP
5 MIN
Grill
10 MIN
serves
2-4
what you need PEACHES WATERMELON GRANULATED SUGAR FRESH THYME OR BASIL SEA SALT OLIVE OIL
DIRECTIONS PREHEAT GRILL TO MEDIUM TO HIGH HEAT FOR AT LEAST 10 MINUTES. FRUIT GRILLS BEST WHEN THE GRILL IS VERY HOT. IT'S SUPPOSED TO HELP WITH STICKING BUT NOT ALWAYS.
PREPARE THE PEACHES BY REMOVING THE PIT. CUTTING IN HALF. SPRINKLE A TAD BIT OF SUGAR ON THE INSIDE. BRUSH THE GRATES WITH OIL BEFORE PLACING FRUIT DIRECTLY ON THE GRILL FOR 5 MINUTES. DO NOT MOVE OR TURN FRUIT. ALLOW TIME FOR GRILL MARKS. TURN AND GRILL FOR 3 MINUTES. REMOVE AND ENJOY WITH ICE CREAM.
WATERMELON PREPARE THE WATERMELON BY CUTTING A LARGE PIECE. THIS HELPS TO KEEP THE STRUCTURE OF THE FRUIT. OIL THE GRATES BEFORE PLACING DIRECTLY ON THE GRILL GRATE FOR 5 MINUTES. DO NOT MOVE OR TURN FRUIT. ALLOW TIME FOR GRILL MARKS. TURN AND GRILL FOR 3 MINUTES. REMOVE AND TOP WITH FRESH THYME OR BASIL AND TINY BIT OF SEA SALT.
M O C . O C D N A E S U O
SUM
Pour a tub of rub on your chicken and be raptured to BBQ bliss. Sure-fire seasonings of garlic, onion, chilis, pepper, paprika, brown sugar, and a tinge of cayenne. Tasty and lip-smacking good. Colonel Sanders would have started a smokehouse if he had tried this blend. Supremely delish on the skin and bone-in chicken breasts, wings, and turkey whole or legs.
H E E R T E H T . W W W
MER
RUB
COLLECTION ALL SPICES AND RUBS ARE DELIVERED STRAIGHT TO YOUR DOOR. USE CODE: SUMMERDEAL FOR FREE SHIPPING ON ORDERS OVER $25 UNTIL JULY 1. PROCEEDS GO TO FRIENDS OF THE TREEHOUSE NONPROFIT TO PROVIDE SPACE AND RESOURCES FOR THOSE FACING LOSS, GRIEF, AND CRISIS.
REM
MUS
BUR
RE
M
MU
O C . O C D N A E S U O H E E R T E H T . W W W
BU
Tangy, tiny heat, a little sweet. Zing of lime, chilies, sea salt, and brown sugar with a pinch of sweet Spanish paprika. Let the party start with these popping spices. Especially zestful on corn, avocado, and black beans. You’ll want to buy extra ears. A shucking showstopper this summer.
OITCELLOC
A premium rub that embodies a primitive and exotic experience of woods and cooking by an open fire. Grab your hat and head to the great outdoors. The mix of coffee, brown sugar and a dash of cayenne make the perfect rugged rub to ramp up your steak. Great on charcoal, gas grill, and sous vide.
W
W
W
.
T
H
E
T
R
E
E
H
O
U
S
E
A
N
D
C
O
.
C
O
M
SUM
MER
RUB
ALL SPICES AND RUBS ARE DELIVERED STRAIGHT TO YOUR DOOR. USE CODE: SUMMERDEAL FOR FREE SHIPPING ON ORDERS OVER $25 UNTIL JULY 1. PROCEEDS GO TO FRIENDS OF THE TREEHOUSE NONPROFIT TO PROVIDE SPACE AND RESOURCES FOR THOSE FACING LOSS, GRIEF, AND CRISIS.
LISTEN NOW
Go
Outside
+Play
JUNE PLAYLIST Get Up and Go The Sisterhood Band
80s Mercedes Maren Morris
Blue Ridge Mountains Larkin Poe
Upbeat Feelgood Foy Vance
Long Black Electric Cadillac John Hiatt, Jerry Douglas
Geraldene Jack Ingram, Miranda Lambert, Jon Randall
Nashville, TN Chris Stapleton
Where Corn Don’t Grow Riley Green
What Are We Fighting For Maggie Rose
Look Good and You Know It Eric Church
Chasing After You Ryan Hurd, Maren Morris
To the Night Nate Fredrick
Wine, Beer, Whiskey Little Big Town
Gaslighter The Chicks
TOP IT OFF
HEATHER LAND 45, COMEDIAN AND AUTHOR OF I AIN'T DOIN' IT NASHVILLE, TN
DO YOU REMEMBER THE FIRST RECORD YOU BOUGHT WITH YOUR OWN MONEY, THE FIRST RECORD, CASSETTE, OR CD? DO YOU STILL HAVE IT? I was in Middle School in the early 90s, and I bought my first cassette tape. Bonnie Raitt's multi-Grammy-winning album, "Nick of Time." I've been hooked on her ever since. I'm not sure if I still have it. I have an old box of cassettes that I'll have to check. WHAT ARE YOUR GO-TO SONGS WHEN YOU GET IN THE CAR AND YOU'RE BY YOURSELF? ANY NEW SONGS YOU'RE LOVIN'? How many do I get? From the top of my head, I'd say Maren Morris's "80s Mercedes," Foy Vance's, "Upbeat Feelgood," and Chris Stapleton's "Nashville, Tennessee." Oh, and one of my latest finds, Dixie Chicks "Gaslighter"…OMG!
TOP IT OFF
HEATHER LAND
DO YOU REMEMBER A FIRST FAVORITE FOOD THAT YOU DISCOVERED AS A KID THAT YOUR PARENTS DIDN'T SERVE AT YOUR HOUSE THAT YOU LIKED? Well, basically all we had was fried food growing up in my house in Milan, Tennessee. So anything that"wasn't fried" was new. Anything that wasn't in casserole form. It was like deconstructed foods, like in the regular form. I'd think, "Why is this chicken breast not mixed with cheese and bread crumbs?" I know "deconstructed" has a new meaning now, but I'm going back to the original definition. ON THAT NOTE, AS FAR AS FOOD. WHAT'S PERFECT NIGHT FOOD AT HOME WITH YOUR HUSBAND, STEPHEN? WHAT'S YOUR GO-TO FOOD AND DRINK? I'd say a nice fancy-schmancy charcuterie board and our favorite drink, we call the 505. Stephen created it for me in our early days together on the road. Gin, cranberry juice, St. Germain, key lime LaCroix, and a splash of lime.
CAN YOU DESCRIBE A TIME THAT YOU FELT WELCOMED UNEXPECTEDLY IN SOMEBODY'S HOME OR SOMEONE THAT MADE YOU FEEL SPECIAL? Well, I think probably the place that I feel the most welcome is in Stephen's family. They're from India and Malaysia, and I'm a really awkward white girl. And so, coming into their home and being so loved was a beautiful shock. The way they love you, you know, besides hugging on you and all that good stuff is they cook for you. And the greatest form of love is that they don't make you clean the dishes, especially right after you get married like everybody's hosting you and "Oh, no, you just got married. So you get to sit and be waited on." So I'm like, "Can we get married every year? Like, can we keep this going?" But yeah, I think it's probably his whole family. They act like I got dark skin, but I'm whiter than the driven snow.
TOP IT OFF
HEATHER LAND
THAT'S SO BEAUTIFUL. I LOVE THAT. OKAY. SO LAST QUESTION. WE KNOW YOU'RE A SUCCESSFUL COMEDIAN, BUT WHAT DID YOU WANT TO BE AS A YOUNG GIRL? A musician…..Yeah, I'm still waitin' on that! Here's what I really wanted to do. I really wanted to marry a preacher and be that “singin' preacher's wife.” The singing part has sort of worked out, but the whole married to a preacher did not work in my favor. I wanted to be a singer. So when I'm doing a show, and I tell my story from the stage, I say, "I used to be a worship leader, but evidently not a very good one because y'all are here cause I do comedy!"
for tour dates CLICK HERE
RYMAN AUDITORIUM PHOTO COURTESY OF HEATHER LAND
