Channel 4 – Adventure With Double D

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Happy Teriyaki sushi and teriyaki BABY!!

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Dave and Jim do Chuckanut Drive and Bow

Best Brisket Yet!!!

This was an adventure.
A long, smoky, delicious adventure.

I started with an Oklahoma Joe’s offset smoker, a full brisket, and absolutely NO idea how much work and patience goes into doing it right. What followed was a 12-hour journey of fire management, temperature chasing, wrapping at EXACTLY the right moment, and holding my breath every time I opened the lid.

Temps went up, temps went down, I questioned reality at least 4 times, and I may or may not have lost track of how many times I stared at the thermometer like it owed me money.

But in the end…
Oh man.
The probe slid in like butter.
The bark was deep mahogany.
And the slices?
Tender, juicy perfection.

If you want to see the full process — including the stress, the laughs, the anticipation, and the moment of triumph — enjoy the video!

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…and I’ll keep making more cook-and-learn adventure videos.

Smoking a Brisket for 12 Hours — My First True Pitmaster Cook (with Lump Charcoal!)

Cornish Game Hen and Wild Rice BABY!!!

Welcome back to the Dave Down Chaos Kitchen, where the food is delicious, the pans are heavy, and the decisions are made at QFC on impulse.

Today I walked into QFC, saw these two gorgeous little Cornish hens sitting there looking all lonely… and I said:
“Not today, birds — you’re coming home with me!”

So I turned them into the juiciest, wild-rice-stuffed Cornish hens you will EVER eat.

Here’s the full recipe so you can make it too:

🔥 DAVE’S WILD RICE & SAGE SAUSAGE STUFFED CORNISH HENS
Ingredients:

2 Cornish hens

1 box Ben’s Original Long Grain & Wild Rice (cooked)

½ cup Jimmy Dean Sage sausage

½ apple, diced

4–5 baby carrots, chopped

2 green onions, sliced

1 tbsp butter

Garlic powder

Italian seasoning

A pinch of pepper

½ cup Progresso French Onion soup (for the pan)

🍳 Stuffing Instructions

Cook the rice.

Brown ½ cup sage sausage until it smells like Thanksgiving.

Add carrots → apple → green onion and sauté.

Mix all of that with the rice, butter, garlic powder, and Italian seasoning.

Stuff your beautiful little hens (don’t pack too tight — they need breathing room!)

🔥 Cooking Instructions

Start hens breast-side down for 20 minutes at 375°F.

Flip breast-side up and roast until the thigh hits 165°F.

Add ½ cup French Onion soup to the cast iron pan for steam + flavor.

Let rest 10 minutes… if you have the willpower.

If you enjoyed this, smash that LIKE button like it owes you money, subscribe for more kitchen adventures, and drop a comment telling me what I should rescue from QFC next.

Stay hungry, stay weird —
Dave out. 🐔🔥

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