Chicken Thighs

Smoked Chicken Thighs

Brine;

1. 1 cup Apple Juice
2. 1 cup Sprite
3. 1 cup water
4. 1/2 cup kosher salt
5. 1 tsp pepper

Rub;

1. 1 tbs pepper
2. 1 tbs paprika
3. 1 tbs garlic powder

Sauce; (didn't have time to make one this time, so i used Kinder Mild sauce)

Directions;

Chicken w/ toothpicks

1. Prepare enough brine to cover meat completely. 
2. put meat in brine (either in zip lock bag, or tupperware) for at least 30 min and no more than 2 hours. Do it for as full 2hrs if possible. 
3. Remove from Brine and rinse
4. Trim off excess fat and skin
5. Roll flats under chicken stretching the skin and use tooth picks to secure in this position. Make 1 tight round mass so it will cook evenly.
6. Lightly dust bottom and top of chicken with rub
7. Put on smoker at 275* with apple wood. Smoke for 1.5 hrs or until 150 internal temp.
8. Move chicken to colander and pour sauce over chicken. Do it one or two at a time.
1. Colander will allow excess sauce to drip off
9. Put back on smoker for 15 - 20 minutes to allow sauce to tack up and get some smoke flavor, and internal temp reach 160* (USDA minimum safe temp)
10. Remove from smoker and serve. 

mmmmmmmmmm!!!!!

Sauced and Cooked

Burnt Ends

No pictures yet- food was to good to take pictures.



Rub -

1. 3 tablespoon coarsely ground black pepper
2. 1/2 tablespoon Cumin
3. 1 tablespoon onion powder
4. 2 teaspoons mustard powder
5. 2 teaspoons garlic powder
6. 2 teaspoons chili powder
7. 1 teaspoon cayenne powder
8. 1/2 teaspoon paparika

Directions

1. Trim most of the fat from the point leave about 1/4 inch
2. Apply EVOO to brisket point
3. Apply Rub to point - generously
4. Smoke with Cherry wood at 225. 1 1/2 hours per LB
5. If you stall out, wrapp in foil. If not keep smoking
6. Around 195 remove from smoker
7. Trim fat off point
8. Cube the point to bite size cubes.
9. If you have drippings add them to the pan if not use some beef stock about 1/4 cup.
10. Add 1/4 cup your favorite sauce (sweet is better for this)
11. Put back on smoker for 30 minutes to tighten back up. 
12. Remove from smoker again and enjoy.

Pulled pork 2. olive oil

Rubbed w/dry rub and olive oil

9.5lb but after 10 hours

Rub:

1 cup brown sugar 
1/2 cup paprika 
2 1/2 tablespoons ground black pepper 
2 1/2 tablespoons salt 
1 tablespoon mustard powder
1 1/2 tablespoons chili powder 
1 1/2 tablespoons garlic powder 
1 1/2 tablespoons onion powder 
1 teaspoons cayenne

Blend together in coffee grinder or blender. Use this as base. Add other seasonings to taste (i.e Cumin, Chipoltle)


Directions:

1. trim off additional fat
2. Inject pork butt with apple juice
3. rub outside of butt with olive oil - light coating
4. apply generous amount of dry rub to meat
5. put on smoker - about 1 - 1.5 hours per lb - Smoke between 225 and 250 no higher
6. internal temp of 203 is target
7. allow to rest for 30-60 minutes
8. pull and serve w/ pork glaze.

Pork Glaze- 

1. 3 cups brown sugar
2. 3/4 cup prepared yellow ballpark mustard
3. 1/3 cup cider vinegar
4. 1/3 cup Bourbon
5. 1 teaspoon salt

Mix everything in pan until it melts. Should stay good for a month.  I am going to mix this up by adding some fruit purees to it. 

Smoked Corn on the cob

Pictures will be taken next time.... was to hungry to take the time.

1. Buy some corn.... duh
2. Peel husk back gently towards base, taking care not to break or remove
3. Remove as much of the silk as possible
4. in a bowl combine ingredients to make spread
1. softened butter
2. salt
3. pepper
4. garlic powder
5. Cut small amount of tip off cob ~1/4"
6. Smooth spread liberally over the corn
7. Pull husk back up over corn
8. Tie husk together using a strand of husk, twine, or twist tie
9. Smoke at 250 for 1.5 hours or until tender
10. remove from smoke once done and enjoy. no need to put anything else on the corn at this point. But you can add some grated parmesan table side. 

Chicken Roulades smoked

I made two types

1. Stuffed with ham, cheese, Broccoli wrapped in bacon 

mmmm 

2. Stuffed with home made pesto, spinach, and goat cheese

Ingredients:

Gordon blu

1. Chicken breast
2. Plain ham
3. Uncured bacon
4. Broccoli
5. Cheese (cheddar jack blend)

Pesto / spinach / goat cheese

1. Chicken breast
2. Pesto
3. Spinach
4. Goat cheese

Pesto

1. Basil
2. 3 garlic cloves
3. Parmesan cheese
4. Pine nuts

Directions:

Pesto

1. Chop garlic on cutting board
2. Add leaves of basil and chop into garlic
3. Keep adding leaves until you have desired amount
4. Add 1/2 Tsp of pine nuts continue chopping
5. Add 1 Tsp or to taste chopped parmesan
6. transfer to container
7. Slowly add  1Tbsp of olive oil at a time until you reach desired consistency

ready to be used 

Roulades

1. Place two towels under cutting board
2. Put chicken on cutting board loosely cover with saran wrap
3. Beat the hell out of the chicken until flat and wide
4. put desired ingredients in chicken
   
   
   
   
5. Roll chicken up tightly using toothpicks to keep chicken in place
6. If using bacon wrap bacon tightly around chicken (stretch bacon for better wrap)
   
7. Put on smoker (directly on grate) between 250 - 275 for 1.5 to 2 hours until it reaches an internal temp of 165F. I used Apple wood chunks and smoked the entire time.
8. Remove from smoker and wrap in foil for 10 minutes. 

   

   Finished Product

   
   

Notes:

The pesto had great flavor but wasn't as moist as the bacon wrapped. I may pull it a few minutes sooner to keep it moister. Or inject with butter. Alternatively i may just wrap it in bacon. 

Smoked Ribeye Roast

Rubbed Roast marinating

Rub:

1 container Montreal Steak Seasoning
1 bottle worcestershire

Directions:

1. Coat entire roast with worcestershire
2. Liberally apply Montreal Seasoning
3. Let sit overnight refrigerated
4. Two hours before smoke take out of Fridge
5. Start Smoker
1. Smoker Temp 225 - 250
2. Target Meat Temp 140F
3. 15- 30 minutes per/lb cooking time
6. Under meat place drip pan on lower rack
7. Remove from smoker at 140F and wrap in foil for a min. of 1 hour
1. while in tent temperature will increase. We are looking for 145F. internal (M. Rare)
8. Take Juice from Drip pan and Foil and turn into gravy
1. Place in sauce pan and reduce
2. Skim fat from top
3. Thicken slightly with corn starch
4. if you need to make more add beef broth

Smoked Chicken

Rub: option 1 (if brining don't add salt)
2 Tbl salts
1 Tbl garlic powder
1 tsp onion powder
1 tsp ground thyme
1 tsp rubbed sage
1 tsp paprika
1 tsp black pepper


Brine:
1 gallon water
3/4 cup kosher salt
2/3 cup brown sugar

bring water to boil, dissolve salt and sugar. let dissolve. then brine.

Whole chicken brine for 10 hours.
Chicken parts brine for up to 2 hours.




Directions:

1. Brine chicken
2. pat dry
3. Prepare smoker
1. target temp 250 -300F
2. apple wood
3. safe to eat temp 
4. Chicken breast = 1-2 hours
5. Quarters = 1 - 2 hours
6. Thighs = 1.5 hours
7. Whole = 2 - 3 hours
8. Wings = 1.25 hours
4. Smoke until meat has reached target temp