Smoked Whole Chicken

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Smoking meat is a absolute delicious way to prepare it. Those flavors mmmm smoky, delicious goodness follow my recipe to smoke a whole chicken. I spatchcock my chicken to make it cook faster. I put bbq sauce on the chicken before serving that's an option. You can also baste it on the chicken while cooking it if you prefer that, but only open the smoker every hour, it will lengthen cooking time a little.

What you Need:

1 whole chicken washed
apple, peach or cherry wood chips
for the rub
3 tbsp oil
1 tbsp Worcestershire sauce
1 tsp sea salt
2 tbsp garlic powder
2 tbsp onion powder
2 tsp ground thyme
2 tsp ground or chopped fine oregano
2 tsp basil chopped fine
4 bay leaves
2 tbsp chili powder
2 tsp smoked paprika
2 tsp ground black pepper

How to Make it:

Soak your wood chips in water for one hour or overnight

Coat the chicken thoroughly, also applying the rub inside the chicken cavity wall.

Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.

Preheat your smoker to 225°F/110°C. If you are using a charcoal smoker then aim to light it at least 30 minutes prior to cooking. We want to wait until the coals have turned from completely black to a slightly gray ash-like color.

Dry off your wood chips and divide into two groups. Wrap both in an aluminum foil pouch each. Punch holes in the top for ventilation.

Place one pouch in your smoker, and leave the other to one side for later. If using a charcoal smoker, place this pouch immediately on top of the charcoals. If using an electric smoker then be sure to insert them following your smoker’s directions. Add water to the other side of smoker tray if it calls for it. I sometimes add about 1/2 cup Apple cider Vinegar to water for a different flavor.(Optional)

Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open.

Check your chicken about once every hour. Also when wood chips have burned down add the second package. (you should know your smoker and how it burns, which helps)

Cook for about 4 hours, or until cooked through.

internal temp should be 170 when checked, at that point it is done, let rest about 10 minutes before cutting and serving.

Crock Pot BBQ Pulled Chicken

Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.

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what you NEED:

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar

Dash or two of Frank's Hot Sauce
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper

1/4 tsp cumin

How to MAKE IT:

Place chicken breasts in the Crock-Pot. Turn heat to low.

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.

Pour the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.

Cover and cook on low for 6-7 hours, or high for 3-4.

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.

Serve on buns, topped with onions, pickles and whatever you like.

NOTES

Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot

NUTRITION

Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg

IN THE FRIDGE

Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.

IN THE FREEZER

BBQ pulled chicken can be frozen for up to three months in an airtight container.

Simple BBQ Ribs

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Easy and tastes so delicious

Ingredients
2 1/2 pounds country style pork ribs or cut up beef ribs
1 teaspoon ground black pepper
2 teaspoon salt

garlic powder, onion powder, paprika, chili powder, mix to your liking
1-2 cups barbeque sauce

Directions

Place ribs in a large pot with enough water to cover. Season with spice mixture, black pepper and salt. Bring water to a boil, and cook ribs until tender. 

Preheat oven to 325 degrees F (165 degrees C). 

Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C). 

Instant Pot BBQ Ribs

These are fall off the bone delicious and juicy tender good, made in no time at all.

Ingredients
8 servings
Ingredient 
½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (your favorite)

Directions

Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.

Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.

Or you can finish them on the grill if you prefer too.

Broil ribs until sauce is bubbling, about 3 minutes.

Small to medium ribs are best for this recipe.

Crockpot BBQ Chicken

This recipe makes great sandwiches or little sliders for a party or family gathering, tasty and sweet and just the right spice.

Ingredients
3.5 lbs boneless skinless chicken breast
2 cups BBQ sauce (I use Sweet Baby Ray's)
1/4 cup light or dark brown sugar packed
2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼-½ teaspoon crushed red pepper

Instructions
Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker
Place chicken breast in sauce and use a spoon to cover with sauce.
Cover and cook on low for 6-7 hours or high 3-4 hours.  Chicken is done when it is easily shredded
Shred chicken and stir well to coat with BBQ sauce.

Holiday Meatballs

These Holiday Meatballs are good for all the holidays and even on any day really
they are a favorite for easy foods, that are so good. Flavorful sweet and just a little tangy oh so good.
I also mix the meatballs up with some sausages of different kinds sometimes too like today. Best part is you cook them in a crockpot and they don't take long to be ready to serve.

Ingredients
2 large eggs, lightly beaten
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1-1/2 pounds lean ground beef (90% lean)
SAUCE:
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons dried minced onions or fresh will do
2 teaspoons cider vinegar

Directions
In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
Place a third of the meatballs in a hot skillet. Cook till done Drain on paper towels. Repeat twice with remaining meatballs.
Put meatballs in a crockpot.
In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 1-2 minutes, stirring halfway.
Gently stir saue into the meatballs.  Cook on high about an hour
then turn to low to keep hot up to 2 hours or so check to make sure the sauce doesn't get too thick then warm till serving.


Nutrition Facts
1 meatball: 71 calories, 2g fat (1g saturated fat), 22mg cholesterol, 190mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 4g protein.

Barbecue Beef Sandwiches

I made a large roast the other day and so with the leftovers I decided to make some BBQ beef sandwiches, they are so juicy, and filled with good BBQ sauce and flavor.

what you need:
NOTE* I used half the ingredients for a already cooked leftover roast, sliced in small chunks, that I had warmed up for about 20 minutes so I could add flavor and chop it up.
then I just put it in a food processor for just a few pulses till it was shredded, go easy so it doesn't over chop to small!

3 pounds Beef Roast (how to cook a full roast below or use leftover roast and skip cooking the meat)
3 tablespoons Flour(only use if you are cooking a fresh roast)
for sauce:
15 ounces Tomato Sauce
1 large Onion -- chopped
1/3 cup Brown Sugar, packed
2 tablespoons Lemon Juice
1 tablespoon Beef Bouillon Granules
1 1/2 teaspoons Chili Powder
1 clove Garlic -- minced
1 teaspoon Dry Mustard

5-10 Hamburger Buns, mixed grain depending on how much Roast you use

How to make it:
If you start with the whole roast then follow this easy recipe, here I used half the ingredients and used already cooked meat from leftovers from another meal this week, so either way you get awesome BBQ beef.
To make, mix half of the ingredients in a bowl stir to mix then add to leftover roast that I heated up in 1 cup beef broth for about 20 minutes
**See NOTE
If using the whole fresh roast then skip above and add the full amount of ingredients. Follow below
Rub flour into roast. Place roast in bottom of a crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve hot over buns.

Instant Pot BBQ Chicken Legs

 Servings
4-6 servings
INGREDIENTS
4-10 chicken drumsticks
1/4 cup sweet paprika
4 1/2 teaspoons black pepper freshly ground
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

INSTRUCTIONS
Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
Press Poultry function on the Instant Pot and set the time to 20 minutes.
Preheat the oven to Broil. Line a cookie sheet with parchment paper.
When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
Coat the drumsticks with the BBQ rub evenly.
Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
Serve immediately. Enjoy!