Smoked Stella Artois Chicken Lollies Recipe 475

UPTOWN DOWN-HOME CHILI

Steps:

• Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

BUFFALO CHICKEN LOLLIES

Steps:

• For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.
• For the dipping sauce: While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.
• For cooking: Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves.

SMOKEMASTERS SMOKED CHICKEN

Steps:

• Rinse chicken with cold water and pat dry.
• Mix salad dressing and soy sauce in a bowl; strain.
• Inject chicken breasts, thighs and legs with salad dressing mixture.
• Sprinkle barbeque seasoning evenly over chicken.
• Place chicken in sealable plastic bag; seal bag.
• Marinate in the refrigerator for 8 hours or longer.
• Remove chicken from bag.
• Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
• Use hickory chips or apple wood in the smoker.

HICKORY HOUSE SMOKED CHICKEN WINGS

Steps:

• Preheat a smoker for cooking with hickory wood at 240 degrees F.
• Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing.
• Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, chile flakes, cayenne and white pepper in a bowl.
• Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese.

SMOKED WHOLE CHICKEN

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

SMOKED CHICKEN QUARTERS RECIPE - (5/5)

Steps:

• Recommended wood: Orange, Pecan How to brine the chicken quarters (optional) Use a 1 gallon container like a tea pitcher and fill it full of water.. spring or filtered water is best. Add 1 cup of coarse kosher salt to the water and stir until the water returns to clear. This means the salt has completely dissolved. Add 3/4 cups brown sugar and once again, stir until the sugar is dissolved. I added 1/2 cup of worcestershire sauce to the mixture for some really great flavor. You could also add hot sauce, honey, molasses, etc. just use your imagination. The only thing to watch for is if you add a sauce or ingredient that has lots of sodium such as soy sauce. I generally use the low sodium kind for my brine or you can reduce the salt in the brine by about a TBS if you know you are adding salty ingredients later. Once you get the brine mixture combined and you are through adding ingredients, place the chicken quarters in a single layer into a plastic/glass container just large enough to hold the quantity of meat that you have. For best results use a container that has a tight fitting lid. Pour the brine mixture over the chicken quarters until the chicken is completely covered, snap on the lid and place the container in the fridge for about 1 hour per pound of meat. My 5 chicken quarters were just under 3 lbs so I let them go 3 hours Once the chicken quarters are finished brining, rinse them lightly under cold water to remove any excess salt and pat them dry with a paper towel. Seasoning up the chicken quarters As most of you know, my rub is extremely versatile as well as tasty and it goes really well on chicken. If you really want to do something wonderful for the chicken, mix a TBS of my rub with a stick of melted butter and inject it under the skin to really get the flavor where it will do some good. You can also just keep it simple and just rub a little canola oil on the outside of the chicken skin and massage in about a TSP of rub per chicken quarter. At any rate, it adds some really great flavor as well as color and texture to the chicken. How to smoke the chicken quarters Prepare the smoker for cooking at 250-275 degrees. As with breasts, the quarters do NOT benefit from the low and slow mantra that we all pride ourselves on in terms of tenderness. The only reason for cooking chicken at a low temperature is to give it more time in the smoke directly resulting in more flavor. At 275 degrees F, the chicken quarters will take about 1 hour This is plenty of time for the smoke to do some magic. I sometimes cook them lower and slower but I was pushed for time in the preparation of this newsletter. Place the chicken quarters directly on the grate for best results. Use a digital probe meat thermometer to test the temperature in the thickest part of one of the pieces. The chicken is done when it registers 165 degrees F. How to serve chicken quarters Chicken quarters are usually served one per person. I recommend having a little of my sauce, warmed and on the side for those who like to dip. My favorite side item with these quarters are smoked sweet potatoes with butter and brown sugar