Chicken Fajita Bombs

I recently made this for a Derby Party and they were a big hit and oh so easy to make. It was also Cinco de Mayo weekend so something called Chicken Fajita Bombs seemed appropriate.

Start with boneless chicken breasts and slice in half lengthwise until you have a two filets about the size of your hand.

For the filling I diced red peppers, jalapenos and sweet onions and used a shredded Monterey Jack cheese.

Add the filling and be very generous as you fill then sprinkle fajita seasoning onto your filling.

Roll up the chicken and wrap with a couple of pieces of bacon. Sprinkle the top with more of the fajita seasoning.

I then smoked at 225 for 2 hours or until the internal temperature was 165. You can either slice into medallions or serve whole as an entrée.

These make great appetizers sliced into medallions and 6 or 8 whole chicken breasts make many, many bite size snacks. I recommend letting the rest prior to slicing as this makes life much easier.

Fajita Seasoning Recipe

1 Tablespoon Cornstarch
2 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon White Sugar
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Cumin

I actually doubled this and I recommend making a big batch as it will keep forever

Keep Smoking My Friends
Randy

Brisket Redux

If you have been following this blog you know all about the challenges I have had with Brisket. The last half dozen have been really good, however last week I changed my formula a bit and believe I have a recipe/formula that will not only please those who get to sample my Brisket, but also one I would not hesitate to use in a contest.

I started with a 15 pound brisket and trimmed the fat an injected and marinated  the night before smoking.

For my injection/marinade I used a simple formula

Beef Broth (canned)
A very strong beef broth I created with bouillon cubes making this mix twice the strength

Early the next morning I drained the brisket and put in a new pan. I next coated the brisket with squeeze butter and applied a heavy coat of my Squirrel Rub (more on this later, however it is simply my brisket rub.

Letting the Brisket sit I fired up my pit and let get to 350 before putting on the meat and adding smoke. I used only pecan wood for this cook.

I smoked for 3 hours

I then took the Brisket and wrapped the pan tightly with aluminum foil putting it back on the smoker for 2 hours, again at 350.

After 2 hours I had reached about 185 internal temp and off the pit came the Brisket. I then wrapped the entire pan in an old blanket and let rest for 2 hours at room temperature.

As you may image this really made the house smell great!

After two hours I separated the point and flank draining all the juices into my fat separator and wrapping the flank in foil to put it back on the pit at 350 (I did not all more heat so the heat kept dropping as the meat tenderized) for another two hours.

Meanwhile I cut the point into cubes and placed in a pan along with some sweet and spicy BBQ sauce and some of the juice I had just drained. I also added some of the Squirrel rub and stirred the pan. I then placed the pan back on pit (you can also use an oven if you are home) heating to 300 for another two hours.

That was it and you can tell by the pics it turned out great.

Brisket Point turning to Bunt Ends

Sliced Brisket Flat

 

 

Keep Smoking My Friends

Randy

Glazed Ham

I have been wanting to try smoking a glazed ham ever since I first read about it on one of the many social media sites I follow. As it worked out it was very easy task and the finished product was fantastic.

I started with a basic spiral bone in ham (not a green ham). I covered the ham with honey Dijon mustard. Next I added a light layer of my pork rub for a second flavor profile and then finally covered this with a third flavor profile of brown sugar then sprayed the entire ham with pineapple juice. I was looking for a good combination of sweet and heat and hoped to keep it moist with the spritzing of pineapple juice.

I heated my Pit to 225 and used apple wood for my smoke. I put the ham in a foil pan (as I do with anything I smoke) and let smoke for 2 hours.

I then removed the ham from the pit, spritzed again with pineapple juice and covered with foil.

I put the ham back on the pit for another hour at 225.

I took the ham off the pit and uncovered adding another layer of brown sugar and spritzing again with pineapple juice.

Back on the pit the ham went uncovered for another hour at 225.

and well perfection is all that comes to mind

The final product had an excellent smoke flavor along with a good combination of sweet and heat. The only think I may do different next time is to not use as much brown sugar on the last coating.

Side of the Week:

To go with my glazed ham I made an Oriental Ramen Broccoli Cole Slaw and here is the recipe.

2 (3 ounce) packages beef-flavor ramen noodles
 2 (8 1/2 ounce) packages broccoli coleslaw mix
 1 cup toasted slivered almonds
 1 cup sunflower seed
 1/2 bunch green onion, chopped
 1/2 cup sugar
 3/4 cup oil
 1/3 cup white vinegar

1. Before opening noodles, crush into 1 inch pieces. (This is an important step so crush well) Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

This makes enough for many, many people so if you  have four or less I recommend cutting this recipe in half.

enjoy

Keep Smoking My Friends
Randy

Blackened Chicken

Having just returned from a short vacation where I was able to consume much fresh seafood, much of it blackened, I was not ready to give up on this great taste. Here in Kansas City fresh seafood is not as plentiful, however beef and poultry is.

I decided to try to make my own blackened seasoning and with a little research and effort it was a great success.

Here is the final recipe

1 1/2 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Ground Dried Thyme
1 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Dried Basil
1 teaspoon Dried Oregano

I recommend making a double batch
Mix all ingredients in a bowl and you can save your leftovers indefinitely for future uses.

I had all these ingredients on hand and found this combination to be spot on to the blackened taste I had either had in restaurants or store bought.

Smoke um If You Got um
Randy

Smoked Pork Chops

With the weather here in K.C. being so great this past weekend I wanted to break out the Pit again and try something different. I decided on smoking Pork Chops.

I had never smoked Pork Chops and was somewhat apprehensive as my  past experiences with them was less than satisfying. (shoe leather comes to mind) I did a little research and used some ideas I had for my smoke.

I came up with a new rub recipe (see below) and purchased 4 of the large chops (we from Iowa call Iowa Chops)

I first injected them with apple juice and then applied squeeze butter liberally to the outside and coated with the rub.

I fired the pit to 225 and used pecan wood for my smoke.

Well as you can see below the outcome was great.

I kept my pit temp between 225 - 250 and added smoke for a full two hours. I was looking for an internal temp of about 150. I then took them off the smoker and put on a hot grill to sear the chops and add the nice lines for aesthetic looks. After 6 minutes a side my internal temp was 160 which is where you want to be for your pork. If you do not care about the grill marks you can smoke the chops until they reach 160,  however I believe you will find them much better when searing after smoking. Also if you sear them before you smoke you run the risk of not soaking up enough smoke flavor.

Smoked Avocado and Bacon Deviled Eggs

In addition to the chops I made some smoked avocado and Bacon Deviled Eggs.

These may have been some the best deviled eggs to date and were very easy.

Start with either smoked eggs (see this blog post for info on smoking eggs) or use hard boiled eggs.
Take out the yolks and put in a mixing bowl.
Combine with about 1 avocado for every 6 eggs
Mix in some mayo and garlic powder to taste.
Mix toughly and put back into your egg whites
Top with bacon bits.

A bonus is that if you have any of your mix left as we did it was great with a slice of cheese on a cracker.

Pork Chop Rub Recipe
6 tablespoons ground cumin
4 tablespoons hot chili powder ( I did not have hot chili powder, just dark chili powder so I added a teaspoon of cayenne pepper) more or less depending on how my heat you seek.
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon paprika
1 1/2 teaspoons allspice (I left this out as I am not a fan of allspice)
2 teaspoons black pepper

Mix all ingredients in a bowl.
Makes enough for about 12 pork chops or save leftover for later uses

Happy Smoking
Randy

SMOKED SCOTCH EGGS

A few weeks back  here @mysideofthesmoker I was looking for something new to smoke. I remember a couple of years back at the Ren Fair I had a Scotch Egg so I said, hey I will give that a try. Here is the result

With Patti's being my prep chef for this day here is the process

Ingredients

• 1/2 cup all-purpose flour
• 4 teaspoons of my favorite All Purpose  Rub
• 4 hard-cooked eggs, peeled
• 1 pound seasoned sausage, such as Jimmy Dean or Bob Evans
• 1 raw egg, beaten, in a shallow dish
• 1 cup dry bread crumbs, plus more if needed, in a shallow dish
• 1 cup mayonnaise
• 1/4 cup Dijon-style mustard

Preparation

Combine the flour and 2 teaspoons of the Traeger Pork and Poultry Rub in a small shallow dish. Wet the eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary. Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.

When ready to cook, start the your smoker and get to a temp of 250
Then until the fire is established (4 to 5 minutes add your wood chips. I used Pecan

Arrange the eggs in an aluminum pan and smoke for about two hours

I then finished in the oven setting the heat to 375 degrees. and cooked for about 30 minutes more

Let cool then slice each egg into quarters with a sharp knife.

The Sauce

Combine the mayonnaise, mustard, and remaining 2 of my all purpose rub in a small mixing bowl. 
Garnish with Pickles

They are great for a happy hour as one egg is a lot!

Randy

The Professor's Slaw

As I have been asked for this recipe each and every time I serve it here it is!

The Professor's Slaw Recipe

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
* I like to use a head of both red and yellow cabbage and if you do double the rest of the ingredients and add a small amount at a time until you get the consistency you seek