Tag: main course
Smoked Dry Rubbed Chicken Wings
Smoked Dry Rubbed Chicken Wings
Chicken wings are an easy item to smoke. They take on any flavor you season them with. I’m not a fan of pre-made spice blends, except for one: Tony’s Creole seasoning. This is a staple if you are from the south. It goes on just about anything. Marinate the wings for 2 hours in the refrigerator. Let them sit out at room temp for an hour before smoking.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I wanted a smokey and sweet flavor from the wood chips; so I used mesquite and peach wood. You can really use just about any type of wood for smoking chicken. That’s really up to you. The wings will take about 2 hours of steady smoke to heat to an internal temperature of 180 degrees. Let rest for 15 minutes before serving. No dipping sauce required.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs whole chicken wings
- seasonings of your choosing
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the chicken wings with the seasonings of your liking. Marinate in the refrigerator for 2 hours.
- Arrange the wings on a rack. Let sit at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the wings for about 2 hours, or until they reach an internal temperature of 180 degrees.
Smoked Turkey Breast
Tips For Smoking A Bone-In Turkey Breast Brine bone in turkey breasts for 12 hours. Pat dry and let rest at room temp for at least an hour before smoking. If you want to add anymore seasonings to the outside of the breast such as …
Chicken in Spicy Peanut Sauce
Chicken in Spicy Peanut Sauce
Chicken in spicy peanut sauce is the first Stoned Soup Indonesian recipe entry. So what is Indonesian food? Indonesia is the world’s largest island country and 14th largest country in the world. Their cuisine is influenced by Chinese, Malaysian, Indian, Thai, Middle Eastern, and Dutch; as well as indigenous Javanese. Making the peanut paste is quite easy. All of the paste ingredients get processed with an immersion blender. I used half of a whole chicken, cut into 2” bone in pieces with a clever. The chicken gets browned in a pan, then kept warm in the oven while you make the sauce. The peanut paste get cooked for 2 minutes, the simmered in coconut milk and chicken stock for 10 minutes. The chicken is added back in and simmered for a few more minutes; the garnished with sliced red chilies and lime leaves. The chicken is always served with rice.
Servings: 4
Equipment
- immersion blender or food processor
Ingredients
- 2 tbsp vegetable oil
- 1/2 whole chicken cut into 2” pieces
- 1 cup chicken stock
- 1 1/4 cup coconut milk
- salt to taste
Peanut Paste
- 1 cup unsalted peanuts
- 1 medium onion chopped
- 5 garlic cloves
- 1/4 cup sweet soy sauce
- 2 tsp brown sugar
- 2 tsp sambal
- 1 tbsp coconut milk
Garnish
- 1 red chili thinly sliced
- 6 large kaffir lime leaves julienned
Instructions
- Add all of the peanut paste ingredients to a food processor or immersion blender.
- Process until smooth. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Brown on all side for about 10 minutes. Season with salt. Transfer chicken to a baking pan and place in a 350 degree preheated oven while you make the sauce.
- In the same pan, add the peanut paste. Cook for 2 minutes.
- Pour in the chicken stock and coconut milk. Mix and let simmer for 10 minutes on medium heat.
- Add the chicken back in. Simmer for 5 more minutes.
- Garnish with sliced red chilies and julienned lime leaves.
Alder Wood Hot Smoked Salmon
Tips For Smoking Salmon Farm raised salmon works best for smoking. Cut a whole fillet into 4-6 oz portions to allow for faster smoking time. Brine salmon fillets for 4 hours, max. Pat dry fillets with paper towels. If adding additional seasoning, do so now. …
Honey Glazed Bone-In Pork Belly Steaks
Honey Glazed Smoked Bone-In Pork Belly Steaks
I decided to smoke bone-in pork belly steaks and glaze them with spicy honey for my 38th birthday this year. Bone-in pork belly, you say? You’ve probably never have seen it before. They sell a ton of it at my local Asian market. For only $4lb. Some of the riblet portion of the spare ribs are attached at the belly; and this is left on, hence bone-in pork belly. I applied a simple brown sugar/salt based dry rub all over the bellies. I let them marinate in the refrigerator for 4 hours, then dry out at room temperature for an hour before smoking. Much like bacon, any wood will work great for smoking the pork bellies. What you choose will give the belly that flavor. I did a mix of hickory and peach woods. Preheat the smoker to 250 degrees. Once heated, add the bellies. Maintain a smoking temp between 225-250 degrees. Smoke the bellies for 2 hours. At that point, brush on a layer of the honey and smoke for 30 more minutes. When finished smoking, let rest before serving. The skin will be inedible, but peels off with ease.
Equipment
- Electric Smoker
Ingredients
- 3-4 bone-in pork belly steaks 1 1/2” thick
Dry Rub
- 1/4 cup brown sugar
- 2 tbsp sea salt
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Honey Glaze
- 3 tbsp honey
- 1/2 tsp cayenne pepper optional
Wood Chips
- peach wood chips
- hickory wood chips
Instructions
- Mix the dry rub ingredients together. Set aside.
- Wash and pat dry the pork belly steaks.
- Dry rub the pork belly on all sides. Let marinate in the refrigerator for 4 hours, flipping every hour. Let the pork belly dry out for an hour at room temp before smoking.
- Preheat the smoker to 250 degrees. Throw the bellies in and smoke for 2 hours.
- Brush a layer of honey on the pork bellies. Smoke for another 30 minutes.
- Pull from the smoker and let rest for 15 minutes before serving.
