Smoked Chicken Breast Recipe

Have you ever tried cooking chicken breast on the grill? Have you discovered it can be rather difficult to not end up eating dried out chicken no matter how hard you tried to avoid over cooking? Whether you have had this experience or not, the following recipe is guaranteed to produce juicy, tender chicken each time. In fact, it may be the best smoked chicken you will ever eat!

It all begins with a marination formula in which the chicken must rest for at least 30 minutes. While 45 minutes is ideal, 30 will do the job. Be sure to leave the chicken out, not in the refrigerator during the marination process. This is an additional step to cooking juicy chicken.

As for the cooking process, ideally you will cook your chicken breast at a temp of 375 to 400 degrees. However, if you cannot maintain such a temperature, simply add five minutes of cook time for every 50 degrees below 400.

Another important step in this process is to not cook directly over the fire. This may be more of a challenge for some as opposed to others. If you do not have a large grill, its okay! You may rake your coals into a mound on one side and place your cook on the opposite side of the grill.

If you have a gas or propane grill, simply turn two burners on high on one side of the grill and place the chicken on the opposite side of the grill.

One way or another, this dish is sure to please. In fact, you may cook this in your oven, but I highly recommend using an outdoor method for this dish.

Enjoy!

INGREDIENTS
3 large chicken breast (boneless, skinless)

2 TBS melted butter
3 TBS rub blend
1 can of beer (Tall)
2 small or 1 large lemon

1 cup beef stock
1 cup chicken stock

PREPARATION
Slice lemons in half and add juice to a large bowl
Add beef and chicken stock
Add half a can of beer (Tall)
Add butter and rub
Soak chicken in marinade for 30 to 45 minutes.
Cook at 350 to 400 degree for 20 to 25 minutes per side

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Smoked Bacon Recipe

Smoking bacon at home is as simple as being patient for about an hour! However, this recipe is meant to add a layer of smokey flavor to pre-smoked bacon. While this may not satisfy the “from-scratch” folks, it will most certainly satisfy those who are looking for great taste in a shorter period of time.

It all begin with a pack of bacon coming to room temperature. Remember, you never want to cook any sort of meat fresh out of the refrigerator. If you cook your meat from room temp, you will decrease the cooking time, which decreases the opportunity for overcooking and drying out your food.

In the case of this dish, you need an outdoor grill and some hot coals. I recommend a charcoal chimney starter, but it most certainly is not required. My reason for using the chimney starter is due to the fact that is allow for all coals to light uniformly as opposed to have some coals that light and some that do not.

If possible, cook your bacon indirectly. This will reduce the opportunity for burning your bacon. While I have smoked bacon directly over the coals (not coming in contact with the coals), I do not recommend it. If you must do so, cook from a low temperature and watch your food closely!

In my case, I cooked my bacon around 400 degrees for the majority of the cooking time. The total time was 35 to 40 minutes, turning the bacon a couple of times to make sure it was cooking evenly.

Take your time and enjoy the fruit of your patience.

By the way, smoked bacon goes great with my smoked sausage recipe. You may find the smoked sausage recipe via the following link: http://youtu.be/8tLFlKzH2lA

Enjoy!

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Pain Perdu – A creative way to use aging french bread

Pain Perdu or what you may commonly know as French Toast, is a tasty way to use French Bread that has begun to go stale. There are numerous varieties of toppings you may use on this tasty dish. Use your imagination if you do not wish to use the whipped cream as I did in the video.

Here is a more detailed history on Pain Perdu.

Pain Perdu is french for "lost bread". This particular dish is meant to make good use of French Bread and other types of bread in order to keep from throwing them out. In essence, a slightly stale loaf of bread is beat when preparing Pain perdu. However, you may also use fresh bread if you wish, but day old or older bread is best for this dish.

INGREDIENTS
French bread (preferably stale french bread) egg wash seasoning of your choice (I used pumpkin spice and nut meg) Sugar (if desired) Unsalted butter Vegetable oil
Whipped cream or topping of your choice

PREPARATION
Make egg wash using one to two eggs
Add pumpkin spice and sugar to mixture and beat together
Cut french bread into small slices and soak for 10 to 15 seconds in egg wash
Add butter and oil to a saucepan and cook each piece of bread for 2 to 2 ½ minutes per side on medium to medium high heat.
Allow to cool on cooling rack.
Add topping
Enjoy!

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Firehouse Chili

Chili is an incredibly versatile dish. After all, you can add many different ingredients to create a variety of chili types. My Firehouse Chili recipe is meant to have a kick, but you may also create a toned down version for those who do not have a taste for spicy foods.

As you will see below, there are two recipes available. The first is the regular, Firehouse type. The second is a toned down version without the heat.

No matter which recipe you choose, know it will take roughly 30 minutes to Prepare. After the dish has finished cooking, you are welcome to serve immediately. However, I highly recommend an over night stay in the refrigerator before serving. The difference in flavor is amazing!

Give this one a try and see what you think.

****HOT VERSION****

INGREDIENTS
Extra virgin olive oil
1 jalapeno chili
1 bell pepper (red or green)
Diced tomatoes (one large can or two small cans)
3 ounce tomato paste
½ quart beef broth
½ quart chicken broth
2 TBS garlic
2 TSP salt
2 TSP black pepper
1 TSP cayenne pepper
½ tsp cumin
2 TBS chili powder
1 ½ TSP oregano
½ pound sirloin beef
1 pound filet mingion
1 can kidney beans

PREPARATION
Coat filet with extra virgin olive and season to taste. Cook filet to desired doneness. When filet is finished cooking, cut into small pieces.

In a large pot, add extra virgin olive to coat bottom of pit. Add sliced jalapeno and bell pepper . Add diced tomatoes, garlic and additional seasonings. Add sirloin, beef broth, and chicken broth. Place over medium to medium low heat. Add sirloin beef and filet mingon.

After mixture has been simmering for five to ten minutes, add kidney beans. Be careful to not add kidney beans too soon.

You are welcome to serve chili after simmering for an additional ten to 15 minutes. However, for best results, place chili in refrigerator for five hours. Return to stove top to warm, and serve.

****MILD VERSION****

INGREDIENTS
Extra virgin olive oil
1 bell pepper (red or green)
Diced tomatoes (one large can or two small cans)
3 ounce tomato paste
½ quart beef broth
½ quart chicken broth
2 TBS garlic
2 TSP salt
1 TSP black pepper
½ tsp cumin
1 TBS chili powder
1 ½ TSP oregano
½ pound sirloin beef
1 pound filet mingion
1 can kidney beans

PREPARATION
Coat filet with extra virgin olive and season to taste. Cook filet to desired doneness. When filet is finished cooking, cut into small pieces.

In a large pot, add extra virgin olive to coat bottom of pit. Add sliced jalapeno and bell pepper . Add diced tomatoes, garlic and additional seasonings. Add sirloin, beef broth, and chicken broth. Place over medium to medium low heat. Add sirloin beef and filet mingon.

After mixture has been simmering for five to ten minutes, add kidney beans. Be careful to not add kidney beans too soon.

You are welcome to serve chili after simmering for an additional ten to 15 minutes. However, for best results, place chili in refrigerator for five hours. Return to stove top to warm, and serve.

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Flavor Layered Filet Mignon

Steak is no only diverse, but has no limit as to its potential preparations. Your imagination is literally the limit as to what you can do with different cuts of steak such as the Filet Mignon.

In this instance, I decided to incorporate pan searing with a rich cream sauce, packed with flavor!

This dish is quite simple to prepare and will reward you with a fantastic taste. Better yet, try serving this dish to some guests. You are sure to receive requests to prepare this dish a second time and beyond!

Some may ask the question, “Do I have to use a cast iron skillet?” In this case, the answer is yes, however, if you feel comfortable enough using a regular skillet, please feel free to do so, but keep in mind, the cook time will increase.

Please find ingredients and cooking instructions below.

INGREDIENTS
1 thick cut Filet Mignon
TomTom's all purpose rub (or the rub / seasoning of your choice)
Melted butter

CREAM SAUCE
1 pad of butter (roughly ½ a stick)
1 TBS Worcestershire Sauce
2 TBS Heavy Cream
1 TBS cilantro
Freshly ground black pepper (to taste)

PREPARATION
Turn oven to 400 degree and place cast iron skillet into oven while oven is heating up. Do not begin this process without a 400 degree cast iron skillet.

While cast iron skillet is heating, add butter, allowing to melt before adding Worcestershire, cilantro, heavy cream, and pepper. Mix to incorporate and set aside.

Once oven has reached 400 degree, remove cast iron skillet and place on cook top over highest heat source. Place filet (start cooking filet from room temp). Cook one minute per side on cook top before returning skillet to 400 degree oven. Cook four minutes per side (for medium rare) in oven.

Once meat has been removed from oven, allow to sit under foil for 5 minutes. Once resting period has elapsed, place filet into cream sauce, generously spooning sauce onto meat.

Enjoy!

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How To Prepare Mouth Watering Meatloaf

Meatloaf tends to be a bit on the boring side. However, you will discover my meatloaf recipe to be anything but boring. In fact, while full of intense flavor, this meatloaf recipe is not overpowering nor is it disappointing.

The video will give full details as to how to prepare this fantastic dish. Keep in mind, it comes down to a, “Do as I say, not as I do” situation. The reason I say this is due to the fact that I did a small experiment with the meat. Normally, I would use a combination of chuck and sirloin. On this occasion, I decided to use 100 percent sirloin. The experiment did not go as planned. Don't get me wrong, the meatloaf tasted great. However, it did not hold together as well a it normally would had I used my typical combination of meats.

When all is said and done, this meatloaf is tremendous. Give it a try and see what you think. I believe you will enjoy the results.

INGREDIENTS
Two packages of hamburger meat (blend chuck and sirloin)
Half to one package of garlic croutons (depending on the amount of meat you choose to use).
½ tsp black pepper

½ tsp cayenne pepper

1 tsp chili powder

1 tsp thyme

1 TBS onion powder
1 TBS garlic powder
1 carrot

Half of a red bell pepper
1 ½ tsp salt
1 egg

INSTRUCTIONS
In a food processor, add croutons, black and cayenne pepper, chili powder, thyme, onion powder, garlic powder, the carrot, red bell pepper. Pulse food processor to combine ingredients and bring mixture to a proper consistency.

In a large mixing bowl, place hamburger meat and add mixture from food processor. Mix carefully by hand, making sure to not squeeze the meat together. You are seeking an airy mixture, not a tight mixture.

Place mixture in a loaf pan to shape before turning out onto cooking sheet.

Place in 325 degree oven and cook until internal temperature reaches 155 degree.

When meatloaf reaches 135 to 140 degree, pull out of oven to add glaze. To learn how to make the glaze, please watch my video about homemade barbeque sauce ( http://youtu.be/XxYcKs3tQMI ). Cover meatloaf completely before returning to inside of oven to complete cooking process.

Once meatloaf has reached 155 degree, remove from oven, slice, and serve.

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All Purpose Cajun Rub

There is nothing like an all-purpose recipe. After all, such a thing will eliminate the need to store various containers of various items. Why not combine what you have into one item and use it as a multitasker? This particular rub has a Cajun theme, not lacking in the flavor department.

I realize some may look at the ingredients and feel as if there is too much of this and too much of that. As always, please feel free to change the ingredient amounts to suit your personal taste. However, the first time I made this particular run, I felt as if it had too much salt. However, I could not tell the difference when all was said and done. The layer of flavor added by the all-purpose Cajun rub is terrific!

Try this rub. I beli8eve you will be pleased with the results.

INGREDIENT AMOUNTS
1/4 cup coarse salt (kosher or sea)
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (preferably ground)
2 tablespoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons ground dried sage leaves
2 teaspoons cayenne pepper

PREPARATION
In a bowl or zip lock bag, combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, and cayenne pepper. Mix by hand or with a whisk or place in a container with a cover and shake well to mix. Store rub in a sealed container for up to one year.

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All purpose Homemade Barbeque Sauce

There is nothing like a multi tasker. In the case of this all purpose barbeque sauce you are currently reading about, the only limitation for it's use is your imagination.

This sauce is great as a basic ingredient for a hamburger, french fries and eggs, for those of you who choose to put ketchup on your eggs.

Of course you can use this sauce as a rub or marinade for chicken, pork chops, ribs, steak, etc. You decide.

You may notice that I did not use much salt. This is due to the fact that I used a large amount of Worcestershire sauce, which contains a high amount of salt. Feel free to adjust ingredient amounts accordingly based on your individual taste.

INGREDIENT AMOUNTS
2 quarts Ketchup
Vinegar (to taste)
½ cup Worcestershire Sauce

2 TBS garlic powder
1 TBS cumin
1 TBS chili powder
1 TBS cayenne pepper
½ TBS salt
1 TBS cilantro
1 TBS cellar y salt
½ cup water

PREPARATION
Mix all ingredients together and allow to simmer on stove top for 10 to 15 minutes on low heat.

Turn heat off and allow to sit for an additional 10 to 15 minutes.

Place in container and refrigerate until ready to use.

Enjoy!

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Root Beer Float With Root Beer Ice Cream

In a recent video, I made home made root beer ice cream. What could go better with root beer ice cream than root beer? To be honest, I had never tried this idea before, but once I finished the video and disposed of the evidence, I was hooked!

In the same manner, I believe you will find the root beer float with root beer ice cream to be quite satisfying. Keep in mind, I said it would be satisfying, I did not say it would be fat free.

The drink is simple and quick to make as seen in the video. All ingredients and instructions are available below.

Enjoy!

INGREDIENTS

Root beer ice cream
Coffee creamer (liquid type)
Pumpkin spice

INSTRUCTIONS FOR PREPARATION

Add 1 or more scoops of root beer ice cream to a tall glass.
Add desired amount of liquid coffee creamer

Add root beer, pouring slowly to minimize foam
Sprinkle pumpkin spice on top of float and enjoy!

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Root Beer Ice Cream

In my personal opinion, I am a person of simplicity. This way of living tends to spill over into my cooking. I believe you will find my root beer ice cream recipe to be quite simple, yet quite tasty.

There is no need for an ice cream maker for this recipe. The prep time is quick and the ease of preparation is quite simple. The most difficult part is the time spent waiting for the ice cream to properly chill in the freezer. A minimum of six hours is suggested. For best results, I recommend leaving your ice cream in the freezer over night (roughly 8 to 12 hours if possible).

If you do not wish to use root beer as the flavoring for your ice cream, the sky is the limit. I have used this recipe to make eggnog ice cream in the past. I am sure you can come up with your own variation if the taste of root beer does not suit your pallet.

I look forward to hearing of your success with this simple recipe.

Ingredient amounts and instructions for preparation are listed below.

INGREDIENTS
3 egg yokes
1 (14-ounce) can of condensed milk
4 teaspoons of root beer extract
2 cups of heavy whipping cream.

INSTRUCTIONS FOR PREPARATION
Separate egg yokes from egg white and add yokes to a large bowl.
Stir in condensed milk
Stir in root beer extract
Pour mixture into freezer safe container and allow chilling for no less than six hours.

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Grilled Pound Cake

Yes, you read the title correctly! I decided to try something I had not heard of before. The idea of grilled pound cake may sound odd to some, but the taste is fantastic and let's not forget that such a dish is the perfect opportunity to load our plates up with whipped cream.
 
Please keep in mind, this dish is grilled, but not smoked. I do not believe smoked pound cake would offer the best flavor, but you are welcome to give it a shot and let me know how it turns out if you so desire.
 
The idea of using an outdoor grill as a means for cooking dessert may sound far fetched, but let's face the facts. The outdoor grill was the original toaster!
 
Try it out! This dish is simple, but turns out to be rather tasty. Additionally, the whipped cream topping is something you can experiment with. In time, I plan to try a variation of the topping for this dish with the addition of rum. I am sure you can be creative and come up with some fantastic additions of your own.
 
If you try your own variation of this dish whether it includes the topping or not, I would love to hear about it.

As always, the video recipe is at the beneath the ingredient and instruction section.
 
Enjoy!

INGREDIENTS
Pound cake: homemade or store bought (your choice).
1 table spoon cinnamon
1 table spoon powdered sugar
1 container of whipped cream

INSTRUCTIONS
Add cinnamon and powdered sugar to whipped cream and mix together thoroughly.
Melt half a stick of unsalted butter for brushing on each piece of pound cake (both sides). Add a small amount of cinnamon to the melted butter.
Grill pound cake one minute per side or until browned.

Serve with general portion of whipped cream on each piece and enjoy!

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Basic Bean Salad

I remember eating bean salad when I was growing up. It is one of those things, which brings back fond memories of simpler days gone by. Recently, I was visiting at my parent’s home, when my Mom offered a helping o bean salad. I had not tasted this dish in many years. Not only did I enjoy a heaping portion of this favorite dish, but I also envisioned a video recipe to share.

There are numerous variations of bean salad. Mine is one to be added to the mix. While some may contain fewer ingredients than mine and others more, I can guarantee that you will enjoy the flavor of this simple dish.

One may frown upon my use of a pre-made salad, but this simplified prep time. You are welcome to hand cut the ingredients for your bean salad if you so desire.

The ingredients for this tasty dish are listed below along with the video recipe.

Enjoy!

BASIC BEAN SALAD INGREDIENTS
1 pound of Hamburger meat
1 can of Kidney beans
Salad (fresh or store bought will do)

INSTRUCTIONS
In a large pan, brown hamburger meat completely.

Add kidney beans from can without draining juices.

Allow hamburger meat and beans to simmer over low heat for 10-15 minutes.

Drain mixture in a colander and let sit until ingredients have come to room temperature. You may also chill the mixture if desired.

** Warning -- Do not mix salad and meat mixture until meat and beans have cooled to room temp or less.

Combine meat mixture into salad and serve with crushed Doritos and Thousand Island dressing.

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Simple Smoked Sausage

Sometimes, we tend to discover things by mistake or simply by doing something in order tom get rid of what is in the refrigerator in my case. In the case of what I call Simple Smoked Sausage, I happened to have some sausage in the refrigerator that was on the verge of possibly going bad based upon its expiration date. I had recently moved into a new home at the time and was enjoying the ability to cook out again after four years of misery in a one-bedroom apartment.

I decided to throw the sausage on my grill along with a few pieces of mesquite wood for smoking. I decided to cook the sausage slowly. The result was quite a shock as the smokey flavor that penetrated the sausage was out of this world! In fact, my Dad was at my house that day and tried a few pieces for himself. He was so impressed that he brought my Mom over a few days later to give the sausage sensation a try. Once again, the taste was a rousing success!

As you will see, this simple recipe requires little more than keeping an eye on the grill as the food cooks and making sure to cook slowly. The slow cooking process (roughly 30 to 45 minutes) will bring a reward of tender and juicy meat that is sure to please.

The video will reveal all details for you, but I want to emphasize an important step for success.

Be sure to bring the sausage to room temperature before cooking. By doing this, you will reduce the possibility of over-cooking.

Enjoy!





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