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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