Smoked Chicken Salad...

One of the best things about smoking a chicken, ham, or turkey is the leftovers... Growing up my mother and grandmother brought to my attention of ham, turkey, and chicken salads... Always and only homemade salads, which required me as a kid to help them grind up the meat, chop the celery, pickels, hard boiled eggs, nuts of choice, and fruit of choice... Adding celery salt, pepper, mustard, and mayo... but they always told me never to add too much mayo, because it would lose the flavor of the meat and only taste like mayonaise... And when it was cold enough to eat she would either make a melt or a cold sandwich for helping her... These salads will always have a special place in my heart with warm memories of my mother and grandmother... One I know you will enjoy sharing with family and friends...

Bbq Smoked Rotisserie Chickens...

Bbq smoked rotisserie chickens... First I marinated my chickens for a day and a half, with my red and white rubs, and olive oil, then tied the wings and legs down... then soaked my wood chips for a couple hrs prior to smoking... I used hickory, apple, and cherry woods... It is also important to soak the wood chips for at least an hour prior to using them, because if you don't it will cause the meat to turn black from the soot deposits that will burn off... It is important to use an adequate supply of charcoal so the fire stays hot long enough to cook the birds... I made a parallel fire which is coals on both outer sides of the grill, if you need to when pouring the charcoal make two sides on the grill to see how much you have on both sides and if it is going to be enough... Then put two drip pans with water and marinade in the middle for basteing... It is important to add water every half hour so the pans won't dry out, burn, or catch fire. Producing unwanted taste or smell to the food... Every half hour add wood chips and water to the pans... After an hour, start basteing the birds... It should come up to 165 or so after an hour and 15 to an hour and 30min... When up to temp, cover and let rest for 15 to 20 min... Enjoy...8)...

 

Blackened Talapia... It's a beautiful thing....

Blackened Talapia... one of the prettiest and simplest foods to make... Although most people are confused on what temperature to cook it... I've found that the best temperature is a notch under medium heat for best results... Simply start out with butter and olive oil, place fish into pan... Season with your favorite seasoning on the first side and cook til the fish is white, half way up the side. Then turn the fish over and season the other side, and cook for 2 to 3 minutes... Then turn off the heat and flip the fish again... The residual heat in the pan should be enough to finish cooking the fish to 180... If the fillets are large, simply cover with a lid till 180 with the heat on low... Remember, when you cover with a lid it is actually steaming, not frying, so it is important to uncover and brown the spices before serving... And most importantly, Do not, burn the spices, it will ruin the taste...

Blueberry Banna nut bread, Baked Oatmeal

Lets face it...Blueberry Bananna nut bread, Baked oatmeal with Walnuts is one of the most comforting of comfort foods in the fall... In my house it is anyways... The recipe is simple... use your favorite Bananna bread recipe add the oatmeal ingredients, (I used 5 cups of Old fationed oats, 4 cups of milk, and 2 eggs), 1 teaspoon of baking soda, a teaspoon of vanilla, 1 tablepoon of cinnamon, 1 tablespoon of brown sugar, and 2 tablespoons of honey... Mix all of these ingredients, then add the blueberry's and chopped walnuts and mix in... Then add mixture to a lightly greased pan... Cover with foil and bake at 350 for an hour, then uncovered for another 15 minutes or until golden browned... Also makes great Muffins... Enjoy...8)...

Ahh yes, Alast, ...Wings...

Ahhh yes, my wings... It has become an addiction to most of my friends, as well as people I don't know that have tried them... My methods for these are simple... First using fresh wings, cut wing tips off and seperate wing from drumette, then dry with paper towell laying wings and drumette's separate from each other... Spice with seasonings, I divide mine in three sections... I use my white rub, red rub, and red rub with chipolte on each section spicing heavily on both sides... Then I mix my seasonings with the flour, a quarter cup seasoning to a cup of flour... I use my white rub in for the wings I spiced with my white rub and red with the wings I spiced with my red rub and red rub with chipolte (making two flour dredges)... Then dip the wings into flour and matched seasonings and back onto the tray layed out in 4 sections of twelve... Cover with foil and back to the fridge for 20 to 30 minutes... Then heat oil to 375 degrees and cook 12 at a time for ten minutes a batch, I've found that cooking at 375 brings a better flavor out of the seasonings, as well as cooks all around better than 350, making the skin crispy... Then cover for 15min. to rest... This is my simple methods on how to cook my wings... enjoy...8)...

Low sugar Peanut butter candies

And yes, I make candy too... The only sugar in these are in the peanut butter and honey I used... Which seem to be completely safe for Diabetics... I was very thankful to come up with this recipe, because of my family and friends that are Diabetic... I also make them with sugar as well... but the people who have tried these said that they could not tell the difference... Maybe someday I will share this recipe... but not just yet...