Spicy Baked Red Potatoes

February 25, 2015
by Curt

Spicy Baked Red PotatoesThis is a recipe my wife found on a friend’s Facebook page. She made a few changes to the spices, and this turned out very tasty! I especially like the fact that they had a bit of a crisp to it.

The great thing about this recipe is that you could easily change some of the ingredients yourself, for more of your own flavor profile preference.

Spicy Baked Red Potatoes

Ingredients

  • 10 small red potatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Parmesan cheese (grated)
  • Olive oil
  • Cooking spray

Preparation

  1. Boil the baby potatoes until fork tender.
  2. Preheat oven to 450° F. Drizzle olive oil on a baking sheet, then set the potatoes on the sheet. Using a potato masher, gently smash each potato down, then rotate the masher 90 degrees and mash the potatoes again.
  3. Drizzle with olive oil, or spray lightly with a cooking spray. Season generously with the spices. Top with a generous sprinkling of grated Parmesan cheese. Bake for 20 minutes.
http://www.smokedngrilled.com/spicy-baked-red-potatoes/

Bacon and Shrimp

February 18, 2015
by Curt

Bacon and ShrimpI love bacon, and I love shrimp, so I thought I’d experiment a little. I was extremely pleased at how good this turned out.

Personally, I just eat the shrimp just the way it is, but you could also put it over a bed of buttered noodles, or fettuccine. Maybe even over a rice pilaf.

So check out the recipe and give it a try!

Bacon and Shrimp

Ingredients

  • 1 lb. large raw shrimp (approximately 35 shrimp)
  • 2 slices bacon
  • 1/8 cup diced onions
  • 2 cloves diced garlic

Preparation

  1. Remove the shells from the shrimp and set aside. Cut the bacon slices into bite sized pieces.
  2. In a large skillet, fry the bacon on a medium low heat until it's mostly cooked. Add in the shrimp, onion and garlic. Continue frying, stirring frequently to cook the shrimp evenly.
  3. Shrimp cook very quickly, so this should only take about 3 minutes to thoroughly cook the shrimp. Once they lose the translucent appearance, and turn a solid white color, they're done!
  4. Remove from the skillet and serve!
  5. Easily serves 4.
http://www.smokedngrilled.com/bacon-and-shrimp/

Grilled BBQ Chicken

February 11, 2015
by Curt

Grilled BBQ ChickenThis is about as simple as it gets. Just soak your chicken breasts, or legs, or thighs for that matter in your favorite BBQ sauce, and then grill them up.

I’ll show you the recipe the way I made it, but you can certainly replace the chicken cuts and the BBQ sauce to your preference.

Grilled BBQ Chicken

Ingredients

  • Boneless Skinless Chicken Breasts (5 - 6)
  • Lawry's Sweet Southern BBQ Sauce

Preparation

  1. Rinse and remove any excess fat from the chicken breasts.
  2. Liberally spread all surfaces of the chicken breasts with the BBQ sauce and place in the refrigerator for 2 hours.
  3. Get a medium hot grill going and place the breasts directly on the grill above the coals. Grill until the chicken has reached an internal temperature of 150° to 155° F.
  4. Remove from the grill and serve!
http://www.smokedngrilled.com/grilled-bbq-chicken/

Garlic and Onion Rubbed Smoked Brisket

February 5, 2015
by Curt

Garlic and Onion Rubbed Smoked BrisketGarlic and onion makes everything better! The natural flavor of brisket is pretty hard to improve on, but rubbing it down with garlic and onion brought this to a whole new level! Throw some salt and lemon pepper into the rub, and it’s damn near perfection! Nice and simple.

Although this will take you 5 hours to get the brisket nice and tender, the preparation is very simple. Inject the night before with 1 can of beef consomme, rub it down the next morning, and put it on the smoker. The perfect recipe for some damn good Texas eats!

I almost always cook at about 225 to 250 degrees, but this time I decided to go with an average temperature of 300 degrees. The results are the same, but it takes less time at 300 degrees.

You can use any wood you prefer for this, but I chose a nice mild hickory wood.

Garlic and Onion Rubbed Smoked Brisket

Ingredients

  • (1) 7 to 10 lb. brisket (flat or point)
  • Injection
  • (1) 10.5 oz. can beef consomme
  • Rub
  • 1/4 cup garlic powder
  • 1/4 cup minced garlic
  • 1/4 cup onion powder
  • 1/4 cup minced onions
  • 1/8 cup salt
  • 1/8 cup lemon pepper

Preparation

    A couple of tips before we start!
  1. Always use a meat thermometer inserted into the center of the thickest part of the brisket.
  2. I'm using a Webber Smoky Mountain vertical smoker for this. I'm using lump charcoal, and chunks of hickory wood.
  3. Let's get started:
  4. The night before smoking, remove as much of the fat cap as possible, then thoroughly inject the brisket with the beef consomme. (Be sure to inject with the grain of the meat, and not across the grain). Place the brisket either in a large container, or plastic bag, and place in the refrigerator overnight, or 10 to 12 hours.
  5. Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours if time allows.
  6. Prepare your smoker, and let it settle in at about 300° F. Place the brisket on the smoker rack. Maintain the 300° temperature.
  7. After about 1 1/2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this, but I find it helps crisp both sides more uniformly.
  8. Once the internal meat temperature stalls out for a while, (about 165° or about 3 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, and replace the meat thermometer into the thickest part of the brisket. Continue cooking until the internal meat temperature reaches 203°.
  9. Once it reaches 203°, (about 5 hours total cook time), remove the brisket and leave it wrapped for 1 hour. You can then unwrap it, let it cool for another 30 minutes or more before slicing.
  10. NOTE: Slice across the grain for optimum tenderness!
http://www.smokedngrilled.com/garlic-and-onion-rubbed-smoked-brisket/