Smoked Whole Chicken and Gravy

July 26, 2015
by Curt

Smoked Whole ChickenI tried a couple different things this time with smoking a whole chicken. First of all, I split it open by cutting along the breast bone. This gave it more open surface area to take the smoke, and at the same time, it cut down the cooking time.

Smoked Chicken GravyI also put a cooling rack on top of a disposable aluminum cooking pan to catch the drippings. Now we have the fixins to make us some smoked gravy! That should take those mashed taters up a notch!

I kept things nice and simple flavor wise. I only salted the surface of the chicken, and I used pecan and peach wood for smoke flavoring.

Give this one a try, because it turned out mighty tasty and tender!

Smoked Whole Chicken and Gravy


  • 1 whole chicken
  • salt to taste


  1. Remove all of the chicken parts inside the cavity. (put on smoker with the chicken if prefered). With a sharp knife, cut through one side of the chicken next to the breast bone leaving the chicken in one piece, but split open.
  2. Lightly salt all surfaces of the chicken. Place a cooling rack on top of a disposable aluminum pan, and then set the split chicken on top of the rack, (breast side up).
  3. Get your smoker prepared and set at 250° to 275° F. I used a equal combination of peach and pecan wood.
  4. Place the pan with the chicken on the smoker and maintain the 250° to 275° temperature.
  5. After 1 hour of cooking, turn the chicken over and continue cooking for another hour. After the second hour, turn the chicken over, place an internal thermometer into the center of the thickest part of the breast, and continue smoking until the internal temperature reaches 165° to 168° F. Remove the chicken from the pan and set aside for 30 minutes before cutting.
  6. Gravy
  7. Using the drippings from the pan under the chicken, make the gravy the way you normally do, only the drippings will give it a nice smoky flavor.

Seafood – From The Kitchen

July 19, 2015
by Curt

Seafood---From-The-KitchenHere is another installment in a new series called “A Collection of My Favorites”. I have so many awesome recipes on the site that don’t get the attention they deserve as they slide down the menu and out of site. Some are old favorites that consistently come up in search results, but all are drool worthy and need to be put up front again!

So go ahead and scroll through ‘em. You’re guaranteed to find something you’ll be calling drool worthy too.

Easy & Healthy Shrimp Scampi

Bacon Shrimp Fettuccine with Asiago PDO Alfredo Sauce

Sweet Citrus Baked Shrimp

Onion Garlic Baked Shrimp

Lemon Mustard Baked Salmon

Cheez-It and Salmon Croquettes

Broiled Orange Spiced Salmon

Authentic Cajun Shrimp Creole



Smoked Wild Turkey Breasts

July 12, 2015
by Curt

Smoked Wild Turkey-smNope….we’re not talking about the Wild Turkey you drink! We’re talking about the turkey in the wild that you hunt for.

A friend of mine at work does a lot of hunting and fishing, and he asked me to smoke the turkey he shot this season. And of course I jumped at the opportunity. I’ll smoke it up, bring it into work, and he will throw a feast at work with smoked turkey and the fixin’s!

So I thought I’d add a mild flavor profile to it with a nice wine marinade. I prefer to use Chardonnay when marinating with wine rather than cooking wine. Much more flavor!

So check out the recipe and try it out for yourself. Of course if you’re not a hunter, you can always use this recipe on a store bought turkey breast too!

Smoked Wild Turkey Breasts


  • 2 skinless turkey breasts
  • Marinade
  • 4 cups Chardonnay
  • 1 cup brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Spices
  • 3 teaspoons lemon pepper
  • 3 teaspoons minced garlic
  • 3 teaspoons minced onion


  1. Thoroughly mix together all of the marinade ingredients. Place the turkey breasts into a one gallon ziploc bag and pour the marinade in with the breasts. Seal it up and place it in the refrigerator for 2 to 3 hours.
  2. Mix the minced garlic and onion together in a shaker and set aside. (I keep the lemon pepper separate so it will cover the turkey evenly.)
  3. Get your smoker going and establish a temperature of 225° to 250° F. As a note, I used peach and pecan wood.
  4. Remove the turkey breast from the marinade and discard the marinade. Shake the minced garlic and onion mixture on the entire surface of the turkey breast, then do the same with the lemon pepper and set the turkey breasts on the smoker grate.
  5. After 2 hours, turn the turkey breast over and continue smoking until the internal temperature at the thickest part of the breast reaches 160° F.
  6. NOTE: I recommend using a meat thermometer which can be inserted after you turn the breast at 2 hours.
  7. Once 160° F is achieved, remove and allow to rest for 30 minutes before slicing.

Apple Cinnamon Baked Shrimp

July 5, 2015
by Curt

Apple Cinnamon ShrimpBaking shrimp in the oven is becoming my favorite way to cook shrimp these days. I’ve made my Onion Garlic Baked Shrimp recipe several times now for company, and it’s always a big hit. So I decided to try something different again with this oven baked shrimp recipe.

I’ve been using cinnamon and ginger quite a bit lately in other recipes, and I really like that flavor. So I decided to try that out on oven baked shrimp. I’d definitely say I’ve got a keeper with this recipe.

Give it a try for yourself and see if you agree!

Apple Cinnamon Baked Shrimp


  • 2 lbs. Raw shrimp (peeled)
  • 1 can Apple Juice Concentrate (plus 3 cans water)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • Lemon Pepper (used after baking)


  1. Remove the entire shell from the shrimp and set aside. (Or purchase already peeled shrimp).
  2. In a bowl appropriate for sealing for marinating, combine the apple juice, water, cinnamon, onion powder and ginger. Mix thoroughly and add the shrimp. Seal it up and marinate in the refrigerator for 2 hours.
  3. Preheat your oven to 400° F. Pour the entire mixture into a baking dish and bake for 15 minutes at 400° F. The shrimp should be pink and have lost all translucent appearance.
  4. Remove the shrimp with a slotted spoon and place in a serving bowl. Lightly sprinkle with lemon pepper to taste!
  5. HINT: Prepare pasta or rice to serve it over, or serve it as is!