Apple Wood Smoked Sittin Chicken Recipe

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  • 1 whole 3-4 lb chicken
  • 1 whole orange, quartered
  • olive oil
  • vegetables

Clean chicken.

Using our new Sittin Chicken/Beer Can Roaster, we stuffed the cavity with orange quarters. We didn’t use beer this time.
Rubbed the skin with olive oil and filled the base with vegetables which added another flavor layer.
Because our smoker is well seasoned we used only about 1/4 cup of apple wood chips. This gave the chicken a slightly sweet smoked flavor. Again, start with a little wood until you find your own smoke flavor level. Smokin is all about what YOU like.
We smoked at 225°F to an internal temp of around 170°F in the breast -about 4 hours. Use a thermometer to get an accurate smoke/cook. Thread probes through the smoke hole.
Let stand for 10 minutes then slice and enjoy a whole meal smoked in one pan.
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Carving A Brisket

Watch our video and think of it as a zen moment.

SmokinTex Carving Video

Enjoy

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Smoked Turkey Breasts

smoked turkey breasts by David Mack

“Smoked turkey breast. Just like you said. 225 until it hits 160 and it’s perfect. Thank you!” Thank you David!

By David M. owner of a SmokinTex BBQ Electric model 1400 smoker.

Smoked 3-2-1 Baby Back Ribs by Dan W.

baby back ribs Dan White

Dan posted his Kansas City Sweet Sauce Recipe along with this fabulous picture of his ribs!

Here is a great video by SmokinTex customer Stemfighter on how to smoked ribs the 3-2-1 method.

Happy smokin!

 

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Pulled Pork by Marc O.

M. oxford pulled pork ssmall

Pulled Pork

“Smoked an 11.25 pound pork shoulder.

17 hours on 225°F until an internal temp of 200°F degrees.”

By Marc O.

Marc smoked his pork shoulder in his SmokinTex BBQ electric smoker model 1400.

Try it!

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Smoked Pork for Mother’s Day

pork-shoulder

How about a nice smoked pork loin/shoulder for your momma on Mother’s Day?

Get menu inspiration in our SmokinTex Recipe Section.

Easter Menu Inspiration-Pecan Praline Honey Ham by Cajun Boy

Praline ham Cajun Boy

1     Smithfield Fully Cooked Whole or Half Ham

This has become a favorite at our house. You will need a SmokinTex 1500 Series Smoker  for a 18 to 20 lb. Whole Ham, or you can do a 10 or 11 lb. Half Ham in the 1400. Just cut the Recipe in half for the Half Ham. A heavy duty Injection Needle would also be beneficial. Use your Drip Pan as a Roasting Pan, and place Ham inside. Let any liquid packed with the Ham go in the Pan. For the Half Ham, place cut side down.

2    Cups Dark Corn Syrup (Karo)
1/2 Cup Water
2   Tbs. Light Brown Sugar
2   Tbs. Molasses
1/2 Tsp.;Ground Cinnamon
1/2 Tsp. Ground Cloves
4    Tbs. Honey
1    Cup Pecan Halfs
2    Cups Light Brown Sugar
      Whole Cloves (optional)

Chop half of the Pecans and mix with the 2 Cups Light Brown Sugar. Score Ham and rub this mixture all over. In a small bowl, mix the Water, 2 Tbs. Light Brown Sugar, Molasses, Ground Cinnamon, Ground Cloves, and Honey until well blended. Add Corn Syrup and stir well. Slowly inject Ham all over, reserving a small amount of the Marinade. Decorate with Pecan Halfs and Whole Cloves, if you like, and drizzle with reserved Marinade. Smoke at 200 degrees for five hours over 3 ozs. Apple Chunks. Tent with Foil and let rest for 30 minutes. Spoon Pan Sauce over Slices when serving.

Thanks Cajun Boy!

 

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Smoky Beef Stew by Chef Sandy

sandystew

Serves 4

¼ lb. chorizo (Mexican,  or a little less of the dried Spanish variety, or use bacon)

2 lbs. stew meat Salt and Pepper, to season beef and veggies (1t for meat, ½ teaspoon for vegetables)

2 T flour 1T oil, coconut or canola

½ onion

2 carrots, diced

½ red pepper, diced

1 c chopped smoked, dried tomatoes

1T smoked paprika

1T tomato paste

1 can beef stock, plus more if needed to maintain liquid level while cooking.

Preheat 4Qt pan over medium high heat and add oil. Cook chorizo until brown. Toss beef with seasoning and flour and brown in hot pan. When meat is brown add onion, carrots and peppers and cook until onions are translucent. Add smoked paprika and stir for a moment until fragrant. Stir in tomato paste and cook until paste begins to brown. Add smoked tomatoes and beef stock. Cover and cook gently for 3-4 hours until meat is tender.

Thicken sauce as desired, using a flour or cornstarch flurry or a slice of bread.

Serve over potatoes or noodles.

Enjoy!

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Winter Smokin With SmokinTex

snow smokin picstitch (800x800)

SmokinTex January 2015 Newsletter.

  • SmokinTex As Seen On “The Price Is Right!”
  • Smoked Jalapeno Tuna Dip Recipe
  • Winter Smokin                

See our award-winning newsletter here.

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Hickory Smoked Steaks

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Smoked/Grilled Steaks. Put in the smoker for and hour at 200°F with
hickory wood. Finished to perfection on the grill. http://www.smokintex.com/

Enjoy!

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