CHICKEN BACON RANCH SKEWERS

 

INGREDIENTS
1-2 Packets of dry ranch dressing seasoning
3 TB Dry Rub
6 skinless, boneless chicken breasts halves, cut into 1-inch chunks
2 red onions, cut into 1 inch chunks
6 slices thick cut bacon
6 skewers (if using wooden skewers, be sure to soak them in water for an hour)
1/3 C Your Favorite BBQ sauce

DIRECTIONS
After your chicken has been cubed add the dry ranch mix to them and toss to coat well. If you want a subtle ranch flavor use one packet if you want a more prominent ranch flavor use two packets. Set this aside in the refrigerator. The colder the chicken is the easier it is to slide on the skewers.
Preheat your Wood Pellet Grill to 275-300 degrees. Start the skewers by threading on a piece of onion, then thread the end of one piece of bacon on the skewer and leave the rest hanging, then thread on a piece of chicken. Repeat this process weaving the bacon between the chicken pieces. You will have to slowly work from the top of the skewer sliding down each piece. Take your time and space the pieces evenly. You will end up using about 5 pieces of chicken per skewer. Cap the skewer with a second piece of onion to keep everything secure. Dust entire skewer with the dry rub. Cook the skewers, turning every 20 minutes until chicken and bacon are nicely browned on both sides. Depending on how thick you cut your chicken it will take about an hour and twenty minutes to cook. Be sure to check each piece of chicken with a thermometer to ensure doneness. Once the chicken is almost to your target temp, brush on your bbq sauce. This last step is not required, but the bbq sauce does taste very good on the skewers.

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Bacon Jam

INGREDIENTS

1 lb. bacon, cut into 1″ pieces
1 Red Onion, finely chopped
4 shallots, minced
2 cloves garlic, minced
1/2 c. brown sugar
1/2 c. maple syrup
1/3 c. apple cider vinegar
2 tsp. chili powder

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DIRECTIONS:

In a medium saucepan over medium heat, cook bacon until crispy, reserving about a tablespoon of bacon fat in the pan.
Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are soft/caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
Let cool before transferring to a jar. Serve with cheese and crackers. (It’s also delicious on a burger and or Brats)

Cream Cheese & Jalapeño Stuffed Chicken Breast

Smoked chicken breasts are good all on their own, however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together. I’ve been making variations of these for ages, but I hear they are now called chicken bombs in some circles. Regardless of what you name them, it’s a recipe designed to please everyone!

Preparation time: 25 minutes
Cook time: 1.5 hours
Smoker temperature: 240°F
Meat Finish temperature: 165°F
Recommended wood: Pecan
What You’ll Need
4-6 chicken breasts
8 oz cream cheese
3 jalapeños
A dry rub you like or one of my favorites i list on my blog (HERE)
Thin sliced bacon

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Leave the cream cheese out on the table for about an hour to soften or in microwave for 10 seconds.

Place a block of cream cheese or about 8 oz into a small to medium sized mixing bowl.

Deseed, clean and dice 2-3 jalapeño peppers, depending on how well you like jalapeño and how spicy the jalapeños are.

I usually taste of a little piece to get a feel for the heat level of the peppers (they tend to vary greatly).

Tip: soak the cleaned, deseeded peppers in a bowl of sprite to remove some of the heat. The longer you soak them, the more mild they will become.

Put the diced peppers into the bowl with the cream cheese and stir to combine.

Flatten out the chicken breast with rolling pin or meat hammer not to thin though and brush a little olive oil onto the chicken breasts, then season the top side with your dry rub.

Add a heaping tablespoon of the cream cheese/jalapeno mixture on top of the rub,  Spread the rub over half of the chicken breast.Fold the chicken over on top of itself.

Once the chicken is folded coat the entire outside of the chicken breast with a little olive oil and season generously with your dry rub or one my favorite ones.

Lay 2 thin slices of bacon across the stuffed chicken breast.

Lift the chicken up and hold it with one hand while you wrap the bacon “artistically” around the chicken. and know your ready to smoke it.

Set up your smoker for cooking with indirect heat at around 240°F if possible.

If your smoker has a water pan, it’s a good idea to use it.

I used pecan but you can use any smoking wood that you desire and have available.

Once the smoker is ready, place the stuffed chicken directly on the smoker grate.

It should take around 1.5  hours to get to 165 F

Funeral Potatoes
A great side dish that compliments almost any meal! A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor!

Ingredients:

5 lbs Russet potatoes, shredded
2 10.5 oz can of cream of mushroom soup
2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 stick plus 2 Tablespoons butter, melted, divided
2 yellow onions, shredded
1 jalapeño, finely diced
2 Tablespoons garlic, minced
1 teaspoon black pepper
1 Tablespoon salt or more to taste
2 cups crushed corn flakes

Instructions:
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Shred potatoes, skin on and put in cold water.

Melt 1 stick of butter in a large cast iron skillet* or Camp Chef’s Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño.

In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine.

Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350 degrees F. for one hour or until potatoes are soft.

*If using skillet, you will need to use a greased 9 x 13 square casserole dish while baking the casserole. If your skillet is too small to add the potatoes to the onion and jalapeño mixture, add potatoes to square casserole dish then mix in the onion and jalapeño. Then complete the other steps.

What to do with your leftover Brisket

When you have an itch for a burger but you want some low and slow BBQ, this is your fix. Combining a Smoked Brisket recipe and the simplicity of a burger recipe…this is your excuse to get out and grill out

Ingredients:
2 lbs ground beef
Salt and pepper to taste
Your favorite rub to taste
Sliced cheddar cheese
2 red onions, sliced
2 Tablespoons butter
Leftover smoked brisket
4 hamburger buns
Ingredients for sauce
1/2 cup BBQ sauce
1/2 cup mayonnaise
Pickle juice
Instructions:
Prepare the meat by sectioning it into 8 balls and then press them into patties. Sprinkle salt, pepper and rub on top of patties.

Mix BBQ sauce, mayonnaise and a couple splashes of pickle juice together. Set aside.

Sauté onions until caramelized with butter. Set aside.

Preheat grill to high heat. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 for well done. The last minute of cooking, add the cheese to each patty and close lid to allow the cheese to melt.

Assemble burgers by spreading sauce on the bottom bun, 2 patties, couple pieces of warmed up sliced brisket, onions and then more sauce on the top bun.

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Peanut Butter Burger Yum!!

You read that right…Peanut Butter Burger. Any normal person would scoff at the idea of putting such a thing as a condiment on a burger. However, with one bite you’ll be converted. When you throw this burger on the grill alongside that smokin’ bacon, you will know you made the right choice.

Ingredients:
2 lbs ground beef
Salt and pepper
Sliced cheddar cheese
4-6 Tablespoons jalapeño jelly
4-8 slices of cooked bacon
4 hamburger buns
Ingredients for peanut butter sauce:
2 cups peanut butter
1/2 cup maple syrup
1/2-1 cup of milk
Instructions:
In a microwave safe bowl, mix peanut butter, maple syrup and 1/2 cup milk. Heat in microwave for 30 to 45 seconds at a time, stirring in between until smooth. Add more milk if needed depending on the consistency you like. Set aside.

Form beef into 8 patties. Press the centers of the patties down so that the burgers don’t get too thick in the middle when you grill them. Season each side with salt and pepper.

Preheat Pellet Grill to 300-325 F, I like using mesquite wood pellets and cook until your liking (145 F for medium rare,160 F for medium) using a meat thermometer.

Grill each bun, until grill marks appear. Spread jalapeño jelly on each side of the bun. Place the burger on bottom bun and top with bacon. Drizzle on the peanut butter sauce and place the top bun and enjoy!!!! Its kinda messy so have some paper towels handy.o