Smokin' Chicken

Bummer! Due to “inclement” weather, mainly THE WIND, no kayaking this weekend. Saturday’s winds were 25-30 mph and Sunday in the morning we had rain, of which we could use as it has not rained in weeks but, it has to do it the day we plan to head out on the water! So instead, we fired up the ol’ smoker again! We cannot kayak, but we sure can eat!

I must tell you, if you do not have a smoker, you might just want to think about investing in one. They are very inexpensive and put out some pretty darn good food. The nice thing about them, they can be used as a grill or smoker! One of my favorite books to go along with my smoker is “Smoke and Spice” by Cheryl and Bill Jamison. They have lots of great recipes for rubs, mops, marinades, side dishes, desserts and a few good drink recipes to sip as you are smokin’ your dinner!

I wonder what these two birds are saying to each other before the lights go out and the heat cranks up? Whatever it was must have been good as these birds were terrific!

I was reading “Smoke and Spice” the other night and came upon “Chicken on a Throne”! This is a classic recipe as you grill or smoke your chicken atop a can of beer! Now how cool is that! The night before smoking the birds I made a rub from paprika, black pepper, salt, sugar, chili powder, garlic powder, onion powder and a nice heap of cayenne pepper. Next I made an injection liquid from beer, coconut oil, cider vinegar and some of the rub. I injected the birds and then rubbed them down with the rub mixture, sealed those guys in plastic bags and into the fridge for the night.
Next afternoon we cranked up the smoker with charcoal and hickory wood blocks that we soaked for a few hours, opened 2 beers, drank one and then divided the beer between the two cans. To that I added a chopped onion, chopped garlic and a bit of cider vinegar. Placed chickens “on their thrones”, lid on and lights out for the birds, for about 4 hours.

Birds are complete and resting on their thrones in the kitchen awaiting the platter where they will rest and then be consumed! These chickens were smoky, but not heavily, and so moist and tender. No dry chicken at all!

With the smoked chicken I served a simple potato salad, a cucumber salad and a warm dish of:



Black Eyed Peas & Tomatoes

1 Can of Black Eyed Peas, rinsed and drained
1 Medium onion chopped
2-3 Cloves of garlic chopped
2 Tablespoons of coconut oil
2 Teaspoons of dried thyme
1 Heaping tablespoon of fresh thyme (optional)
1 Bay Leaf
1 14 oz. can chopped tomatoes with juice
½ cup of white wine
1 Tablespoon chopped fresh parsley
1-2 Cayenne peppers chopped
Salt and Pepper to taste

Heat oil in skillet over medium heat adding the onion and cayenne pepper. Sauté for about 4 minutes. Add garlic, bay leaf, and thyme and stir for another minute. Now add the tomatoes and wine. Simmer until sauce thickens, about 25 minutes. Add the black eyed peas and parsley, cook until heated through. Discard bay leaf, add salt and pepper to taste.
This is a tasty easy side dish that goes well with any of your favorite BBQ recipes.

Now our week moves along with plans to attempt kayaking again this weekend! We will get there!!!!
Cheers!