Pulled Pork Pizza

Pulled Pork Pizza

After Labor Day, I had a lot of leftover pulled pork. So I decided to use it to make my favorite dish, Pizza!  I make pizza with all of my leftovers.  However, this one was so good that I had to share.  I used my leftover sauce, some thinly sliced red onion, green pepper for crunch and of course some delicious pulled pork. It was one of the best pizzas that I have made. I love it!

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Spatchcock Chicken – Smoked to Perfection

Spatchcock Chicken – Smoked to Perfection

Spatchcocked Chicken

While Janine and Robb were here I wanted to try out my new smoker.  I purchased a slightly used Superior SS1.  It is a gravity fed cabinet smoker.  I will explain more in a further post, but for now all you need to know is that it is awesome!  I wanted to make them a smoked chicken so I figured it would be the perfect time to spatchcock one.  I know, feel free to say it again “Spatchcock”.  Basically spatchcocking is butterflying the chicken so that it cooks faster and more evenly.  It works too.  OK say it again, “Spatchcock”.

Spatchcock Chicken – Smoked to Perfection

The first step is to preheat the smoker to 250 degrees Fahrenheit.

Then it is time to spatchcock.  Select a nice bird, roughly 3-4 pounds.

Place the chicken on a cutting board breast down with the legs pointing towards you.

Time to spatchcock

Then cut out the back bone.  Sounds bad, but if you have a nice pair of poultry shears it is no problem.  The shears will cut right through the ribs that are connected to the back bone.

Remove the backbone

Once the back bone is removed, I also like to cut out the breast bone.

Backbone Removed

This is not always done, but I like to do it.  To do this spread the bird out and then using the shears or a sharp knife, slice the bone out.  Just follow the edge of the bone and it will be super easy.

Remove the breast bone

Flip the bird over and spread it out. Then you are done.  Your chicken is officially spatchcocked!

Fully SpatchCocked

I then like to season the meat side of the bird first.

Season the Inside

For this post I am using Birds and Bones by The Slabs.  It is a great poultry/general purpose rub.  I like that the flavors are not too strong, but complement the meat.

A little love for birds and bones

Flip the bird and then season the skin side.

Season the skin side

Then place the chicken into your preheated 250 degree smoker for roughly 3.5 hrs.  Use a fruit wood such as pear, cherry or apple when smoking chicken.  I find the fruit woods really work well with chicken as it seems to absorb too much smoke flavor from other traditional smoking woods.

Fully Seasoned

I wish I had an exact time for you but all smokers/chickens are different and the only true way to know is by temperature.  You will need to check the temp in the thigh and pull it at 180.  I use 180 in the thigh as a good temp to make pulled chicken.  If you want slice-able chicken, pull it when the thigh is 165.  I like to serve pulled chicken when it is smoked.

The smoked chicken

As you can see the chicken was golden brown and delicious.  Although I shredded the chicken, I saved the crispy skin for myself.  That was my fee for cooking. Haha.

Spatchcock Chicken - Smoked to Perfection
Author: 
Recipe type: BBQ
Serves: 4
 
The Ultimate way to cook a chicken.
Ingredients
  • 1 chicken (3-4lbs)
  • ¾ cup favorite rub (I like The Slabs - Birds and Bones)
Instructions
  1. The first step is to preheat the smoker to 250 degrees Fahrenheit.
  2. Then it is time to spatchcock. Select a nice bird, roughly 3-4 pounds.
  3. Place the chicken on a cutting board breast down with the legs pointing towards you.
  4. Then cut out the back bone. Sounds bad, but if you have a nice pair of poultry shears it is no problem. The shears will cut right through the ribs that are connected to the back bone.
  5. Once the back bone is removed, I also like to cut out the breast bone. This is not always done, but I like to do it. To do this spread the bird out and then using the shears or a sharp knife, slice the bone out. Just follow the edge of the bone and it will be super easy.
  6. Flip the bird over and spread it out. Then you are done. Your chicken is officially spatchcocked!
  7. I then like to season the meat side of the bird first. For this post I am using Birds and Bones by The Slabs. It is a great poultry/general purpose rub. I like that the flavors are not too strong, but complement the meat.
  8. Flip the bird and then season the skin side.
  9. Then place the chicken into your preheated 250 degree smoker for roughly 3.5 hrs. Use a fruit wood such as pear, cherry or apple when smoking chicken. I find the fruit woods really work well with chicken as it seems to absorb too much smoke flavor from other traditional smoking woods.
  10. I wish I had an exact time for you but all smokers/chickens are different and the only true way to know is by temperature. You will need to check the temp in the thigh and pull it at 180. I use 180 in the thigh as a good temp to make pulled chicken. If you want slice-able chicken, pull it when the thigh is 165. I like to serve pulled chicken when it is smoked.

 

Marinated and Grilled Cherry Tomatoes

Marinated and Grilled Cherry Tomatoes

I love tomatoes!  I am the weird guy at parties that eats the cherry tomatoes in the vegetable tray.  It seems as if I am the only person that eats them.  So I decided to grill some up as a side dish.  They were delicious!  They were a tad bit tart from the balsamic vinegar making them a great side dish to accompany any grilled meat.

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Honey Chipotle Chicken

Honey Chipotle Chicken

Honey Chipotle Glazed Chicken

I have been trying to come up with a new competition rib glaze that will add a nice sheen and flavor to my ribs.  I tried this recipe out but it was not a right fit for my rib flavor profile.  However, it was amazing and worked great as a glaze for chicken.  I grilled up some chicken skewers and slathered this sauce all over it. It was sweet with a little heat and a nice well balanced flavor.  Needless to say, there were no leftovers.  Dana and I really enjoyed it.  It will definitely become a go to chicken recipe for me.

Honey Chipotle Chicken

The first step is to add all of the ingredients minus the water and cornstarch to a saucepan.  In a small bowl mix the water and cornstarch.  Then add the cornstarch slurry to the saucepan.

Add the ingredients to a saucepan

 

Turn the burner to medium/high and bring the sauce to a boil.  Make sure to whisk as the sauce starts to boil.  Once at a boil, reduce the heat and simmer for 5 minutes.  Remove from the stove and set aside.

Add the cornstarch slurry and whisk together

Dice up the chicken into 1 inch cubes and then skewer.  Season with salt and pepper.

Skewer the chicken

Preheat your grill to medium high heat. It still is pretty dark in VA around dinner time so I had to bring out the artificial light to get the shots.  Dana peaked her head out to get a picture of me in action.

Behind the scenes

Grill the chicken for 3-4 minutes per side.

Grill the chicken

Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce.  Rotate after brushing and allow the sauce to caramelize.

Slather with the sauce and allow to caramelize

After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.

Perfect Chicken

Remove and serve.

Serve on a platter

This sauce is awesome.  I think it would be a great hot wing sauce if you add a tad bit more heat.  It would also go great with shrimp.

Honey Chipotle Chicken
Author: 
Recipe type: Grilling
Cuisine: American
Serves: 4
 
A sweet and slightly spicy chicken glaze. Perfect for grilled or fried chicken. A perfect hot wing sauce.
Ingredients
Honey Chipotle Glaze
  • ¾ cup honey
  • ¼ cup ketchup
  • 1 tbs apple cider vinegar
  • 1 tbs chipotle in adobo, finely chopped or pureed
  • ½ tsp ground cumin
  • ¼ tsp Worcestershire sauce
  • ½ teaspoon salt
  • ¼ cup water
  • 1 tbs cornstarch
Grilled Chicken
  • 1 lb boneless skinless chicken breasts
Hardware
  • Saucepan
  • Bowl
  • Whisk
  • Grill Sauce Brush
  • Tongs
  • Skewers
Instructions
  1. The first step is to add the sauce ingredients to the pan. Add all of the ingredients minus the water and cornstarch. In a small bowl mix the water and cornstarch. Then add the cornstarch slurry to the saucepan.
  2. Turn the burner to medium/high and bring the sauce to a boil. Make sure to whisk as the sauce starts to boil. Once at a boil, reduce the heat and simmer for 5 minutes. Remove from the stove and set aside.
  3. Dice up the chicken into 1 inch cubes. Then skewer them. Season with salt and pepper.
  4. Preheat your grill to medium high heat.
  5. Grill the chicken for 3-4 minutes per side.
  6. Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce. Rotate after brushing and allow the sauce to caramelize.
  7. After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.
  8. Remove and serve.

 

Bacon Wrapped Smoked Meatloaf

Bacon Wrapped Smoked Meatloaf

I love meatloaf so I decided to break out the Weber and smoke one.  The Weber kettle is one of the most affordable and versatile bbq tools.  For $99 you can get an amazing grill and one of the best smokers around.  Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious.  To do this,  I wrapped it in bacon.  Not only does the bacon keep it moist, it adds another layer of flavor.  Bacon makes everything better!

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