Tea Smoked Rotisserie Chicken

4 Surely he has borne our griefs and carried our sorrows; yet we esteemed him stricken, smitten by God, and afflicted. 

5 But he was pierced for our transgressions; he was crushed for our iniquities; upon him was the chastisement that brought us peace, and with his wounds we are healed.  - Isaiah 53:4-5

1/2 of a rotisserie chicken, I used Costco brand

Smoking ingredients 

2 T Sugar

1 T Flour

1 t Long grain rice

1 T Tea leaves, cut a tea bag open ( I used orange pekoe for 1/2 of chicken and a apple spice for the other)

Dutch oven with lid

Foil sheets

Round rack

Put foil in Dutch oven.

Place smoking ingredients on foil in order given.

Add round rack.

Add chicken half when smoke begins.

Heat on medium high heat, covered.

Smoke for 15 minutes.

Remove from heat and let sit, covered for another 15-20 minutes.

Cut to serve.

Do the other 1/2 of chicken the same way.

Discard old foil and smoke ingredients.

Repeat same as first time!

Maple Honey Wing Sauce Chicken Legs

And there is salvation in no one else, for there is no other name under heaven given among men by which we must be saved." - Acts 4:12

10 -14 chicken legs ( brined, recipe below)

Wing sauce ( I used Sweet Baby Rays)

Butter

Honey

Maple syrup

End Baste sauce (slurry) for crispness 

2 T oil

1 T cornstarch 

Marinate chicken legs in 

1/2 c salt

1/2 c sugar

Water

2 hours

Maple Wing Sauce

1/4 c Butter, melted

1/2 c Maple syrup

1-1/4 c Wing sauce

Bake preheated 375 degree oven for 45 minutes, each side, or until internal temp is 175-180.

Use foil pan and rack with 1 c water in bottom of pan.

Dry legs with paper towels.

Drizzle with maple Wing sauce.

Bake.

Baste at the end with slurry, put back in oven, under broiler to crisp.

Watch closely. 

Old Time Smoked Picnic Ham

8 Good and upright is the LORD; therefore he instructs sinners in the way. 

9 He leads the humble in what is right, and teaches the humble his way. 

10 All the paths of the LORD are steadfast love and faithfulness, for those who keep his covenant and his testimonies. 

11 For your name's sake, O LORD, pardon my guilt, for it is great. 

12 Who is the man who fears the LORD? Him will he instruct in the way that he should choose.  - Psalm 25:8-12

1 bone in Ham, smoked ( I used one made by Smithfield)

1/2 c wood chips *optional

2 T Yellow mustard

1/4 c Brown sugar

Use a sturdy pan ( I used 2 heavy duty large foil pans), heat oven to 300 degrees.

Make a boat to hold wood chips.

Set in middle of pan.

Using a lighter, lite chips so they begin to smoke.

Set ham on rack, over wood chips.

Cover with foil, seal well but leave a place unsealed so you can see the smoke escape.

Turn on 2 eyes on your stove top, set to medium low. 

Let chips smoke pretty good.

You will be able to smell the smoke and see it.

Use pot holders to pick up pan.

Seal your place you left open.

Then place in oven.

Cook 3 hours.

Take out, mix mustard and brown sugar.

Smear over Ham.

Recover with foil and cook an additional 2 hours.

So juicy, smoky and yummy!

Quick Italian Style Salad

1 I will give thanks to the LORD with my whole heart; I will recount all of your wonderful deeds. 

2 I will be glad and exult in you; I will sing praise to your name, O Most High.  - Psalm 9:1-2

1 English Cucumber, peeled leaving stripes and chopped

1 tomato, chopped

2 green onions, chopped

Carrot, sliced thin

Small can Black olives, drained and chopped

2 Pepperoncini, chopped

1/4 c Parmesan, grated

Dressing

1/8 c Olive Garden Italian dressing 

Place all ingredients in bowl, put on dressing, cover and refrigerate for 30 minutes. 

Oven Cherry Smoked Bacon Wrapped Filet Mignon

They profess to know God, but they deny him by their works. They are detestable, disobedient, unfit for any good work. - Titus 1:16

1/2 c small Cherry Wood chips

2 Foil pans

1 foil pan with holes 

Rack

Heavy duty foil

Pack of Filets from Costco

Salt

Thin Bacon strips to wrap around steaks

Rub of your choice

Cherry liquor 

Preheat oven to 350 degrees.

Use a heavy aluminum sheet pan.

Set one 13x9 foil pan in it.

Make a aluminum foil boat to hold wood chips.

Place in middle.

Roll foil into 2 balls and set on either side.

Set pan with holes on the boat holding wood chips.

Set rack over holed foil pan being careful not to cover chips.

Place steaks on pan with holes.

Place in sheet pan that is setting on 2 eyes of stove.

Heat on medium heat until it begins to smoke.

Cover with other 13x9 pan.

Wrap in foil.

Place in stove.

Cook in oven for 20 minutes.

Check temp, should be at least 140 degrees.

Take out of smoker.

Uncover and put under broiler to crisp up, just to 155 degrees, be careful not to put too close to flame.

Theses were delicious, so tender and juicy but not enough of a smoked taste. 

Will try again but do it on stovetop using my Dutch oven, rack and lid.