SinS Ҡicƙ’en Ƈhicƙen

Kick'en Chicken plated

What you’ll need,

4 bone in, skin on, chicken thighs (or whatever chicken you prefer)

2 Tbsp. Swimmin’ in Smoke Chik Bait

1 Tbsp. Swimmin’ in Smoke hot Chik Bait

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

4 Tbsp. chopped scallions

4 Tbsp. beer

4 Tbsp. water

 

Mix all ingredients in a zipper top bag. Kick'en Chicken marinade

Put in refrigerator for at least 2 hours.

Mix occasionally.

Grill or bake chicken to your liking! (I like crispy)

(Discard remaining marinade or boil and add to top of chicken)

Red Wine Marinated Tri Tip

Tri Tip with Red Wine Reduction

Swimmin’ in Smoke’s Red Wine Marinated Tri Tip

  • Cook time:30 minutes
  • Prep time:15 minutes

Ingredients

  • 1 cup of your favorite red wine
  • 1 tablespoon honey
  • 2 tablespoon Cattle Call
  • 1 tablespoon Colmans mustard powder
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons soy sauce
  • 6 large, cloves garlic roughly chopped
  • 1 Scallion diced
  • 3 to 4 pounds beef tri-tip
  • 1 small can sliced mushrooms

Instructions

In a medium mixing bowl, whisk first eight ingredients together.

In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air. Marinate in refrigerator, turning occasionally, at least 4 hours and up to 24.

Prepare the grill for two zone cooking.

Charcoal on 1 side of grill

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust. (Reserve remaining marinade) Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal Temp. of 125 degrees for rare, approximately 15 – 20 minutes, or 155 degrees for Medium. Remove tri-tip from grill and let rest 15 minutes. (It will continue to cook another 5 degrees or more while resting)

In a small sauce pan, bring remaining marinade to boil. Reduce heat to low, add a small can of sliced mushrooms and simmer 8–10 minutes, stirring occasionally.

Slice meat and top with reduction sauce.

Red Wine Tri-tip_cut

 two zone cooking  The most versatile way to cook, the two-zone fire is your first choice for cooking most foods on the grill. To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.

Baja Shrimp Skewers

Grilled Shrimp Skewers

Swimmin’ in Smoke’s Baja Shrimp skewers

What you’ll need

  • 20 large uncooked shrimp
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • Swimmin’ in Smoke’s Baja Butter (recipe to follow)

How to cook’em

Clean & peal shrimp and leave on the tail. (it makes a nice handle)

Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle both sides with Hot Fish Bait seasoning.

Place on a hot grill for about 2 minutes per side. Cook 1 minute then flip, 1 minute then flip 1 more minute and flip, then cook for another minute and shrimp should be done. If not all the way done move over to the cold side of the grill and let them sit for a few minutes or until done.

Brush on the Baja Butter and plate!

Serve with what ever you want. We made some for a side for our Tri Tip Sliders.

Baja Shrimp Skewers

 

Swimmin’ in Smoke’s Baja Butter

  • 1/2 pound unsalted butter
  • 1/4 cup fresh Cilantro
  • 1 Tbsp. minced garlic
  • 1 Tbsp. Fish Bait seasoning

Put all ingredients in a small pot and heat on medium heat on the stove. Stirring until the butter is melted. Turn heat down to low. Brush on the shrimp and serve!

 

Tri Tip sandwiches with Horseradish sauce and Baja Shrimp Skewers

Tri Tip Sliders with Baja Shrimp. (recipe on this site)

Ingredients

  • 1 Tri Tip roast, approximately 4 lbs.
  • 4 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning
  • 4 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning
  • 1 Tbsp. Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • 1 Tbsp. Olive Oil
  • Horseradish cream sauce (recipe follows)
  • 10 already cooked large shrimp with tail on
  • 6 potato rolls or onion rolls sliced and toasted

Next

Prepare the grill for two zone cooking, adding some apple wood in order to create a deep, smoky flavor when

cooking.  Season the Tri Tip liberally on both sides with Swimmin’ in Smoke’s Boo Yah Beef & Cattle Call  seasoning.

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust.

Charcoal on 1 side of grill

 

Tri Tip on Charcoal Grill

Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal

Temp. of 125 degrees for rare, approximately 15 – 20 minutes.  Remove the Tri Tip from the

heat and allow it to rest for 10 to 15 minutes before slicing. (It will continue to cook to 130 or more while resting)

tritip-with-boo-yah-beef-cattle-call-1

Now prepare and cook the shrimp skewers.

Swimmin’ in Smoke’s Baja Shrimp skewers

  • 10 large already cooked, tail on shrimp (for this Tri Tip side)
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning

Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle on the Hot Fish Bait seasoning.

Place on hot side of grill for 1 minute per side. That’s it!

Serve the Tri Tip on an onion roll or a potato bun with Swimmin’ in Smoke’s

horseradish sauce.

 

Swimmin’ in Smoke’s Horseradish Sauce

  • 1/3 cup Atomic horseradish (or to taste)
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • salt and fresh ground black pepper to taste

 

Degree of Doneness for BEEF

Raw Rib Eye

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Beef cut and the desired degree of doneness.

To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.

Very Rare

125–130 °F

Rare

130-135 °F

Medium Rare

135–140 °F

Medium

140–150 °F

Well

150–160 °F

Very Well Done

160+ °

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

SinS Fried Chicken

GEDSC DIGITAL CAMERA

SinS Fried Chicken
Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 375 degrees for 35 minutes

Ingredients: Fried Chicken

  • 6 chicken thighs, bone in
  • 2 cups dried bread crumbs
  • 3 teaspoons Swimmin’ in Smoke Chik Bait Seasoning (for spicy, use some or all Hot Chik Bait)
  • 2 teaspoons garlic powder
  • 2 eggs, beaten
  • ½ cup buttermilk

Directions: Fried Chicken

Whisk eggs with buttermilk. In large plastic freezer bag, mix breading, Chik Bait seasoning & Garlic powder. Dip chicken in egg mixture, then into coating bag. Repeat.

Breading

Cooking Directions: Pellet Grill/Smoker

Set your Grill/Smoker to 375 degrees. Use a cast iron griddle or skillet to crisp the chicken up more than the grates would. Place everything directly onto the griddle and cook for 35 minutes or so, flipping occasionally.

When the chicken reaches an internal temp around 170 degrees pull it off, cover it and let it rest for 10 minutes before serving. This is a better temperature for chicken thighs as dark meat is a little denser. U.S.D.A. safe is 165 degrees.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The pellet grill is just like your oven except it uses wood pellets and has wheels. Do 35 minutes here at 375 degrees.

Special thanks to,
Ken & Patti at www.datenightdoins.com

Bacon Wrapped Smoked Pork Loin Chops

Smoked Loin Chops

Bacon Wrapped Smoked Pork Loin Chops

 

We cut some boneless loin chops from a pork loin roast. Wrapped them with bacon, seasoned generously Swimmin’ in Smoke’s Booty Shake Rub and off to the Green Mountain Grill/Smoker.

Prep Time: 5 minutes
Cook Time: 200 degrees for 40 minutes, 350 degrees for 15 minutes
Grill: Green Mountain Wood Pellet Grill/Smoker

Ingredients:

  • 6 boneless pork loin chops, about 1” thick
  • 6 slices bacon
  • Swimmin’ in Smoke’s Booty Shake Rub, to taste
  • 6 toothpicks
  • Smokey Dave’s Bird Bath BBQ Sauce

Directions:

Wrap one slice of bacon around each pork chop, secure with toothpick. Sprinkle generously with Swimmin’ in Smoke’s Booty Shake Rub on both sides.

 

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

To prepare the GMG (Green Mountain Grill) for cooking. Set the temperature to 450 degrees. Give the smoker about 15 minutes to reach temperature and the grates to burn clean.

So after the GMG comes up to temp and burns clean turn it back down to 200 degrees. Place pork chops directly onto the grate and just let it hang out in the smoke for about 40 minutes or so.

After 40 minutes, turn the temp up to 350 degrees for 15 to 20 minutes to crisp up the bacon a little. When the meat reaches an internal temp of 140 degrees pull it off, cover it and let it rest for 10 minutes before serving.

Note:

You can set the start temperature anywhere you want. I do 450 for a quick cleaning burn.

 

Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. (U.S.D.A. safe is 145 degrees.)

The first 40 minutes is referred to as “Smoking” or “Hot Smoking”, the temperature is 200 degrees. 40 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

Keep in mind that a recipe is just an outline. Some, you need to follow closely like when you are making bread, but most you can do anything you want.

Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Special thanks to:

Ken & Patti

http://datenightdoins.com

Caprese Stuffed Chicken

GEDSC DIGITAL CAMERA

Caprese Stuffed Chicken

Caprese is a fancy name for the combination of mozzarella cheese, tomatoes and basil. We’ve had it several times as a salad. Now try it stuffed in a chicken breast!

Caprese Stuffed Chicken

Prep Time: 15 minutes
Cook Time: 35 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Caprese Stuffed Chicken

  • 2 half chicken breasts, a little over 1lb. each
  • 2 teaspoons Swimmin’ in Smoke’s Chick Bait or Salt Free Chik Bait

Stuffing

  • 1 cup shredded mozzarella cheese
  • 2 Tablespoons dried basil leaves
  • ½ cup sun dried tomatoes, chopped
  • 2 teaspoons fresh minced garlic
  • 2 Tablespoons green onions, chopped

Topping

  • 1 5oz. can Italian seasoned diced tomatoes, undrained
  • 1 cup mozzarella cheese, shredded
  • Fresh basil for garnish

Caprese Stuffed Chicken

Directions: Caprese Stuffed Chicken

Preheat the oven or smoker to 350

Cut deep pocket in each chicken breast, not cutting through
Season generously with Swimmin’ in Smoke Chik Bait or Salt Free Chik Bait.
Spoon ½ stuffing into each chicken breast
Place chicken in a greased cast iron skillet
Pour diced tomatoes over chicken.
Sprinkle mozzarella cheese on top.

GEDSC DIGITAL CAMERAGEDSC DIGITAL CAMERA GEDSC DIGITAL CAMERA GEDSC DIGITAL CAMERA

 

Thank you to our friends,

Ken & Patti

http://datenightdoins.com

For this recipe.

Award Winner!! Chik Bait

NBBQA “Award of Excellence” Winner 2015

NBBQA Recognizes Locally Made Hot Chik Bait as “Award of Excellence” Winner

Swimmin’ in Smoke takes home high honors at NBBQA national conference

NAPERVILLE, Ill.  – March 9, 2015 — The National Barbecue Association (NBBQA) announced today that local product Hot Radical Rib was among the top winners in this year’s Awards of Excellence competition, earning 4th place in the Barbecue Dry Rub & Seasoning – Southwest category. The award was announced at the organization’s annual conference held March 4-7 in Nashville, Tenn.

The annual competition recognizes the very best barbecue products in a number of industry categories, and the winners were selected from among 450 total submissions.

“BBQ enthusiasts from all over the country come here to measure their products against their peers,” said Roy Slicker, association president. “It’s a competitive field with top-notch products, and a NBBQA Award of Excellence medal is quickly becoming one of the most coveted awards in the food service industry.”

 

NBBQA “Award of Excellence” Winner

NBBQA “Award of Excellence” Winner

ABOUT THE NATIONAL BARBECUE ASSOCIATION (NBBQA)

Founded in 1991, the National Barbecue Association (NBBQA) is the only trade association dedicated to the business of barbecue. The NBBQA’S goals are to promote the recognition and image of the industry, facilitate effective networking and alliances of industry resources, provide informational and educational resources that foster new business opportunities for its members. For more information, visit www.nbbqa.org

Award Winner!! Radical Rib

NBBQA “Award of Excellence” Winner 2015

NBBQA Recognizes Locally Made Hot Radical Rib as “Award of Excellence” Winner

Swimmin’ in Smoke takes home high honors at NBBQA national conference

NAPERVILLE, Ill.  – March 9, 2015 — The National Barbecue Association (NBBQA) announced today that local product Hot Radical Rib was among the top winners in this year’s Awards of Excellence competition, earning 1st place in the Barbecue Dry Rub & Seasoning – Caribbean/Jerk & Mediterranean/Herb category. The award was announced at the organization’s annual conference held March 4-7 in Nashville, Tenn.

The annual competition recognizes the very best barbecue products in a number of industry categories, and the winners were selected from among 450 total submissions.

“BBQ enthusiasts from all over the country come here to measure their products against their peers,” said Roy Slicker, association president. “It’s a competitive field with top-notch products, and a NBBQA Award of Excellence medal is quickly becoming one of the most coveted awards in the food service industry.”

 

NBBQA “Award of Excellence” Winner

NBBQA “Award of Excellence” Winner

ABOUT THE NATIONAL BARBECUE ASSOCIATION (NBBQA)

Founded in 1991, the National Barbecue Association (NBBQA) is the only trade association dedicated to the business of barbecue. The NBBQA’S goals are to promote the recognition and image of the industry, facilitate effective networking and alliances of industry resources, provide informational and educational resources that foster new business opportunities for its members. For more information, visit www.nbbqa.org

Pages:«123»