Smoked Bone in Chicken Breasts

When it comes to chicken you mostly see skinless, boneless chicken breasts in the grocery stores. Since I got a new Char-Griller offset Smoker for Father's day. I've been grilling and smoking a few different things. I wanted to try some Smoked bone-in chicken breasts.

Fran picked up two nice size bone-in chicken breasts so I could try my hand at smoking them. Wow!! I'm so glad we did. This was the juiciest chicken we have ever made.

The first thing we did was marinate the chicken in Italian salad dressing for a couple hours in the refrigerator.

I fired up the charcoal for the fuel in my Weber Charcoal Chimney. Then put it the smoker chamber of the grill. While I waited to get the temperature up to 230 degrees, I prepared the chicken with Penzeys Galena Street Rib and Chicken Rub.

I placed the chicken breasts in the smoker bone side down for 15 minutes. Then added some applewood chunks, this brought the temperature up to between 250 to 300 degrees. I smoked them for another 30 minutes and checked the internal temperature of the meat. I was looking for 165 degrees in the meat.

I wasn't quite there yet so I turned the chicken over, added some more applewood chunks and smoked for another 20 minutes. After 20 minutes the internal temperature reached 165 degrees. I removed them to rest for 5 minutes.

Smoked Bone-in Chicken Breasts:

2 large bone-in chicken breasts
1 cup Italian salad dressing (For Marinating only)
4 tablespoons of your favorite rub (I rubbed both sides of the chicken breasts)

You can archive the same juicy chicken in your oven. Bake at 350 degrees for 40 to 45 minutes or until you reach 165 degrees internal temperature of the meat. You just won't have the smoked flavor by doing it in the oven.

As always thanks for stopping by and I hope you enjoy.

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Instant Pot Corn on the Cob

It is certainly corn on the cob season. We just love local fresh corn on the cob. This Instant Pot Corn on the Cob is just so easy to make.

There is no need to boil a huge pot of water and wait. Then boil it for 7 to 10 minutes. This Instant pot method is really easy. But you'll need an Instant Pot to do it.

We will never boil water again to make our corn on the cob. This is so tasty, your whole family is going to love it.

Instant Pot Corn on the Cob:

This is all you have to do if you have an Instant Pot:

1. Remove the husks and silk. from the corn
2. Place your vegetable steamer tray in the bottom of the pot.
3. Add 2 cups of water
4. Add 2 tablespoons of butter.
5. Place as much corn in as you can fit in the pot.
6. Set the pot to 3 minutes and press the steam button.
7. Release the Steam when the cycle is complete, and that's it.

Enjoy your hot buttery corn on the cob.


You might also like our Camp Fire Corn on the Cob

& 

How to Cook Corn on a Campfire

As always thanks for stopping by and I hope you enjoy

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Slow Smoke Pork Ribs

We had a house full of family and friends for the 4th of July week. This gave me the perfect opportunity to try out my new Char-Griller Offset Smoker. These Slow Smoke Pork Ribs were a perfect fit for the weekend.

My new grill is a combination of charcoal grill and smoker. On the 4th of July, we grilled two of our favorites. Grilled leg of lamb and Rosemary Ranch Chicken.

You'll find both of these delicious recipes below

& 

Grilled LambGrilled Rosemary Ranch Chicken

On Saturday we made these slow-smoked pork ribs for the crowd. We picked out two racks of nice side spare ribs. We then removed the silver skin from the backside of the ribs. Bobby and I seasoned the ribs with a combination of Penzeys Galena Street Rib & Chicken Rub and Carolina Seasoning Rub Some Butt.

 We then put them in the refrigerator for about 2 hours.

We fired up the smoker using charcoal as the fuel and Hickory wood chunks for the smoke. We inserted the meat probes from our ThermoPro TP20 into the meaty part of the ribs and set it for 190 degrees internal temperature.  

We sprayed the ribs with apple juice every hour and brushed on barbecue sauce twice in the last hour of smoking.

After 5 hours of maintaining our smoker temperature of between 225 to 260 degrees, we reached our ribs internal temperature of 190 degrees. 

These Slow Smoke Pork Ribs were a real crowd-pleaser. They were seasoned just right and had a nice Hickory smoked flavor.

This is my first smoke in my new offset smoker. I would not succeded if not for David Farrell and his book The Old Fat Guy's Guide to Smoking Meat For Beginners. I have been following David's blog oldfatguy.ca for some time now. He has been a true inspiration to me to getting started on smoking foods. I followed David's method for these ribs outlined in his blog and his book and I succeded. 

If you're a beginner or have been smoking meats for a while this book is for you.

This book is packed with information from David's years of experience.

The Old Fat Guy's Guide to Smoking Meat for Beginners

 

As always thanks for stopping by and I hope you enjoy