It's time to reward yourself with some "GOOD EATS"

Monday, June 16, 2014


Haven't posted about Chicken lately. Although we eat chicken often.
 Most of the time I cook chicken parts on the grill. Or maybe spatchcock style in the smoker.
But today I wanted to do something different. So Rotisserie chicken it was. Simple and easy to do. I trim most of the fat, use my own rub and I always truss my bird for rotisserie cooking. This keep it from flopping around. I cook it until the thigh temp is 165° to 170°. I cook indirect so as to not burn, but still gets crispy.
This bird came out, nice and moist with good flavor. I would of liked the skin a little more crispy though.
 Rotisserie Chicken: 

And y'all know with any great meal you have to have desert. And a good Southern Pecan pie can't be beat.
Pecan Pie:
Pecan Pie recipe:

Classic Old Fashioned Southern Pecan Pie

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup of light corn syrup
  • 2 tablespoons unsalted butter, softened
  • 1 heaping tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup of pecans, coarsely chopped

  • Instructions

  • Preheat oven to 350 degrees. Prepare the pie crust by placing it into an un-greased, regular 9-inch glass pie plate and fluting the edges.

  • Whisk the eggs together, then whisk in the sugar. Stir in the Karo syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.

  • Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over browning.

Sunday, June 1, 2014

Nothing Fancy

Not a real fancy cook but it sure taste fancy. Beef and pork ribs. Sad to say the beef ribs didn't have much meat on them. Wife picked them up at Walmart, guess that speaks for itself. I buy most of the meat and get beef ribs from the Mexican store. Beef has gotten so pricey I haven't been buying much anywhere. There were a few sales over memorial day (very few).
 Used my own homemade rub and sauce. Dry rub goes on before the cook and the sauce goes on at the end. I sauce and leave on the smoker just long enough to set the sauce. That is the way the wife like them. Happy wife, happy life.
Finished rib cook:

The Dry Rub:
Southern pork or chicken Rub

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar or brown sugar
1 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper Or more of what ever you like for some heat.

Mix ingredients thoroughly. Makes enough rub for one pork butt

The finishing Sauce:
Bill’s Chipotle Bar-B-Que or Wing Sauce

1 cup brown sugar
1/2 cup molasses, honey or cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard powder
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup chipotles en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or what ever preserves you like. I like the apricot best.
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and chipotle pepper. Bring back to low boil. Pour up into pint jars and cap hot.
Should make about 3 pints.