Bacon Wrapped Chicken Fire Sticks with Cherry Habanero BBQ Sauce

This is the fantastic recipe to go along with my  Cherry Habanero BBQ Sauce. I was a little long-winded with that post so I will keep this one more focused on the food, instead of my rants. Check it out, it’s a good read and you will learn how to make an awesome sauce. This would be a great dish to make next weekend for Father Day..

I am very lucky this week to be co-hosting Fiesta Friday #72 with Naina @ Spice in the City. She has a great blog with an international flavor.  I’ll be bringing this to Fiesta Friday number 72; Fiesta Friday is an ongoing blogging party put on by Angie of The Novice Gardener. Stop by today and bring your virtual dish. 

If you’re a blogger and you haven’t yet joined in the Fiesta Friday fun, what are you waiting for? It’s a good way to share recipes with a great group of bloggers and show off your great creations. It’s easy and here’s The Guidelines – just make sure to link properly on your blog and Fiesta Friday’s so we can find you. And if you’re not a blogger, I know you’ll enjoy seeing all the posts and maybe you could be featured. Happy FF!!

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Ingredients:

Smoked Chuck Roast or Brisket

It finally warmed up here in Ohio, at least for few days. I usually grill year round, but using my Weber as a smoker is a little more difficult when the weather is cold and windy. My grill is on my deck, which sits 10 feet above the ground and we are on the top of a hill. It can get very windy. I am remodeling my deck this spring and I need to incorporate a wind break, behind my grill, in the design.

With this weekend being Easter and Passover, I decided to post this recipe as a nice alternative to lamb, ham or turkey for your Holiday meal. I am not Jewish, but if making this for Passover you could use a Kosher beef brisket, instead of the chuck roast. If I am not correct in my understanding of the Passover meal I apologize.

This is a unique way to cook a chuck roast that creates a very tender piece of meat, with a nice smokey flavor. Enjoy your Holiday and hope you give this a try. It would be great any time of year.

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Ingredients:

2-4 lb chuck roast or a 4-6 lb Brisket (side or flat cut)

Smoked Pork Shoulder

I love smoked meats. I’m not sure what it is; the rubs, the meats, the flavors, or the way the smoke tantalizes the neighborhood with that sweet smoky wonderful aroma.

I have smoked just about every type of meat and seafood (smoked trout or salmon makes an awesome dip: upcoming post) over the years using many different methods and cooking styles. Today I usually just use my Weber gas grill with a cast iron smoker box. I prefer apple or alder chips with some hickory chunks thrown in for good measure. This is one of my recipes for pork shoulder. I hope you enjoy.

Serve with my roasted veggie hash recipe posted on the blog. The veggie hash is one of my kids favorites and a great way to get them to eat more vegetables.

Pub Grub (ABTs and Wings)

This looks great. I need to try this and also post my stuffed jalapeño recipe

Pub Grub (ABTs and Wings).

Grilled Chicken Breast Glazed with a Habanero Pepper Jelly BBQ Sauce

There is a saying around Ohio and probably used in other parts of the Midwest. The saying goes something like this “Ohio weather nothing better, give it 24  hours and it will change”. Last Thursday it was 81 degrees here in SW Ohio. By Friday the high was 41 degrees. Yesterday it had warmed up to a balmy 65 and I decided to smoke a pork shoulder on the Weber.

Grilling season is here, so today I decided to try a new grilled chicken recipe. The pepper jelly I use in this recipe is from habanero peppers I grow in my garden each year along with the essential ingredients to my homemade salsa.  Habanero jelly is not as hot as you think, but is does have great flavor, especially in this homemade BBQ glaze. Any type of pepper jelly will work with this recipe. Reserve some of the marinade to glaze the chicken as it grills. I served this with simple brown rice and grilled corn on the cob. Gotta love grilling season!

Enjoy!

Crockpot BBQ Chicken

If your family is like ours the weekdays are extremely busy. Our kids play soccer, baseball, gymnastics and our oldest referees. Needless to say providing a good healthy meal during the week is a challenge.

Earlier this week I wanted something different to cook in the crock pot. Often Tyson chicken is on sale at the local Kroger and so I will stock the freezer. I decided to use two packs of drumsticks and one package of thighs for this dish. Any combination of chicken pieces will work. The great part of this recipe is you can put the chicken in the crock pot frozen. This is a great tip for any chicken crock pot dish.  You might need to defrost the chicken a few minutes in the microwave. This will allow you to remove the chicken from its packaging and remove the skin.

This is a very inexpensive meal that makes a large quantity of shredded BBQ.

Throw it all in and walk away.

Serve with a green salad and mac n cheese for the kids.

Enjoy!