Barnyard Roast

20141123_174534Looking for something different yet simple, flank steak rolled with ham steak and chicken breast.  You can do this in the oven but like always, I prepare it in the smoker.  This will have everyone saying oh yeah it’s real good !!!!


1 flank steak
1 ham steak
1 boneless chicken breast
4 green onions chopped
8 cloves of garlic minced
1/2 cup of soy sauce
1/2 cup of worcestershire sauce
1/3 cup of olive oil
1 tbs pepper
With a meat hammer pound the chicken until thin aout 1/2 inch. Mix all the ingredients together to make a marinade.  Place the chicken and steak in a large freezer bag and pour the marinade into the bag.  Place in refrigerator for as long as you wish up to 1 day.    Preheat oven or smoker to 325 degrees.  Remove meat from bag, you want now to sear the chicken on both sides.  Lay out the steak, place the seared chicken on top of the steak then place the ham on top of the chicken.  Next you want to roll it as tight as possible and tie with twine.  Place in the smoker or oven and let it cook for approximately 1 1/2 hours until the internal temperature is 135 degrees.  Remove the roast and wrap in foil so it can rest approximately 15 minutes. Carve the roast, cheers !!!
20141123_173917Special thanks to the bbq pitboys for the idea. 

Chicken Corn Chowder


On a cold day when you want to stay inside and chill, nothing beats a nice bowl of hot creamy soup.  My chicken corn chowder hits the spot and is very easy to prepare. 
2 pounds of chicken cooked and chopped into bite size pieces
2 cups of corn (fresh or frozen)
1 medium onion chopped
2 carrots chopped
2 celery stalks chopped
2 potatoes chopped
1/2 stick of butter
2 cups of chicken broth
2 cups of heavy whipping cream
1/4 cup of all purpose flour
In soup pot melt butter, add onion, carrots, celery, and potatoes.  Cook until tender about 5 minutes.  Add flour to the veggies and stir until it thickens.  Add chicken broth and bring to a boil.  Reduce heat to low and simmer for approximately 10 minutes.  Add the heavy whipping cream the the chicken and the corn.  Salt and pepper to taste.  Simmer for approximately 15 minutes.  You can serve with some fresh parsley or chives.  Cheers !!

Baked Cod With Lobster Stuffing


Taking a simple and mild fish like cod and adding lobster stuffing makes for a great meal anytime of year.  It’s very simple to do and will make you look like an amazing chef.  You can make this with any kind of fish but the cod this time of year is real good.  The lobster meat you can purchase in the frozen seafood section at your grocery store.  If you want get a live lobster and cook it to use for the stuffing.

Cod Fillets or the fish of your choice
5 green onion finely chopped
6 clovers of garlic minced
1/2 stick of butter
1/4 cup of brandy
1 package of ritz crackers
1 handful of cheez-its
1/2 cup of bread crumbs
4 – 6 lbs of lobster meat
1/2 tbs parsley
In skillet place butter, green onion, garlic, and parsley.  Let sautee until onions are soft approximately 5 minutes.  Add ritz crackers, cheez-its, bread crumbs, and lobster meat.  Continue to sautee for approximately 3 to 5 minutes.  Add the brandy and turn off the burner.  Lay the cod out on a baking sheet, spread the stuffing over the top.  Bake at 350 degrees for approximately 20 minutes until the fish is done.  You now have a simple and different meal.  Cheers !!!!

Barbeque Chicken In A Pot


Here is something that is different but simple to prepare for a real good dinner.  You can make it on your stove but it awesome if you fix it on your grill.  I call this barbeque chicken but you don’t use a traditional sauce.  I like to use chicken thighs but you can use any part of the chicken.  It is one of the most tender chicken recipes you will ever make.

Chicken thighs (or any pieces of the chicken you want to use)
1 cup soy sauce
1/2 cup worcestershire sauce
1 cup white or cider vinegar
1 cup brown sugar
1 medium onion
8 bay leaves
10 cloves of garlic
4 tbs black pepper
1 tsb red pepper flakes (optional)
If preparing on a grill get your temperature set to approximately 400 degrees.  In a large pot add all the ingredients and simmer for approximately 30 minutes.  Remove the chicken and brown on grill or if preparing on a stove brown the chicken in a frying pan.  After you have both sides nice and crisp return to the pot.  Simmer for another 30 minutes.  Serve over rice, noodles, or anything else you desire.  I used white rice with a side of brussle sprouts.  I guarantee you that this is one of the most tender and delicious chicken recipes you will ever eat.  Thanks to the barbeque pit boys for the idea !!!!    Cheers !!!!

Grilled German Potato Salad


How about a great side dish that goes with anything.  Nothing like a potato salad but this one is German style with no mayonaise.  You can make this by cooking the potatoes on your grill or simply by boiling or microwaving them.  I like it on the grill because it gives it a better taste.  Here you go:

3 large potatoes approximately 3 to 4 pounds
5 strips of bacon cooked and chopped
1/2 medium onion chopped
2 hard boiled eggs chopped
3 cloves of garlic minced
1 tsb parsley
1/2 cup vinegar
1/2 cup olive oil
1 tsb spicy brown mustard
salt and pepper
If cooking potatoes on grill rub olive oil on them and place on grill and cook until done about 1 hour.   If boiling or microwaving cook them until they are done.  In a seperate glass combine vinegar, olive oil, garlic, and mustard.  Allow potatoes to cool before chopping into bite size pieces.  In seperate mixing bowl add potatoes which have been cut into bite size pieces, bacon, onion, parsley, and the dressing.  Mix together until well blended.  Add hard boiled eggs, salt and pepper to taste and mix well.  You now have a side dish which will go with anything.  Cheers !!!

Low And Slow Pork Roast


You get ya a bone in pork roast and cook it low and slow and you have a culinary work of art.  It can be done in a smoker, a charcoal grill or a propane grill.  It’s very simple and it’s all about the temperature and the indirect heat.  Here is how it is done:

1 bone in pork roast
1/2 cup of brown sugar
1/2 cup salt
1 medium onion
1 16 oz bottle of apple juice or cider. 
4 tbs of flour for the gravy
Mix together brown sugar and salt.  Rub  all over the roast and wrap in foil.  Let it sit in refrigerator for 8 to 12 hours.   Prepare smoker or coals until you get your temperature at 275 degrees.  The key to this is to have your roast in indirect heat.  You need to get a pan for the drippings.  Slice the onion and put in the pan and also pour some of the apple juice in the pan.  Place the pan under a meat rack and then place the roast on the meat rack.  It’s now time to do nothing but sit back and let the roast get happy happy happy.  You will need to baste the roast about every hour with the drippings.  If the pan starts to dry some add some more apple juice.  It will take about 6 to 7 hours until you get the internal temperature to 190 degrees.  That is the temperature that the muscles and tendons breakdown and make the roast so tender.  Once the roast has an internal temperature of 190 degrees remove and wrap in foil and let the roast rest for up to one hour.  While the roast is resting you prepare the gravy.  Take the drippings in the pan and pour into a gravy seperator disgarding the fat.  Put in a pot, add some water and salt.  Mix the flour in a cup with some hot water to make a paste and add to the gravy to make it as thick as you want.  Now it’s time to cut up the roast.  You want to take your sharp knife and cut around the bone and remove it.  Now you can slice the roast.  Oh my it will be so tender.  The ends may be a little burnt but those burnt ends are for the pit master.  Serve with mashed potatoes perhaps some sauerkraut and corn and you have a meal that will have everyone wanting to join you for dinner and not leave.  Cheers !!!