Lashings of glossy, sticky, sweet apple barbecue sauce sets this smoked chicken apart.
Chef’s Note: This recipe will need to be started the day before serving. You will need a barbecue with a lid or a smoker for this recipe.
Total: 24 hours
Ingredients – brine
3 tablespoons cooking salt
3 tablespoons garlic salt (I skipped this and used 5 fresh garlic cloves)
Ingredients – chicken, rub and sauce
1 (1.4 kilogram) chicken, spatchcocked (I left mine whole and cooked it on a vertical stand)
1 bag natural charcoal
2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon kosher salt (this is too much, 1 tsp. is plenty as the chicken has been brined. Salt-sensitive might leave it out of the rub completely)
250 ml (1 cup) apple juice (substitute apple sauce otherwise WAY too runny and unuseful)
250 ml (1 cup) barbecue sauce
100 grams unsalted butter, melted (skipped completely, this is insane to add IMO)
1 kilogram (2.2 lbs.) wood chips or chunks (apple wood, ironbark or hickory), soaked in water for 1 hour
In a large saucepan, combine the cooking salt and garlic salt with 4 liters of water and bring to the boil. Dissolve the salts, then remove from heat and cool completely before adding the chicken to the brine. Refrigerate overnight.
The next day, remove the chicken from the brine, pat dry and refrigerate, uncovered, for 2 to 3 hours to dry the skin. (In my opinion this is unnecessary especially for a BBQ’d bird as the sauce wipes out all crispiness)
Add some charcoal to the barbecue and light with firelighters – the coals will need to be red hot before adding any wood chips.
Meanwhile, combine the paprika, pepper, and kosher salt in a small bowl. Remove the chicken from the refrigerator and generously season with the paprika mix. Set aside for 30 minutes while the charcoal comes up to
Whisk the apple juice, barbecue sauce, and melted butter in a bowl and set aside.
Add a handful of wood chips to the hot coals. Place the chicken in the barbecue or smoker and cover with the lid. Keep adding charcoal and wood chips as needed – but don’t open the lid unnecessarily – to maintain the smoke and a temperature of about 155°C (311° Fahrenheit).
Brush the apple barbecue sauce on the chicken after 1 hour, and again after 1-1/2 hours. By this stage, the chicken should be almost ready – if you have a probe thermometer, you’re looking for an internal temperature of 75°C (165° Fahrenheit).
Once cooked, remove the chicken from the barbecue and brush one last time.
Wrap the chicken in foil and rest for 30 minutes before serving.
This is a recipe we grew up with as kids. Our Mom, Ann Barczay Sloan, used to cook this. I went ahead and made my own version but while she was living with me, before she passed away, I asked her for HER recollection of the recipe. I present both, you can try both, hers is probably faster. I think mine is pretty rockin’, too.
Mom’s Tamale Pie
Chili – can or scratch
Layer or two of corn tortillas in casserole
Layer on chili
Layer sharp cheddar
Layer green onions
Keep layering to top
Add water to the last bit of chili so it is like a soup. This will soak the layers
Top w cheese and sliced olives
Bake covered at 350. Uncover last few minutes to crisp.
1 can of enchilada sauce 19 oz. (example but in a bigger can size)
I like to brown the onions in pan, Salt and pepper to taste and then set them aside
Now brown turkey in the same pan with a little more olive oil as turkey can be very low fat and stick to the pan. Salt and pepper to taste.
Add back the onions and mix well to spread the flavors around
I like to grind the Mexican oregano (slightly stronger smelling and more like
whole flowers than standard oregano) between my palms and into the pan.
Sprinkle cumin on.
Add the salsa, not too much, its meant to be edible by kids and people who can’t handle spice
In your baking dish: start by pouring out a thin layer of the enchilada sauce then add a layer of tortillas followed by a layer of the spiced meat and onions mix followed by most of the cheese
Next layer starts with tortillas then enchilada sauce, spiced meat and onion mix then cheese
Final layer, the top most layer, is tortillas, the enchilada sauce then cheese then decorate with a freshly sliced olives placed around evenly. Sometimes it put a sprinkle of chili powder lightly across the top.
Bake at 350 degrees for 30 minutes, remove from oven and let it cool/set up a bit before serving.
This dish is even better the next day as all the flavors have melded, the enchilada sauce has been incorporated into the tortillas and it reheats amazingly well in the microwave
Preheat oven to 350. Brown the pork in bacon grease, salt and pepper the meat then add in onions and bell peppers until onions are translucent. Add garlic and stir that until it is cooked. Add paprika to cover/color meat, its an eyeball thing. Truth be told its hard to add too much paprika. Add caraway seeds and bay leaves then add the sauerkraut. Bring to a low boil, cover it and cook for 5 minutes. Move to oven for 40 minutes. 10 minutes before the time is up stir in the sour cream. Serve with boiled potatoes.
My Mom, Ann Barczay Sloan, shared this recipe with me.
6 bell peppers (green, red, a mix, all OK)
1 lb. ground beef
1/4 tsp. pepper
1/4 tsp. salt
1-1/2 tsp. paprika
1/2 tsp. garlic powder
5 tblsp. cooked rice
3 tblsp. tomato sauce added to meat
1 can tomato sauce (minus the 3 tblsp. used above)
2 tsp. sugar (for sauce)
1 tsp. paprika (for sauce)
Pre-heat oven to 350 degrees. Mix the ground beef, pepper, salt, paprika, garlic powder, cooked rice and 3 tblsp. of tomato sauce in a mixing bowl. Cut the tops off of the pepper and clean out seeds and extra veins of white material to maximize the available room for stuffing.
Stuff all of your peppers and place in a baking dish.
In a sauce pan on the stove pour remaining tomato sauce, sugar and paprika and heat until very hot/steaming and then ladle or pour over the peppers carefully so that they are uniformly covered/coated.
About 15 minutes into the 30 minutes cooking time you can open the oven and baste the peppers using the sauce (see photo below) that’s forming around them. Actually you could baste as many times as you’d like and they’ll probably be even more delicious. These are done when the peppers are soft but still hold together.
NOTES: this can be served with boiled potatoes, the sauce goes great with them.
2 tbsp. harissa (I found mine at Trader Joe’s. Add more if you want it hotter)
1 cup sliced mushrooms
Pre-heat oven to 425 degrees. I have a large ceramic coated metal roasting pan that’s shallow. On the stovetop I add the oil oil and then brown the chicken on a low flame because I want to get them nicely cooked before I put them in the oven. After you’ve flipped and browned the 2nd side of the chicken start adding the vegetables, you might boost the flame a little. I go onions, then bell peppers, then garlic, the raisins, then balsamic vinegar, then tomato sauce, then harissa. The mushrooms I stir in right before moving the dish to the oven for 20 – 25 minutes to finish it off.
I served mine with pine nut couscous but it would go great with linguini or other pasta.
Notes: you could easily add more garlic! Tastes even better the next day, reheats well in the microwave.
one whole chicken, washed in warm water and dried with paper towel
2 chipotle peppers in adobo sauce, cut into small pieces
2 tblsp. brown sugar
I like to fill the chicken with warm water and let it sit in there for 30 seconds and I do this twice while washing the chicken in order to try to warm it up to room temperature before cooking.
In a metal bowl I added the oil, Chef Merito Steak and Meat Seasoning, lime juice, garlic and cut up chipotles. This is the marinade that I coat it with.
So I hold the chicken upside down and pour in ALL of the marinade mix to the main body cavity while holding the neck cavity closed and swish it around the inside of the chicken to coat it. Then I pour it out into the bowl and coat the exterior of the chicken, on a vertical roaster, and paint it on with a brush for the first coat.
Cook for 30 minutes at 425 degrees, pull out and do the second coat of marinade, put back in for 15 more minutes but now at 375 degrees. Now take it out again (after the 15 minutes), add 2 tblsp. brown sugar and some of the drippings from the catch pan of the vertical roaster to what remains of the marinade and do the glazing stage for the final 15 minutes.
Next time I’m going to add Mexican oregano and ground cumin. My goal is to match (or surpass!?!) the chicken from El Toro Bravo here in Costa Mesa.
Preheat Oven to 350° Loaf 1 hour, Mini Loafs 45 minutes 6 Servings
½ cup onion, diced
½ cup celery, diced
½ cup carrots, diced
1 clove garlic, minced
2 lbs. lean ground turkey, lean ground beef, or ½ turkey & ½ buffalo
Organic turkey and beef are preferable, buffalo is always organic.
2 large eggs
1 cup Ezekiel toasted bread crumbs, or Genesis
(or 1 cup spinach, chopped, steamed, & drained)
2 Tbsp. tomato puree
1 tsp. Celtic salt
¼ tsp. black pepper, or to taste
3 Tbsp. Dijon mustard
½ tsp. (1 tsp.) paprika
½ tsp. (2 tsp.) fennel seeds, ground
1 Tbsp. (2 Tbsp.) Worcestershire sauce
2 Tbsp. toasted seseme seeds, ground
2 Tbsp. flax Seeds, ground
In a coffee grinder, I grind: fennel seeds, seseme seeds, and flax seeds together.
In a large bowl mix vegetables with the meat, and bread crumbs. Add everything together: Best mixed together in blender: eggs, tomato puree, salt, pepper, mustard, paprika, fennel, (other seeds if adding),
Worcestershire sauce. I put on gloves and mix it by hand, much easier to get a good mixture than with a spoon.
Pack into an 8”-9” Loaf pan, or 3-4 mini loaf pans. Great for putting into freezer for future meals.
Serve with tomato sauce, or organic pasta sauce, heated.
6 servings, each contain about: 300 calories, or less, 10 gm. fat,12 gm. carbohydrate, 36 gm. protein, 2 gm. fiber.