Archive for the ‘Poultry’ Category

Leftover Drumstick Tacos

July 21, 2007

     I had a couple of leftover smoked chicken legs and was trying to decide on dinner for one.  Looked a deeper and found some leftover grilled onions and saw the green taco sauce in the fridge door.  I shredded the chicken and threw it in a skillet along with the onion petals until warmed through.  I loaded chicken and onions on a corn tortilla, topped with cheese, green taco sauce and habanero hot sauce.  Turned into a great meal.

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Quick Chicken Legs

July 20, 2007

     I had a pack of chicken legs that needed to be cooked.  I seasoned them up Dr BBQ’s Big Time Rub, and fired up the Big Green Egg.  I decided to cook these direct and try out an eggcessory that my buddy Wayne over at Playing With Fire and Smoke sent me.  It’s basically raises the cooking grate 4 inches to achieve a raised direct method of smoking. 

      The BGE was brought up to 350 degrees.  I added a chunk of cherry wood for smoke.  45 minutes was all the drumsticks needed.  They came out great!  The legs with dots are drops of Srirachca hot sauce.  They were a good alternative to hot wings.  These were my lunch for the week, and were a hundred times better than what was offered in the cafeteria.

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Smoked Chicken Drumettes

February 12, 2007

     These are easy to smoke, easy to experiment with and taste great.  I took a package of fresh wing drumettes and seasoned them with Stubb’s Chile Lime Rub.  These were smoked at about 250* with a combination of pecan and hickory.  They were placed on the hot spot closest to the firebox.  Since they’re small, it only took about 45 minutes or so.  They came out great.

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Thanksgiving Leftovers

November 29, 2006

     If you’re like me, you have more turkey leftovers than you can eat.  Aver a few turkey sandwiches, I vacuum seal and freeze the leftovers in portion sizes.  These portions will get defrosted to create other meals for the month.  We’ve already had turkey quesadillas.  Cooked turkey can be used in countless other dishes.  The old standby of Turkey Tetrazini, salads and casseroles.  The next batch will be made into Turkey Spaghetti.  It’s actually just replacing the chicken in the recipe.  The recipe follows below in the next post.

Turkey Spaghetti

November 29, 2006

This recipe is adapted from others that I’ve used. 

  • 1/2 pound cooked turkey or chicken (shredded)
  • 4 oz Velveeta
  • 1 can Rotel (diced tomatoes with green chilies)
  • 1/2 onion (diced)
  • 1/2 bell pepper (diced)
  • 1 can Cream of Chicken
  • 3 cups cooked spaghetti

Pre heat oven to 350*.  Heat cream of chicken, Velveeta, and Rotel in the microwave until Velveeta is mixed well.  Saute’ the onion and bell pepper.  Add to mixture along with the turkey.  Stir in cooked spaghetti.  Coat 5×9 baking dish with cooking spray.  Pour in mixture.  Cover with foil and bake for 30 minutes or until heated through.

Grilled Turkey Tenderloins

November 16, 2006

  Tired of roasted, fried or even smoked turkey?  Or are you just needing to feed 2 or 3 people?  Here is another alternative.  With the popularity of turkey being an alternative and healthier choice, it’s more available.  Fresh turkey alternatives range from breast to wing drumetttes.  I’ve been trying to eat a little healthier for the past year.  This time I chose tenderloins.  They are just like chicken tenders, just alot larger.  The tenderloin comes from between the breast and the breastbone.  Being boneless and skinless, you have to make sure to not dry them out.   These are grilled and sliced into medallions. 

Be sure to cook until the internal temp gets up to 160*. 

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  •  2 tbsp Olive oil
  • Salt
  • Pepper 
  • Hen & Hog Dust

  Coat the tenderloins with Olive oil.  Salt and pepper and then sprinkle dry rub(I used Hen & Hog Dust from Spicewine Iron Works) over on both sides of the turkey. 

     Pre-heat grill on High.  Once up to temp, place tenderloins on the grill, close lid.  After 5 minutes, flip each tenderloin and reduce to Medium heat.  Cook for about 20 minutes or until internal temperature reached 155*.  Remove and allow to rest for 5 minutes.  The internal temp should reach 160*.   Then slice into medallions.