SUPER EASY Smokehouse Maple chicken thighs (THE BEST CHICKEN I HAVE MADE YET)

1 Pkg chicken thighs WITH SKIN ON (Skin can be removed AFTER chicken is cooked)
3/4 cup mayonnaise
1 shaker McCormick Smokehouse Maple seasoning (Spice aisle in grocery stores)
A grill PREFERABLY charcoal
2-3 nice hickory chunks (you'll know them when you find them HAHAHA)


In a small bowl combine mayo with 2-3 TBSP of SM seasoning and mix real well till both ingredients are blended.

Take your chicken thighs and remove the EXTRA flap of loose skin from the thigh, leaving the main skin to cover the whole piece of chicken.

Use your fingers to slather the mayo/seasoning mixture evenly all over the chicken thigh top, bottom and UNDER the skin (lifting the skin from the long flat side is easiest to get under the skin. Make sure you get in all the cracks and crevices.

After coating all of the thighs with mayo mixture, lift the skin up and shake extra seasoning all over the top of the thigh and lay the skin back down so it covers the entire thigh. Now lay all of your thighs SKIN SIDE DOWN and shake the seasoning generously all over the bottom of the thighs directly on the meat.

I do not coat the skin with extra seasoning as I nor my family eat the skin and because I put seasoning on the bottom of the thigh also it really doesn't do anything but waste the seasoning. NOW if YOU eat the skin by all means coat that chicken skin up.

If your charcoal chimney is ready pour your charcoal to 1 side of the grill. You WILL be using the offset heat cooking method. Place all of your charcoal to 1 side, throw your hickory chunks right on the hot coals. Give a minute to start smoking/flaming. Now put your cooking grate on the grill and lay the chicken thighs SKIN SIDE UP on the opposite side of the coals and cook at 225-235 for around 1 1/2 hours. Adjust the vents on your grill to keep a nice consistent temp

When the chicken is done I PERSONALLY remove the skin before eating, I just leave it there to help baste the meat and keep the chicken moist while cooking. If you like eating the skin, take the skin off as you are pulling the cooked thighs from the grill and throw them over the coals it will crisp them right up.


I hope yall love this recipe, my whole family does. Its cheap, easy and my kids eat it up till its GONE. I find that cheesy Au Graten potatoes go awesome with this chicken and once I perfect my tater recipe I will post that also.

Man sounds good!

This one is super easy, but always delicious. I like to make this when I go out for the day and know I won't have time to set up dinner when I come home.


PORK VERDE BURRITOS
3-4# Pork roast (cut up into golf ball size chunks)
4 Jars La Victoria verde salsa (medium heat)
1-2 tbls. minced garlic
Pinch of salt and pepper
20 flour tortilla shells

Put first 4 ingriedients into crockpot on high heat for about 6-7 hours. Stir gently about every hour, if your around ( I try not to break up the chunks until serving). After 6-7 hours brake-up the pork a little and serve in a tortilla shell like a burrito (you will need a fork) I also like to laddle a little sauce over the top of mine like an enchalada style.

Compliments of CoyoteBC (Thanks Bill)

CHAI TEA

Ingredients
2cup cold water
4tea bags
2cup whole milk
2honey
1/2tsp ground ginger
1/2tsp ground nutmeg
1/4tsp ground cinnamon

Directions
1 Heat water to boiling. Add tea bags, reduce heat. Simmer 2 minutes. Remove tea bags.
2 Slowly stir in remaining ingredients into tea. Heat to boiling. Stir with wire whisk to foam milk. Pour into cups.

Additional Information
Earl Grey, pekoe, or herbal teas may also be used.


Diabetic Chai Tea
2 cups water
4 black tea, I prefer Earl Gray tea bags
2 cups nonfat milk
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Directions:
1Heat water to boiling. Add tea bags; reduce heat and simmer for 2 to 4 minutes, depending on how strong you like your tea.2Remove tea bags and add spices. Simmer for additional 2 minutes.3Add milk and Splenda, heat to a near boil stirring constantly.4Serve and enjoy.

Lunch from the weekend..... lemon and garlic marinated 1.2kg lamb chunk cooked on the BBQ plate (with the hood down for the most part)....

OMG Aussie I would steal that right off your plate and run Brother HAHAHA

looks great!

So when will the Scrap Yard cookbook be available at the shop? <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Someone should put one together..I think someone may be working on one...?

It was delicious..... but trying to snatch it out from under me could have seen your fingers and my Regulator meeting up... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I Got this Buffalo Chili recipe out of a local paper and thought some of you dogs might like it.

Meriwether's Buffalo Chili

Eating terrific buffalo chili does not require a trip out west. Nor does finding quality buffalo meat. There are nearly 50 bison ranches right here in Missouri.

So this recipe, adapted from Stephanie Anderson's book, "Killer Chili," is well within your purview. It was the specialty of Meriwether's, formerly the restaurant at the Missouri History Museum in St. Louis.


2-3 tablespoons olive oil

1/2 cup diced onions

1/2 roasted poblano chili, seeded and diced

1 stalk celery, diced

1/2 cup diced red bell pepper

2 tablespoons minced garlic

1 1/4 pound ground bison

4 tablespoons chili powder

1/2 tablespoons ground cumin

1 teaspoon cayenne pepper

4 (14.5-ounce) cans diced tomatoes

4 (16-ounce) cans kidney beans

4 (16-ounce) cans black beans

3/4 cup tomato juice

Saute in olive oil over medium heat the onions, poblanos, celery, bell pepper and garlic until the onion is translucent. Add bison meat and cook until browned.

Mix together chili powder, cumin and cayenne, and add to meat and vegetable mixture. Add tomatoes, beans and tomato juice. Simmer 40 minutes, stirring occasionally. Serves 10.

thai beef, with peanut butter sauce.

1/4 pound of beef tips
1 tablespoon of rice wine vingar
1 tablespoon of sirracha
1 teaspoon soy sauce
1 tablespoon crunchy peanut butter
1/2 can of coconut milk
1 cup of frozen peas.
1 cup white rice

place beef tips, vingar, sirracha, and soy sauce, in a plastic bag and let marinate for a day. cook off rice. in lightly oiled frypan on medium high heat add beef tips and marinate sauce until browned. add peanut butter, peas, and coconut milk. let simmer until sauce is reduced by half. add to rice. enjoy.

Ooey Gooey Butter Cake

Cake
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350-degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. (Patty uses a glass dish, cleans up A LOT better than the metal ones.

Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Oh and Patty makes it all together and only uses 8 tbls of butter, NOT 16 and only 2 eggs (I think).

As it is cooking, every once in a while shake the tar out of it, so the center part will stay sort of soft/gooey/runny. When the surrounding edge and part way toward the center gets brown and the center has set up, BUT not firm, it's done. It is supposed to be sort of gooey/sticky in the middle section.