Blowin' Smoke

Mind Your Own Biscuits!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Talking about this one and that one... what he said or she said. It's all just "blowin' smoke". Truth is we all just need to mind our own biscuits. 

Let's forget about all of the political chit chat for a while and try to focus on something a little more positive. Here's an idea... how about a hot Texas twist on some chicken salad, a smoky cocktail and some smokin' tunes? 

Here's to good living, positive thinking and healthy eating... The pots are on!

The Plate... 

Smoked Chicken Salad

Trying to do something a little healthy for you this week. Just hold on... don't go crazy. We said "a little healthy". Everybody loves a good chicken salad. And, the only thing better than good ole chicken salad is "Smoked Chicken Salad". 

Thanks to our fellow Texan and Grillmaster, Tommy Humphries, we're gonna show you how to make the best chicken salad you've ever had. Smokin'!

What you need...

1 whole chicken (3-4lbs)/ spatchcock 

1 lb Applewood chips 
Olive oil and dry rub (see below)

3 Granny Smith apples / diced
1 red onion
4-6 celery stalks / diced
1 8oz jar of sweet relish
1 cup dried cranberries / chopped
1 cup grapes / halved
6 oz slivered almonds
1/4 cup fresh lemon juice
1 quart jar of Mayonnaise (Tommy recommends "Dukes")
1 8 oz cream cheese / softened
1 tbsp sugar, Old Bay, fresh ground pepper, salt and dry rub used on chicken

The dry rub-

1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp chili powder
   salt and pepper

(Tommy uses a secret blend of Julio's seasoning and Weber's Kickin' Chicken... but don't tell anybody!)

Get cooking...

Get the chicken out of the fridge and let it sit out on the counter to get the chill off.

Combine the dry rub ingredients together.

Heat your grill to medium 350-400 degrees. Add the Applewood after soaking in water for 30 minutes. 

Place the chicken "breast-side" down on a cutting board. Using a heavy-duty knife, cut out the backbone by cutting from the neck all the way down to the tail on each side of the bone.

Remove and discard the backbone. 

Now press down on the chicken to flatten it our completely. 

Brush with the olive oil the sprinkle on dry rub.

Put the chicken on the grill and cook indirect for about 45 minutes until the the internal temp reaches 150 degrees in the breast and 170 in the thigh.

Take the chicken off the grill and let cool. 

Remove the meat from the bones.

Place the white meat in a food processor, add the mayo and cream cheese and process until smooth.

Chop up the dark meat into small bite-sized pieces and add to the white meat mixture and set aside.

Combine apples, onions, celery, relish, cranberries, almonds, grapes and lemon juice... toss to mix well.

Now combine with the meat mixture, adding the "sugar, Old Bay, salt, pepper and a little dry rub.

Refrigerate until you're ready to dig in. 

Serve on croissants (a little butter couldn't hurt). 

Well, it's kinda healthy... you know you want it!

Grillmaster Tommy Humphries

The Playlist... 

Blowin' Smoke

Turn on the TV and that's all you're gonna hear. So turn it off and crank up the tunes. Grab a little cider and pull up a chair. There's a lot to take in here so just sit back and relax. 

          The "Playlist" runs on Spotify- Click on the link to listen to Blowing' Smoke

The Bar... 

Smoky Apple Cider Margarita

What you need...

2 oz silver tequila 

4 oz apple cider

1 oz fresh lime juice

2 tsp agave nectar

cinnamon, sugar, salt for the rim

apple slice

cinnamon sticks

Get drinking... 

Mix equal parts cinnamon, sugar and salt in a small dish.

Run lime wedge around the top of cocktail glass then rim with mixture.

Combine tequila, apple cider, lime juice and agave nectar in cocktail shaker with ice.

Shake and strain into your prepared glass.

Garnish with apple slice and cinnamon sticks. 

Mind Your Own Biscuits...

And Life Will Be Gravy!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!