Poultry

Slow Cooker Beer Brats

Combining the outdoor fire with the convenience of the slow cooker is something I’ve been toying with this past year. This latest recipe combines the wonderful grilled taste of the delicious brat with the slow cooker’s ability to infuse beer flavor into both the brat and some peppers and onions! Grill, meat, beer…what more can a guy want! The recipe is perfect if you have a busy afternoon or are preparing for a tailgate or gameday party.

  • Total prep time is 30min.
  • Slow cook time is 6 hours.
  • Total time is 6hrs 30min.
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BBQ Smoked Turkey

HOT GRILL ON GRILL ACTION’S SMOKED BBQ TURKEY:

Overview:

Let’s talk Turkey. If you have a smoker, chances are friends and family will look to you around Thanksgiving, Christmas , or any turkey time. Fortunately, the below recipe will provide a way to have them begging you for another round of gobbler.

 

The equiptment: For this cook, we are going to use the trusty WSM 18″ smoker. For additional giggles, I’m going to break out the proQ expander for the WSM. Though it won’t be necessary, I just got it and want to give it a go.  This item will slip into the middle section of the WSM and add an additional cooking grate.  We will use kingsford charcoal, pecan wood chunks for smoke, a looftlighter (electric charcoal starter), and lastly a pitmaster IQ110 for temperature control.

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A Look Back: The Beginnings of Hot Grill on Grill Action

Well folks, I wanted to take a trip down memory lane and explain the beginnings of our lives in the competition BBQ world.  If you’ve paid attention to some of the other posts there’s some history there related to how we started out and whom we owe credit to for us getting started, but no info on the actual event itself.

1st Annual Tri-Cities BBQ Contest – September 23, 2005

Here it is, the first BBQ contest.  Who would have guessed it would be the start of Hot Grill on Grill Action.  After digging up the pictures and looking at the date it’s hard to believe that what seemed like just yesterday was over 6 years ago.

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The Perfect Pizza!

So, you love pizza – who doesn’t?  Well, I think if you follow the guts of this recipe and use your own favorite ingredients, you can make yourself a pizza that beats anything you can get at any chain, local or brick oven joint in your area.

Ingredients:

  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon yeast
  • 1 cup hot water
  • 2 cups marinara sauce
  • 1 whole chicken breast
  • 1 package of pepperoni (we use turkey)
  • 1 whole red bell pepper
  • 1 whole tomato
  • 1/4 red onion
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BBQ Hot Tamales

I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ!  Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.

Here is a recipe I made with some smoked chicken that turned out awesome!  It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.

Here are the ingredients:

  • 6 cups Corn Mesa Mix
  • 6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
  • 1/2 cup corn oil
  • 2 tsp salt
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BBQ Meat Yields, Weight Calculations and Servings

Hello all!

I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!

I have a general idea – but wanted other opinions.  After no luck, I decided to cook 6 birds and get the average.  With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.

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Weber Kettle Smoking: Pulled Chicken

Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site.

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How to Butterfly a Chicken

Nothing beats a smoked whole chicken, really! I make them quite often and they serve many purposes. Mostly I like to smoke the chicken and then pull the meat similar to how one would pull pork for sandwiches. It’s a delicious and more nutritious way to enjoy the same style of sandwich.

The best part is the leftovers can be used for anything from smoked chicken enchiladas to smoked chicken lasagna… you name it.

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Competition BBQ Chicken – In the oven?!?

OK, I know it’s against all the rules….however….it’s 4 degrees outside and I want to try out both a new technique for getting chicken skin done perfectly for the judges AND try out my new Spicy BBQ Chicken Rub….so here it is.

First, I purchased two (2) family packs of Tyson chicken thighs from my local Bag N Save grocery store.  I laid them all out on the counter and trimmed and prepped them as normal, cutting off all the excess skin, fat and weird bones and veins and stuff like that.  Basically, anything I wouldn’t want to eat.

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Spicy BBQ Chicken Rub

Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker.  I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!).  I’ll link this to that recipe…but here’s this if it’s all you need!

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Beer Butter Sausage

OK – I’m not about to tell you that this is a health item.  It certainly is not – but good lord is it delicious.  I got this from a good friend who’s 100% German.  Apparently it came from his Grandma’s kitchen.  I believe it and have made these for countless parties.  Most will say that these are the best “grilled” sausages they’ve ever had.  If for nothing else, you MUST try this due to it’s simplicity and taste.

Ingredients

  • 2 – packages (the 5 – 6 link) of your favorite Brats or Italian sausages (I use Hot Italian)
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Pepper Blend Chicken Wings

These are a crowd favorite for Hot Grill on Grill Action…..

Ingredients

Directions

  • Combine pepper blend hot sauce, buttermilk, black pepper and ranch seasoning in a 2.5 gallon zip lock bag (or use (2) – 1 gallon bags and split the ingredients between the two).
  • Mix sauces and seasonings well.
  • Add wings to bag and ensure all air is removed from bag when closing
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Matt’s Springfield Chicken 2009

This recipe took 8th Place in the Springfield Days BBQ Comp

Meat Ingredients

  • 1 Family Pack of Chicken Thighs (Hy-Vee)

Basic Directions

  • Marinade thighs
  • Heat Smoker using favorite rig and fuel source
  • Season Chicken, recipe follows
  • Pan Chicken, recipe follows
  • Season Chicken again, recipe follows
  • Sauce Chicken, recipe follows

Smoke @ 300 degrees F on Weber Kettle grill

Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours

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