Tag Archives: Chicken

How To Smoke Chickens

This step-by-step recipe is for 8 half chickens or 4 whole chickens.
To see the process in action and follow alongside Thomas, check out our video: www.youtube.com/watch?v=t5u2hRYeNEw&t=263s

  • Brine
    • Put 2 hand fulls of sea salt in a half gallon bottle. Then fill the bottle up with hot water and stir to dissolve the salt.
    • Put 2 drops of Lemon Essential Oil in the bottle of salt water.
    • Place your raw chicken halves in a cooler or bucket. Use the bucket if you are putting it in the fridge to brine. Use a cooler if you do not have a fridge big enough to fit them in.
    • After you placed your chickens in the cooler or bucket, cover the chickens half way and then pour the salt water mixture over the top, along with 2 cups of white vinegar.
    • Then, cover the rest of the chicken with cold water.
    • If you are using a cooler you need to put in a bag of ice and close.
    • Let the chicken sit in the brine overnight. This helps tenderize the meat and will make it juicer when it’s time to cook it.

  • Rub
    • The next day, pull out your chicken and pat dry.
    • Season the underside of the chicken with Magic Dust. This is one of our rubs that we have created in-house. It’s seriously amazing! It does not have any spice to it, so if you want a little kick, you need to add some cayenne to it. Flip the chickens and season the meat side. No need to rub it in – just let it sit.

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  • Plastic Wrap

    • Place the chicken on a sheet pan and wrap the pan with plastic wrap.
    • Place in the cooler for 2-3 hours.
    • OPINION: Some people think chicken should be cooked at room temperature. This means the chicken should be at or close to room temperature before putting on the heat. My thoughts are to experiment. Cooking is all one big experiment anyway! Try it once cold, then try some at room temperature.
    • Let me know what you think.

  • Pecan Wood
    • I use 2 sticks of Pecan or Cherry wood in my smoker. I do not like the intense smoke and flavor of Hickory because it gives chicken a dark color and deep taste. I think it’s fine for beef, but I don’t prefer it for chicken.
    • We take our wood and cut it to 9 inches. We also split it so it is not as thick.
    • We only use 2 pieces because we want the initial smoke on the meat but do not want to smoke the whole 2-3 hours .

  • Cold Cooker
    • After you pull the chicken out of the fridge (or if it’s room temperature), we are ready to load the smoker. I use a Southern Pride Spk 500 Smoker. It’s digital, uses propane to lite the fire, and burns wood for the smoke.
    • I put the meat in a cold smoker because I want as much smoke as possible on the chicken to start. In a cold smoker, the fire will burn and the wood will smoke for the entire time the cooker is getting up to the set temperature.
    • When the temperature reaches 250 degrees, the cooker will shut off until the temperature drops to about 245 degrees, then fire back up.
    • If you are using a charcoal smoker, you may want to get your temperature to 250 degrees and then put the meat on – this will help avoid the extreme high temps you may encounter when trying to get it up to temperature.
    • The smoke will continue to roll on those smokers.
  • 250 Degrees
    • Place the chicken in the smoker bone side down and set your temperature to 250 degrees.
    • Do not open the smoker for 2 ½ hours. Let it roll!
    • If you are using a manual smoker where you have to control it, keep an eye on it. Keep it no higher than 260 degrees.
    • When In doubt, keep it lower than higher.

  • 2 ½ – 3 Hours
    • Go for 2 ½ hours and then check the internal temperature using an internal meat thermometer. Check the temperature in the breast – it should be at least 155 degrees. It will continue to rise even when removed from the heat.
  • Cooler Half Sauce – Half Dry Rub
    • Once you have taken the chicken off the smoker, place them in some butcher paper and drench them in your favorite BBQ sauce. Wrap them in the paper and place in a good cooler – do not open it until you are ready to eat (up to 4-5 hours).
    • This helps the sauce penetrate the meat and make it more tender.
    • If you are making this for a crowd, sauce half of the pieces and leave the other half just the dry rub – everyone has different likes and dislikes.
    • Take it out right when you are ready to serve it. Enjoy!

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To see exactly how we did it and to follow alongside Thomas, check out our video: www.youtube.com/watch?v=t5u2hRYeNEw&t=263s

 

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Crockpot BBQ Bacon Apple Chicken with Spring Veggies

Here is a recipe that will be a fast favorite at your house. This is a super simple crockpot recipe that will save you tons of time and is packed with flavor.

 

Ingredients

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 apples, peeled, cored and grated
  • 1 cup BBQ Sauce
  • 8 slices of bacon
  • 1 teaspoon garlic powder 

Side

  • 1 tsp of Butter or Coconut oil
  • 1 small pkg of White mushrooms
  • 1 Clove of garlic
  • 2 Bell peppers seeded and diced
  • 1 Zucchini Diced
  • Juice from ½ a lemon
  • 1 tbsp Sliced Fresh basil
  • ½ tsp Salt
  • ¼ tsp pepper

 

Instructions

  • Wrap each piece of chicken in 2 pieces of bacon and place in the bottom of a slow cooker.
  • Mix grated apple and barbecue sauce and pour over the chicken.
  • Cook on low for 6-8 hours or until completely cooked. Can also cook on high for 2-3 hours.
  • Wrap 2 bacon slices around each chicken breast and place in the bottom of a slow cooker. Top with tomato mixture.
  • Turn crockpot on low and cook 6-8 hours.

Side

  • Heat a large Skillet and add the oil or butter when hot
  • Add mushrooms and Garlic and stir until soft, (about 5-6 min)
  • Add pepper and zucchini and cook until veggies are slightly soft.
  • Remove from heat and add lemon juice, basil, salt and pepper. Toss and serve.

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7 One Dish Paleo Meals

If you’re like me, you hate having so many dirty dishes after cooking a meal. How convenient does it sound to just throw everything into one dish and cook it all together? AMAZING. I’ve put together a list of 7 delicious one pot meals you’ve got to try.

Click each meal for the recipe.

1. Slow Cooker Butter Chicken by Primal Plate butter chicken

2. Skirt Steak Fajitas by Prevention  

3. Slow Cooker Chicken Stew by The Earthy Mama slow cooker chicken stew

4. Mexican Chicken Stir Fry by Sweet C’s Designs stir

5. Chicken Enchilada Stuffed Zucchini Boats by Skinny Taste Chicken-Enchilada-Stuffed-Zucchini Would you like to try a FREE Week of MealFit?

6. Asian Beef Lettuce Wraps by The Comfort of Cooking
Easy-Asian-Lettuce-Wraps4

7. One Pan Crispy Chicken Legs & Brussel Sprouts by So Let’s Hang Out
chickenandsprouts-6889blog

Try some of these out! Comment below and tell us your favorite, or share your best one pot dish. Enjoy!

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5 Paleo Meals in Less Than 30 Minutes

We’re all busy and we all get hungry. Sometimes we get hungry and can’t wait very long to get our dinner.

It wouldn’t be a smart idea to go get fast food through a drive through because then we’ll binge on highly refined carbs, lots of sodium, and bad fat.

Below is a list of paleo meals that can be made in 30 minutes or less. Try them out next time you’re in a pinch!

1. Paleo Taco Salad (minus the taco)
PaleoTacoSalad
Hollywood Homestead

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2. Paleo Chicken Tenders
paleo chicken tenders
Rubies and Radishes

3. Grilled Mustard Sliders on Top of Fritter Cups
paleofrittersliders
PaleOMG

4. Stuffed Squash
paleostuffedsquash
Paleo Grubs

5. Paleo Sweet and Sour Meatballs
paleo-sweet-salty-meatballs-3
The Big Mans World

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How To Make The Perfect Salad

Salad is one of those things that is viewed by many as a “Diet” food or an appetizer.

NOT TRUE.

In our home we have salad as dinner about 3 times a month and the kids love it. With Kids it’s all about the toppings and the dressing. You have to make it pleasing to the eye in order for kids to want to try it.

For us we like to make as many things as possible homemade. I know that takes more time, but the more homemade stuff you make the more you know what is going into your body. Salad Would you like to try a FREE Week of 

There are so many advantages to a salad when it comes to our health.

  1. Possibilities are unlimited on what you can create.
  2. Making it a meal is easy.
  3. It is inexpensive.
  4. You are eating real food.

Here is what we use to make ours

Ingredients

Master salad font

Giving instructions is not needed but I will give them any way.

    • Layer your bowl with the greens
    • Then pile everything else on there you would like to.
    • Top it off with you dressing.

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A Great Salad is super quick and amazingly healthy.

If you are looking to watch your fat intake you will want to do a couple of things.

  • Pick a lean meat such as turkey or chicken breast.
  • Leave off the yolks and bacon. (For the Paleo and Keto community this is a sin, but for those of you watching your Fat intake stay away)
  • Pick a Different Dressing.
    • Ranch taste great but it is higher in fat than some of its other choices. Look for a Vinaigrette or something with juice or vinegar.

More than anything have fun with it and eat as many REAL foods as possible.

 

QUESTION: What is you favorite salad dressing? (Post a link to it in the comments)

Healthy “Fried” Chicken Recipe

Here is a great alternative to traditional fried chicken that I will bet you will love more than fried chicken! This is a gluten and grain free option that will become a house favorite.

Ingredients:

  • 1 -5 oz. bags of plain pork rinds
  • 1 container of fried onions
  • Olive oil
  • 2 tsp. salt
  • 3 tbsp.  Grass Fed butter
  • 6 drumsticks

Instructions

  • Melt the butter in the skillet and preheat the oven to 400.
  • Grind pork rinds and fried onions up in the food processor till they are the consistency of breadcrumbs. Add the salt to this mixture.
  • Drizzle the olive oil on the chicken and coat the chicken in the pork rind mixture until all of the chicken is covered.
  • Lay one side in the melted butter for 1 min then flip the chicken and brown the other side for 1 min.
  • Take out of the skillet and bake for 25-30 min.

 

Click here to see a super quick instructional video!

 

This is one that we are sure you will love! Remember to share this with your friends and family on all your favorite social media sites and post your reviews as well… Be sure to tag us @mealfit and #mealfit

 

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Chicken and Veggie Roll-Ups

Here is another instant hit with MealFit READY! Here is your chance to try this great dish at home. You are sure to impress with this delicious meal your family and friends will love!

 

Ingredients:

  • 4 Boneless Skinless chicken thighs
  • 4 carrots cut into strips
  • 3 zucchini cut into strips
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • palm full of fresh minced rosemary
  • crushed black pepper to taste
  • 4 slices of bacon
  • 1/2 cup chicken broth

 

 

Instructions:

  • Preheat oven to 350 degrees.
  • With a kitchen mallet, flatten the chicken thighs between two pieces of waxed paper.
  • Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary.
  • Sauté for 3 min in a hot skillet with some olive oil
  • Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken thighs, roll tightly, wrap with a piece of bacon, and secure with a toothpick.
  • Place chicken in a baking dish and pour the chicken broth over the    chicken roll-ups.
  • Bake for 35 minutes or until chicken is tender and no longer pink in the middle.
  • Whatever veggies you don’t use in the roll ups, use as your side dish.


Be sure to check out the awesome sauce that is great paired with this dish!

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Crockpot Honey Bourbon Chicken with Sweet Potato Applesauce Mash

Here is another great recipe that you are sure to enjoy. We made this last week on MealFit READY and it was a huge hit! Give it a shot and be sure to let us know what you think.

Ingredients

  • 2 lb. boneless, skinless chicken thighs
  • Salt and pepper
  • 1 c. of honey
  • 1/2 c. of soy sauce
  • 1/4 c. ketchup
  • 2 tbsp. olive oil
  • 2 cloves of garlic, minced
  • 1/2 c. diced onion
  • 1/4 tsp. red pepper flakes

Mash:

  • 4 sweet potatoes
  • 1 c. unsweetened applesauce
  • Generous pinch of sea salt
  • 1 tbsp. butter, optional

Instructions:

  • Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
  • In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  • Cook on low for 4 hours or high for2 1/2 hours.

Mash:

  • Preheat oven to 400°F and line a baking sheet with aluminum foil.
  • Roast the sweet potatoes for about an hour. Let them cool.
  • Peel the skins off the sweet potatoes. Combine with the applesauce, salt and butter in a large bowl and mash with a hand masher until it’s to your desired consistency.

Please let us know what you think of this awesome dish! Share your photos on social media and be sure to tag us @mealfit and #mealfit

 

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Easy Chicken Recipe

This was made on one of those days where we were too busy and Jackie and I look up at each other at 5:30 and she says “Whats for dinner? ”

I then run through my mind what all we have in the kitchen then proceed to create something as fast as I can so that I can spend more time with the ones I love.

This literally took 20 minutes from fridge to table. SO easy and amazingly good. This is why i encourage you to experiment with your food. It is the best way to learn.

 

Hope you enjoy.

2 lbs of Boneless Skinless Chicken Thighs

1 tbsp cumin

1 tsp celery seed

1 tbsp paprika

1 tsp Salt

1 ranch packet

2 tsp Coconut oil

2 tbsp of Butter

 

Instructions:

1. Mix spices together in a bowl

2. Melt oil in a coffee cup in the microwave (30 seconds)

3. Baste the chicken with the oil then season on both sides

4.Heat a skillet with either butter or coconut oil

5. Sear in a skillet that has 2 tbsp of butter or coconut oil 90 seconds for on each side

6. Bake for 15 min on 425

 

So simple, yet so good.

Post a pic if you decide to make it.

 

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Chicken Cordon Bleu Casserole

 

Check out this awesome recipe for Chicken Cordon Bleu Casserole. Everyone loved this on MealFit READY last week and here is your chance to make it at home!

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Prep Time: 15 minutes

Serves: 4

Ingredients:

  • 1 lb. chicken breast, trimmed of fat and cubed
  • 3 tbsp. butter, salted
  • 1 large head cauliflower, cleaned and trimmed
  • ½ c. chicken broth
  • 12 oz. ham, diced
  • 4 oz. onion, chopped
  • 3 oz. mushrooms, chopped
  • 1 1/4 c. heavy cream
  • 1 c. Parmesan cheese, grated/divided
  • 1/2 c. sour cream
  • 3.5 oz. Swiss cheese, divided
  • 1 tsp. tarragon
  • Salt and pepper, to taste

 

 

Instructions:

  • Preheat oven to 350°
  • In large skillet over medium-high heat, brown chicken in 3 tbsp. butter.
  • Once chicken is browned on both sides, add ham, onion and mushrooms to pan.  Reduce heat to medium and continue cooking until onions are translucent and soft.
  • At the same time, boil the head of cauliflower (whole) in chicken broth, in a covered pot  over high    heat. Boil until cauliflower is fork tender. Drain chicken broth & leave cauliflower in hot pot.
  • This will allow some of the excess moisture to evaporate.
  • Once nearly all of the liquid is evaporated, fork mash the cauliflower.
  • In medium saucepan, combine heavy cream, ½ cup Parmesan cheese, sour cream, Swiss cheese, tarragon and salt & pepper.
  • Bring to a small boil over medium-high heat and then reduce heat to low and simmer –    about 10 minutes.
  •  Stir frequently.
  • In a 3 quart 9 x 9casserole dish, combine cauliflower, meat mixture and sauce.  Once all the ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese.
  • Bake for 25 minutes.

We know you and your family will love this dish! Please let us know by commenting below and posting your pictures on social media… remember to always tag us #mealfit. We love to get your feedback!

 

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