Smoked Chicken Alfredo
I wanted to start this section of a little different because it’s got 5 meals you can prepare for the whole week as to make for each day, most of the dishes can even be a crock pot dish, but ill also talk more on crock pot dishes later in this series.
The first meal I have is very simple to follow eventually I’ll get that video stuff set up and see how that goes but for now I’ll just tell you what you going to need to make this dish rock.
Here we go,
Smoked Chicken Alfredo
I smoked 4 chicken breasts with hickory wood pellets in my smoker, on 300 with a binder of mayo for 1 hr.
I than chopped it up placed off to the side, I cooked some Alfredo noodles, with a spoon full of oregano, 1 small onion chopped.
In a deep skillet add one medium heavy cream at least 36%, add chicken add noodles add anything else you like to this dish.
Add one medium jar of Alfredo sauce, heavy cream will take on any flavors, let cook till all is incorporated, serve with Ramon and Parmesan cheese and a splash of parsley. ENJOY!!
2 Meats and A Grinder
For this tasty meal I took Hog (you can use pork, but I think hog tastes better),3 lbs. of hog butt 3 lbs. of beef brisket semi cooked and placed in my meat grinder.
With the medium size grinder screen, I combined these 2 meats, on the 3rd time I took out the screen, then put in my seasonings, like croutons, and spices like creole garlic smoked paprika, onion, franks red-hot, and a cup of sugar, lime juice.
I mix into a bowl before adding to the meat but put the crushed croutons in last to soak up any moisture,
Croutons? yes, they give the meat sort of binder for everything else to stick to, I take the rest of the ingredients and place them on parchment add them a little at a time till all gone.
I keep mixing this till I have it all incorporated. With a splash of olive oil, right before I place it in the smoker, I use my pastry brush to add my binder of honey and mustard to everywhere.
The smoker is at 350 to start than get turned down to 250 for 4 hrs. why? so I can add this to the 2nd part of this dish it will finish cooking in the skillet with the tri color pasta with spaghetti, 1 small heavy cream 36%, with.
Alfredo sauce with whatever you like I used shrooms onions bell peppers yellow and orange ones chopped up.
When the pasta is cooked this meal is ready to enjoy, with all the smoked flavors here this is one dish I’ll remake over and over, it also pared well with my new strawberry creamed pie.
Seasoned Pork Tenderloin
For today’s tasty dinner we have 2 pork tender loins that we are going to be seasoning, Now the seasonings I like are not yours so just follow along and add what your favorite seasonings might be, I am going to write this as how I prepare it.
These are 2- 4 bl pork tenderloin here at the farm. I have already cut off most of the fat on the bottom and the tended all around,
Your tender loins will look much different than mine, because we butcher some of pigs and hogs before we sell them to market this is how we live too, (and if you have to young men cutting you loins that have no business cutting them) they will look better than what I got, just saying.
For my seasonings I used all dried herbs, and I even used some ingredients from jars and bottles like Mc Cormack they make all the powered seasonings I use except a handful here on the farm.
Mostly like oregano, parsley and dill weed all the others are store bought, you can mix up whatever combo of goodness you wish to have in your rub (just keep one thing in mind check to make sure it’s not going to be too salty.
Make sure that what you’re adding to your bowl isn’t adding too much salt, this might make your food taste salty and dry it out, just check the label when adding some ingredients, they might just make it taste salty,
So where was we ooo yeah, I have 2-4lb tenderloins now they are seasoned. Smoked for yes 4 hrs. at 300.with applewood pellets. my binder is honey mustard.
I let them both smoke for about 1 hr. open the lid put on my seasonings or rub and let them cook out their remaining time.
I took asparagus cut up with baby red potatoes and 2 cloves garlic with 1 stick non salt butter, in a med sized flimsy aluminum pan, covered with foil let them cook till the potatoes were sort of firm.
I had made my cabin salad, it’s the same as a Ceasar but made with arugula and baby spinach, with dandelion leaves with small, sweet onion handful of baby portabellas, shaved carrots, shaved granny smith apples peeled, I usually put a raspberry dressing over the top but today I had vinegar and oil with fresh ground pepper.
I took the tenderloin cut it sides ways added it to the salad, if you like it spicy add some Louisiana hot sauce to the meat before adding to the salad.
Some would like a glass of nice wine, me a glass of cherry coke but for my friend it’s a beer I also like coffee, this went well with my again strawberry creamed pie.
Blk Angus Burgers
Hello, I’ve been in the kitchen again whipping up some serious food. Today we are making blk Angus burgers.
The meat is cut here right at the farm, we process our own beef here at the farm before they get sold, this is how we eat.
Cut up 22,5 lbs. of Angus to make about 5 patties, I smoke these with Bordon hickory pellets for about 19 hrs. a little pink won’t hurt Ya. There’s no binder no rub just awesome smoked flavor had smoker set at 350,
As these was cooking, I whipped up some veggies to be cooked as well had me some corn on the cob had some squash and zucchini some wild onions on the grill as well.
This was all cooked up on the grill, right before the burgers came out, I added our signature smoked cheese, ends of the garden relish, and mayo yum and the corn came out awesome.
I added some honey to the corn while it was cooking, this meal definitely filled me up I then went to the back balcony with a cup of coffee watched the sun go down and called it a day. Thanks for taking the time to read, it’s been a pleasure.
I AM DENNIS (THE MAN WITH THE SMOKER).