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Smokin' Elvises Hunka Hunka Burnin' Wings

3/29/2015

Our Hunka Hunka Burnin’ Wings are the perfect crowd pleaser!

You will need:
·      1 dozen chicken wings
·      Favorite chicken brine (optional)
·      Smokin’ Elvises BBQ Rub and All Purpose Seasoning
·      Smokin’ Elvises Competition BBQ Sauce
·      1 tbl of butter
·      1 tsp of Chipotle Powder (optional)
·      1 tsp of Cayenne Pepper (optional)
·      Pinch of salt

Start by brining the chicken wings for 3-4 hours. You don’t have to do this part, but your wings will be less likely to dry out while cooking.

30 minutes to an hour before your wings are done brining start your smoker and bring it to a temperature of 275.

Take the wings out of the brine and dust liberally with our Smokin’ Elvises BBQ Rub and All Purpose Seasoning. Let the wings sit for about 15 minutes so they can soak up all that awesome rub and then place them on the smoker. We do ours on the top rack so they get the most smoke possible. They will only take about 45 minutes or until they reach an internal temp of 165.

While the wings are cooking prepare the sauce.

Take ½ cup of Smokin’ Elvises Competition BBQ, 1 tbl of butter, a pinch of salt and combine them in a non-reactive sauce pan with 2 tbl of water and heat very slowly. The key here is to warm the sauce through and melt the butter into it, but DO NOT BOIL the sauce. Whisking constantly will help keep the sauce from coming to a boil. If you boil the sauce the flavor will turn bitter and you should just do a new batch. If you like your wings spicy (and we do) add the Chipotle and Cayenne pepper while whisking.

Once your wings come off the smoker toss them with the warmed sauce until coated.

Serve with some fire roasted corn and your favorite ranch or blue cheese dressing and you have a feast fit for The King!

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Smokin' Elvises Are Headed To Blazathon 2015!

3/26/2015

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We are headed to Stillwater Oklahoma to the 2015 Elks Lodge Blazathon April 3-4.

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Smokin' Elvises Shake Off The Rust!

3/23/2015

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We had a great time competing at the Smokin' on the Run Shootout in Miami Oklahoma!
It wasn't our best showing, but it is a great contest and we will be back next year for the 4th year in a row!

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Smokin' Elvises fire kissed chicken!

3/8/2015

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It’s warm enough to cook, so we fired up the Yoder Smoker to do a quick and easy Smokin’ Elvises Fire Kissed Chicken. This quick and easy recipe uses our Smokin’ Elvises BBQ Rub and All Purpose Seasoning to give it a little kick.

You will need:
·      ½ of a whole chicken (or a whole chicken spatchcock)
·      3 tablespoons of bacon grease
·      1 lime
·      Smokin’ Elvises BBQ Rub and All Purpose Seasoning

Get your smoker started and get a good coal base in the firebox for grilling.

Next, take your ½ chicken and rub it all over with the bacon grease. If the grease is slightly chilled it will stick to the chicken better. Once that is done, liberally apply the Smokin’ Elvises BBQ Rub on both sides of the chicken.

When the fire is ready place the chicken bone side down on the hottest part of the cooking grate directly over the fire. Be sure to watch the chicken the whole time. It will char quickly, about 3-5 minutes if the fire is really hot.

Once the bone side of the chicken has a good dark color, not burned, but close, place the chicken in the smoke chamber of your cooker (bone side down again) and squeeze the lime all over the chicken. Bring the smoke chamber up to 350F and cook about 30 minutes or until the chicken reaches 165F.

Remove the chicken from the smoker, wrap it with foil and let it rest for at least 10 minutes.

Slice and serve with some roasted potatoes and you have BBQ fit for The King!

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Smokin' Elvises Pulled Pork Pasta!

3/1/2015

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We had some leftover pulled pork in the freezer and thought what better on a cold and snowy day than a hearty pasta dish that uses our Smokin’ Elvises BBQ Sauce!

You need:
·      1 lb. cooked pulled pork
·      2 cups al dente cooked Campanelle pasta (or other heavy pasta)
·      1 cup of low sodium chicken broth
·      ¼ cup of Smokin’ Elvises BBQ Sauce
·      ¼ cup of dry white wine
·      ½ red onion
·      ½ red bell pepper
·      3 cloves of garlic
·      1 tbl tomato paste
·      1 tbl olive oil
·      1 tsp olive oil
·      salt and pepper to taste

This recipe cooks quickly, so have all your chopping and measuring done ahead of time.

In a large skillet or Sautee pan place 1 tbl of olive oil and place over medium high heat. Once it starts to shimmer add the onion and bell pepper and cook until soft. Once the onion and bell pepper are soft push them to the side and create a “hot spot” in the pan by adding the other teaspoon of olive oil to a bare spot in the pan. Place the garlic and tomato paste in the “hot spot” and let it cook for about a minute.

Continue cooking the onion, pepper, garlic and tomato paste until all the liquid has cooked off and the tomato paste has browned slightly. Be sure to stir constantly to avoid burning the garlic.

Once all the liquid has cooked off pour the wine in the pan to de-glaze the pan. Continue until the wine in almost completely cooked away. Next pour ½ of the low sodium chicken broth and simmer over medium/high heat until most of the liquid has cooked off.

After most of the liquid is gone add the cooked pulled pork and ¼ cup of Smokin’ Elvises BBQ Sauce. Stir well being sure everything is coated well in the sauce. If the pan is too dry and things start to stick pour in a little more of the chicken broth.

After the meat and sauce are warmed add the al dente cooked pasta and gently stir to mix everything together. If the pasta/meat mixture is a little to dry add some of the pasta warm or more chicken broth. Salt and pepper to taste and enjoy!

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