Amazing Smoked Barbecue Chicken

 So... it's finally feeling like fall where we live and that always makes me want to break out the smoker! Especially when any of my kids are home…it's just something fun to do! Since Miller was home studying I decided to try a new way of making barbecue chicken…we did it on the smoker! I used an old faithful recipe for the sauce because it's truly incredible and I even went ahead and made a double batch of it so I could put some in the freezer! 

I know these pictures aren't so wonderful but I promise the chicken was heavenly! 

And the smell of the smoking process only added to the fall ambiance! 

I'm fully aware that some of you won't like the fact that bacon is involved here but let me tell you, it was so yummy and you don't even have to eat the bacon if you don't want to! But if your'e using boneless, skinless chicken breasts you truly need it for the sake of not drying out the meat! I also used a brine to begin with….something else I'd never done before but the results were so worth it!

~And now I know what to get Jim for Christmas! A new smoker that looks a lot better than this!

I was getting tickled when I wrapped the chicken in the bacon thinking they looked like mummy's!

I got untickled very quickly when I realized after all of that I had forgotten to sprinkle the "rub" on the meat! I wanted to just say forget it but I thought, nope….you've come this far! So that meant unwrapping each one and sprinkling on the seasoning and re-wrapping them…please don't make that mistake! It wasn't fun!

You may notice that I started with 6 pieces of chicken and now you are only seeing 5! 
That's because I got nervous about testing for doneness…I only had to smoke the chicken for 1 1/2 hours and then I put them on an oven proof platter to put some of the bbq sauce on them and let them warm in the oven on low for about another 30 minutes. The actual brining process took 2 hours but was so easy! 
I wish I'd taken a picture of that for you but I forgot!

See! Now there are six!

This sauce makes your house smell incredible! It's also really good on a pork loin roast.

And there you have it! My messy platter with mouth watering Smoked Barbecue Chicken! 
Next time I promise better photography! I hope you will try it! I sent Miller back to Auburn with the left overs and he was oh, so happy! I also made that fabulous Caramel Apple Cookie Cobbler that I made last fall and sent him back with that as well! You can see that recipe HERE!
So, now it not only feels like fall but it tastes like fall as well! 
Enjoy!
~this is for my friend, Amy Tankersly!

Smoked Barbecue Chicken
6 boneless, skinless chicken breasts
18 slices regular bacon
Montreal Chicken Seasoning
Barbecue Sauce

Brine
4 Cups cold water
1/4 Cup Kosher salt
1/4 Cup brown sugar

Mix the kosher salt in the water and stir until dissolved and water returns to clear. Add brown sugar and stir until dissolved. Pour over the chicken and cover and keep refrigerated for 2 hours. When done, rinse the chicken very well to get off all of the salt. Sprinkle each chicken breasts on both sides with the Montreal Chicken Seasoning. Wrap each breasts with 3 pieces of bacon. It's easiest if you will lay out the 3 pieces of bacon side by side and place the chicken breast on top and begin to roll, making sure that most of the chicken is covered. Secure with toothpicks. Place on top rack of smoker and let cook for 1 1/2 hours depending on the thickness of your chicken. When cooked through place in oven proof dish or platter and cover with some of the sauce. Return to oven and let warm in their for approximately 30 minutes on low. Serve with remaining sauce.
Barbecue Sauce
1 1/2 Cups catsup
1/4 Cup vinegar
1 Cup brown sugar
1/4 Cup worchestershire sauce
3 drops liquid smoke
1/2 teaspoon curry powder
1 teaspoon onion salt
6 drops tobasco sauce
1/2 Cup water
1/8 teaspoon pepper
1 lemon, juiced and then rind cut in slices
~mix all ingredients well and add lemon slices to sauce. Bring to a slow boil and then let simmer for 20 minutes stirring often. 

My Husband Has Started Smoking!

Smoking fresh Ahi Tuna that is!

Every time we go to the beach we make several trips to Bud and Alley's to watch the sunset and eat their smoked tuna dip! It is a favorite of ours as well as our kids. So, this time after being there I googled the recipe all the way home and finally came across what I think is the EXACT recipe!

We dug out our old smoker and I made a trip to Costco to buy the tuna because I love their meat and seafood department! Of course I came home with tuna as well as ribs, filets, salmon and several other things! That's how they get you! 

You walk in for tuna and you come out with half the store!

The smell was divine and the weather was perfect and we had been at our friend's farm for the day so it was a fun, relaxing thing to do….start making the Smoked Tuna Dip! 

I love cooking out in October! It is just the best feeling!

It only takes the tuna about an hour to hour and a half

 to smoke, plus the hour it has to soak in the brine.

It turned out beautifully and the dip is divine! In fact, I think it would be good just as Tuna Salad for lunch and that is precisely what I intend to do with it this week! I did half the recipe since it's just the two of us and it made a lot!

 Hope you will give it a try! I promise you it will

 impress your friends next time you need a yummy appetizer!

 Smoked Tuna Dip 
(just like Bud and Alley's)

 Ingredients

1 pint white wine

1 pint water

1 Tablespoon salt

2 1/2 lbs. fresh tuna steaks about 3/4" thick

1 1/4 Cups Dukes mayo

2 Tablespoons heavy cream

1 Tablespoon white pepper

1 Tablespoon garlic powder

1 teaspoon lemon juice

1/4 Cup chopped parsley

1/4 Cup chopped green onion

1/2 onion finely chopped

1/2 teaspoon tabasco hot sauce

1/2 teaspoon soy sauce

Preparation

Soak the tuna filets in the brine made from the wine, water and salt for one hour. Remove and pat dry. Rub the soy sauce on the filets. Place on prepared smoker and let smoke for one hour. Turn over and smoke until done…about 30 more minutes. Do not overcook. Rough chop the tuna and mix with the rest of the ingredients in a mixer and use the folding tool to fold all ingredients together until desired consistency. Chill until ready to serve. Best served with a plain cracker such as lavash like they do at Bud and Alley's restaurant. 

Enjoy!