Smoking It Southern Style
Smoked/Grilled Chicken
Smoked/Grilled Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion
Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary
Smoked Blackeyed Peas with Smoked Pork Neck Bones
Cajun Fried Whole Okra
Apple Dump Cake
Smoked Blackeyed Peas with Smoked Pork Neck Bones
2# of pork neck bones with lots of meat on them
Four 15oz cans of plain Blackeye Peas
1 large Sweet Vidalia Onion, chopped
Smoke neck bones at 250'F over Mesquite, letting the blackeye peas catch all the drippings
After about four hours I put the neck bones into the beans for the rest of the cook, i.e. the chicken
I left these under the chicken to catch all their drippings too... Pork-n-Chicken = Yummy!
Smoked/Grilled Chicken
Smoked/Grilled Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion
Rub chicken with Montreal Chicken and rub Pork Belly with my favorite homemade rub
Wrap chicken with pork belly, insert pieces of Sweet Vidalia Onion under pork belly and smoke at 350'-375'F over Mesquite.
After about an hour of smoke and with an IT averaging 125'F I moved them to my grill to finish crisping the pork belly and skins.
Out of the Smoker
And Onto the Grill
The Finished Product
Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary
Lay a cob on aluminum foil, add a pat or two of butter, Sweet Vidalia Onion and some fresh Rosemary
Wrap tightly in foll and grill for 15-20 minutes while rolling every so often to get all sides
Cajun Fried Whole Okra
Soak Okra in Buttermilk, dredge in seasoned flour, dip in eggwash, dredge in seasoned cornmeal and then deep fry golden brown
Apple Dump Cake
Butter a disposable 9x13 aluminum tray, dump in two cans of apple pie filling and level
Evenly dump one package of Yellow Cake mix over filling
Thoroughly over cake mix with thin pats of butter, use at least 1.5 sticks of butter if not 2
Bake at 350'F for 45 minutes to an hour, until golden brown on top
The Money Shot
Smoked/Grilled Chicken
Smoked/Grilled Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion
Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary
Smoked Blackeyed Peas with Smoked Pork Neck Bones
Cajun Fried Whole Okra
Apple Dump Cake
Smoked Blackeyed Peas with Smoked Pork Neck Bones
2# of pork neck bones with lots of meat on them
Four 15oz cans of plain Blackeye Peas
1 large Sweet Vidalia Onion, chopped
Smoke neck bones at 250'F over Mesquite, letting the blackeye peas catch all the drippings
After about four hours I put the neck bones into the beans for the rest of the cook, i.e. the chicken
I left these under the chicken to catch all their drippings too... Pork-n-Chicken = Yummy!
Smoked/Grilled Chicken
Smoked/Grilled Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion
Rub chicken with Montreal Chicken and rub Pork Belly with my favorite homemade rub
Wrap chicken with pork belly, insert pieces of Sweet Vidalia Onion under pork belly and smoke at 350'-375'F over Mesquite.
After about an hour of smoke and with an IT averaging 125'F I moved them to my grill to finish crisping the pork belly and skins.
Out of the Smoker
And Onto the Grill
The Finished Product
Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary
Lay a cob on aluminum foil, add a pat or two of butter, Sweet Vidalia Onion and some fresh Rosemary
Wrap tightly in foll and grill for 15-20 minutes while rolling every so often to get all sides
Cajun Fried Whole Okra
Soak Okra in Buttermilk, dredge in seasoned flour, dip in eggwash, dredge in seasoned cornmeal and then deep fry golden brown
Apple Dump Cake
Butter a disposable 9x13 aluminum tray, dump in two cans of apple pie filling and level
Evenly dump one package of Yellow Cake mix over filling
Thoroughly over cake mix with thin pats of butter, use at least 1.5 sticks of butter if not 2
Bake at 350'F for 45 minutes to an hour, until golden brown on top
The Money Shot
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