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Smoked Chuck Roast


1 (2-3 lb) Chuck Roast
Olive Oil
Garlic Powder
Kosher Salt
Alternatively: A good quality garlic salt
Black Pepper
1 C Beef Broth
Lumberjack Competition Blend Pellets

Preheat smoker to 250F. 

Apply a light coating of olive oil to all sides of meat. Season generously with Salt, Garlic, and Pepper. 
Transfer to preheated smoker. In about 1.5 hours flip the meat over. Check temp in about an 1-1.5 hours looking for 150-160F. When temperature is reached, prepare beef broth and warm through. Place chuck roast in a suitable pan (temp will get up to 250F). Pour broth over roast. Cover with foil and return to traeger for 1 to 1.5 hours, or until the roast hits 200-205F. Remove from smoker and vent a corner of the foil. Place in cooler for 30 minutes to rest. Remove from liquid (save if desired) and let sit another 5 minutes. Slice as desired. 

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Holy Gospel Smoked Chicken Breast


Source: Derik

Holy Gospel BB Rub, as needed
Chicken Breast
Olive Oil, as needed
Mesquite Pellets, as needed

Wash and try chicken. Trim off fat. Rub with oil. Coat bottom liberally with rub and let sit 10 minutes. Flip and liberally coat top with rub. Let sit another 10 minutes.

Preheat Traeger to 225F. Use a smoke tube if additional smoke is desired. Smoke chicken for an hour and or until 150-155F. Flip chicken over and increase temperature to 375F. Grill chicken for another 10 minutes or until temperature is 165F.

Let rest 10 minutes.

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Sticky Smoked Ribs


Source: Derik

1 Rack of Ribs
Lumber Jack Competition Blend Pellets, as needed
Apple Cider Vinegar, as needed
Brown Sugar, to taste
2 T Butter, Divided into 4 pats

Wash and dry ribs. Remove silver skin. Trim off excess fat. Trim ribs if needed. Coat ribs in oil. Coat with The Rub liberally on the underside and let sit 10 minutes. Flip and coat with The Rub liberally on the top, then let sit for 10 minutes. 

Set Traeger to 275F and preheat. Use smoke tube if you want additional smoke. 

Smoke ribs for 2-2 1/2 hours or until meat pulls from bones about 1/2 an inch. Spritz with apple cider every 30-45 minutes. Lay out foil and coat with a liberal amount of brown sugar. Place down 4 (1/2 T) Pats of butter. Place ribs top down on top of foil/brown sugar/butter. Wrap and place back in smoker for 2 hours. 

Remove from smoker. Unwrap and place back in smoker for 30 minutes or until sticky and caramelized. 

Let rest 10 minutes before eating.

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The Rub

 
Source: Unknown

2 C Brown Sugar
1/2 C Kosher Salt
5 t Dry Mustard Powder
4 t Smoked Paprika
1 1/2 t Onion Powder
1 1/2 t Garlic Powder
1 t Cayenne

Mix well and store in air tight container.

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Spicy Roasted Okra

Source: https://www.allrecipes.com/recipe/204478/roasted-okra/ 


1 Bag Frozen Sliced Okra 
1 oz Olive Oil 

 Preheat air fryer to 400F. 

 In a large bowl coat the okra with the olive oil, then stir in the breading and mix well. Bake in the air fryer for 15-25 minutes or until desired crispiness has been reached. Shake the basket every 5 minutes or so. Serve with ketchup if desired.

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Curried Red Lentil Soup


1 Red Onion, Chopped
2 Carrots, Chopped
3 Large Tomatoes, Cut into Wedges and Pureed/Liquified
1 C Red Lentils, Picked through and rinsed
2 C Water
2 T Butter
1 t Salt, or to taste
1 t Hot Madras Curry Powder, or to taste
Rice, Optional


Combine onion, carrot, and tomato in a large sauce pan. Cover and simmer for about 5 minutes. Stir in lentils and water. Cover and simmer for 20 minutes, stirring occasionally. If it gets too thick you can add a bit of water. Melt in butter and season with salt and curry powder to taste. Blend until smooth if desired.

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Easy Slow Cooker Shredded Chicken

 Source: Kitchen Tips: Easy Slow Cooker Shredded Chicken - Sugar Spun Run

3lbs Boneless Skinless Chicken Breast
1 C Chicken Broth3/4 t Kosher Salt
1/2 t Black Pepper
1/2 t Garlic Powder
1/2 t Onion Powder

Combine all ingredients in the basin of your slow-cooker.Cover and cook on high for 3 hours or low for 6 hours.Chicken is finished when internal temperature has reached 165F (75C) and it can easily be shredded with a pair of forks.  Remove chicken from crockpot and use two forks to easily pull apart and shred chicken.

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