Boneless Whole Smoked Chicken

1 whole chicken
kosher salt
black pepper
Weber dry seasoning
boning knives
cherry wood chips

This recipe was inspired from I video I watched from Youtube, which allows one to completely debone an entire chicken, without cutting off the skin. The result was a very moist, tender chicken with crispy skin, along with white and dark meat in your bites. If you would like a a challenge, I suggest you try this!

The first step is to debone the chicken. I would like to share with you the video that inspired me, created by Scott Rea. You can view his channel here, where he has many videos on how to butcher various animals.

I will say on my first try I cut into the meat a little, but it still turned out great.make sure to keep the bones for a great broth or stock. For the seasoning, season the inside and of the chicken with 1tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Webers dry rub. Roll the chick up to resemble its shape as when  had bones, and tuck any remaining skin under. Season the top of the chicken with 2 tsp salt, 1 tsp black pepper and 1/2 tbsp Weber dry rub.

In a 225 degree smoker, smoke for 2 1/2 hours with cherry wood.

This chicken was awesome! I'm definitely doing this again.

Butcher Box Review

My wife and I are always looking for quality meat. Here as of late, we are also looking for meat products that aren't filled with hormones, chemicals, etc. to help with our food lifestyle change. It wasn't until the past couple of years we have been more aware of what chemicals, hormones, and even what type of food the animal has been subject to. NOTE: We are not to the point that we are purists, and condemn anyone that is eating directly from the grocery store, but we are more conscious now of what we eat. We found a website online called, that claims they have only the best quality of meats, meat that is grass feed and grass finished where applicable. We decided to try the box and see how the taste, price, and customer service was for this product.

On the Butcher Box website, the founder says this:

"One night, our founder Mike Salguero ended up in someone's living room picking out his very own $400 pile of meat from a cow share. Not just any cow, either - a 100% grass-fed cow. He was instantly hooked on the pure, natural taste, and was thrilled to discover the health advantages grass-fed beef has over ordinary grain-fed beef.
 So why wasn't everyone eating it?

Mike learned that not everyone has access to grass-fed beef, or their exposure is limited to products like ground beef. Currently, only 1% of the total beef consumed in the United States is 100% grass-fed. Our goal is to make grass-fed beef (and now, heritage breed pork and organic chicken) more accessible than ever before."

It is true here in Alabama, one is very limited on pure grass fed, grass finished beef, and other locally sourced items. Yes, even in Alabama we are limited to specialty stores that sell those type products. 

I browsed the website to see what they offered. They offered a variety of boxes for you to purchase. It is pretty self-explanatory: Chicken box has an assortment of chicken, beef box has an assortment of beef, and there is a mixed box and a custom box. The website seemed simple enough to navigate and see what products you could purchase. I decided for our first box we would try a custom box. NOTE:The custom box is the only box you can choose what items you want in your box.  The other plans, like the chicken, the beef or the pork boxes, are a mixture of different products. I don't know really from one month to next what I'm getting.

The price at first seemed pretty steep for the amount of food we were receiving. I did have to account some variables however: time it would take to drive and get the food, quality, it being farm raised, grass fed, organic, and the price compared to a whole foods store. After looking at it, it actually was a reasonable price, with also free shipping! The mixed box is about $129 per box and a little more for the customized box. However, there are always promotional codes you can try to get up to $20 off a box. You also have a referral program, that allows you to get $43 off per person you refer. Not bad!

The meat: Everything we have tried thus far has been very good. The beef has a definitive different taste than what you would get in the store.  The best meat by far that we have tried is the boneless, skinless chicken breast, and the boneless, skinless chicken thighs. I can see a drastic difference between it and store bought. The Butcher Box chicken is very tender and moist when it is cooked, and not chewy.

Overall: We like Butcher Box. They are timely, food is good, and fairly reasonable in price. It is a subscription program, and you can change whenever you like, or cancel whenever you like. We have been pleased thus far, and use them every month.

I hope to try some new recipes in the near future with some Box products and have them on my blog. Stay tuned!

ALSO: If you happen to subscribe or try Butcher box, please be sure to let them know I referred  you! I do get the discount, if you do.  :-)

Visit their WEBSITE and order to get a referral for me:

Seared Scallops and Remoulade Sauce


4 Scallops
1 tsp Kosher salt
1/2 tsp black pepper
2 tsp olive oil
1/2 tbsp butter

For the Remoulade sauce:

1/2 cup mayonnaise
2 tsp yellow mustard
2 tsp ketchup
1/4 tsp sriracha
1 tsp horseradish
dash of lemon and lime juice
1/2 tsp pepper
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 stalk green onion, chopped
1 tsp fresh parsley, chopped

For the Remoulade scauce, mix all ingredients in a bowl. Refrigerate for at least two hours. OPTIONAL: I mixed a small amount of honey to cut some of the mustard. This is not necessary but I wanted a little sweeter mixture.

For the Scallops:

Sprinkle evenly about half the amounts on one side of the scallops. Take a non stick pan and get very hot, on medium-high. Add olive oil to pan and place scallops season-side down and allow to cook for 2 minutes, or until it is a perfect golden color. Make sure to season with the rest of the salt and pepper before turning. Turn scallops over and toss butter in. It should only take about another 1 1/2 to 2 minutes on the other side to cook. As they are cooking on the other side, I spooned the hot butter over the scallops to get some of the butter flavor.

The result was amazing! Tender, with a nice sear on the top. It went well with the sauce!

Kermit's Outlaw Kitchen Tupelo: Farm to Table at its Finest

My wife and I went out on an early Valentine's date and we decided to travel to Tupelo, Mississippi. We enjoy something unique, and we don't typically go to chain restaurants when we go out on special occasions. We are also very favorable to Farm-to-Table restaurants, looking to support the local farmers and community.

We searched and found this place called Kermit's Outlaw Kitchen. It promotes local farm to table ingredients and made from scratch items on the menu. We decided to try it, and we were very impressed.

1. The atmosphere: The restaurant is right on main street. It has a very rustic appeal, and my wife and I really enjoyed it. It is hard to explain, but it was romantic and rustic at the same time. There was a downstairs and an upstairs in the building that housed customers. The kitchen was in plain view downstairs, which would be a unique experience if one was doing a chef's table and was able to communicate and watch the chefs. Some tables were very nice and sit six people, some were composed of a barrel and glass top for two. We enjoyed the decor and the lighting was appropriate for a dinner with your spouse.

2. The service: We were immediately welcomed by the host who was pleasant an engaging. He had our table already prepared, as we had our reservation at 5:30, and we arrived at 5:15. Our waiter was named Jordan, and he was very down to earth and helpful with some questions we had about menu items. He asked if we have ever been here before, and explained what Kermit's Outlaw Kitchen does. He provided recommendations from the menu. We were overall pleased with his service.

3. The food: The food was amazing. We started off with an appetizer called the Char Platter, which contained: pork belly, local and farm cheeses, pickled onions, two different kinds of jams and flatbread with smoked salmon on top. It also had chow-chow on the platter. It was tasty! The jams with the soft cheese was my favorite. My least favorite was probably the harder cheese or the pickled onions. While the onions were good, they packed a lot of heat. The harder cheese was a little salty on its on, and should be eaten with something. The pork belly, was, pork belly. It was great.

For our entree' we got the Butcher picnic. It contained the following: pork chop, half chicken, vegetable medley in aluminum foil, pickles, slaw, and three sauces: chili ranch, chimichurri, one other sauce I didn't catch.

The pork chop was very well cooked, with a melt-in-your-mouth fat cap on the chop and the bone. The chicken was super-moist and had a good crusty skin on the outside with lots of flavor. The slaw was a good typical slaw, and the pickles were good but spicy. The sauces were great, especially the chimichurri. Perhaps the best on my tastings on this plate was the mixed vegetables in the foil. they were delicious! I have a smoking gun at home, and it seems to me after they were roasted they smoked the vegetables in smoke. A great smoked flavor that complimented the meal well! This entree' was a shareable entree' with my wife and int was more than enough for both of us.

For dessert we ordered smores. It was a hand-made graham cracker, with hand made chocolate and a roasted marshmallow. It was a game changer! The graham cracker had a different texture, but in a good way. It was one of the best things we ate all night.

4. Price: The price is average for a farm-to-table restaurant. I don't mind paying a little more for better quality food and vegetables that are locally sourced. With drinks, appetizer, and a huge entree' the bill was around $92.00. Not a place I would consider a family outing, but a great place to take for dates.

5. Overall: The atmosphere was good, the service was great, the food was amazing, and he price was moderate. I recommend if you are in Tupelo, Mississippi that you try this restaurant. It definitely a unique experience! My wife will have date nights here again in the future.

Check out Kermit's Outlaw Kitchen:




New Smoked Brisket Recipe


3 lbs brisket
1/2 tbsp kosher salt
3-4 tbsp Weber dry rub seasoning
1/3 cup beef broth
1/4 cup Tony Chachere's Creole butter
Flavor injector
Hickory wood chips
Apple wood chips

Take brisket and remove any excess fat from cap and meat portions. I recommend only leaving about 1/4 inch or less on the cap so rub can penetrate into meat. After trimmed,  take beef broth and  Tony Chachere's butter and mix together. Take flavor injector and inject the liquid in the meat. I probably used about 2-3 ounces of liquid to ratio with the 3 pounds of meat. Season on both sides with salt evenly. Take the Weber's dry rub seasoning and coat completely both sides of the meat, where the whole brisket is covered. Place brisket in the fridge for 2-3 hours.

Set smoker or grill to maintain a heat source of 225 degrees, using hickory wood. Place the brisket in smoker with the fat cap facing up, and proceed to cook 8 hours. After 8 hours, begin smoking with applewood chips/wood.Let brisket cook for another 4 hours, 12 hours total.

Remove the brisket from the grill/smoker, and wrap tightly in aluminium foil. Place in your oven or a cooler and allow to sit for 1 1/2 to 2 hours.

Remove and carve against the grain. This will produce a very juicy, flavorful brisket with a great caramelized crust. One of the best briskets thus far! I hope one weekend you can try this, its a great recipe!

Alaskan Black Cod with Creamy Mustard Sauce


4 ounces black cod (1 piece)
1/2 tsp kosher salt
1/4 tsp black pepper
Olive oil

This is Alaskan black cod (sablefish) that I received from my good friends at I had never tried sablefish before in a skillet, so I wasn't sure how it would cook or what kind of texture the fish would have. I was pleasantly surprised with the buttery texture of the fish, and had a great taste! With the creamy mustard sauce, it was great!

Begin with a thawed piece of black cod. Take salt and pepper and sprinkle 3/4 of the salt on the non skin side, and all the pepper on the non skin side. Sprinkle the rest of the salt on the skin side.

Set a skillet to medium high and allow to get really hot. Add olive oil, and place fish in pan skin side down. Allow to cook for 5-6 minutes or until the fish begins to turn color about halfway up the fish. This allows the skin to get a little more crispy and cooks most of the fish before it is turned for the first time.  Try not to wiggle the fish around or the skin will break.

Turn the fish and cook for another 5 minutes. The fish should be done and flaky.

For the mustard sauce:
1/2 of a green onion, chopped
1/3 cup white mushrooms, chopped
2 tablespoons yellow mustard
1/2 cup coconut milk
2 tsp coconut aminos
pinch of salt
1/4 tsp black pepper
2 tbsp clarified butter or butter flavored coconut oil

In a skillet on medium heat, add a drizzle of olive oil and add onion and mushroom. cook until onion and mushroom are soft, about 2-3 minutes. Add yellow mustard and stir. Add coconut milk and coconut aminos. Allow to simmer for about 5 minutes. Add butter or coconut oil and melt down. Add salt and pepper. Serve over fish.

This black cod was great!. Pared with the mustard sauce, some asparagus and yellow squash, was a great meal.

Welcome to my Blog!

Welcome to my food blog! I will be cooking some recipes, trying some I have found, and show off some tasty food...