Monday, November 24, 2014

Smoked Croc Pot Turkey breast

I decided to try making a turkey breast in the croc pot after many many years of having to gravy soak the bird on Thanksgiving Day. I enjoy the fried turkey but I try not to eat too much fried foods, especially around the holiday time of the year when only unhealthy food is made.

So I purchased a bone in 6lb turkey breast, then seasoned it with salt, pepper, paprika, and garlic powder.

Then I smoked the breast at 175 degrees for about 2 hours.

Please do not try to eat any meat off, the short smoke period was just get a good flavor throughout the meat.

Next I put the bird in breast down to be sure it would be tender. I also sliced an onion and stuffed that along with garlic in the cavity. I then poured about 24 ounces of chicken broth into the croc pot to add moisture so that the meat will just fall off the bone. Then I set it on low for 6 hours.

It had smelled like I opened up a bbq restaurant inside the house.

Be careful when removing the bird from the croc pot, it may fall apart on you.

Let it cool for about 15 minutes then it will just fall apart, serve and enjoy.

Wednesday, November 12, 2014

Bacon wrapped Venison backstrap

This appetizer is always a pleaser and it's really easy to make.

Meat of your choice, the amount is dependent upon how many you want to make, I used venison back strap seasoned with Fiesta brand fajita seasoning and seasoned salt
Sliced orange bell pepper
Sliced cheddar cheese, some of it will melt off in the cooking process but the majority will stay intact
Sliced jalapenos, I quartered mine, didn't want it to be too spicy
Thin cut bacon, I don't like to use the thick cut when I wrap food because it the thick cut takes too long to cook

Then begin to wrap up the ingredients inside the bacon and I like to use at least 2 toothpicks to keep it together.
Once you are done you can immediately put them on the fire and begin to cook or soak them in Italian dressing for a few hours.

When you are cooking over an open flame be careful of flare ups, it will happen, when they are done cooking to your liking serve and enjoy!

Monday, November 3, 2014

Fish Taco's

Fish Taco's made with grilled Mahi Mahi, sauteed yellow bell pepper, sweet onions and shitaki mushrooms, fresh sliced avocado, cheese and my homemade cilantro jalapeno ranch dressing (you can find that on my blog in the recipe section), on a HEB cook at home flour tortilla.