Chicken Fried Chicken with Country Gravy

Ingredients:

4 chicken breasts halved (Soak for 3hour or overnight in buttermilk)
2 cups buttermilk
3 eggs
1/2 cup milk
2 cups flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper or more if you like spicy
1/2 tablespoon garlic powder
salt and pepper to taste
oil for frying You can use peanut oil, vegetable oil, or canola oil

For the gravy:
1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth or stock
1/2 cup milk
salt and pepper to taste 

Directions:

1. Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).

Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).  

2. In a pie plate or shallow bowl, whisk together eggs and milk, set aside.

In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later). 

3. Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.

Set chicken aside on a platter or on wax paper until ready to fry.  4. Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.

Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

 

For the gravy:

Drain off all but about ¼ c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. 

Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

Source: Favorite Family Recipes

Smoked Bacon Wrapped Jalapeno Popper Hot Hogs

Ingredients:

1 pk hot dogs
1 pk bacon
4-8oz cream cheese
1 cups shredded mozzarella cheese
1-3 Jalapeños sliced
Salt and pepper to taste

Directions:
1. Cut a slit down the middle of each hot dog
2. Place one slice of Jalapeño in the middle of each hot dog
3. Stuff cream cheese in the middle of each hot dog
4. Sprinkle salt and pepper on each hot dog
5. Sprinkle shredded mozzerella on each hot dog
6. Wrap each hot dog with bacon
7. Place a toothpick half on each end to keep the bacon from unraveling
8. Place on a pan in the smoker at 225 degrees for 1 hour
9. Check on the hot dogs and increase temp to 300 degrees until bacon is crisp about another 20-30min.
10. Enjoy!

Poor Man’s Burnt Ends

Ingredients

 

• 3 pounds chuck roast
• 2 Tablespoons yellow mustard
• 1 Tablespoon each coarse salt
  
• 1 Tablespoon ground black pepper
• 1 Tablespoon garlic powder
•   ½ cup Hey Grill Hey Everything BBQ sauce (or your favorite ketchup-based BBQ sauce)
• ¼ cup brown sugar
• 2 Tablespoons brown sugar

Instructions

• Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
• Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
• Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
• Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
• Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
• Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
• Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.

Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.  Source: Hey Grill Hey