Recipes, Tips and Videos

Kettle Fried Chicken

This recipe is an ode to the brilliant cooks on the BBQ Brethren

Ever have a yearning for both grilled and fried food? Have we got a recipe for you!

Kettle Fried Chicken mimics the flavor, looks and taste of fried chicken, but it's made completely on the grill.

Your first step is to create a two zone fire. You can do this by pushing all coals to one side, using charcoal holders (sold by Weber) or keeping the coals on one side by using fire bricks (under $2.00 each at most masonry supply locations). You are going to want the temperature of the grill to hit about 400 degrees.

For a deeper flavor, marinate or brine your chicken. A buttermilk marinade works well. If you want to save some time and effort, skip this part.

Wash your chicken pieces and pat them dry.

Dredge your chicken pieces in seasoned flour. You can use a packaged product such as Sylvias or Louisiana Seasoned Chicken Fry. Making your own is simple. Use a base of common flour that you probably already have in the house. Add whatever flavor profiles that you enjoy, such as garlic powder, fresh cracked black pepper, onion powder and salt. You can also add packaged seasoning, such as Italian dressing.

Make a batter with some of the same seasoned flour mixed with an egg yolk and some buttermilk. Thoroughly coat your chicken in this batter and allow excess batter to drip off.

Dredge your chicken through some cornmeal or finely crushed Corn Flakes.

Place the chicken on the part of the grill away from the coals. Grill for 30 minutes. Turn the chicken over and continue to cook for another 10 to 15 minutes. Chicken is ready when it is 160 degrees, but will remain juicy until it reaches 180.


 Smoked Brie with Honey and Slivered Almonds
1 wheel of brie cheese
5 tbsp honey
4 tbsp slivered almonds
3 apples, sliced

Cut wheel in half, height wise. Place either half, rind down in a cast iron pan. Drizzle honey evenly over cheese. Sprinkle almonds evenly over honey. Put in smoker for ninety minutes at 180 degrees.

Use apple slices to pick up cheese.


Balsamic Fig Glazed Stuffed Porkchops

Two 2” pork chops, center cut if possible

4 cups water, 2 cups apple cider, ½ cup cider vinegar, 10 tbsp kosher salt, 8 tbsp brown sugar

2 cups balsamic vinegar, ¾ cup chopped figs, 4 tbsp honey

2 cups sourdough bread (cubed ½ inch), ½ cup chicken stock, 1 celery stalk (chopped), 2 apples (peeled, cored and chopped), 2 tbsp chopped onion, 1 tsp chopped thyme, 2 tsp vegetable oil, salt and pepper to taste


Brine – Combine wet ingredients in a medium pot and bring contents to a boil. Reduce heat to a simmer and slowly add in dry ingredients, stirring constantly. Remove from heat and allow to cool to room temperature. Transfer pork chops to a ziplock bags and add liquid. Refrigerate for two and a half hours.

Stuffing – Saute celery, onion and apples in vegetable oil until onions start to become translucent (roughly five minutes). Add sauteed items to bread and fold in thyme. Add chicken stock until stuffing is moist (amount will vary depending on how old/dry the bread is). Salt and pepper to taste.

Pork Chop – Remove the pork chops from the brine and pat dry with paper towels. Use a sharp knife to make an cut into the chop on the side that is away from the bone and near the top. The cut should be roughly a half inch into the 2” thick chop. Extend the cut to nearly the entire depth of the chop and then continue the cut to almost the bottom of the chop. Using a small spoon, insert the stuffing into the pocket of the pork chop.

Place the pork chops on the smoker standing up, bone side down. Smoke at 225 degrees for roughly three hours (time is dependent on thickness of chops), until the pork reaches 150 degrees. Remove and let stand for 5 minutes.

Glaze – Reduce balsamic vinegar by almost half in a small pot over low heat. Add figs and honey. Continue to reduce for roughly fifteen minutes, stirring frequently. Strain contents to remove seeds.

Plate pork chops and pour glaze over pork. Serve with your choice of sides.

Mason Jar Chicken Pot Pie

Mason Jar Chicken Pot Pie

3 cups smoked chicken (preferably thighs)
2 cups peeled, cubed, roasted potatoes
3 ears of corn, roasted, cut off the cob
1 cup peas
½ cup onions, chopped
1 carrot, peeled, chopped roasted
3 tbsp vegetable oil
1 tbsp black pepper
2 tsp salt
2 cups chicken broth
1/2 cup melted butter
¾ cup all purpose flour
1 cup whole milk
½ cup white wine
Two pie crusts (store bought or homemade)

Smoke chicken at 225 degrees for 2 hours. Remove chicken from bone and pull into small chunks. Roast potatoes and carrots in vegetable oil until tender (roughly 40 minutes). Grill corn for 15 minutes or until lightly charred, rotating every few minutes. Remove kernels from corn and saute with onions and peas for roughly 5 minutes.

In a large pot, add all dry ingredients except the dough and flour. Add melted butter, mix and cook at low for 10 minutes, slowly adding in broth and milk. Create a rue with the flour and wine. Slowly stir the rue into the pot. Remove pot from heat.

Stir mixture thoroughly and ladle into mason jars (½ or 1 pint). Place pie crust on top of mixture, affixed to the sides of the jar. Cut incisions in the crust and put mason jars in smoker for two hours.

The topping won't be as 'crusty' as normal, but it will be redolent with a delicious smoky flavor and the whole pie will be scrumptious. If using a smaller jar (½ pint), you can apply the crust to the bottom and sides of the jar as well.

Iced Tea BBQ Sauce, using  New Leaf Mango Tea