Baked in the South

Ingredients 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1 whole chicken, cut up Applewood chips for smoking, as needed Directions In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the pieces of the chicken. Place wood chips and charcoal in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals. Place the chicken on a hot grill over medium-heat meat side up. Grill over the wood chips for 1 hour and 30 minutes. Serve with Big Bob Gibson's White Barbecue Sauce  

  Holy moly!  I love this sauce.  Our family has always been a fan of Big Bob Gibson's sauces & rubs.  This recipe for white barbecue sauce is by far the best out there.  We smoke a lot of meat in the summer and this goes on everything.  I could drink it straight...He has a ton of great recipes if you like to barbecue.  We use a lot of his rubs and you can buy them right on his website.  We served this sauce over some Smoked Chicken the other night and it was delish!   Ingredients 1/2 cup mayonnaise 1/4 cup water 2 tablespoons apple cider vinegar 1/2 teaspoon lemon juice 1/2 teaspoon prepared horseradish 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 tablespoon sugar Directions Combine all ingredients in bowl and mix well.  Serve over smoked chicken or drink it straight...  whatever works for you:) Recipe courtesy of Paula Deen & Big Bob Gibson

Dave's Smoked Country Ham   In his own words when I asked how he made it:)   "The country ham? This is kind of my own experimenting. " "It was just a 7 lb shank end of whole country ham. Soaked overnight in water to get rid of some of the salt. Set up big green egg at 225 degrees. Put ham on rack, set rack in drip pan with water in it. covered ham/rack   with aluminum foil-keeps ham moist . didn't put any seasoning on ham. Cook skin side up. At 225 takes about an hour per pound till reach 165.   I didn't add any smoke chips but my egg has a lot of old hickory flavor to it but not too strong since I didn't add any new chips. That's it. add some water once or twice . Take out at 165, cut off skin. Sit 15 min covered with foil. Slow cooking over water comes out moist. If you want a fancy look, after take out of egg and cut skin off, make a honey /butter topping in pan on stove. Put on ham after skin off. Make knife slit pattern in ham for effect. ...

  I will be blogging about our holiday recipes over the next few weeks.  We had so much good food and this ham was on the menu Christmas Eve.  Kai's dad Dave roasted this ham in the big green egg smoker at 225 degrees for about an hour per pound.  This ham was about 8 pounds, so it smoked for about 8 hours.  It was amazing!    

"Big Green Egg" Southern Smoked Baby Back Ribs Recipe & Tutorial If you aren't familiar with "The Big Green Egg" it is a large, green, egg shaped smoker that makes the most delicious food on the planet!  It can be use as both a grill and a smoker.  We make everything from burgers & hotdogs, grilled pizza, to whole smoked chicken and whole racks of ribs!  We even do our 20 lb. Thanksgiving Turkey on this bad boy! You can cook anything on this thing and the website has tons of recipes along with great customer support to help you learn how to use your egg.  They have several different sizes and the smaller one seems like it can do all the same things as the larger one, which is what we have.  Except maybe the 20 lb. Turkey... Here are the specifics: LARGE The Large EGG is the most popular size and a favorite to handle the cooking needs of most families and gatherings of friends. Accommodates all EGGcessories for baking, roasting or smo...