Whole Smoked Chicken

1 whole chicken 
1/2c Spice Doctors Sweet Heat dry rub
6oz  Spice Doctors Pineapple & Brown Sugar barbecue sauce

Pit Temp: 225*
Internal Temp: 175*
Cooking Time: 4 1/2 hours

Prepare the chicken by thoroughly washing under cold water cutting away excess skin around the neck. 
Rub the whole chicken down with The Spice Doctors Sweet Heat dry rub. Make sure you get under the skin around the breast real good. Cover & set in the fridge

Prepare your pit.
     Once the pit reaches 225* place 1 or 2 big pieces of your preferred wood for smoking directly on the coals ( again, I used pecan for this recipe ). Smoke the chicken for 2 hours. Brush with The Spice Doctors Pineapple & Brown Sugar barbecue sauce, cover and cook for 2 hours. Uncover, brush the sauce on once more & let the sauce bake on for the last 30 minutes. Use a meat thermometer (175*) or check to make sure it's done by wiggling one of the legs. It should feel very loose.  Enjoy!!
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The Spice Doctors Baby Back Ribs (in 8 easy steps)

1) Prepare the baby back by removing the membrane from the under side & rinse under cold water thoroughly.
2) Rub 1/2 cup of Spice Doctors dry rub on both sides then individually wrap each slab in aluminum foil and refridgerate.
3) Prepare the pit: *it's important to maintain a consistant temperature throughout the cooking time. Preferably 225*.
4) Cook ribs if foil for 2.5 hours using either indirect heat or a smoker with a separate heat chamber.
5) Remove from foil & smoke for 1.5 hours using pecan wood (chunks).
6) Brush on Spice Doctors Pineapple & Brown Sugar sauce.
7) Let the sauce bake on for 20 minutes.
8) This is the hardest part of the recipe...... Remove from cooker and let it set for 20 minutes
(if you can) before slicing. Enjoy!! 

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The Spice Doctors Cole Slaw

6c  shredded cabbage
1   shredded carrot
2/3c mayo
1/2c half & half
2.5 tbls white granulated sugar
2 tbls white vinegar
2 tbls veg. oil
1 tbls lemon juice
.5 tbls coarse black pepper
.5 tbls onion powder
.5 tsp celery salt
.5 tsp salt
.5 tsp dry mustard

    Mix everything except the cabbage and carrot in a big bowl first, then add the cabbage and carrot and toss/ flip well. Refrigerate until serve.

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Smoked Gouda Stuffed Jalapenos

Makes 20 servings

10 large fresh jalapenos
7oz smoked gouda
7oz round sirloin tip steak
4oz Spice Doctors Original Barbecue Sauce
16oz hickory smoked bacon
Hickory wood chunks

   Place the sirloin tip steak in a Ziplock bag & pour in the Spice Doctors Original barbecue sauce. Try to squeeze out as much air as possible while sealing the bag. Place in the fridge & let marinade over night.

Prepare the peppers
Wash the peppers in cold water before slicing in half down the lenght. Thoroughly clean out the seeds and membrane in the halves. Slice both the smoked gouda and the sirloin tip steak in strips a little thinner the the width of the pepper 'boats'. Place a strip of marinated steak in the boats. Then place a strip of smoked gouda on top. Finally, wrap the stuffed pepper boat with a strip of hickory smoked bacon. Stick a toothpick through the whole boat to hold everything together. Line the wrapped peppers on a baking sheet. Now, you could either bake them in the oven OR if you're like me you now have a perfectly good reason to fire up the barbecue pit.
 
Baking: 375 degrees for 35min.

Remember if you're using a pit, always cook using indirect heat. ( place food items away from heat source and keep the lid closed ) I use a pit with coals and wood chunks to add smoke and flavor. For this recipe I use hickory. The temperature will be somewhat cooler, 250 degrees, so it'll take a little longer than baking but, the extra flavor is well worth the wait.
Cooking time: approx 1 hour. 

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Pecan Smoked Lamb Roast

5 lb roast
1/2 c extra virgin olive oil
2 tbls rosemary
4 cloves of garlic
1/2 tbls sea salt

Pit Temp: 275*
Time: 2 1/2 hours
Internal temp: 160*
Smoke using dry pecan placed directly on the coals.  

Rinse the roast under cold water. Pat dry & set aside.
Add all the ingredients to a food processer & blend well.
Rub the mixture thoroughly covering all parts of the lamb roast.
Tie the roast with baker's twine to keep it together.

Prepare your pit.
Barbecuing and smoking is all about cooking slowly at low temperatures. I recommend using the indirect heat method. Using this method, the food is not placed directly over the fire. If you're using a gas grill just use one or two burners on the opposite side away from the food. Did you know you could use your gas grill as a make shift smoker? Just use about 2 cups of pecan chips ( half wet / half dry ) folded in aluminum foil. Lift the cooking grate and drop the foil down on the burner. Remember to poke holes in the foil to allow the smoke to fill the grill.

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The Spice Doctors Meatloaf

3 lbs ground meat
1 sm onion
4 cloves of garlic
1/2c  italian bread crumbs
2 lg eggs
4oz  Spice Doctors Original barbecue sauce
4tlbs  Spice Doctors Sweet Heat dry rub

Pit temp: 250*
Time: 3 hours
Internal temp: 175*

Finely chop the onions and garlic cloves then mix all ingredients in a bowl until you're able to mold and shape into a big rectangle. Place in a shallow pan ( we use a baking stone ). 

Prepare your pit.
Again, for this recipe we're using the indirect heat method placing the meatloaf at the opposite end of the grill away from the fire. Make sure the pit temperature has reached 250* prior to cooking. Place one big chunk of your preferred wood for smoking ( we used pecan ) and close the lid. Resist the urge to peek.