Archive for the ‘chicken’ Category


Hey folks, the time has come to hang up my hat.  Lil’Iron and I have spent the better part of two years putting this site together.  It will still exist but in a different form.

I always wanted to share my favorite recipes and make it possible for anybody to get a professional result using their backyard smoker. 

The fear of being redundant has come. 

I can only show so many ways to do chickens, ribs and pork shoulders.  The videos on this site give you all the basics and a few tips.  I do hope you will use them if you need to and pass them on to friends and family.

I have had a great time and met many good people.  I will still answer all my emails and maybe from time to time put up something new I found.

Thank you all for your input and your friendship. 

God Bless you,



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Here is the second installment of the Brinkmann Smoke and Grill.

…here is PART 1 in case you missed it.

If you ever thought about getting one of these, or passing it up and buying something else….you owe it to yourself to watch the results of this video.

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Hey folks!  One of the readers here at the BigIron sent me this recipe after I posted this video .   This is a great take-off on the pork….except with good ol’ yardbird. 


My thanks to Big Joe for this one


Whiskey River Chicken Breasts (with apologies to Willie Nelson)

(aka Whiskey Stuffed; Bacon Wrapped Chicken Breasts)



Four boneless chicken breasts (two boneless whole breasts sliced in half)

1 lb. bacon




1 Medium onion (fine chop)

6 ounces coarse chopped baby (porta)bella  aka (crimini) mushrooms

3-4 cloves garlic (minced)

¼ to ½ cup chopped black olives

¼ tsp. Ground cumin

1-2 Chipolte peppers (in adobo sauce)

2-3 Tablespoons brown sugar

3-4 Tablespoons Bourbon whiskey (Jim Beam/Knob Creek)

Olive oil


1.) In a heated medium skillet, add 2 tablespoons of olive oil and cook onions until translucent. Add chopped mushrooms, olives and garlic. Salt and pepper to tasted and add cumin. Cook until all water from the mushrooms has evaporated. Cool mixture.


2.) Chop 1-2 chipolte peppers fine (depending on how hot you like it), add to the cooled mixture with 2-3 tablespoons of brown sugar and between 3 and four tablespoons of good bourbon whiskey. Mix thoroughly.


3.) Butterfly your chicken breasts and fill with the cooled stuffing mixture. Close the chicken breast , lightly brush with olive oil and lightly salt and pepper each breast, place on 4-5 strips of bacon and wrap the breast. Use toothpicks to keep bacon from coming away from the chicken. Wrap and refrigerate overnight.


4.) Heat grill to 275o, smoke chicken over some dry apple wood chips for about 45 minutes to 1 hour (or internal temp of 165o, turning every 15 minutes to evenly brown the bacon. Usually, when the bacon is browned, the chicken is ready (check temps just to be safe).


5.) Take off grill and rest for 5 – 10 minutes.  Serve with your favorite sides and a nice cool sweet tea.


6.) Enjoy!


Recipe by Big Joe

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Tangerine Orange Hickory Apple Smoked Chicken

Well folks here it is.  Half Chickens done up with a spicy citrus sauce.

This was so simple and now they’re all ready for the vacuum packer.

Give this one a try.  You won’t be sorry.

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Well it finally is going to be a great weather day here in the mid-west.  Grass seed is down on the lawn and the lawn mower is getting it’s yearly check-up.

I have big smoker plans.  I have said over the last few months how much I am addicted to my Food Saver vaccum packer.  I have to feed the beast today.

We have a pork tenderloin and 2 chickens that are going to give their all today.  I am planning on doing a presentation to show you step by step.

Stay tuned………….and have a great weekend.

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