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A cast iron skillet can be used in many ways today and here we use one to make a one pot meal. With a 12″ skillet a 4 lb chicken a host of veggies we start out to make a bbq feast. We add a few chunks of cherry and oak wood for flavor.

Fellow panelists on “In the Hut”, Diva-Q was on the Today Show this morning grilling Chicken Lollipops.  Check the video after the jump

Today we’d like to share with you our boneless chicken breast recipe.  Sit back and enjoy!!

We’ve seen several ads over the internet regarding the TastyLicks BBQ company’s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning.

For this post we went to the reading terminal market and picked up a 3 1/2 lb. chicken(free-range). First, we brined it with huck’s basic brine, for about 12 hrs and let it air dry in the fridge for 12 hrs.

Today we’d like to present you with our review of the 2 of the smaller BDS models that Big Drum Smokers have to offer. The Midi 1834 holds 6-7lbs. of charcoal and the Mini, the smallest BDS, holds 4-5lbs. Both of these smokers had the same ease of use as the larger units. To increase [...]

Today we prepare a jerked beer-can chicken. Hit the jump for the video

Today we’re gonna do a Butterfly chicken better known as spatchcock chicken in some parts. This method of smoking the chicken is one that involves a little faster cooktime than simply smoking a whole chicken the traditional way. The items we’ve used in demonstration are as follows.

Today we are going to show you how to smoke a Turduckhen w/ bigger pics. We started with an already prepared Turduckhen roll, that means that all 3 meats have already been sewned together. The Turduckhen roll consists of the breast portion of the turkey, duck, and the chicken.

Today we tried a recipe sent to us by one of our readers. They stated that you could prep the chicken as if you were going to fry it then place them in a smoker and it’ll turn out the same way. While we couldn’t believe this, we decided to give it a try.

Have you been smoking a piece of meat and everytime you go out to check the temp, it’s never quite there? Are you generally 15 to 20 degrees off? Well today we’re going to introduce you to a method commonly referred to as the “texas crutch”. Click Read full story for the rest.

Today we’d like to visit a popular style of smoked chicken. Of course this will have our own little twist. The items we used for this recipe are below. 1) Vegetable or Olive Oil 2) Dizzy Pigs Dizzy Dust Rub (you can choose or make your own rub) 3) 1/2 a can of beer (Make [...]