Smokin' Recipes

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Island Taco’s

Shredded Round Steak

Pineapple Paradise Rub

Tortilla Shells (Homemade is preferred)

Nacho Cheese

Coleslaw

Season meat with Pineapple Paradise.
Marinade for minimum of 30 minutes.
Cook Meat on Flattop or in skillet until desired doneness.
Assemble Tacos: On the bottom of shell layer. Ingredients: nacho cheese, cooked steak, and top with coleslaw.

Orange Mango Pork Chops

Orange Mango Habanero Rub

Thick Cut Pork Chops

Apply Orange Mango Habanero Rub to Pork Chops, let sit minimum of 30 minutes prior to cooking.
Put into smoker at 225 until IT reaches 165.
Let rest for 5 minutes, and serve with sides of your choice.

Lemon Pepper Chicken Wings

Lemon Pepper Rub

Chicken Wings

Apply Lemon Pepper Rub to chicken wings minimum 30 minutes prior to cooking.
For crispy skin, smoke at 400 until reaches IT 165.

Kettle Fried Chicken

Chicken Thighs

2 Cups Flour

1 Tbsp. SPG Rub

3 Eggs

1/8 Cup Milk

2 Cups Bread Crumbs

¼ Cup Grated Parmesan Cheese

Breading the Chicken

Kettle Frying Process

Kettle Frying Process

Set out 3 separate bowls. In the first bowl mix 2 cups of flour and your SPG together, make sure SPG is thoroughly mixed.
In the second bowl add milk and eggs, and whisk with a fork until consistency is light yellow throughout.
In the third pan mix the bread crumbs and the parmesan cheese.
Dredge chicken through the flour mix, egg mix, and then the bread crumb mix. Set fully breaded chicken onto a sheet pan.
Once all the chicken is breaded put in the freezer for 1 hour.

Kettle Frying Process

Kettle Frying Process

Kettle Frying Process

Convey high heat with smoke of choice, open airflow to get crispy skin, and juicy meat until chicken reaches IT 165 degrees.
We use kettle charcoal grill and a vortex accessory that can be found online. Fill chimney full of charcoal, once it is ready pour into vortex, place a chunk of wood on top.
Open grill vent to obtain airflow and rotate lid a quarter length around the grill every 20 minutes to direct the smoke.