Short Rib Ragu

Easily one of my favorite things…ever. It’s just rich and dleicious with big flavors. Oh, and it all happens in about an hour - which is a great reason to own a pressure cooker or Instapot. Seriously - if you don’t like this I might not like you.

3-4 pounds short ribs, bone in

Avocado oil, or any neutral oil

kosher salt and black pepper

1 small yellow onion, diced fine

2 medium carrots, diced fine

2 big cloves garlic, minced

3 tablespoons tomato paste

2 tbsp flour

1/2 tablespoon smoked paprika

1 cup beef stock

1 cup red wine, something big like a cabernet would be perfect

2 tablespoons soy sauce

3 or 4 thyme sprigs

1/4 cup fresh chopped parsley

• Trim ribs of excess fat, a little is fine a lot is not

• Oil lightly, then season liberally with salt and pepper

• Use the browning setting and brown ribs on all sides – you’ll probably need to do this in a couple batches so you don’t over crowd. So do that and then set them aside

• To about a tablespoon or so of the remaining grease in the pot, add the onion and carrot and cook until just beginning to soften, about 3-5 minutes

• Add garlic and cook about a minute, then stir in the tomato paste – cook about a minute

• Sprinkle with flour, stir well to mix in, then add the paprika and mix well

• Pour in the beef broth and wine - bring to a simmer for 5 minutes

• Add the soy, then return the short ribs to the cooker with their juices, top with thyme

• Put on the lid, and set it to high pressure for 45 minutes

• When done, let the pressure release naturally

• Turn the cooker to simmer, remove the beef, shred it, return to the pot and let simmer 5 to 10 minute or until just slightly thickened

• Serve on pasta, topped with some parmesan cheese and a little parsley

• Boom

Nashville Hot BBQ Sauce

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

2 cup your favorite BBQ sauce

1/4 cup honey

1/4 cup water

• Combine all ingredients well

• Use

Carolina Mustard BBQ Sauce

3/4 cup yellow mustard

1/3 cup honey

1/4 cup brown sugar

2 tablespoons Heinz chili sauce, or something similar

2 tablespoons soy sauce

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

• Put all ingredients in a bowl and mix well to combine

• Use the hell out of it!

Southern Baked Mac & Cheese

Not your creamy, gooey pot version.

16 ounces elbow macaroni - but really use any shape want

3 eggs, lightly beaten

2 cups whole milk

2 tablespoons sour cream

Kosher salt & fresh ground pepper

1 teaspoon garlic powder

1/2 pound bacon, diced and cooked until ‘just’ beginning to get crispy…just

8 ounces Velveeta, rough chopped

2 1/4 cups shredded sharp cheddar cheese, plus

1 1/4 cup shredded Monterey Jack cheese 

1/4 cup butter

• Preheat oven to 350 degrees

• Beat eggs in a medium bowl, whisk in milk and sour cream, add salt, pepper & garlic powder - mix well and set aside

• Cook the mac in a large pot of salted boiling water about a minute less than the instructions, drain well and put back into the pot

• Add the bacon to the mac, along with all the cheeses, but hold back 1/4 each of the cheddar and Monterey jack and add the butter - mix all really well

• Pour in the egg mixture, stir super well to combine then pour into a lightly greased 9 x 13 baking dish, or about a 10 or 11 inch round cast iron pan

• Top with remaining cheese, and bake 30 to 40 or until bubbly, beginning to brown and looking magnificent

• Let cool a bit - eat

Toast Day

Our day with Toast was great. So great in fact they might never have as much fun again. C’est La Vie

Cap’n Crunch French Toast

2 cups Cap'n Crunch cereal

2 eggs

2 tablespoons milk

Butter

Bread

·       Put cereal in a large ziploc, seal and crush into dust with a rolling pin, bottle of wine, whatever works – then put into a wide bowl

·       Beat eggs in a wide bowl and add milk - stir to combine

·       Dip bread slices into milk mixture, let excess drip off then put into Cap’n – make sure both sides are coated well with cereal

·       Heat a large non-stick, and add butter – when it melts add bread

·       Cook until lightly golden brown on both sides

·       Serve

Avo Lox Toast 

Avo

Lox slices

Toast

Red onion, chopped very fine

Everything bagel seasoning

·       Mash avocado well

·       Toast bread

·       Spread avocado on toast, top with lox, red onion and finally sprinkle with everything seasoning

Mushroom Toast 

2 heads garlic

Olive oil

Butter

1 pound thinly sliced shiitake mushrooms

Kosher salt & freshly ground pepper

2 tablespoons parsley, chopped

Baguette, sliced in half horizontally

Parmesan, grated

·       Preheat oven to 400 degrees

·       Slice ½ inch off the top of the garlic head, exposing all the cloves

·       Put garlic on a sheet of foil cut, side up, drizzle with oil then seal foil well

·       Bake 45 minutes, open and let get cool enough to handle

·       Use a small fork or knife to pull the roasted garlic cloves out of their skins, put into a small bowl and mash

·       While the garlic roasts, sauté mushrooms in 2 tablespoons each oil and butter until beautifully softened then season with salt & pepper and stir in parsley – keep warm

·       To serve: toast or grill bread, spread on some of the roasted garlic, then top with mushrooms and finish with parmesan

Shrimp Toast

½ pound raw, peeled and deveined shrimp

4 large sea scallops

½ inch piece of ginger – peeled and rough chopped into smallish pieces

1 clove garlic, peeled

½ teaspoon sesame oil

Baguette, sliced crosswise ¼ inch thick

Black sesame seeds

·       Put shrimp, scallops, ginger, garlic and sesame oil into a processor

·       Process until smooth and well combined

·       Heat ½ inch oil in a small pot

·       Spread some of the shrimp mixture on a slice of baguette and top with some sesame seeds

·       When oil is approximately 350 degrees, put in baguette slices - shrimp side down

·       Cook a minute or so until lightly golden, then carefully flip over

·       When the bottom is golden, remove to paper towels and let sit a couple minutes

·       Eat…the hell outta them

·       Spinach & Prosciutto w/Crispy Poached Egg

Spinach & Prosciutto with Crispy Egg

White vinegar

Eggs

Flour

Panko crumbs

Oil

Spinach

Prosciutto, thinly sliced

Ciabatta Roll, sliced in half horizontally

·       Bring at least 5-6 inches of water to a simmer (not boiling) in a smallish pot

·       Add a couple tablespoons of vinegar & stir to mix

·       Crack an egg into a small cup

·       Then using a large spoon, swirl simmering water to create a mini vortex, then gently slip the egg into the center of the swirl - the egg will slowly come together

·       Using a slotted spoon check the egg – anywhere between 2 and 3 minutes - the white should be set and the yolk runny, remove and put into ice water

·       Dry egg well, coat lightly in flour, dip into beaten egg and coast with panko

·       Put into 350 degree oil until lightly golden, 1 to 1.5 minutes

·       While it cooks toast bread

·       While it toasts…throw a couple handfuls baby spinach into a hot non-stick pan with a splash of oil and stir until wilted – about 2 minutes

·       Add s&p, stir well and keep warm

·       Throw a couple pieces of prosciutto in a hot pan to crisp up a bit on both sides – set aside

·       Start the build – toasty bread, spinach, prosciutto, panko fried egg

·       Wow

Grilled Chicken Piccatta

Of course this is different because it’s grilled, but it’s no less delicious. And the sauce can go pretty much on anything…

3 tablespoons olive oil

3 tablespoons Dijon mustard

3 cloves garlic, minced

Juice of 1/2 lemon

1/2 teaspoon red pepper flakes

4-6 chicken leg quarters, or any chicken pieces you like

Sauce

3 tablespoons butter

1 tablespoon olive oil

3 cloves garlic, minced

3 tablespoons all purpose flour

2 tablespoons vermouth

2 tablespoons lemon juice

1 1/2 - 2 cups chicken broth

3 tablespoons capers, with 1 tablespoon of the liquid

Salt & pepper

3 tablespoons chopped parsley

• Make chicken - combine olive oil, mustard, garlic, lemon juice and red pepper flakes - mix well and brush on all sides of chicken and refrigerate at least a couple hours ( remove from fridge 30-345 minutes before cooking

• Grill chicken until beautifully done -approx 160-165 degrees

• While it cooks, make sauce: melt butter with oil in a pan, and add garlic.

• Stir well and when very fragrant, sprinkle with flor and stir into a paste

• Add vermouth & lemon juice, mix to incorporate and slowly start adding broth

• Stir until a thin-ish gravy consistency, then stir in capers and parsley

• Serve with your chicken

Sauteed Mushroom Caps

These kill, and btw go perfectly with the Soy & Garlic Tri Tip

3 tablespoons each butter & olive oil

1 pound whole cremini mushrooms, cleaned w/stems removed

8 stems fresh thyme, or 1/2 teaspoon dried

2 cloves garlic

Kosher salt and fresh ground pepper

1 tablespoon balsamic vinegar

1 tablespoon fresh chopped parsley

• Melt butter with olive oil in a large pan over medium heat, and put in mushroom caps stem side down

• Allow to cook a couple minutes without moving until they just begin to soften and brown, then turn over and scatter thyme around mushrooms in pan

• Turn up heat a bit, and cook another couple minutes stirring often then add garlic - saute 1 minute

• Season with salt & pepper, and add balsamic stirring to mix well

• Toss with parsley & serve

Soy & Garlic Marinated Tri Tip

The soy doesn’t make the steak taste like Chinese food (not that there’s anything wrong with that) but rather just amps up the delicious. Oh, and this doesn’t have to be a tri tip - feel free to use any steak you want to be stupidly delicious. BTW, you should serve this with the Sauteed Mushroom Caps

1/2 cup soy sauce

1/4 cup avocado oil

5 cloves garlic, minced

1 tablespoon fresh ground black pepper, medium grind

One tri tip, anywhere from 2-4 pounds

• Put soy, avocado oil, garlic & pepper in a zippered bag - squoosh around well to combine

• Add tri tip, remove as much air as possible and seal - refrigerate 2 to 4 hours

• Remove from fridge at least 45 minutes before cooking

• If grilling: heat grill to medium high, remove steak from marinade and cook, turning often (like every couple minutes) until a digital instant thermometer reads 130 for medium rare. Remove, cover lightly with foil and let rest 15 minutes before cutting against the grain to serve

• If roasting: heat oven to 275 degrees, put steak on a rack covered baking sheet, and cook until a digital instant thermometer reads 130 for medium rare. Because this was cooked at a low temperature, there’s no need to rest it. Remove, cutting against the grain to serve

Parker Rolls

These are just straight old-school buttery, deliciousness. And while they take a minute to make, and are easier with a stand mixer - they’re absolutely doable with kneading by hand.

1 cup milk

½ cup water

¼ cup sugar

¼ cup butter, melted

1 packet active dry yeast

4 cups all-purpose flour, plus extra for rolling

1½ teaspoons kosher salt

2 large eggs

1 egg yolk

Neutral oil

2 tablespoons butter

1 tablespoon honey

Kosher salt or sea salt

• Put the milk, water, butter and sugar in a small pot – slowly warm up until butter melts, but don’t let get beyond about 115 degrees

• Sprinkle the yeast over the top, stir and let sit until the yeast becomes foamy, 4-5 minutes. If it doesn’t, your yeast is no bueno, so throw it out and start again. Sorry if this happens

• Put the flour & salt in the bowl of a stand mixer, and using the dough hook give it a brief mix to combine.

• Beat one of the eggs with the extra yolk, and add that along with the yeast mixture to the flour in the mixing bowl

• Knead on medium (about 5 minutes) or until the dough is smooth, and just slightly tacky

• Put into a large, lightly greased (oil or butter) glass bowl, cover with a towel and put in a slightly warm (not drafty) spot for one hour, or until it has doubled in size (my favorite part)

• Lightly flour a flat surface, poke 3 fingers into the dough to slightly deflate it, and turn the dough out onto the counter. Knead a couple minutes, and separate into 15 equal pieces 

• Shape into smooth, round balls by pulling the edges towards the bottom to gather tightly

• Put into a butter greased 9x13 dish, or large cast iron pan, cover again with a towel and let rise about 30 minutes

• Preheat your oven to 350

• Beat the last egg with 1 tablespoon of water, and brush the rolls

• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size – I like to brush them about halfway through again with the egg wash

• Remove from over, melt the butter with the honey, brush over the top and lightly sprinkle with the salt

THANKSGIVING

I love thanksgiving. I love the all day cooking, I love having family & friends around, I love the variety of food, and I especially love the leftovers (which btw I wrote an entire cookbook about). So remember to relax, take your time and make as much in advance as possible. Oh, and if this is your first turkey, just think of it as a big fxxking chicken and you’ll be fine.

Here are some of my favorite Thanksgiving videos, with links to many more below:

Turkey - Thawing & Brining

Spatchcocked Roasted Turkey

Herb Roasted Turkey

Perfect Mashed Potatoes

3 Ways to Deep Fry a Turkey

Insanely Good Turkey Pan Gravy

Cornbread & Sausage Stuffing

Stuffing Omelette

Stuffing Mash & Bacon Cake

Stuffing Bruschetta

Maple Carrots

Spicy Garlic Sprouts

Pumpkin Cornbread

Pumpkin Mule

Cranberry Margarita

Pumpkin Mac & Cheese

The Best Buttery Dinner Rolls

Roasted Sweet Potatoes & Yams with OJ

French Bread

Makes 2 loaves, 2 effing delicious glorious loaves.

1 ½ tablespoons active dry yeast (2 packs)

2 cups warm water

2 tablespoons sugar

1 1/2 teaspoons Kosher salt

4 1/2 - 5 cups all-purpose flour

1 large egg beaten with ½ tablespoon water

• Put yeast, water & sugar in the bowl of a stand mixer, stir together and wait until foamy - about 5 minutes

• Add salt, 2 cups of the flour cups and knead on a low speed until the flour starts to combine, then continue adding flour until all but about a cup is left

• Increase the speed to medium and continue kneading until the dough pulls away from the sides of the bowl – it should be smooth and barely tacky – if not add more flour until it is

• Remove from mixer, and put in a lightly greased bowl, cover with a towel, put in a slightly warm place and let rise until it doubles in size, about an hour

• Take dough from bowl and place on lightly flour work surface

• Cut dough in half, and using a floured rolling pin, roll each half into a large rectangle approximately 10x18

• Starting on a long side, roll up the dough tightly, and put onto a lightly butter-greased baking sheet or into Cover with a towel and let rise about 35 minutes - while it does, pre-heat oven to 375

• Using a sharp knife, slice ¼ deep cuts in the top of each loaf everything 2 or 3 inches

• Brush loaves with beaten egg and put in oven – brush again with the egg mixture about halfway through cooking

• Bake 35-40 minutes, until golden brown and hollow sounding when you tap on the bottom

Jerk Chicken Rice

Chicken rice can be made in many versions, with probably the most famous version coming from Singapore. What make it work is that cooking the chicken with the rice in a closed environment makes for the most tender, juicy, fall-apart chicken ever. And this version gets even better because of the deeply flavorful jerk. No questions…just get cooking.

Probably serves 4-6

2 pounds skin on bone in chicken thighs

2/3 cup wet jerk seasoning, divided - recipe here, see note

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon avocado oil

1/2  yellow onion, diced

2 cloves garlic, finely chopped

1 cup  white rice

One 15 ounce can red kidney beans, drained

1 cup chicken broth

1 can coconut milk

2 tablespoons Worcestershire

Couple sprigs of fresh thyme 

• Preheat to 350

• Put chicken in a large bowl, add 1/3 cup jerk seasoning and toss well to coat

• Heat any large oven proof pan on medium high, add oil and then chicken

• Cook about 3 minutes or until beautifully golden brown, then flip, cook another couple of minutes – and remove to a plate

• Leaving only a couple tablespoons of grease in the pan, add the onion, stirring until softened then put in the garlic

• Cook about a minute then add the rice and stir well for a couple minutes to let it toast just a bit

• Then add the chicken broth, coconut milk, beans and Worcestershire and remaining jerk wet rub - stirring really well to combine everything

• Add chicken back in and a couple sprigs of fresh thyme, cover well with a lid or foil, and put in the oven for about an hour – or until the chicken is super tender and the rice prefect

NOTE:

The amount called for of the wet seasoning is using my recipe. If you use a store bought version, you should probably use less until you understand it’s heat level - just saying. Cuz if Jerk is known for anything…it’s generally crazy heat.

Jerk Wet Seasoning

This is great for so many things, like on Grilled Chicken Legs and the Jerk Chicken Rice.

Makes about 2 cups

1 bunch green onions, white & light green parts cut into 1-inch pieces

5 cloves garlic, peeled

1 inch piece fresh ginger, peeled and cut into slices

2 habanero peppers, stems removed and roughly chopped 

½ yellow onion, chopped

¼ cup brown sugar

2 teaspoons ground allspice

2 teaspoons ground ginger

2 teaspoons dried thyme

1 teaspoon ground cinnamon 

1 tablespoon Kosher salt

Juice of 1 lime

Juice of 1 lemon

1 tablespoon Worcestershire

¼ cup neutral oil 

• In a blender, combine everything and blend until smooth

• That was simple, huh?

Beer Cheese Sauce

• 2 tablespoons butter

• 3 tablespoons all purpose flour

• 1 cup whole milk

• 2/3 cup beer (and a light beer doesn’t count cuz it has no flavor)

• 1 tablespoon Dijon mustard

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon each Kosher salt & fresh ground pepper

• 2 cups shredded cheddar cheese

Instructions 

• Melt butter in a medium saucepan over medium heat, then add flour and stir until well combined- about 30 seconds

• Slowly whisk in the milk getting rid of any potential lumps as you go until smooth

• Then whisk in the beer and when incorporated, add the mustard, Worcestershire, garlic powder, paprika and salt & pepper

• And when that’s smooth, add the cheese, a handful at a time, and stir until completely melted

• Serve warm.

Korean Honey Butter Fried Chicken

Could this be the new orange chicken? Less sweet? Less thickly coated? We think so.

Oil for frying

1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces

2 tablespoons all purpose flour

2 tablespoons corn starch

1 egg

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

3 tablespoons butter

2 tablespoons minced garlic

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sugar

1 tablespoon Gojujang (Korean red pepper paste) or sriracha

• Heat oil to 350

• Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated

• Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches

• Fry 3-4 minutes or until just beginning to get some color, see video below

• Remove and let drain – continue with remaining chicken

• Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat

• Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes

• While it finishes, rewarm the sauce, remove chicken from oil, and let drain

• Then just add the chicken to the sauce and gently toss well to coat

• Eat, and say “eff u orange chicken!”

Chicken Doner Kebabs

Even if you don’t have a rotisserie, you should still make this and then simply cook the chicken in a wok, bbq or even oven - it’s that good.

Marinade:

4 pounds chicken thighs, pounded or sliced very thin

3 tablespoons olive oil

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon smoked paprika

1 tablespoon cayenne

6 cloves garlic, minced

2 teaspoons Kosher salt

1 teaspoon black pepper

Juice of 1 lemon

6 ounces tomato paste

1 large onion, any color cut in half

Sauce

1 cup non fat Greek yogurt

2 teaspoons cumin

Pinch Kosher salt & pepper

1 large clove garlic, minced

Juice of 1 /2 lemon

To serve

Warm pitas or tortillas

Shredded iceberg lettuce

Diced tomatoes

• Put chicken in a large bowl, and add remaining marinade ingredients, mix well and refrigerate about 2 hours

• Heat grill well

• Using a rotisserie skewer, set one of the prong skers near the bottom and slide on one half of the onion, rounded side first

• Then simply start adding the chicken, one piece at a time trying to keep it flat like the onion

• When all the chicken has been added, put on remaining onion half, flat side down, then the other prong skewer and tighten

• Place on grill ans start rotating

• While it cooks, combine yogurt, cumin, lemon juice, garlic, salt & pepper - mix well and refrigerate

• When the outer layer of chicken is cooked, crispy and gorgeous - use a knife to cut off the outside pieces

• Add some sauce to a pita, some lettuce, some tomato and then the chicken

• You know what to do n0w, right?

Beef Birria Tacos

Of course you can’t make the tacos with making the birria - so here’s the whole thing

4 dried guajillo chiles

2 dried pasilla chiles

2 cups boiling beef broth (chicken is absolutely ok too)

3 pounds boneless short rib

1 yellow onion

6 cloves garlic, minced

3 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon cumin

2 teaspoons coriander

2 chipotle chiles (the type in adobo sauce)

Kosher & pepper

15 oz. can diced fire roasted tomatoes

For serving:

Corn tortillas

Monterey Jack cheese, shredded

Diced white onion

Chopped cilantro

• Preheat oven to 350

• Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover

• Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef

• To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes

• Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat

• To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes

• Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth

• Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours

• For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides

• Remove, open up carefully nd add onion and cilantro and eat

• Go make another 10

SAM'S COOKBOOKS

Have a look below, because there’s something delicious for everyone!

The Holy Grill

Just in time for (next year’s) grilling season. The best of everything outdoor: ribs, steaks, veggies, burgers, seafood, sides - total deliciousness! Can’t grill? Don’t worry, we have your back.

Click here to pre-order - available March 2024

Between the Buns

Silly title with an even sillier cover shot. But inside are 100 of my favorite burger, taco, sandwich, burrito & hot dog recipes.

Click here to find it

Recipes with Intentional Leftovers

Nineteen chapters with master recipes, that then show you other great stuff to make with them…so ur not eating a roast chicken all week the same way. Cook once, but eat a bunch of different ways. Life can be boring - but what you eat shouldn’t be.

Click here to find it

Nashville Hot Steak

Think chicken fried steak, but way thicker, and then brushed with that oh-so delicious traditional Nashville Hot Oil.

For the steak:

1/2 all-purpose flour

1/2 cup potato starch, or 1 cup flour if you don’t have and that’s just fine

1 teaspoon Kosher salt

1 teaspoon fresh ground black pepper

1/2 teaspoon each cayenne, garlic powder and

1 egg, beaten

1 boneless rib eye

For the hot oil:

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

Oil, for frying

 

• Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 350 degrees

• Combine steak dry ingredients in one bowl and mix until well combined, and the beaten egg in a second bowl

• Put all the hot oil ingredients into a small pot and set aside

• Put the steak, into the flour making sure it’s well coated on all sides, shake off excess then dip into the egg making sure it’s covered, remove, let excess drip off then back into the flour to be well coated

• Shake off excess, the carefully put into the oil - cook on both sides until approximately 125 degrees - 6-8 minutes - remove to a rack or plate with a couple paper towels and let rest

• While it does, add about a cup of the cooking oil to the small pot and mix well

• To serve, brush both sides of the cooked steak well with the hot oil sauce

Smoked Chicken Lollipops

Makes a dozen

Whether you smoke these, or cook them in the oven they come out glossy, sticky and fricking delicious. And btw, what a fun way to serve chicken!

12 Chicken legs

1/4 cup hoisin sauce

3 tablespoons honey

1 1/2 tablespoons oyster sauce

1 1/2 tablespoons dark soy sauce

3 garlic cloves, finely grated

2 teaspoons Chinese 5 spice powder

• Preheat smoker or oven to 300 degrees

• Using your knife, cut a slice off the bottom of the leg so that it will stand up straight

• Then cut around the thin, bone end of each chicken leg (about an inch down from the top) cutting through until you reach the bone

• When you have a clean cut, use your hand to push the meat and skin down toward the thick end of the drumstick

• Trim or pull off the miscellaneous meat from the top joint on the bone to make it prettier

• Put remaining ingredients in a bowl, and mix well to combine

• Brush each lollipop well with the mixture, stand up on a baking sheet and pop into the oven

• Cook until a thermometer hits 165 60-75 minutes) brushing with extra sauce twice during