Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:
1/2 lbs. Fresh Dungeness Crab 1 package of thin sliced bacon of your choice 2 Thick boneless Chicken Breasts 2 Slices chopped Bacon 2 sliced green onion 1/2 chopped garlic clove 1 bottle Zesty Italian dressing Real Butter
Preparation: Mix the following in a small bowl 1/2 lbs. Fresh Dungeness Crab 2 Slices chopped Bacon 2 sliced green onion 1/2 chopped garlic clove 1-2 Tbsp Zesty Italian dressing Take 2 thick boneless chicken breasts, wash and cut off any fat. Using a sharp knife, cut a 1" to 2 " cut in the side of the chicken breasts. In a sawing motion, carefully open up a inner pocket the length of the breasts. Carefully stuff the chicken breasts with the crab mix. Try to avoid tearing the chicken. Once stuffed, place in a Ziploc bag and pour a cup of Zesty Italian dressing over the chicken. Shake and refrigerate for at least 1hour preferably over night. Remove from refrigerator and Ziploc bag. Tightly wrap chicken breast with thin sliced bacon and let stand until near room temperature. Preheat smoker/cooker to 225. I recommend a 50%/50% mix of Hickory and Apple wood pellets or chunks. Place chicken breasts on grill. Traeger grills, put on smoke for the first 30 minutes then 280 to 300 degrees. Mist the chicken with apple juice a couple times during cooking duration. When the chicken reaches 40 degrees put your beans (sprinkled with brown sugar) on the grill and start baking corn bread. Chicken will be done when the thickest part is at 165 degrees. Serve with smoked beans and corn bread with butter and honey.