Smoked Chicken Broccoli Creamy Casserole
- 1 lb broccoli cut into florets
- Half smoked chicken or rotisserie chicken cubed
- Medium Onion diced
- 4 Celery stalks diced
- 1½ cups of baby bella mushrooms sliced
- 8 ounces cream cheese
- 1½ cups of heavy cream
- ½ cup sour cream
- 1 tablespoon dijon mustard
- 1 teaspoon granulated garlic
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- Preheat your oven to 390ºF
- If you don’t want to heat up your kitchen, you can use your wood pellet smoker grill to bake your casserole. A wood pellet smoker grill, at higher temperatures is a convection oven. If using your wood pellet smoker grill, I suggest using CookinPellets.com Premium Perfect Mix wood pellets. At temperatures above 300ºF wood pellet grills generate very little smoke
- Steam the broccoli florets for approximately 10 minutes until al dente
- Place the al dente broccoli florets and the cubed chicken in a large mixing bowl and carefully mix the ingredients
- Sauté the onion, celery, mushrooms and add to the broccoli and chicken mixture
- In a medium saucepan, add the cream cheese, heavy cream, sour cream, dijon mustard, garlic, salt and pepper
- Whisk over low heat until the sauce is smooth
- Add 1 cup of shredded cheddar cheese and continue whisking until cheese is incorporated into the sauce
- Pour the warm sauce over the broccoli and chicken mixture and carefully mix well
- Spray a 9″ x 13″ casserole dish with nonstick spray
- Pour the creamy chicken broccoli mixture into the 9″ x 13″ casserole dish
- Top the casserole with the remaining 2 cups of shredded cheddar cheese
- Bake in the oven or wood pellet smoker gill for 30 – 35 minutes until hot through out and the cheese has browned.
- Serve immediately
- Served with a side of sautéed zucchini squash, yellow squash, and baby bella mushrooms
Smoked TRISKET Roast
Many, including myself, normally think that it’s sacrilegious to cook a Tri-Tip roast past medium-rare (135º to 145ºF). But after seeing multiple postings of TRISKET photos and write-ups about how delicious the results were I followed suit.
It was an unqualified success. I will say that SWMBO gave me the evil eye when I pulled the Tri-Tip at 140ºF to wrap in foil cause that’s the sweet spot for me – when my Tri-Tips are so tender you can cut them with a fork and it practically melts in your mouth. I was somewhat skeptical but the results are delicious. Very moist and tender results. Sure is a lot easier to cook than a brisket and to me tasted a lot better than a brisket. Also since there’s only the 2 of us it’s a lot cheaper to smoke/cook a TRISKET than spend $30 – $50 for a brisket. Plus, there is no stall to worry about!
- Trim any excess fat and silver skin from the Tri-Tip roast
- Rub the Tri-Tip roast with an extra virgin olive oil and Pete’s Western Rub
- Wrap the roast with plastic and refrigerate overnight
- Configure your wood pellet smoker-grill or your Green Mountain Grills Davy Crockett for indirect cooking
- Preheat your grill to 225ºF using CookinPellets.com Premium Perfect Mix
- Smoke the TRISKET for approximately 2 hours till the internal temperature reaches 140ºF
- Double wrap the TRISKET in heavy duty foil and return to grill
- Increase the pit temperature to 275ºF
- Remove the TRISKET when the internal temperature reaches 200ºF
- Rest the TRISKET in the foil for 15 minutes before carving against the grain
For planning purposes: Total time ~ 4 hours – 30 min preheat/2 hours @225º/hour & 15 min @275º/Rest 15 min
Smoked Kansas City Strip Roast
As previously stated in my Trimmed New York Strip Roast post, I took an 8 pound strip and cut it into two 2½ pound roasts and the remainder of the strip into 1½ inch thick steaks.
Removed the fat cap and trimmed away any silver skin of a 2½ pound Kansas City Strip Roast. By now, you should have read/learned that I prefer to rub roasted garlic extra virgin olive oil on all sides of my meats to use as a glue for the dry rub. Liberally seasoned all sides of the strip roast with Pete’s Western Rub (page 169 of my cookbook – The Wood Pellet Smoker and Grill Cookbook). Wrapped the seasoned Kansas City Strip Roast with plastic wrap and refrigerated overnight.
No need to post a recipe – Chicken, pork, beef, fish, etc. – It’s all good!!
Personally, I usually prefer my tacos without corn tortilla shells (see below).
Smoked Half Chicken
Carefully peeled back the chicken skin and rubbed the half chicken under and on the skin with Roasted Garlic Extra Virgin Olive Oil. Then liberally seasoned under and on the skin with Jan’s Original Dry Rub (see photos below). You can find the recipe for the rub on page 168 of my cookbook, The Wood Pellet Smoker and Grill Cookbook. Wrapped in plastic and refrigerated the seasoned half chicken in the refrigerator for 4 hours. Poultry is very porous and doesn’t need much more than 4 hours.
Smoked the half chicken at 225ºF for 45 minutes before bumping the Davy Crockett pit temperature to 350ºF. Finished cooking the smoked half chicken until the thickest part of breast reached an internal temperature of 170ºF. Rested the Smoked Half Chicken for 10 minutes loosely under a foil tent before serving … For planning purposes only -> About 2¼ to 2¾ hours from start to finish (Preheat, smoke, roast, rest). Served with roasted red potatoes & onions with a side of green salad.