Friday Finds & a Chicken Recipe

Does this picture look familiar to anyone else? Weekdays = hand washing 18 pieces of tupperware every night. Did I mention how glad I am that it’s Friday?

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Anyways, it’s here! What are you looking forward to?

We have February temps in the 70’s and lilies popping up out of the ground already!img_0070

Also, it’s Porkapolooza at the BBQ exchange in Gordonsville this weekend. They describe it as “the most exciting pork feast on earth“. The last time I went was the weekend before we got engaged and I had a stomach flu – so fingers crossed for just as much excitement this year! Don’t worry, I will be sharing all the praiseworthy piggy-ness soon.

To celebrate the weekend, here is a list of fun things I’ve found/read/made over the week.

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Smoky Paprika Chipotle Chicken 

Ingredients:

  • 2, 5 pound whole chickens
  • 1 Tbsp Victoria Gourmet Smoky Paprika Chipotle Seasoning (we ran out of this, but tried to re-create it with the rest of our seasonings)
  • 1/4 cup brown sugar
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • Hickory smoking chips

Directions:

  1. Preheat smoker to 225 degrees Fahrenheit. Add smoking chips while smoker preheats.
  2. Mix Smoky Paprika Chipotle Seasoning,brown sugar, paprika, cumin, and chili powder together in a small bowl.
  3. Remove innards from chicken and pat dry with paper towels.
  4. Rub chickens liberally with seasoning mixture in a large roasting pan or on a large plate.
  5. I tied my chicken legs with twine. If you don’t have any, check out this trick!
  6. Place chickens in smoker and cook for 3-4 hours until internal temperature reaches 165 degrees F, adding chips to the smoker every 30 – 60 minutes and rotate chickens half-way through.
  7. Let rest for at least 20 minutes after they’re done.dsc_0010

& that’s all I got.

Hope your weekend is filled with great grub, salty sweats, and lots of cheers!

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