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?
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!
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.
- Recipe I’m making for a neighbor friend who just had a baby boy
- [Valentine’s Day] Brownie by Joy The Baker
- These Shirts
- This wine from Chianti
- Fitness Blender Total Body Burnout Workout
- Smoked Chicken Recipe we made last weekend
Smoky Paprika Chipotle Chicken
- 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
- Preheat smoker to 225 degrees Fahrenheit. Add smoking chips while smoker preheats.
- Mix Smoky Paprika Chipotle Seasoning,brown sugar, paprika, cumin, and chili powder together in a small bowl.
- Remove innards from chicken and pat dry with paper towels.
- Rub chickens liberally with seasoning mixture in a large roasting pan or on a large plate.
- I tied my chicken legs with twine. If you don’t have any, check out this trick!
- 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.
- Let rest for at least 20 minutes after they’re done.
& that’s all I got.
Hope your weekend is filled with great grub, salty sweats, and lots of cheers!