Famous Apple Crisp *

I make this at every family gathering.  My family favorite. The citrus of the orange and lemon add so much depth to this dessert. A keeper for sure!

Ingredients

• 5 pounds McIntosh or Macoun apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Source:  Ina Garten

Shrimp Tacos and Oatmeal Tortillas FMD

Phase 3 | Serves 2 | Prep time: 15 minutes | Total Time: 40 minutes

Ingredients:

• 12 oz. raw and peeled medium shrimp
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp chili powder
• 1/8 tsp black pepper
• ½ tsp lemon zest
• ¼ tsp onion powder
• A pinch of cumin
• 1 cup of shredded cabbage (I like to wash the cabbage with water and white vinegar)
• 1 tbsp chopped jalapeño pepper
• ¼ cup chopped onion
• ¼ cup chopped tomato
• 2 tbsp chopped cilantro
• ¼ tsp salt
• ¼ tsp lemon juice
• 1 medium avocado
• ½ tbsp coconut oil

For the oat tortilla

• ½ cup old fashioned oats
• ½ cup water
• 2 egg whites
• 1 tsp salt
• ¼ tsp black pepper

Instructions:

Season the shrimp: in a small bowl mix 1 tsp of paprika, 1 tsp of salt, ¼ of tsp of chili powder, 1/8 tsp of black pepper, ½ tsp of lemon zest, ¼ tsp of onion powder and a pinch of cumin, add the shrimp and set aside after mixing.

Tip: To get a better flavor, let them rest for at least 15 minutes.

Put coconut oil in a medium pan over medium heat. Once heated, add the shrimp and cook approximately 3 minutes on each side or until pink and curled.

Tip: Be careful and do not overcook the shrimp. Shrimp is all about the texture!

Now we are going to make the tortilla. Put ½ cup of oats in the blender and blend for a few seconds to a powder consistency then add ½ cup of water, 2 egg whites, 1 tsp of salt and ¼ tsp of black pepper and blend for one additional minute.

Put the mixture in medium circles (approximately 4" diameter) in a non-stick pan over medium heat, cook for 2 minutes, flip and cook for another 2 minutes.

In a small bowl mix the onion, tomato, jalapeño (without the seeds), cilantro, ¼ tsp of salt, ¼ tsp of lemon juice.

Cut the avocado into little squares.

Now it's time to build our tacos! Put the oat tortilla, then add cabbage, a few pieces of shrimp, the combination of onion, tomato, jalapeño, and cilantro, add the avocado and they are ready! Do not forget to put a little slice of lemon on your plate; it will look pretty and tacos go perfectly with lemon juice.

Note: With a few changes it could be a phase 1 recipe.
Use chicken instead of the shrimp and do not cook it with oil.
Do not add the avocado.
And you can have a bigger tortilla!

Quick Garlic Shrimp FMD

Serves 4 | Prep time: 10 minutes | Total time: 10 minutes

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds large shrimp (21 to 25 count), peeled and deveined
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 cups cooked sprouted grain pasta, quinoa, or wild rice

DIRECTIONS
Heat the oil, garlic, and crushed red pepper flakes together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 1/2 minutes.

Add the shrimp, salt, and pepper.

Cook, stirring often, until the shrimp turn opaque, about 4 minutes.

Stir in the lemon juice and parsley.

Serve hot over quinoa, sprouted grain pasta or wild rice.
 FMD, FMD-PHASE-3

Asparagus Shrimp Stir Fry FMD

Serves 4

 INGREDIENTS

• 2 Tbls. grapeseed oil
• 1 lb. shrimp, shelled and deveined
• 1 lb. asparagus, tough ends trimmed, sliced diagonally into 2-inch pieces (halve any thick stalks lengthwise)
• 1 Tbls. minced garlic
• 1 Tbls. grated fresh ginger
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 2 Tbls. tamari
• 2 tsp. toasted sesame oil
• 2 cups cooked quinoa

DIRECTIONS
Heat a large, heavy skillet over high heat. Add the grapeseed oil and shrimp and stir-fry 1 minute or until just pink. Remove the shrimp to a plate, leaving the oil in the pan.
Add the asparagus and stir-fry 1 minute. Add the garlic, ginger, and red pepper flakes. Return the shrimp to the pan and stir-fry 1 minute longer. Remove everything to a bowl. Toss with tamari and toasted sesame oil and serve over quinoa.

Grilled Chinese Shrimp

Serves 2 | Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS

• 12 ounces shrimp
• 1 stalk green onion, green part only, chopped
• 2 cloves garlic, very finely minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon finely minced chile pepper (or to your taste)
• 1 teaspoon sea salt
• 1 teaspoon olive or grapeseed oil
• bamboo skewers, soaked in water 30 minutes

DIRECTIONS
Preheat a grill to high heat.

Combine all ingredients in a large bowl and mix thoroughly to coat the shrimp.

At this point, you can refrigerate for up to overnight or just proceed to next step.

Skewer the shrimp (using two skewers makes them easier to flip).

Grill 2 to 4 minutes each side (depends on how big the shrimp are).
Serve immediately.

To broil:

Set the oven rack to 8 inches below the heating unit. Broil 4 minutes per side or until cooked through.



 FMD, FMD-PHASE-3

Garlic Shrimp FMD

Serves 2 | Prep time: 5 minutes | Total time: 20 minutes

INGREDIENTS

• 12 ounces uncooked large shrimp, peeled and deveined
• 3/4 teaspoon coarse sea salt
• 3 tablespoons olive oil
• 1 1/2 tablespoons chopped garlic
• 1 bay leaf
• 1 dried red chili pepper, about 1 1/2 inches long (or 1/4 teaspoon crushed red pepper flakes)
• 1 1/2 tablespoons minced fresh parsley

DIRECTIONS
In a bowl, toss the shrimp with the salt. Let stand for 15 minutes.

Heat the oil in a medium skillet over medium-high heat. Add the garlic, bay leaf, and chili pepper and stir for 30 seconds, until the garlic is fragrant. Add the shrimp and stir until just cooked through (about 2 to 3 minutes, depending on the size of the shrimp). Transfer the mixture to a serving dish and sprinkle with parsley.

 FMD, FMD-PHASE-3

Shrimp with Artichokes FMD

Shrimp have a ton of healthy Omega-3 fatty acids that can significantly lower your cholesterol and stabilize blood sugar levels. It also contains Astaxanthin, an antioxidant, that not only provides shrimp with its primary color pigment but may help reduce inflammation. Makes total sense why it is the most popular seafood in the US!  

Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 10 minutes

INGREDIENTS

• 3 tablespoons olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 2 cups diced tomatoes
• 14-ounce can artichoke hearts, drained and quartered
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon paprika
• 1/4 teaspoon sea salt

DIRECTIONS
Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, red pepper flakes, and garlic; sauté 3 minutes. 

Add the remaining ingredients; cook 3 minutes, stirring frequently, or until the shrimp are done, and the mixture is thoroughly heated.

 FEATURED-RECIPE, FMD, FMD-PHASE-3

Pumpkin Bread FMD

Phase 3 | Serves 8 | Prep time: 15 minutes |  Total time: 1 hour, 25 minutes

INGREDIENTS

• 1 cup raw almond flour (not blanched)*
• ½ cup coconut flour
• ½ teaspoon sea salt
• ½ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 ½ tablespoons cinnamon
• 3 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground cardamom
• 4 large eggs, at room temperature
• ½ cup organic, unrefined coconut oil, at room temperature
• 1 cup organic pumpkin puree
• 20 drops liquid stevia (plain or vanilla flavored)
• ½ cup raw walnut halves

DIRECTIONS
Preheat oven to 350 Fahrenheit.  Lightly grease a 5” x 9” loaf pan with coconut oil.

In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg and cardamom. Mix well and set aside.

In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute.
Gradually beat in the almond flour mixture until combined.

Pour into prepared loaf pan and top with walnut halves.

Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. One 1-inch slice is a grain and a healthy-fat serving for Phase 3. 

*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!

 FMD, FMD-PHASE-3

Pumpkin Snickerdoodle Cookies FMD

Pumpkin is a superfood and is wonderful for a fast metabolism. Pumpkin is great for collagen and your skin. It’s packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 3. This sweet treat counts as a grain portion on Phase 3. Cookies for breakfast? Yes, please! Enjoy!

Prep time: 25 minutes
Total time: 1 hour (includes chilling time)
Phase: 3
Serves: 8 (6 cookies per serving as a grain portion)

INGREDIENTS
Cinnamon coating:

• 1/2 cup xylitol
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Pumpkin snickerdoodles:

• 3/4 cup xylitol
• 1/2 cup raw coconut oil
• 1 large egg
• 1/2 cup canned pure pumpkin
• 1/2 teaspoon vanilla
• 2 cups Fast Metabolism Baking Mix
• 1 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt

DIRECTIONS
Combine the cinnamon coating ingredients and set aside.

Make the snickerdoodles: Pulse the 3/4 cup xylitol in a blender until it is fine-grained. Place it in a mixing bowl with the coconut oil and egg, and beat well. Beat in the pumpkin and vanilla.

In a separate bowl, combine the remaining ingredients (baking mix through the sea salt). Add the dry ingredients to the wet ingredients. Beat together thoroughly. Cover the dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll the dough into small balls, about the diameter of a quarter. Roll each dough ball in the cinnamon coating. Place about 2 inches apart on the prepared baking sheets. (Note: All of the cookies probably won’t fit in the oven at once; refrigerate the dough until ready to bake.) Bake 8 minutes, or until the edges are slightly golden. Remove from the oven and slide the parchment, cookies and all, onto a cooling rack. Cool completely.

 FMD, FMD-PHASE-3

Pumpkin Chia Pudding FMD

Your metabolism and taste buds will be delighted with this dish. Chia seeds are metabolism boosters that are super high in soluble fiber – which, in addition to filling you up, has cholesterol-lowering properties and prevents the absorption of fat. Chia seeds are nutritional powerhouses, with lots of omega-3 fatty acids, magnesium, phosphorus, and potassium. Pumpkin is packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 1 and Phase 3. Additionally, pumpkin is great for collagen and your skin! Want to hear more about this delicious pudding, there is a video of me making this recipe.

PUMPKIN PUDDING
Prep Time: 5 minutes
Total Time: 20 minutes
Phase 3
Serves 6

INGREDIENTS

• 1 1/2 cups organic pumpkin puree
• 1 1/2 cups canned coconut milk
• 2 heaping tablespoons chia seeds
• 1 teaspoon vanilla
• 2 teaspoons Xylitol
• Optional: Baking spices of your choice

DIRECTIONS
1. Combine all of the ingredients in a bowl and mix fully.
2. Pour the mixture into individual serving dishes and refrigerate until the pudding is set.
3. Serve chilled, garnish with any extra spices you prefer.

 FMD, FMD-PHASE-3

Stuffed Cabbage Rolls KETO

The key to making this family favorite, comfort food Paleo, Grain-Free & Low-Carb Friendly is switching from regular rice to cauliflower rice. And while it may not see like it, you won’t even be able to tell a difference!

Serve with a heaping spoon full of Mashed Potatoes or Mashed Cauliflower for a complete meal.

4 Servings

Net Carbs - 13 for 2 rolls (omit the onion and replace onion powder for less carbs)

Source:  Health Starts in the Kitchen

Ingredients

• 1 medium head cabbage
• 1 pound ground beef (grass fed/pasture raised)
• 1 half small white onion, chopped
• 1 1/2 cups raw Cauliflower Rice
• 1/3 cup chopped fresh Parsley
• 1 teaspoon sea salt (real salt)
• 1/2 teaspoon organic garlic powder
• 1/4 teaspoon Ground Black Pepper
• 4 cups chopped tomatoes in juice

Instructions:

Carefully remove core from head of cabbage and discard discolored outer leaves.

Fill a large-size pot about halfway with water and bring to a boil. Place the whole head of cabbage into the water (it should be submerged).

Boil until it is al dente and the outer leaves can be peeled off without breaking, 10 to 15 minutes. Set aside to cool.

In a large-size bowl, combine the ground beef, cauliflower rice, parsley, onion powder, salt, garlic powder, and pepper. Use your hands to mix well.

Gently peel the outer 8 leaves off the boiled head of cabbage and reserve for the cabbage rolls. With a sharp knife, shave off any thick veins from the outside of the reserved cabbage leaves. 

Quarter the remaining head of cabbage, cut out the core from each quarter, and place in a Dutch oven or 2-quart (2 L) casserole dish.

Lay a cabbage leaf out in front of you so that where is was connected at the core is toward you and it is curling up. Place one-eighth of the meat mixture about 2 inches (5 cm) from the edge closest to you and shape the meat into a 3-inch (7.5 cm)-wide log.

Fold the 2 inches (5 cm) closest to you over the top of the meat and roll it so that the edge is underneath the meat.

Next, fold the right side of the leaf over the meat (you can trim the sides if there is more than 2 to 3 inches [5 to 7.5 cm] of cabbage).

Repeat with the left side.

Roll the meat forward, toward the farthest edge.

Place the cabbage rolls, seam-side down, in the Dutch oven, casserole dish, crock pot/slow cooker or pressure cooker, along with the cabbage quarters.

Pour the tomatoes and juice over the top, and sprinkle with additional salt and pepper.

Bake: Cover and bake at 350 for 2 hours, or until the rolls are so tender you don’t need a knife to cut them.

Crock-Pot/Slow Cooker: cook on low for 6-8 hours

Pressure Cooker: cook under high or standard pressure for 20 minutes. Allow to naturally depressurize.

Tips:

One time saver I’ve found is freezing/defrosting the cabbage. This can be done at any time before you prepare your rolls. Freezing the cabbage makes all the water inside it expand, breaking all the fibrous tissues. When the cabbage is defrosted(place in a bowl, so you don’t have water all over the place as it defrosts) you’ll find it’s extremely pliable and will no longer require the boiling step or even cutting off the thick veins. 

Second tip is to roll the cabbage completely without folding any parts and once you have a cylinder shape, just push the ends inside. It’s holds together really well and saves a bit of time..try it!

Make big batches - freezes really well!!

Buns * KETO

Smear with butter, and you will think you are eating the real thing! This keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread—you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection…

Source:  The Diet Doctor

Servings: 6 buns
1 bun = 2 Net Carbs

Ingredients:

• 1¼ cups almond flour
• 5 tbsp ground psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tsp cider vinegar
• 1 cup boiling water
• 3 egg whites (1/4 cup liquid egg whites = 2 egg whites or 2T = 1 liquid egg white)
• 2 tbsp sesame seeds (optional) or top with sea salt and herbs 

Instructions:

• Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
• Bring the water to a boil and add dry mix, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
• Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet or parchment paper.
• Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. 

They're done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice.

Cinnamon Apples with Vanilla Sauce KETO

Source: Diet Dr.
Servings: 6
Carbs:  12 Net Grams per serving

Ingredients:

Vanilla sauce

• 2½ cups heavy whipping cream
• ½ teaspoon vanilla extract
• 1 star anise (optional)
• 2 tablespoons butter
• 1 egg yolk
• 3 packets Truvia (optional)

Cinnamon Apples

• 3 tablespoons butter
• 3 apples, preferably a type that is firm and tart, for example Gravensteiner or Granny Smith
• 1 teaspoon ground cinnamon

Instructions:

• Add butter, vanilla, optional star anise to a sauce pan together with about ¼ of the heavy whipping cream. Bring the mixture to a light boil by placing the sauce pan over medium heat. Lower the heat and let simmer for 5 minutes or more until the sauce turns creamy. Stir frequently.
• Remove from the heat and remove the star anise. Add the egg yolk while whisking vigorously. Place in the refrigerator and let cool completely. You can prepare the flavored cream up to 1 day before, and refrigerate.
• Whisk the remaining heavy whipping cream in a bowl until soft peaks form, and fold in the refrigerated sauce.
• Place back in the refrigerator for another 30 minutes or more. You can add the cream sauce to serving cups to make it thicken up faster.
• Wash the apples and peel them if you want to but there's really no need for that. The peel adds color, flavor and texture.
• Core the apple and slice thinly. Heat up butter in a frying pan and brown the slices until golden. Add cinnamon towards the end.
• Serve the apples warm with the vanilla sauce.

Tip!
The sauce goes great with various desserts, where you would normally have served vanilla custard. For example, you can heat a couple of blackberries or raspberries and serve with the vanilla sauce. Put it in the freezer and you'll have a luxurious ice cream!

Bourbon Barbecue Pork Ribs KETO

Source:  Food Network
Servings: 6

Ingredients

• 4 to 5 pounds pork ribs
• Salt and pepper

No-Cook Low Carb Bourbon Barbecue Sauce:

• 29 ounces no sugar added tomato sauce
• 6 ounces no sugar added tomato paste
• 2 ounces bourbon
• 2 tablespoons white vinegar
• 2 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon hot sauce
• 3/4 cup sugar substitute (recommended: Splenda)
• 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
• 2 tablespoons red onion, finely chopped
• 1 small clove garlic, minced
• 1/4 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Directions
Preheat oven to 290 degrees F.

• Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. 
• Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. 
• Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. 
• Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. 
• It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.

Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.

No-Cook Low Carb Bourbon Barbecue Sauce:
Combine sauce ingredients in a bowl and whisk well to combine. Reserve.

Cook's Note:  If you have extra sauce, freeze it.

Peach, Bourbon and Bacon Baked Beans

Source:  Food Network: The Kitchen
Serves: 8

Ingredients:

• 3 slices bacon, diced
• 1 medium onion, chopped  
• Three 15-ounce cans great Northern beans, drained 
• 1 cup ketchup  
• 1 cup packed dark brown sugar  
• 1 cup peach preserves 
• 3/4 cup chicken broth 
• 1/4 cup bourbon 
• 2 teaspoons dry mustard  
• 1 1/2 teaspoons kosher salt  
• 1/2 teaspoon freshly ground black pepper  
• 1/4 teaspoon garlic powder 

Directions:

Preheat the oven to 350 degrees F.

In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.

Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer.

Cover and bake for 40 minutes. Stir before serving.

Bacon Wrapped Jalapeno Chicken Thighs KETO

Source: How to BBQ Right. com 

Ingredients:

• 8 Boneless Skinless Chicken Thighs
• 4 Jalapeno Peppers
• 8oz Cream Cheese
• 8 Strips of Compart Applewood Smoked Bacon
• 1 Stick of Real Butter

Seasoning:

Killer Hogs The BBQ Rub. (or your favorite BBQ Rub)
All Purpose Rub (1 cup Salt, 1/2 cup Granulated Garlic, 1/4 cup Black Pepper) *this recipe will make more than enough for this recipe

Instructions:

Remove the thighs from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of my All Purpose Seasoning.

Split the Jalapeño Peppers in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of Dry Rub on top.

Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of bacon.

Season the thighs with a little Killer Hogs Dry Rub and place a Tablespoon of Butter on each one.

running at 300 degrees. Throw on a couple chunks of pecan for some smoke and place the chicken pan on the center of the grate.

After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees.

At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot. Carefully take each thigh out of the chicken pan and re-season each side with Bbq Rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.

For the finishing glaze baste with your favorite Bbq Sauce. Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain.

The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately.

Let the thighs rest for just a few minutes and they’re ready to serve. You may have to make several batches at your next football party because these are always a big hit!

Memphis-Style Chicken Thighs BBQ

Source:  Food Network, The Kitchen
Servings: 8

Ingredients

• 8 chicken thighs
• 2/3 cup brown sugar 
• 1/2 cup coarse kosher salt 
• 1/4 cup canola oil 

BBQ Chicken Rub:

• 1 cup sugar
• 1/2 cup paprika 
• 1/4 cup pink sea salt 
• 1/4 cup celery salt 
• 3 tablespoons granulated onion
• 3 tablespoons chili powder 
• 2 tablespoons dried mustard 
• 1 teaspoon cayenne pepper 

BBQ Sauce:

• 12 ounces ketchup
• 3/4 cup white vinegar 
• 1/2 cup sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon coarsely ground black pepper 
• 1 1/2 teaspoons dried mustard 
• 1 teaspoon hickory liquid smoke 
• 1 teaspoon chili powder 
• 1 teaspoon ground white pepper 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon cayenne pepper 
• 1/4 cup cognac 

Directions
Special equipment: a needle tenderizer; hickory chips or chunks; a smoker or a gas grill with a smoke box or foil pan for the wood chips

Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.

In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.

Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.

Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.

Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.

BBQ Chicken Rub:
In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.

BBQ Sauce:
Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a sauce pot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.