Smoked Chicken Alfredo

      Welcome to the World of Winter Smoking here in South Central Texas.  Of course, the usual ribs, pork butt, brisket, etc. will be meeting the fire, but I am trying a few new things this year.  This is one of those.  It blends the best of wood pit smoke and Italian cuisine.  I used the wood pit with oak lump charcoal and splits for this process.  

Several chicken breasts (according to your needs, I butterflied mine)

KOSMOS Dirty Bird rub

2 jars alfredo sauce

2 Tbsp minced garlic

16 oz. spinach

1 pack cherry tomatoes

Salt n Pepper

Noodles of choice (no yolk noodles or Rigatoni work well)

      Season chicken breasts with Dirty Bird rub and salt/pepper to taste.

      Smoke the chicken at 275Fº.  When internal temperature hits 165ºF, pull off the heat. This won't take but an hour or so.  Let it cool down, and dice.

       Add a little butter and garlic to a kettle, and sauté on grill.  Add spinach and chopped Cherry tomatoes.  Cook down.

      Cook noodles; drain and set aside.  

      Grab a large enough pan to hold all the food.  Add noodles, spinach/tomatoes, and diced chicken.  Top with Alredo Sauce and put back into pit.  Grab large enough pan to hold all the food.  Add the noodles, spinach/tomatoes, and diced chicken.  Top with Alfredo Sauce and put it back on your smoker or grill.  Remove when chicken begins to darken so it doesn't burn.  Serve.  

      This was an easy cook taking only about 2 1/2 hours start to finish.  Tasty! This was an easy 2-3 days worth of meals for us. 

"Barbecue is like jazz. It can be as simple or as complex as you want it to be"

Bob Gibson

WiFi provided by AT & T Wireless