Whether it be a tool, widget, or other product, manufacturer’s sometimes produce products that they themselves don’t use. Here at Weber Knapp, we don’t just manufacture products, we live by them. -- Using Weber Knapp’s Smokin’ Ugly Accessories Kit, we challenged some of our employees to cook their favorite summer-time barbeque dish.
Set up your Smoking' Ugly™ drum smoker, grab your charcoal and get cookin’ with these summer-time favorites!
Watch the team make the recipes here, and read through the ingredients and steps below:
Lazy Smoked Chicken - By Eric from Weber Knapp
This is as easy as it gets for smoking poultry. It doesn’t require much effort, which is one reason I called it “Lazy Smoked Chicken.” No brining overnight or flavor enhancing injections are required.
- Whole Organic Chicken, Spatchcock
- Trader Joe’s 21 Seasoning Salute
- 4 Tablespoons Butter, Melted
- 1-1/2 Tablespoons Basil Leaves
- 1-1/2 Tablespoons Garlic, Minced
- Assorted beverages (optional)
- Using poultry shears, cut along both sides of backbone and remove. Flip chicken over and splay legs outward. Press down firmly on the center of breast with palm of hand to flatten. Tuck wings behind where chicken’s neck once was. Chicken should now look very relaxed. The other reason, I call it “Lazy Smoked Chicken.”
- Season with Trader Joe’s 21 Seasoning Salute, or any dry spice combination you prefer. Simple salt and pepper works too.
- Fill your Smokin’ Ugly Drum Smoker charcoal basket with a generous amount of quality lump charcoal and light. Space a few chunks of your favorite smoking wood around on top. I prefer pecan chunks for a medium smoke intensity. Set up your Smokin’Ugly Drum Smoker for indirect cooking using the Water Pan/Heat Deflector Kit. Set intake vent to approximately ¼ to ⅓ open and exhaust vent to ½ open. Allow the smoker to reach 225 – 250 °F smoking temperature. Adjust vents as required.
- Melt butter in small saucepan and add basil leaves and garlic. When smoker reaches proper temperature, place the spatchcock chicken breast side up on center of grill grate. Brush on butter, basil, garlic mixture. Make sure all top surfaces are covered.
- Latch drum smoker lid closed, grab your favorite beverage, and relax. No peeking for at least an hour. After the first hour, check the bird’s temperature with a meat thermometer. Recheck every ½ to 1 hour afterwards. When the meatiest portion of the breast and thigh reaches 165 °F minimum, the chicken is done. Be sure to have enough beverages on hand for a total 1-1/2 to 3-1/2 hour smoking time.
- When chicken is done, remove from the smoker and let the bird relax for 5-10 minutes longer. Carve in and enjoy the moist and smoke flavored treat.
- PRO TIP: If there are any leftovers, and you have the Smokin’ Ugly Pizza Oven Kit. You can use them to make my favorite Smoked Chicken Alfredo and Broccoli Pizza pictured below. I smoke two chickens just to make sure.
Naan (flatbread) - By Jeremy from Weber Knapp
- 1 cup warm water
- 2 tablespoons honey
- 2-1/4 tsp (one package) active dry yeast
- 3-1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 tsp salt
- 1/2 tsp baking powder
- 1 large egg (a duck egg, if you have them )
- Activate yeast by briefly stirring it in with the warm water and honey. Let rest for 5-10 minutes, until foamy.
- Add flour, yogurt, salt, baking powder, and egg. Mix together (preferably in a mixer) until smooth. If it is too sticky, add a little more flour.
- Grease a bowl. Place the dough in it. Cover it and let it rise until double in size. (~1 hour)
- When the dough has risen, go start the charcoal for your Smokin’ Ugly Griddle/Pizza Oven.
- Divide the dough into eight roughly equal balls and roll them out on a floured surface until ~1/4” thick.
- Your Smokin’ Ugly Griddle or cast iron skillet should be hot. Add dough directly onto the cooking surface. Cook 1-2 minutes until the dough begins to bubble and turns golden brown. Flip and cook for 30-60 seconds until golden.
- Make flatbread pizza or eat it covered in garlic butter!
Pulled Pork - By Brooke from Weber Knapp
- 6 Tbsp Brown Sugar
- 2 Tbsp Sugar in the raw (Turbinado cane sugar)
- 2 Tsp Cracked Black Pepper
- 1 Tbsp Coarse Sea Salt
- 2 Tsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Onion Powder
- 1 Tsp Ground Mustard
- 1 Tsp Chipotle Chili Pepper
- Mustard or your choice – enough to cover all pork
- ¼ Tsp Ground Nutmeg
- ¼ Tsp Ground Cloves
- ½ Cup Brown Sugar
- ¾ Cup Maple Vinegar
- ½ Cup Apple Cider Vinegar
- 1 Tbsp Honey
- 2 Tbsp Maple Syrup
- 3 Cloves (whole)
- 3 or 4 Cinnamon Sticks
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Chipotle Chili Pepper
- ½ Tsp Smoked Paprika
- 1 Tsp Liquid Smoke
- ½ Cup Unfiltered Apple Juice
Ribs - By Troy from Weber Knapp
- ½ Cup of brown sugar
- 3 tbsp of course salt
- 1 tbsp of paprika
- 1 ½ tbls of ground pepper
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1 tsp of onion powder
- Mix all ingredients together until they are well blended. This is a small batch and may be doubled or tripled depending on how much is required, it also keeps very well for future use.
- If you like a little heat with your sweet, add some cayenne or any other type of pepper to the mix.
Mango Jalapeno Chicken Kabobs - By Tyler from Weber Knapp
- 1 pound chicken (cut into 1in cubes)
- 1 bell pepper (cut into 1in pieces)
- ½ red onion (cut into 1in pieces)
BBQ Sauce Ingredients:
- 2 ripe mangos (pitted and peeled)
- 2 garlic cloves
- 1 chopped jalapeno
- 2 tbsp chopped red onion
- 2 tbsp ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp honey (local is best )
- 1 tbsp Worcestershire sauce
- 1 tbsp mustard (sub honey mustard marinade)
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp smoked paprika
- Place all ingredients for the sauce in a food processor and blend until pureed.
- Divide the sauce, reserving ½-1 cup for dipping.
- Cut chicken and toss into the remaining BBQ sauce.
- Assemble kabobs, mixing chicken and veggies
- Place on Smokin’ Ugly smoker griddle and cook until chicken is no longer pink and veggies are soft.
- Be sure to soak kabob sticks before placing them on the smoker griddle!
- Makes 10-12 kabobs
Cornbread Muffins - by Mike from Weber Knapp
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, beaten
- ¼ cup canola oil
- 1 cup milk
Smoked Sausage Quiche - by Leila from Weber Knapp
Prep Time: 20 Minutes
Cook Time: 45-55 Minutes
Drum Cook Temp: 300 Degrees
½ pound breakfast sausage
1 tablespoon vegetable oil
1 small onion, chopped
1 (10 oz) package frozen spinach (or fresh is you have it)
3 cups Muenster cheese (shredded)
Salt & Pepper to taste
Prepare charcoal (lump or briquettes, your preference) and dump in a Drum Smoker Charcoal Basket. Assemble the Smokin’ Ugly Pizza Oven. Prepare charcoal (lump or briquettes, your preference), dump in Pizza Oven Charcoal Basket and place griddle. Once griddle is heated:
- Brown breakfast sausage. Browning can be done directly on the griddle or in a cast iron pan.
- Saute onions and spinach in vegetable oil (if using frozen spinach, cook until all excess moisture is removed). Again, this can be done directly on the griddle or in a cast iron pan.
- Remove ingredients from heat. Place in a cast iron pan if griddle was used.
- Carefully remove the Pizza Oven Accessories, dumping remaining Pizza Oven charcoal into the Drum Smoker Charcoal Basket.
- Add wood chips if desired (we prefer apple wood).
- Wisk 5 eggs into sausage/onion/spinach mixture and whisk until blended.
- Add in shredded cheese and mix until evenly blended.
- Season with Salt and Pepper.
- Cover the cast iron pan and cook for 45-55 minutes until eggs are set.
- Let cool for 10 minutes before serving.
More on the Smokin’ Ugly™ Drum Smoker Accessories Kit:
Whether you’re cooking Eric’s Lazy Smoked Chicken, or Leila’s Smoked Sausage Quiche; when you use a Smokin’ Ugly™ Drum Smoker kit, you’re part of the Smokin’ Ugly family.
Learn more about Weber Knapp’s Smokin’ Ugly Drum Smoker Accessories Kit here!