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SERVINGS: 8 | PREP: 2 HRS. 20 MIN. | COOK: 45 MIN. | TOTAL: 3 HR. 5 MIN.

INGREDIENTS: 1 whole chicken | 1⁄4 cup butter, melted | Dry Rub: 1⁄2 cup kosher Salt | 1⁄4 cup black Pepper | 1 tsp. cayenne | 2 Tbsp. smoked paprika White BBQ Sauce: 1 cup mayonnaise | 1⁄4 cup apple cider vinegar | 1/8 cup water | 1 Tbsp. Worcestershire | 1 tsp. horseradish | 1⁄2 tsp. kosher salt | 1⁄4 tsp. black pepper | 2 Tbsp. garlic powder

DIRECTIONS: RINSE and pat dry chicken. PLACE the chicken on a clean cutting board with the backbone facing up. USING scissors, cut along each side of the spine and remove. FLIP the bird over and flatten it. TUCK the wings under the chicken. COMBINE the dry rub ingredients. MIX well. RUB chicken generously with the salt & pepper rub. SET up the smoker (follow your smoker’s directions). GRILL should be at 300° degrees. PLACE chicken directly on the grill plate and maintain grill temperature for 1 1⁄2 hours or until chicken reaches 160° degrees when probed with a meat thermometer. BASTE chicken with butter occasionally during cooking. REMOVE chicken from the grill and cover with foil to rest. MIX mayo, vinegar, Worcestershire, horseradish, and seasoning. FOR SERVING you can dunk the chicken into the sauce or serve the sauce on the side.

TIPS & TRICKS: Use your favorite wood, soaked (I used applewood). If you do not have a smoker, arrange hot ash coals around a foil pan filled with 1 inch of water. Add wood chips to the hot coals and cook chicken over the foil pan with the cover closed. For a gas grill, make a smoking pouch with aluminum foil and dry wood chips. Seal the wood chips in the aluminum foil and poke holes in the foil for the smoke to escape.


SERVINGS: 12 | PREP: 20 MIN. | COOK: 15 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 1 pkg. cavatappi macaroni | 1 small red onion, chopped | 1 red bell pepper, chopped | 1 green bell pepper, chopped | 3 stalks celery, chopped | 1 cup pickled okra, chopped | 1⁄4 cup mayo | 3 Tbsp. red hot sauce | 1 Tbsp. Cajun seasoning | 1⁄2 tsp. kosher salt | 1⁄4 tsp. black pepper

DIRECTIONS: COOK macaroni according to package in a large pot of salted boiling water. DRAIN and rinse with cold water. TRANSFER macaroni to a mixing bowl. CHOP onion, bell pepper, celery, and okra. ADD chopped vegetables to macaroni. MIX in mayo, hot sauce, and seasonings. REFRIGERATE until ready to serve. GARNISH with fresh parsley (optional)

TIPS & TRICKS: To make this a meal, add roasted chicken or crab meat before serving.


SERVINGS: 12 | PREP: 10 MIN. | COOK: 50 MIN. | TOTAL: 60 MIN.

INGREDIENTS: 6 cups mixed berries, blueberries, blackberries, strawberries | 1⁄4 cup sugar | 2 Tbsp. cornstarch | 1 tsp. lemon juice | 1 tsp. vanilla extract Biscuit Topping: 2 cups flour | 1⁄2 cup sugar | 2 tsp. baking powder | 1⁄4 tsp. salt | 6 Tbsp. butter, cold and cubed | 3⁄4 cup buttermilk divided

DIRECTIONS: PREHEAT oven to 350°. GREASE an 8x8 baking pan. MIX berries, sugar, cornstarch, lemon juice, and vanilla in a medium mixing bowl. SPREAD berries evenly into the baking pan. WHISK, in a separate bowl, the flour, sugar, baking powder, and salt. USE a pastry cutter to cut the butter into the flour mixture until coarse. Slowly stir in 5 oz. buttermilk. TAKE large scoops of biscuit dough and flatten each scoop a bit. PLACE dough on top of the berries, mostly covering them. BRUSH with the remaining tablespoon of buttermilk. BAKE for 50 minutes until the top is golden. COOL on a wire rack for 5 minutes before serving. SERVE warm with vanilla ice cream.

TIPS & TRICKS: Use a food processor to cut butter into the flour mixture, then slowly drizzle in buttermilk.


Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to or find her on Instagram @JENNIFER_BAJSEL


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