Garlic Chicken

How did the hand pies look? Did you love the brownies? How many choux did you eat in one sitting? Yes, these are the things I think about. So today, after creating a gorgeous selection of our favorites for a client to send as a new year’s gift, I was given a gift of my own: direct feedback from the recipients of the pastries. I was so happy, I had to share it with you.

So here it is, you loving what we love. Maybe I don’t know where to look for spicy food in Europe, or maybe my idea of spicy differs from the palate here, but I’ve noticed that there’s a decided lack of spicy heat on this side of the pond. I haven’t turned into one of those spice monsters that travel around with ghost chilli pepper flakes in their pocket, but I do appreciate that tingly burn you get when digging in to a perfectly spicy dish.

Garlic Chicken

Garlic Chicken


  • 2-3lb Tri Tip Roast
  • 2 Tablespoons Killer Hogs AP Rub
  • 1 Tablespoon Killer Hogs Hot Rub
  • 1/2 Tablespoon Killer Hogs Steak Rub
  • 3/4 cup Balsamic Vinegar
  • 1/2 cup Olive Oil
  • 1/2 cup Water
  • 3 cloves Garlic minced
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Corse Ground Black Pepper
  • 1/2 teaspoon Crushed Red Pepper


  1. Season outside of Tri Tip roast with a generous layer of Killer Hogs AP Rub or simple salt, black pepper, and garlic. Allow the Tri Tip to come to room temperature for 1 hour flipping the roast over after 30 minutes.
  2. Add a light to medium layer of Killer Hogs Hot Rub followed by a light layer of Killer Hogs Steak Rub and rest for 15 minutes.
  3. Prepare Drum style smoker for indirect cooking at 325 degrees or other similar type indirect smoker.
  4. Combine Balsamic Vinegar, Olive Oil, Water, minced Garlic, salt, black pepper, and crushed red pepper in a small bowl for basting.
  5. Place Tri Tip roast on cooking grate and smoke until internal temperature reaches 128-130 degrees. Flip the Tri Tip and baste with the balsamic mixture every every 15 minutes for even cooking.
  6. Remove the Tri Tip from the grill once it hits desired doneness and rest for 15 minutes before slicing. Be sure to slice across the grain for serving.

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