Smoked Turkey Soup

Smoked Turkey Soup

What are you doing with that leftover turkey? I’m making soup! I smoked it on Friday, then boiled the leftover legs, thighs, and breast plate to make a rich, smoky broth. Keep the meat for your soup and discard any bones and nonedibles!

I added 4 c chicken broth to make it a litter richer.

Here’s what I did next:
2-3 c smoked turkey, chopped
1 white onion, diced
1/4 bell pepper, diced
2 medium carrots, diced
3 new potatoes, diced
3 stalks celery, diced
1 c canned peas
1 c canned corn
1 c canned green beans
1/2 c barley
1 tsp garlic powder
1 T chili powder
4-5 bay leaves
1 T bacon drippings (or oil)
Salt & pepper to taste

Bring broth to a boil, and add potatoes and barley. Cover and let this cook while you sauté the other raw veggies in bacon fat or oil, about 10 minutes.

Add this to your broth. Then add the canned ingredients, bay leaves and seasonings.

Bring to a boil and reduce to low heat. Ready in about an hour.

You can add noodles or rice if you want to…I go with barley because it doesn’t get mushy. Gonna be a good cloudy, cold day in Wylie! Enjoy! 😋

Smoked Gumbo

Smoked Gumbo

I make gumbo or soup out of leftover meats we smoke or grill. You can use pretty much any meat. This time we had sausages and chicken, so that’s what I used. I threw in a few shrimp, too, just because I had some! If you use beef or pork, use beef stock or consommé in place of the chicken stock. Here is what I did for this batch:

1 stick butter
1 T bacon grease
(Sub with olive oil if you don’t want the fat)
3/4 c flour
3 smoked sausage links (I used jalapeño)
2 c smoked chicken, diced
10-12 jumbo shrimp, shelled, deveined, cut crosswise in half
1 medium onion, diced
1 small bell pepper, diced
1 T minced garlic
3 stalks celery, diced
1 can tomato paste
1 can corn, drained
12 oz frozen okra
4-5 bay leaves
1 tsp salt
1 tsp pepper
1 T Old Bay seasoning
6-8 c chicken stock (I make my own, but boxed is fine)

1/2 c sherry wine

Let’s make a roux:

Melt butter and grease on medium heat until slightly brown, stirring so hot to burn (making brown butter)
Add flour and stir well.
Continue stirring until the roux turns a deep chocolate brown.
I work on this part for a good 45 minutes. I promise, it’s worth the effort!

Next, add the celery, onion, bell pepper and garlic. Stir well and let the vegetables sweat for about 20 minutes stirring frequently. It will be a little thick. If needed, add a little chicken stock to loosen it up.

Add tomato paste, stir well, then add the chicken stock 1 cup at a time until you reach the consistency you like.

Add sausage, bay leaves, corn, okra, and seasonings, stir well.

Cover and cook on low for 2 hours, then add the chicken, stir and cook for 20 minutes. Turn off the heat and add the shrimp. When the shrimp turns bright pink, it’s done!

If you add the chicken too soon it will disintegrate.

Never add the shrimp too soon or it will overcook and be rubbery.

Discard the bay leaves.

Serve this by itself or over some jasmine rice with a crispy piece of garlic toast!


Easy Egg Rolls

Easy Egg Rolls
I learned to make these about 30 years ago when working as an ER nurse. These are made with Jimmy Dean Hot pork sausage, but you can use shrimp, chicken, ground beef, or make them vegetarian. I even made you a video to demonstrate rolling them. Here is what I did:

1 lb hot ground sausage
2 T soy sauce (low sodium)
1 pkg tricolor slaw
1 can water chestnuts
2 stalks celery
1 T fresh ginger
1/2 onion
1 pkg egg roll wrappers
1 tsp pepper
1/2 tsp cayenne pepper
Brown sausage with soy sauce, pepper and cayenne pepper Drain on paper towels, cool and pulse in food processor until finely ground but not mushy. Set aside.
Process together slaw, onion, ginger, and water chestnuts. Pulse until fine consistency.
Mix meat and sausage together in a large bowl.
Place spoonful of mixture into an egg roll wrapper and fold envelope style. Try not to wrap too loosely or they won’t cook as well. By the way, they reheat well in an air fryer and won’t be all greasy as if you deep fry.

This is very easy to do. Just make sure to fold so that the ingredients don’t leak out while cooking.

Great Balls of Fire!

Spice up your holidays with some Smokin’ Hot Chix Great (popcorn) Balls of Fire!! sweet and salty popcorn balls with a nice kick of heat sure to warm you up for the winter! Seasoned with Smoky Habanero Garlic seasoning and dipped into milk chocolate for a sweet heat treat we know you’re going to love!

3 for $10; 6 for $15; 10 for $20

Perfect for a holiday gift and can be shipped for an additional cost! Let us help spice up someone’s holiday!

Time for holiday gifts!

It’s time to start thinking about your holiday orders, and don’t forget, Thanksgiving is a holiday, too! Smokin’ Hot Chix can help spice up your holidays with fabulous dry rubs, sauces, and marinades to turn your holiday meats into holiday treats! It’s also great for a new twist on vegetables, in soups, or mixed into sour cream or Greek yogurt for tasteful twists on dipping!
Our holiday bags will be sold at the Lucas Farmers Markets on Sept 26, Oct 10, and Dec 4.


Gift bags with 3 items of your choice for $25! Gift box prices will vary based on number of products purchased plus shipping. We ship anywhere in the continental U.S.

Let’s get HOLIDAY ready!! Sauces: Freebird (sugar-free), Original Spicy, Sweet Chix, Little Chix (no heat), and Chix Pepper Sauce.Rubs: Original Chix Dry Rub, Jalapeno Beef Dust, Jalapeno Chix Dust, and Smoky Habanero Garlic Rub.Coming soon: Firebird Sauce (some like it extra hot!), and Little Chix Dry Rub (because some like it mild!).

We take credit cards, Venmo, PayPal, Zelle, or CashApp.Email me at and I will send you a list of products with descriptions and prices! ~Happy eats! Debbie

Lucas Farmers Market

Don’t forget! Lucas Farmer’s Market is open this Saturday from 8 a.m. until 12 noon! Smokin’ Hot Chix will be there with samples, AND we have a new Jalapeno Beef Dust that will surely get your rooster crowing! Visit our booth and see what the clucking’s all about! We have the following products and hope to see you there!

Smokin’ Hot Chix Sauce

Sweet Chix Sauce

Chix Pepper Sauce

Smokin’ Hot Chix Dry Rub

Jalapeno Beef Dust

Smoked chili

3 lb lean ground meat (I used 90/10 beef plus ground chicken breast)
1 green bell pepper
1 red bell pepper
1 Vidalia onion
6 cloves garlic
2 T olive oil
3 tsp sea salt
1 tsp ground black pepper
2 tsp Mexican oregano
2 tsp smoked paprika
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes

Break meat up and put into iron skillet
Chop veggies and garlic and place into a foil pan, drizzle with olive oil
Mix spices in a bowl and pour 1/2 on meat and 1/2 on veggies.
Put meat and veggies on the smoker at 225F for 1.5 hours
I used cherry wood for smoking

Remove veggies, put in food processor to chop. Place into large stock pot.
Remove meat from skillet with slotted spoon and put in with veggies, break meat up with a wooden spoon.
Add 2 cans pinto (or preferred) beans drained and rinsed
28 oz tomato purée
1 can diced Rotel tomatoes
1 small can tomato paste
1 box beef stock (32 oz)
1 stout beer

Bring to a boil, reduce to low and simmer for 1.5 hours until thickened.

Serve with cornbread, Fritos, shredded cheese, jalepeno slices, and/or sour cream.