RECIPE OF THE WEEK: Pecan-Smoked Spicy Chicken

Everyone should have a go-to whole chicken recipe in their culinary repertoire. While roasting a chicken certainly gets the job done, it's hard to beat the flavor profile of a chicken cooked low and slow on a smoker. The chicken can be enjoyed right off the bone, and leftovers can be pulled or chopped in enchiladas, tacos, salads, and more.

Combine the water, pepper, garlic powder, salt, and honey in a pot and heat over the stove until completely dissolved; let cool in the fridge.

Place the chicken in a 2-gallon zip-top freezer bag and pour in the brine. Force out as much air as possible, then seal the bag. Allow the chicken to soak in the refrigerator overnight, turning several times to ensure the brine reaches the entire bird. Remove the chicken from the bag the following day, drain off the brine, and pat the bird dry with paper towels. Rub the bird generously with the Southwestern Blend, even the inside of the cavity. Truss the bird with kitchen twine, pulling the legs and wings tight to ensure it cooks evenly. Place the bird in a smoker with pecan chips and cook at 250 F until done about 2 hours.

Gas grill alternative: Turn one burner on high and leave one off. Place a foil package of pecan wood chips over the hot side until they smoke. Place the bird on the cool side, pull down the lid, and allow it to smoke. Turn the bird occasionally to ensure even cooking, and refresh the chips as needed to maintain a smoky environment inside your gas grill. This recipe serves four.

INGREDIENTS:

2 cups water

2 1/2 teaspoons cayenne pepper

1 teaspoon garlic powder

1 1/2 Tablespoons salt

1 Tablespoon honey

1 whole all-natural chicken, roughly 5 to 5 1/2 pounds

2 Tablespoons Texas Red Dirt Rub Southwestern Blend or similar Southwestern seasonings

DIRECTIONS:

1. Garlic dressing: In a small bowl, whisk together garlic, mustard, and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.

2. combine chicken, beans, potatoes, red pepper, onion, celery, and olives in a large bowl.

3. Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.