here iss mine after 20 hours or so.
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here iss mine after 20 hours or so.
Sounding guud, gent's. Figured what the heck, everyone's smokin a fatty, I'd do some chicken thighs.
Doing two different ways, and rubs.
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One rubbed with a blend of McCormick's, sweet n smokey, and Memphis Pit, done on the open rack for full smoke affect.
The other seasoned with a peach Bourbon rub, panned with a stick of butter, and a splash of chicken broth. Will smoke for an hour or so, then covered till around 200°F
Both will get glazed in a blend of different sweet baby rays BBQ sauce, and thinned with a blend of pineapple and Mandarin juice that was left over from the other nights Hawaiian, pork kabobs.:tu
Bout time to light some coals, a get smokin.
Another successful cook.
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Burnt ends already separated and into their own bowl of sauce, but that flat was bendy, tender and with a lovely smoke ring.
Hope y’all had good grub to finish the weekend gents!
Cheers.
Chicken was perfect.!
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No teef needed fo this yard bird.
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No lie, I didn't have my dentures in when i took that bite. :tu
Thighs look super Mike.
They always impress, and their skin, so crispy if done right on the Q!
I would consider a beef round more my kind of thigh.
If there can be only one, agreed.
However those gaggle of gams as Mike presented looks gobbly good,,, to dis guy!
Man! Now I have pit envy. I haven't used my smoker for quite a while. My lovely bride has a stomach issue where she can't take spicy or smoky so I've been unable of late. Maybe I could do a couple of pork loins: one naked and one wrapped in wet burlap and banana leaves. That should keep the one moist and clear of the majority of the smoke but give the rest of us the nice smoky one.
Edit: btw I have banana trees in my back yard so the leaves I can use green.
Yep, just like Gilligan's Island except these are dwarf Cavendish so the trees are short but they are the same kind of bananas you see in the grocery store.
I have offically spent more on meat than my pellet grill.
I also went the other extreme and got 10 lbs of ends and miscut pork loin for $0.99 a lb!
On vacation this week, so I wanted to try this.
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A bacon wrapped, chicken cordon blu. Seasoned with a savory swiss rub.
Smoked with apple wood. Just put it on the smoker @ 300°F. We'll see ya in a couple, gents.
Sounds very interesting, I'm looking forward to the results. :tu
Its just a single breast, pounded out thin.
Then a coat of Dijon mustard, painted on with a pastery brush. Then a layer of black forest ham, then covered in fresh shredded swiss cheese. Wrap in plastic wrap, and twist the ends tight, like a sausage. Place in fridge while you make the bacon weave.
Then a piece of plastic wrap down on the counter, and build the weave of bacon. ( roughly the size of the chicken breast, before rolling it up.
Then place the rolled children onto the bacon, use the plastic wrap to roll it up tight, tucking the ends as you roll it up.
Again....wrap in plastic wrap, twist tight like a sausage. Refrigerate for a bit to get the bacon set again, then pull out and season with your choice of rubs. Let sweat while ya get the smoker going.
Y'all know what ta do from here....crack a cold barley pop n wait.
Awesome stuff, guys.! Give it a go sum time. We will, again. :tu
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Nothing fancy this Labor Day, all the grandkids are off at college, daughter one son in law are down at Ms. State for a football game yesterday but stayed for my grandson who will be graduating there in a couple months. So me and the old gal, going to have ribs, my award winning ( 20th place but who’s counting ). Yard work perfect and I got lots of beer bourbon and cigars. Happy smoking guys
Here’s before smoking with my special rub
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We had deboned chicken legs and home made pita bread for lunch today. I used Fiesta brand "Uncle Chris's steak seasoning" on the meat. I am becoming addicted to that stuff.
Deboning? Sounds like a lot of work Charlie, do you feel you lose sone flavor? I know the meat is usually sweeter next to the bone, but I like the thought. Next week I plan on a whole chicken, spatchcocked, and brined a new way I’m going to try. Not much on yard bird but once in a while it’s ok, hoping 5his new brine will add something.
But now Saturday it’s back to steak, our anniversary and the old gal wants steak so off to the butcher Thursday to select the best cut I can find, filet for her, and a monster ribeye for myself
It is a little more work, but goes quickly after the first few. I like the way they taste, all of the cartledge and tendon bits that are normally on the inside get charred and taste better. The leg meat takes well to over cooking so the outside can get burnt and it still taste good, I like crispy bits. So I think it taste a little better, hopefully it is not all in my head :)
I save the leg bones for the pressure cooker to make stock with.
Happy anniversary TC and Mrs TC.
Charlie I’m surprised you are going with bread, it does look great. I’ve never BBQd flat bread, but I’m thinking I should.
Yeah buddy.!
Did some pork kabobs the other day.
Marinated in a jerk sauce, then put together with mango and pineapple pieces.
Quick n easy off the Barbie.
Rain for the next couple days, so I'm into some more yard bird in the smoker, for tomorrow. Ill have to make some extra, and take some to a buddy of mine. His wife has been bed ridden for over two years, with no hip bone. She had a reaction to her first implant, and it became infected. They've yet to get the infection under control, so they can operate again.
So i thought it would make a nice gesture to have dinner made and delivered for labor day. :nj. My ol bud needs a break.
Camping this weekend we had some burritos made with left over brisket ends.
Hmmmmmm!
Labor Day prime rib off the kamado, with Yorkshire pudding, new local potatoes and local green beans.
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Serves with a sautéed onion and beef dripping gravy.
Beef Sammy’s all week, but had to do it.
The prime was on sale!
Cheers.
My wife is irritated with me at the moment.
I stopped at the grocery store and they had brisket on sale so I bought 2.
Pork tenderloins, tonite.
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Rubbed with ...
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Will finish one, with....
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Washed down with a few drams of bourbon I trust?
Looks good.
And two briskets, the wife will get over her angst around the rest I figure…
I was liking that you bought two briskets. My wife is often irritated with me because “we have too much food in the house”. Recently I was going fishing and she said not to bring anymore home we have our max load. So I gave it away on my way home.
It boggles my mind how anyone can be upset with having a little extra brisket, one of the best foods on the planet, especially if it's on sale. My guess is when she digs into the first one all will be forgotten and forgiven.
Bravo for making a great move.
Pete <:-}
Mine would say... Are they done yet.!!?
She's dying to dig into these Tenderloin's, while I'm taking a pic.
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I have had the brisket going for about an hour now. Time to go to bed and let it go.
The only thing I have to do is to check the transmission of the thermometer to my bedroom. I had to "hide" it under the shelf because it might rain tonight.
It will rain tomorrow for sure and I will find out if the smoker/grill can handle it.
I slip my smoke transmitter into a ziploc sandwich bag if it looks like rain. Magnet still works easily through the film.
Good luck overnight!
It is getting closer.
That just added a 1/2 hr. :rofl2:
Yesterday was a good day at the pit, and a new venture into smoke cookin.
We started with ribs. St. Louis and country style. St.Louis style was done in a blend of Meat Church's, Holy Gospel and Honey bacon, rub. The country ribs were done with McCormick's, Memphis Pit. Smoked 2 hours w/ apple wood at 250°F before being panned/covered, then increasing heat to 270°F
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In the mean time, being I'm getting hungry, I threw on some meat n cheese shotgun shells I'd made the night before.
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Them was Guud.!!
Gotta try um fellas, lots of ideas for filling them come to mind, and make a great appetizer.
OK...belly's feelin better, time to get the Mac n cheese together, and put on the smoker.
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Cheers, gents. Life tastes great.!
Yummy looking grub bub!
:tu
Talk to me about these shotgun shells Mike, my interest is peaked, by the way your doing a great job on that smoker