jalapeno popper stuffed chicken wraped in bacon..my first cook on the 22 with SnS ..thanks to all out there for the great information..really like the easy .way slow and smoke works...also had to use my little more from my pk
. as always passed it around. thanks again to all .
really like this AR .
some have asked me what i did to prep the chicken..
I spilt the chicken breast..and pounded it flat..added a rub..aka memphis dust this time..salt..left in fridge overnight
next am added popper to it folded the breast wraped in bacon..dusted this with a apple rub i made ..
griied on weber 22 indirect at 300..around 3 hours till internal 165..plus..side..170 tops..
Meanwhile MAKing today’s lunch and dinner. Fatty for lunch, due to all the fatty talk recently, I just needed to MAKe one. Italian Sausage stuffed with orange and yellow sweet peppers and mozzarella. Wrapped in bacon and seasoned with Caribeque All Purpose Rub. Dinner will be a chuckie with Caribeque Beef Rub.
HawkerXP I’ve used the beef rub a couple times now on chuckies and we really like it. AP was good on the fatty. Still need to try the Honey Heat again, just haven’t done much for wings or ribs recently.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
That’s quite alright Jimbo, it is perfectly acceptable to use the Basics line for family get togethers involving children. The Premium Line is generally recommended for teens and adults.
Feeling well enough (yay post vaccine quasi-flu) that I did a quick shrimp cocktail. Shrimp coated in EVOO and Old Bay. Cocktail sauce is ChiliPepperMadness' version: https://www.chilipeppermadness.com/c...-sauce-recipe/ Horseradishy and peppery, loved it.
(It has also been years since I've used Old Bay. This goes really well with shrimp!)
Old Bay has a hot sauce now too, haven't tried it yet but very curious! Could add a kick to the cocktail sauce, but might eliminate the contrast between the dust and the dip..
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
While I was waiting for the beef bone broth to cook down, made these beauties today. One for tomorrow and 2 for the freezer for later. Fun/busy cooking weekend. theroc Also made a tasty Pizza Rustica from "theroc's" mom's recipe a few weeks ago - I forgot to post it. Thank you Vanda!
Rustic Sourdough, 25% whole wheat, 75% AP flour. Will post the crumb tomorrow.
Pizza Rustica baked with ricotta, mozzarella, parmagiano, eggs, chopped sun-dried tomatoes and salami, nutmeg, salt and pepper wrapped in a pizza dough. Great for a special brunch.
And.....here I come to put a damper on all those fabulous cooks before me, with a frickin hamburger. 😂 But, it turned out as one of the best burgers I’ve done. I have blackened catfish, shrimp, pork chops and ribeyes many times before, but never a burger. Thought I’d try it tonight and also steer away from my usual toppings of lettuce, tomato, pickles, etc. I sautéed some red onion and mushrooms in a Marsala cooking wine with butter. Then topped the burger with that and some thick sliced Wright’s bacon. Very good....the blackened seasoning added a pop of flavor, even through all the other ingredients. I did 4 burgers, 2 with the blackened seasoning and 2 with garlic salt and pepper.
Attached Files
Last edited by Panhead John; April 18, 2021, 07:19 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Broke in New Brazilian style skewers. Rib Eye, green and red pepper, onion and potatoes. Will need to adjust but all in all a success. Also jalapeño reverse popper dip. ​ ​ ​ ​
There is evidence you uploaded something. I can see little icons. I'm going out on a limb and saying that when you get the pics to actually upload they are going to look amazing!
After marinating some flanken cut beef ribs overnight using Charley Langer 's amazing kalbi marinade, I made kalbi, green beans, and artichokes for dinner for two tonight... Love that kalbi!
I added a sprinkle of sesame seeds to the ribs as they were cooking, which I felt added a nice touch. Sam's Club hid several thick hunks that were about an inch thick on the bottom of the tray, which took a 30+ minutes to get done, versus 6-8 for most of it. Tonight's cook was courtesy of the neglected Weber Genesis II and a couple of Grillgrate panels, due to me forgetting to light charcoal and it being 5:30pm already. Got caught up in demolition of a shed and yard work this weekend, and lost track of time.
While flyingpiglet made bread and beef broth, I worked on dinner. 3.5 lb Creekstone Farms Duroc pork loin, split into two roasts. Sous vide them both for 4 hours at 144 F. Coated one of the roasts with Omnivore Sicilia sauce and seared on the Weber gasser. Served with gratin potatoes and sugar snap and snow peas from the garden. Froze the other roast for later.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have been saving up wib tips, etc. and notice a shank being smoked for future beans/greens. All done with pecan (because that what I have...need to make a run). greens from csa and the aforementioned king city pinks from RG. As suspected, even better the next day!
Last edited by SheilaAnn; April 19, 2021, 12:24 AM.
I couldn't bear to throw out all the rib tibs and other trimmings when I butchered 4 racks of spares a few weeks ago, and I didn't have grill space to smoke it at the time, so they sit in the freezer. I may have to pull all that pork scrap out and smoke it for an easy meal one day soon!
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