BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Tenpoint5 on December 16, 2008, 05:29:17 PM

Title: Sheekin Roll Ups
Post by: Tenpoint5 on December 16, 2008, 05:29:17 PM
Snowing to beat the band today. So I said to myself 'Self what we making for dinner?"I looked through a new cookbook Momma had laying in the kitchen and came up with Sheekin Roll Ups.

Really good for anger management. Beat the tar out of 4 chicken breasticles.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000795.jpg)

Slather on some Onion and Chive Cream Cheese (I added more chives)

(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000797.jpg)

Then you roll them up and of course you just HAVE TO wrap 'em with bacon.

(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000799.jpg)

Apply a liberal amount of Rub. (I tried the KC Masterpiece BBQ)

(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000803.jpg)

Place in the Bradley and apply one hour of smoke then grill until perfection!!!
Add Hashbrowns with cheese, Creamed Corn, Cinnamon Apples and a nice Adult Beverage and you have a perfect snowy day meal.

(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000804.jpg)

Title: Re: Sheekin Roll Ups
Post by: HCT on December 16, 2008, 05:33:50 PM
 :P :P :P :P :P Yum
Title: Re: Sheekin Roll Ups
Post by: NePaSmoKer on December 16, 2008, 05:36:07 PM
Very nice 10.5

Is that skillit corn i see  ;D

nepas
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 16, 2008, 05:41:53 PM
Oh my drooling gosh, that looks good! I love chicken wraps, but have never thought about cream cheese! MMM maybe with some Liptons Onion Soup mix, some hot sauce. Gonna be next week, I will report.
Title: Re: Sheekin Roll Ups
Post by: Tenpoint5 on December 16, 2008, 05:42:46 PM
Very nice 10.5

Is that skillit corn i see  ;D

nepas

Naw just a can of reg sweet corn and a can of creamed corn.
Title: Re: Sheekin Roll Ups
Post by: deb415611 on December 16, 2008, 05:50:18 PM
Wow, awesome looking.  I guess we are having meatloaf & bacon chicken rollups this week.
Title: Re: Sheekin Roll Ups
Post by: Smoking Duck on December 16, 2008, 05:52:39 PM
Looks great 10.5.  I have a confession......I'm not that big of a fan of poultry but that looks darn good!

SD
Title: Re: Sheekin Roll Ups
Post by: Tenpoint5 on December 16, 2008, 06:04:58 PM
Looks great 10.5.  I have a confession......I'm not that big of a fan of poultry but that looks darn good!
SD

I HATE chicken its too dry and its just a nasty germ infected bird!!!! But I have to keep Momma and the yardapes happy they like chicken. This was actually pretty moist. The Cream cheese really helped alot.
Title: Re: Sheekin Roll Ups
Post by: Smoking Duck on December 16, 2008, 06:08:50 PM
I knew there was something I liked about you  ;D
Title: Re: Sheekin Roll Ups
Post by: westexasmoker on December 16, 2008, 06:55:11 PM
Dang 10.5, that looks yummy....and I'm with Sd and you not a big yardbird fan!

C
Title: Re: Sheekin Roll Ups
Post by: Gizmo on December 16, 2008, 08:29:53 PM
That looks great and I do like chicken.
Title: Re: Sheekin Roll Ups
Post by: Wildcat on December 17, 2008, 01:10:21 PM
That DOES look good.  Hmmmm - perhaps a touch or horse raddish?
Title: Re: Sheekin Roll Ups
Post by: seemore on December 18, 2008, 12:37:09 PM
10.5 looks good sounds like good weekend cook ?seemore ::)
Title: Re: Sheekin Roll Ups
Post by: Dex on December 19, 2008, 03:43:18 AM
10.5 those look awesome! Did the cream cheese run out at all like it does when you use regular cheese in the wraps? I cant wait to try these!
Title: Re: Sheekin Roll Ups
Post by: Tenpoint5 on December 20, 2008, 05:36:36 AM
10.5 those look awesome! Did the cream cheese run out at all like it does when you use regular cheese in the wraps? I cant wait to try these!
Dex, I kept the CC  away from the last 3 inches of the rollup. The CC stayed right in the center and didn't run out hardly at all. The little bit that did was held in by the bacon.
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 20, 2008, 12:25:25 PM
I pounded some out last night and it's in marinade now. What temp did you smoke?
Title: Re: Sheekin Roll Ups
Post by: Tenpoint5 on December 20, 2008, 01:03:29 PM
I pounded some out last night and it's in marinade now. What temp did you smoke?

I just cold smoked mine cause they was going on the grill so 90* would be my guess. But if i was to finish them in the Bradley I would probably shoot for 225* so the bacon crisped up some.
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 20, 2008, 06:05:50 PM
Really gotta thank 10.5 for this, it's SUPER YUMMY!. Having some friends over and needed some snacks. Decided on this for a try, and some monster fattys of course! Ground up some leftover Canadian Bacon and some belly bacon and made a mush with cream cheese, adding lots of chives, roasted onion, horsey powder, Tabasco, garlic powder and some cajun seasoning.

Here's a pounded breasticle after an overnight bath in some Yoshida sauce with garlic. [I really like that word "breasticle', don't know why]

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00677.jpg)

All wrapped and ready

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00678.jpg)

Gave it a full 2 and a half hours of Maple at 200, IT was 155 then into the Big Easy for a finish.

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00684.jpg)

Came out better than I ever expected

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00687.jpg)

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00690.jpg)

And 3 monster fattys!

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00689.jpg)


Title: Re: Sheekin Roll Ups
Post by: Tenpoint5 on December 20, 2008, 06:10:05 PM
SS I would give you a point for that. Those fatties look awesome. I dont know why but I really like the step by step pics.
Title: Re: Sheekin Roll Ups
Post by: FLBentRider on December 20, 2008, 06:11:34 PM
Looks great SS !!

Thanks for the pics
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 20, 2008, 06:17:22 PM
I forgot to mention that the Tabasco I used completely vanished. I will use another source of heat next time and see.
Title: Re: Sheekin Roll Ups
Post by: Smoking Duck on December 20, 2008, 06:22:55 PM
Make your own habanero powder....that heat will stay for 3 days  :o
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 20, 2008, 06:30:29 PM
Duck, after your quest of hab powder, I think I will just buy some. Getting 1.5 oz out of that load you did is like harvesting a field of corn and getting 3 ears of corn. I still might try if I get a dehydrator. I did enjoy the story though!   ;D
Title: Re: Sheekin Roll Ups
Post by: Smoking Duck on December 20, 2008, 06:36:20 PM
SS,
True point on the crop yield.  However, I had $5 in the peppers.  I figure the price per ounce to be quite reasonable especially without the shipping.  However, if I were to put my man-hours into the equation, not so good except that I'm currently earning $0 per hour so, go figure  ;D
Title: Re: Sheekin Roll Ups
Post by: deb415611 on December 20, 2008, 07:13:34 PM
SS,

I like the way those came out of the Big Easy.  Ours were good but I guess I should have had the kid shovel out the Big Easy too!

Deb
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 20, 2008, 07:19:04 PM
Deb, the Big Easy did a fantastic job of a finish cook and crisping. There is still something I want to do to jazz this up a little bit more. So many flavors vanished in the cook/smoke process that I have to tweak the marinade or the mush or both. More to come........
Title: Re: Sheekin Roll Ups
Post by: Dex on December 26, 2008, 10:46:12 AM
10.5

I have a quick question. I am going to my familys on Saturday for Christmas and I am thinking about making up a few of these and slicing them up for some appitizers. So here are my questions...

Its about a 2 hour drive up to my family. I want to cook them the entire time in the Bradley, so can I FTC them for the road trip and still have good results? I would keep them rolled and wrapped until I got there, and then slice so I keep the juices in.

Second, I plan on leaving around 10AM, what time should I fire them up? As far as wood goes, I have Apple, Maple, and Hickory. Which would go best with this dish?

Thanks for the help! Looks like I will be up early with my Bradley tomorrow!

Dex
Title: Re: Sheekin Roll Ups
Post by: css161 on December 26, 2008, 02:55:54 PM
Those look so good!!  Have to stop coming to this site before I eat.   ;D
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 26, 2008, 03:33:45 PM
I had some sliced leftover in the fridge and was eating it cold. So I imagine you could transport any way you want. If you do the whole job in the Bradley you could also give them a quick blast under the broiler to crisp up the bacon a bit.
Title: Re: Sheekin Roll Ups
Post by: Dex on December 26, 2008, 04:48:21 PM
Good idea, I think when I get there I will toss them in the broiler before I serve them. Im looking at cooking at 225... think it will take around 3 hours to get done?

I cant decide between apple or maple?
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 26, 2008, 06:39:36 PM
Whenever I cannot decide what wood to use, I throw in a mix of Apple-Maple-Hickory. All good! Some may not agree, but works for me!
Title: Re: Sheekin Roll Ups
Post by: Brisket Lover on December 27, 2008, 08:58:17 PM
Really gotta thank 10.5 for this, it's SUPER YUMMY!. Having some friends over and needed some snacks. Decided on this for a try, and some monster fattys of course! Ground up some leftover Canadian Bacon and some belly bacon and made a mush with cream cheese, adding lots of chives, roasted onion, horsey powder, Tabasco, garlic powder and some cajun seasoning.

And 3 monster fattys!

(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00689.jpg)


Looks awesome, what is a monster fatty though?
Title: Re: Sheekin Roll Ups
Post by: Brisket Lover on December 27, 2008, 09:05:40 PM
Would it be ok to smoke these then freeze them and finish later on the grill?  I would like to make a bunch at once but wasn't sure if it would be safe to cold smoke and then freeze to cook later.
Title: Re: Sheekin Roll Ups
Post by: Smokin Soon on December 27, 2008, 09:14:57 PM
No, I would not cold smoke and freeze anything. Better to finish the job and warm as needed. Those fattys were 2 lb fresh ground beef and 2lb pork with 1 lb Longinasa sausages opened. Used about 1/2 tsp cure fore a little salami taste with a load of seasonings, minced garlic, dried onion ect. Longinasa is a filipino sausage not easy to get in some areas. Have used Jimmy Deans spicy or some spicy Linguisa, all good.
Title: Re: Sheekin Roll Ups
Post by: Brisket Lover on December 27, 2008, 09:37:46 PM
Good to know,  now on the fattys are those on the recipe site?  They look awesome!