Well thanks FLBR for the CT sauce. Tonight it was CT chicken breast burgers with Big Easy pineapple. OMG was that good. In fact Bree eat 2 which she doesn't usually do.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301746.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301745.jpg)
Sliced the top off the pineapple and hit it with the pineapple screw(I luv this toyool)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301748.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301749.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301750.jpg)
And the final product.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301752.jpg)
Oh yeah I was out and picked up a box of these
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301741.jpg)
They should go real nice with the maple cured CBB I am going to make soon.
looks great Q ;D
You keep that up and Bree won't ever leave the House!
Nice looking chow there Q.
Lookin' good Q!
IMHO, CT really shines on chicken.
That's a welcome I can sink my teeth into!
So did you marinate chicken breasts in the CT? It looks lik something I want to try.
Mighty fine indeed. Have to look into that toyool
I threw the breasts in a bowl and poured on some CT, mixed it all around and let it sit in the fridge for a couple hrs. then on ot the grill. If I had thought of it sooner I would have smoked them for 40 min.s and then they would have been off the chain.
That pineapple screw is made by "Starfrit" and it is great. You get virtually no lose of fruit it's pretty clean and quick and easy, plus you can cut the core out and use the shell for a drink if your so inclined.
................ or put some pre-cooked goodies in it and drop it down in the BE
and infuse the goodies with pineapple juice.
Wow could you imagine putting some Thai flavoured rice with shrimp and a shot of sweet and sour sauce and then cooking it in the pineapple in the BE. Oooo I am drooling just at the thought. You know I do so much drooling lately I am starting to think it's a condition. :'( :'(
Quote from: Quarlow on June 03, 2010, 09:45:41 PM
Wow could you imagine putting some Thai flavoured rice with shrimp and a shot of sweet and sour sauce and then cooking it in the pineapple in the BE. Oooo I am drooling just at the thought. You know I do so much drooling lately I am starting to think it's a condition. :'( :'(
You might start a whole new addiction.
Make sure you have water chestnuts in it.
oh yeah water chestnuts for sure. I think I am going to have to experiment with this.
The mad scientist at work
This is definitely on my list of things to try. The only think I'll do differently is grill the pineapple. It souns delicous.
Let me konw how that Thai experiment goes... I love Thai food.
I am going out tomorrow to get some stuff for this. Oh crap I have to go and CT my pork butts(or as we jerks from no mans land call them "PORK SHOULDER PICNIC/WHOLE". Anyone know if I should trim the skin off or leave it on. I am thinking it should come off along with most of the fat. I will leave a 1/4 inch on. I also learned that a Chuck roast in canada is a "BLADE ROAST" but that depends on which chain grocer you go to. This crud is all to confusing. Why can't they standardize it. With a dyslexic memory like mine, if I don't write it all down I forget it by the time I get to the store.
Quote from: Quarlow on June 04, 2010, 11:10:03 PM
I am going out tomorrow to get some stuff for this. Oh crap I have to go and CT my pork butts(or as we jerk from no mans land call them "PORK SHOULDER PICNIC/WHOLE". Anyone know if I should trim the skin off or leave it on. I am thinking it should come of along with most of the fat. I will leave a 1/4 inch on. I also learned that a Chuck roast in canada is a "BLADE ROAST" but that depends on which chain grocer you go to. This crud is allto confusing. Why can't they standardize it. With a dyslexic memory like mine, if I don't write it all down I forget it by the time I get to the store.
ROTFFLMAO!
;D ;D ;)
The chicken looks good. Was the CT cooking suace?
It was the Carolina Treet cooking barbecue sauce. I love this stuff.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301743.jpg)
In fact I just thought of another way I am going to use it. The East Indians make what they call "butter chicken" I am going to cook some chicken breasts in the CT sauce with a big gob of butter and serve it with basmati rice and some steamed vegies. Oh I am drooling to my own posts now. ;D ;D ;D
Quote from: Quarlow on June 05, 2010, 04:44:10 PM
In fact I just thought of another way I am going to use it. The East Indians make what they call "butter chicken" I am going to cook some chicken breasts in the CT sauce with a big gob of butter and serve it with basmati rice and some steamed vegies. Oh I am drooling to my own posts now. ;D ;D ;D
D@mn, that sounds great!