I have only done chacheebs one time so far. I forget what I used but I remember it was quite smokey and for me to say that is something. I either had wrong flavour or too much time. I'm going to use 2 hours this time, any suggestions on the puck type?
Sorry I could not find the original chacheeb thread.
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
sorry WTF. What is chacheeb? I never heard that before.
one of my favorites... have tried many varieties many times...
i wish you good cheeze karma...
i go full heat and 8 pucks of hickory or oak... pull at 3 hours and ftc...
heres the chacheeb...
(http://www.dow-mgc.org/Rayeimages/bradley/chicen3.jpg)
heres the links...
http://susan.rminor.com/forums/showthread.php?t=43
http://susan.rminor.com/forums/showthread.php?t=39
http://susan.rminor.com/forums/showthread.php?t=44
http://susan.rminor.com/forums/showthread.php?t=116
you gotts to eat...
owrstrich
Owrstrich:
Awesome outcome and picture! This is inspiring.
Arcs_n_Sparks
Ooooooooooh Baby...them wuz tasty[:p]
Put on 2 hours of apple pucks exactly. At 80 min, rotated racks, inserted temp probe, and pushed puck 5 onto burner tip, leaving puck 6 on the #3 position never did put in burn spot, so total was 5 not 6 bisquettes.
Just the perfect smoke power for me. This was the second time out for chacheebs and my parents and brother were in town. Compliments like no other dish I've served them.
Thanks again Olds for the recipe, and thank you Owrstrich for the cheeze karma blessing. Last time bad cheese. This time good cheese. No leaks!!!
Provolone kicks butt. So tasty that stuff. This time we upped the ante on the chickens with prescuito(sp???) instead of ham. Not worth the cost, ham is just fine, you cant taste the difference wrapped in chicken and smoked. I would like to try capicola next time maybe that could be tasted a bit more???
Anyway, great success...pics coming soon I hope.
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
You are welcome.... but I'm not the person who first came up with the idea...
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
OH YEA BABY [;)], I need to make these again,
Dag nabbit, I think I ruined my keyboard drooling all over it after looking at the pictures. [:p] "Gots to do dem tings and see if dey tase as good as dey looks". Whitetail, how many can you eat at one sitting? Man, they look great.
ChefBill
If you can eat it, you can smoke it.
Chefbill,
One or less. Two women two men threw in the towel before finishing (with full meal of veggies, rice, and salad). My brother managed to conquer the whole thing. They are monsters.
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
I've never had a name for these things before, but have been doing something very similar for years. I refer to them as those cheezy, chicken thingies. The only difference I do is start with about a 3/4 inch cube of sharp cheddar. I wrap the cheese in the ham. Next I take a whole boneless skinless chicken breast and pound it to a thin uniform thickness ( about 1/4 inch). I fold it up like a pouch and use 2-3 rashers of bacon to hold it together. I found this way keeps the cheez inside where it belongs and not on the drip tray.
Now after looking at this pic, I think I know what's on the menu as soon as this deep freeze breaks.
-45 F with the wind this morning! Brrr.
Muskwa
Those cheezy thingys look real nice guys. Does the bacon turn out crisp or is it rubbery? I was wondering if a quik trip to the broiler / salamander just before seving would be good? I'm thinking you could make them a day or two ahead and smoke cook them early in the day before company arrived. Any suggestions?
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Iceman,
I haven't tried these is the BS yet. I have only made them in my old charcoal fired smoker. With those I started slow to get them cooked through. When the chicken was done, the bacon was cooked as well, but was still a little rubbery where the pieces crossed. I usually just cranked the heat for about 15 minutes and that crisped it right up. Another time I was making lots for a backyard bash and needed 30 of them. For those I did them the day before, tossed them in the fridge and then put them under the broiler the next day. Turned out great both ways. One of the best things about this recipe is it is just about impossible to screw up!
Muskwa
OK you sold me. I picked up the grub today and will make them for the big Pres. day this weekend. I'm going to use Fontina cheese (kind of a nutty mild swiss taste) and proscuiutto instead of ham. Thanks for the update.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Muskwa</i>
<br />Iceman,
I haven't tried these is the BS yet. I have only made them in my old charcoal fired smoker. With those I started slow to get them cooked through. When the chicken was done, the bacon was cooked as well, but was still a little rubbery where the pieces crossed. I usually just cranked the heat for about 15 minutes and that crisped it right up. Another time I was making lots for a backyard bash and needed 30 of them. For those I did them the day before, tossed them in the fridge and then put them under the broiler the next day. Turned out great both ways. One of the best things about this recipe is it is just about impossible to screw up!
Muskwa
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Hey WTF, I've made these with boneless skinless chicken thighs. I wrap a thin slice of cappicola (hot) around a 1/2 inch cubed piece of aged cheddar, then roll that in the thigh meat and wrap in a bacon slice. I find this method gives you more manageable portions. I usually eat two of em. I plan on making these this weekend for guests on Saturday. I will start with a smoked salmon chowder, then follow with the chicken, a parmesan potato casserole with asparagus and salad. I'm off to my local brewer to pick up a mini keg of IPA.[:D][:p]
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Muskwa</i>
<br />I've never had a name for these things before
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
That's funny...I told my brother we were eating CHaCheeB's and after two rounds of "huh?" he said "so if I ask for chicken lobsters, you'll know what I'm asking for?"[:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Iceman</i><br />Those cheezy thingys look real nice guys. Does the bacon turn out crisp or is it rubbery?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I did not cook them hot enough, so the bacon was only good on two and on the ends of the rest, it was undercooked where the overlap bacon touched. Owrstrich recommended cooking as hot as possible, so next time the slide will be all the way right.
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Owrstrich recommended cooking as hot as possible, so next time the slide will be all the way right.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">In that picture I did them at 235F for the most part if I remember correctly and then the last 30 minutes or so it was on high.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
im hungered...
stranded in el centro ca...
you gotta eat...
owrstrich
Ok place to stop for gas but stranded?
Must be the 50 + mile an hour wind. If your coming back through the pass be extra special careful, but I am sure you are well experienced with the winds there.
Xmas decorations have almost been blown out to WCK yard on the coast. Had to stake them down twice and re-tie the stabilizer lines 4 times and replace one of them with a better quality line. Good thing the helecopter doesn't have wings, I'd have to chock and chaing it down to keep it from taking of. Too bad tree leaves don't make a good smoke. Have take 11 gallons (1/3 of a 33 gallon trash can) worth out of the pool already.
I saw fires and wind stuff on the news but didnt pay any attention to where or what. No weather here. Mild santa ana but feels good.
I didn't think there was enough betwicks us to push the wind down that much. Been blowing here (till about 6pm) like I have not seen before (mind you I have only been in this particular house for 1.5 years). Need to clean out the filters once again (about the 4th time today). Don't get me wrong, still a lot easier than our friends in the bergs shoveling 4 tons of white stuff... Ahhhh the good old days of fort making, tunnels, snow ball fights, lost power, waking up with frozen sheets........
Really, Gizmo pretty nice day, wind not bad at all. (But How did your sheets get wet to freeze?). Anyway, I tried these things and my take away is don't be shy with the tenderizing mallet. Pound the chicken REAL flat! They were good but hard to roll and did not seal the way I would have liked. I will use the bacon to form the "Roll" and keep the shape next time (I am probably te only one that did't get this all ready). I think the post above is right also on the high heat recommendation. Would have helped also. I cooked the bacon to a little short of crisp before I wrapped which I think was wrong. Next time I will use the bacon to pull things together TIGHT for the smoker and roll them across the grill a few times when they come out of the smoker to finish the bacon. The taste was real good. Just not as good looking as the picture.
Didn't need to be wet (won't go there) when inside the house was around 0. Had to go across the street to neighbors house to warm up. Took over an hour to shovel enough snow away from the door just to get it open. I am amazed at the high winds here and you didn't experience them. Next time I'll have to come over to your house for the smoking during santa's anna's. Tis the season.
Welcome any time