BRADLEY SMOKER | "Taste the Great Outdoors"

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.


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



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



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



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.

 :P :P :P :P :P Yum

Very nice 10.5

Is that skillit corn i see  ;D

nepas

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.

Quote from: NePaSmoKer on December 16, 2008, 05:36:07 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.

Wow, awesome looking.  I guess we are having meatloaf & bacon chicken rollups this week.

Looks great 10.5.  I have a confession......I'm not that big of a fan of poultry but that looks darn good!

SD

Quote from: 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

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.

I knew there was something I liked about you  ;D

Dang 10.5, that looks yummy....and I'm with Sd and you not a big yardbird fan!

C

That looks great and I do like chicken.

That DOES look good.  Hmmmm - perhaps a touch or horse raddish?

10.5 looks good sounds like good weekend cook ?seemore ::)

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!

Quote from: 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!

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.

I pounded some out last night and it's in marinade now. What temp did you smoke?

Quote from: 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?

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.

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]



All wrapped and ready



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



Came out better than I ever expected





And 3 monster fattys!

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.

Looks great SS !!

Thanks for the pics

I forgot to mention that the Tabasco I used completely vanished. I will use another source of heat next time and see.

Make your own habanero powder....that heat will stay for 3 days  :o

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

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

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

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........

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

Those look so good!!  Have to stop coming to this site before I eat.   ;D

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.

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?

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!

Quote from: 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.

And 3 monster fattys!

Looks awesome, what is a monster fatty though?

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.

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.

Good to know,  now on the fattys are those on the recipe site?  They look awesome!