What's Smoking - Weekend of 3/28/09?

Mr Walleye · March 28, 2009, 01:00:54 PM

:D :D :D :D ;D

Can't talk... mouth full! ::)

Mike (aka Cool Hand Luke) ::)

smokeitall · March 28, 2009, 04:07:25 PM

Have two yard birds in the brine right now, also just finished mixing up a batch of Jan's Rub. I will put the birds in the smoker in the morning. I figured I would also put some shroom bombs in there for an hour or so of smoke and then put them in the oven to finish up and get that bacon nice and crispy. By the time they are done I can put the chickens in the oven to also finish off and have something to munch on while the birds finish up and the skin gets crispy. Man I need to get a BE, I think I have my wife talked into it. As soon as I get the BE I will work on getting the 80L, and then.......well too many things to list.

bigredsmoker · March 29, 2009, 12:36:44 PM

feather bones are on right now. Putting 2 hrs and 40 min. of smoke on them for my neighbor who invited us for dinner. 6 racks of baby backs on the agenda for tomorrow. It's 2:35, is it to early for an adult beverage?

Mr Walleye · March 29, 2009, 12:40:40 PM

Quote from: bigredsmoker on March 29, 2009, 12:36:44 PM
It's 2:35, is it to early for an adult beverage?

Never too early! ;) :D

Mike

westexasmoker · March 29, 2009, 12:57:30 PM

Quote from: Mr Walleye on March 29, 2009, 12:40:40 PM
Quote from: bigredsmoker on March 29, 2009, 12:36:44 PM
It's 2:35, is it to early for an adult beverage?

Never too early! ;) :D

Mike

Its 5 o'clock somewhere! ;D

C

westexasmoker · March 29, 2009, 01:16:41 PM

Even better....this hangs in my kitchen! ;D

C

deb415611 · March 29, 2009, 02:31:17 PM

Smoked a few chickens yesterday. Decided to make a quick chicken cacciatore tonight. Sauteed some onions, red & green peppers, garlic, marinara & then added some of the smoked chicken ..... simmer for a bit...............

will serve over pasta

seemore · March 29, 2009, 02:52:51 PM

deb. that look good
seemore

deb415611 · March 29, 2009, 03:05:48 PM

It's smelling pretty good right now!

westexasmoker · March 29, 2009, 03:12:00 PM

Looks great Deb! I can almost smell that simmer from here!

C

Ka Honu · March 29, 2009, 04:02:38 PM

Quote from: westexasmoker on March 29, 2009, 01:16:41 PMEven better....this hangs in my kitchen!

I hope that sign was a gift - I'd hate to think you foolishly spent money on decor that could have gone toward "another round o' brew."

Consiglieri · March 29, 2009, 04:22:17 PM

Sunday cacciatore looks delicious. Pork chops for us tonight.

smokeitall · March 29, 2009, 08:28:57 PM

Here is the results of my weekend smoke:

Chicken brined with brown sugar, salt, and water overnight. Then seasoned with Jan's Rub getting ready for the temp to come up. Used Maple smoke.

Out of the smoker and into the oven to get the skin crispy and come up to 162 IT

Also a little appetizer of Shroom Bombs, this is just out of the smoker going in the oven

Everything turned out great. I am def hooked on the Shroom Bombs

Ka Honu · March 30, 2009, 04:33:40 AM

Quote from: smokeitall on March 29, 2009, 08:28:57 PM... I am def hooked on the Shroom Bombs

Awesome, aren't they? One of the few ideas I ever saw work as well as it should have.

Hint: Buy really cheap, thin sliced bacon. The serving size info on a one pound package should show 2 slices, 10 servings - about 20 slices per pound. It stretches in both directions (wider and longer) and makes the wrap much easier with better coverage and no need for toothpicks to hold it together.

smokeitall · March 30, 2009, 06:53:33 AM

Yeah I realized that I needed thin sliced bacon when I started. But I sure didn't mind that thick sliced bacon. I used Hormel Black Label from Sam's. It comes in a 3lb package for $7.63.