the mrs and daughter #2 have class tonight. so early dinner (maybe a late lunch).
using two of my favorites chicken rubs.
thru some oak pellets on to keep it legal.
a little flippy, flippy.
nice color to the birds.
were done. 160° is the magic chicken number.
just a great meal.
ok, well everyone fat and sassy now. i'm going out in the garage and having a FT and watching some Tv. winner, winner chicken dinner is this weeks winner. ya ya ya. i would like the thank the academy for giving me this honor. lol.......
I got bored today after doing my chores and decided to experiment with some chorizo. First I prepped a beer butt chicken. I moderately applied some olive oil, santa maria and BPS Money Rub. Sat it on a sturdy can with some warm beer and let it go.
Then I got the fun stuff out.
Slice the jalapenos in half and cored them. Then added cream cheese, chorizo and shredded sharp cheddar. Proceeded to wrap them in bacon.
I then got a really wild hair up my backside and decided to put my extra chorizo into a skinned and cored avocado, then add cheese and wrap that in bacon.
Fixings for the kabobs... sausage, onions, mushrooms, couple colored peppers, and the chicken. The chicken was seasoned with some garlic olive oil and salt & pepper.
On the Yoder with the AMZNPT.
While these were on I cooked up some penne pasta and drained that. I threw the pasta in a saucepan along with a canned Alfredo Sauce, extra cheese, some shredded bacon, and a little Franks Buffalo Wing Sauce for a little bit of a kick. I let this all come together while the kabobs were cooking (somehow missed pics of this step).
Served up Family Style - Alfredo noodles on the bottom with the kabobs on top along with some grilled garlic toast.
Will be making this again... would work great for those picky people. Let them make their own Kabob with what they like!
While this was all cooking I made a peach, strawberry, and blueberry crisp
As you can see from the last picture on the previous post, I slid the crisp in between the potatoes and corn. When the loaf hit IT 165 I pulled it and removed the foil from the crisp (didn't want meat juice dripping in the crisp)
Here is my plate..
And now I can hardly move..
But definitely NOT too full for some crisp with some homemade blueberry ice cream.. YUMMM!!
This is one of, if not *the* best meatloaf I have ever eaten. Good smoke flavor and just enough kick to make it explode in your mouth. And cooked absolutely perfectly (as far as I am concerned anyway).
65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato
This time Drybag aging steaks went about 3 weeks longer to see if there was much difference. At this point neither my wife or I saw much difference, still a darn good steak and an interesting method to try, the rib-eye was still very tender and flavorful.
Here is the rib-eye roast after 65 days in the Drybag and refrigerated.
Here is a close up shot of a few of the steaks trimmed, sliced and ready to be vac sealed for the freezer or put on the grill.
Here are the chosen steaks for last evenings meal with Roasted Garlic Olive Oil, Canadian Steak Seasoning and Tatonka Dust.
Rib-eye's and Twice Baked Potatoes getting some smoke from the tube smoker for about an hour with the grill running 150º.
Then fired up the grill to 500º and gave the steaks a quick searing on both sides on the GrillGrates.
While the steaks were resting the the shrimp got a few minutes on the hot grill for a quick cook.
First off I want to say..FANTASTIC job everyone!
It looks like a lot of you were craving the same foods this week. Here are the this weeks warriors in no certain order.
Sparky - chicken diner
FLB - flank steak
RickB - meat loaf with mac and cheese
Msusmoker - chicken and chorizo
Deb - stuffed French toast
Smokinmak88 - stuffed burgers
Mossymo - dry aged ribeyes
Kite - chicken and potato bombs
Tatonka - kabobs
Kite - meatloaf and a cobbler dessert
3rd place goes to MossyMo!
Those dry aged ribeyes looked top notch! You got a perfect sear on that meat too! And you paired it with grilled shrimp and twice baked potatoes..the perfect side dishes for steak. I really liked the crust you got on the potatoes too. I can imagine the beefy rich taste of that ribeye now! A very nice plate.
2nd place goes to MSUSmoker!
I haven't done a beer can chicken in a long time. Yours turned out awesome! It looks moist and delicious! Now...you really got my attention when you brought out the "fun stuff" ! Is there anything finer than a stuffed jalapeño stuffed with cream cheese and chorizo and wrapped in bacon!? OK yeah maybe but not much! I liked your creativity when you stuffed the avocado as well. When people try new things and show it it gives everyone else new ideas as well..good job! You had a great presentation and nice pictures too.
First place and this weeks grand champion is....Kite!
Meatloaf stuffed with pepper jack and cheddar..cut that baby in half and plate me up!
I like they way you used beef and sausage. It just makes it more better don't it? The glaze you made sounds really good and I bet was delicious. Excellent pictures and presentation but what took this to the top was the peach, strawberry and blueberry cobbler. Dinner and dessert..full meal deal. I really liked that you cooked the cobbler in the MAK. And the flavor the pellet grill gives to desserts is out of this world isn't it!?
Most excellent job everyone! You all presented something I wanted to try..I can't wait till someone invents smell a vision!
Congrats to the winners!
To everyone else thanks for playing!
A big "Thank you" to our sponsor Big Poppa!