What's Cooking?

[BilletHead]

You too Ness? Now I cannot decide where to go? Golf? Did you say Golf? I may have to rethink how I think of you

Ok good luck dads on your cooking today, It will be stuffed peppers here by ourselves. Got the call from the Son it is all good. Here to the fathers on here still with us and those who are not and to the children who remember us. We all have the task of raising them the best we can. To you young fathers love them dearly while you can they will grow up fast and be out of the nest before you know it,

BilletHed

[Gavin]

Got a decent sized offset for Father's Day 6-7 years ago. Would not go back to a bullet smoker because there is no need to disassemble it. Just add another log now and then.

[Chief Grey Bear]

Disasemble for what?

[BilletHead]

Coming right up, stuffed cubanelles ,

Todays feast was goooooood. Stuffing consisted of Italian sausage made with Canada goose and pork. Added onions, garlic, oregano,red pepper flakes and tomato sauce. Cooked it all up.,

As the coals on the grill got ready peppers were sliced and stuffed with the meat mix,

Then the peppers put on the grill, indirect heat and lid on the weber to cook some,

Cooked for a while, how long? Don't really know just kept peeking once and a while until the peppers started getting soft and moisture in pans began to bubble. So now to top it off with Colby jack cheese and back to cooking covered,

When cheese began to bubble time to take it off,

So what for a side? Well did not really have anything in mind but did have some Libby's jalapeno potato salad left over. Spicy stuff we made Thursday. Plated up and feasted, washed down with peach iced tea,

BiletHead

[ness]

Originality prize goes to BilletHead.

Geez Gavin, the man's got a new smoker....why go all JD on it???

Chief -- you hit on it earlier when you said something like 'once you learn to use it'. There's more than one way to skin the cat. Me, I'm learning to do this with a kettle. The last two times have been dang good. Hoping for more this time.

[rps]

Outstanding Gentlemen! Ness, on a kettle, ribs do better than shoulders. They do not mind 225 to 260 degrees as long as they are not over the heat. Shoulder does better if you coax it very slowly at 180 to 225. CGB, that looks like an outstanding knock off. I approve of knock offs. I fish the Cabelas knock offs of reef runners and several items I use in my classes are imitations of the name brands.

BH, you and your peppers. Good heavens, those do look good.

We are having hash tonight. I have bits and pieces of meat left overs - a tiny bit of rib meat, a small stub of meat loaf, and a lonely grilled pork chop - that need using. Not really very glamorous. However, I did have some local blueberries I needed to use so I built a free form summer tarts and just now I put it in the oven.

[Mitch f]

My wife making homemade Pot Stickers from scratch! About every two weeks she does this!

[BilletHead]

There you go Mitch!

I knew you were holding out on us. I would like lessons please Tart looks good there RPS. I have told you before if you make that run North to the big city see what is in season in our garden and I would meet you on the highway on your way by. I now you burn up this road from time to time.

So how is the grilled meat going fellows? I am waiting to drool on the computer keyboard. Mitch and his Bride have me salivating right now,

BilletHead

[Feathers and Fins]

So here it is Smoked Chicken

Soak the chicken 1hour per pound in a brine solution. This was a 2.0lb bird so two hours. The solution is:

2 Cups water

2 Cups Apple Juice 100% pure

¼ Cup of A-1 BOLD RUB

¼ Cup sea salt

2 Tsp Accent Flavor Enhancer

Place chicken in a foil pan large enough to be submerged in brine and place in refrigerator for 2 hours.

Put Apple-wood chips in BBQ and get them smoking and BBQ temp to 250 degrees.

Place Chicken on the top rack and cover, check about every 10 minutes and add chips as needed to smoke for 1 hour.

While the chicken is smoking make up the BBQ Sauce for it do:

¼ Cup Pure Honey (local is best)

¼ Cup Maple syrup (100%pure)

¼ Cup Brown Sugar

2 Tbsp Paprika

2Tbsp A-1 Sweet Mesquite rub.

Stir well till its all blended.

At 1 hour with a basting brush apply sauce and turn temp up to 275 degrees. Baste again in 15 minutes then let cook for 30 minutes to caramelize. Check internal temperature at 2 hours and then every 10 minutes until it reaches 160 degrees. Let rest for 10 minutes and serve.

This is served with; Anaheim Peppers, Jalapeño Peppers, Bell Peppers, Onion and Green Beans from our garden. Boil them all together for 20 minutes drain and serve.

[rps]