JDeko 792 Posted December 26, 2016 Report Share Posted December 26, 2016 (edited) Leg of LambMashed PotatoesColeslawChampagne Edited December 26, 2016 by JDeko Quote Link to post Share on other sites
ChileRelleno 7,069 Posted December 27, 2016 Author Report Share Posted December 27, 2016 Smoked a Turkey for Christmas dinner.#10 BirdBrinedSpatchcockedGenerously rubbedButter basted250'-275'' for 3 hours, Hickory smoke for the first hour or soRub.25C Smoked Paprika.25C each Seasoned salt, Garlic herb, Onion powder2T each Poultry Seasoning, ground SageFull MenuSmoked TurkeyOven Roasted HamGreen Bean casseroleLoaded Mash TatersRolls/butterasst Cheeses/Crackersasst Fruit & Veggie traysA wide selection of desserts Quote Link to post Share on other sites
PFerris 76 Posted December 27, 2016 Report Share Posted December 27, 2016 Smoked a Turkey for Christmas dinner. #10 Bird Brined Spatchcocked Generously rubbed Butter basted 250'-275'' for 3 hours, Hickory smoke for the first hour or so Rub .25C Smoked Paprika .25C each Seasoned salt, Garlic herb, Onion powder 2T each Poultry Seasoning, ground Sage Full Menu Smoked Turkey Oven Roasted Ham Green Bean casserole Loaded Mash Taters Rolls/butter asst Cheeses/Crackers asst Fruit & Veggie trays A wide selection of desserts That bird sure looks amazing I had lamb leg. Quote Link to post Share on other sites
ChileRelleno 7,069 Posted December 31, 2016 Author Report Share Posted December 31, 2016 It's a Fiesta night at our home and I'm going for broke on a Mexican dinner. MenuPollo a la parrillaBastardizado al pastorArroz MexicanaFrijoles negrosGuacamole frescoSalsa tostada al fuegoTortillas de maizeFritura de maizGuacamole Salsa tostada al fuegoFrijoles negros Pollo a la parrilla Salt, Smoked paprika, Achiote powder, cumin, garlic & onion powders and a little EVOO. Bastardizado al pastorFor my marinade I used20 oz Crushed Pineapple19 oz Red enchilada sauce7oz Chipotle chiles on Adobo sauce2T Achiote powder this time!1 cup Brown sugar1 tbsp Cumin1 tbsp Paprika2 tbsp Sea salt1 32ct bag of Corn Tortillas, lightly steamedChopped onion/cilanto and lime wedges for garnish. The Secret Ingredient for Killer Mexican RiceAnd the rest of them1# rice sauteed till golden, add onion/garlic and saute further, add in 1.5C tomato puree and 3C chicken broth, salt, cumin and whatever, bring to boil, reduce/cover and simmer till done.Alas, no Money Shot as it was too hectic with the crowd at serving time Quote Link to post Share on other sites
ChileRelleno 7,069 Posted December 31, 2016 Author Report Share Posted December 31, 2016 Never too late for a Money Shot 2 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 8, 2017 Author Report Share Posted January 8, 2017 MenuVeal Stuffed PeppersParmesan RisottoBrown 2#s of VealSaute 1C onions, 1T garlic and 1/2C bell pepper and then add to vealAdd 1/4C minced Italian Parsley and 1C cooked white rice to vealMix wellLine a baking dish with a thick layer of marinaraPack veal into halved/seeded peppers and pack into dishFill crevices with more marinara and then top with Parmesan ReggianoCook at 350' till piping hotSaute 1/2C onion and 2t garlic in 3/4 stick of butter until onion is softenedAdd 1t saltAdd 2C rice and saute for a few minutes over medium heatAdd 1/2C of chicken broth/stock and stir till absorbed, repeat every 5 minutes until you've added a total of 6C of chicken broth/stockAll the while you've been stirring almost constantly, this painful labor of love will slowly yield that creamy delicious risottoAdd 1C shaved Parmesan Reggiano and stir wellMoney Shot Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 16, 2017 Author Report Share Posted January 16, 2017 (edited) Smoked ChickenSpatchcocked and SeasonedSaltSmoked PaprikaMontreal ChickenMenuSmoked ChickenSourdough Oyster StuffingSouthwestern Vegetable MedleySourdough Oyster Stuffing5C Sourdough bread, 1/2" cubes, dried2 eggs, lightly beaten1 Pint fresh oysters, chopped2C Sweet Onion, finely chopped1.5C Celery, finely copped1.5 C Leeks, chopped1C Italian Parsely, chopped1T Garlic, minced2t Sage and Thyme, minced12T ButterSaute all veggies in 8T butter till soft, add garlic and oysters saute 1 minute.In a bowl combine mixture, bread, eggs and herbs, mix well.Butter a 9x13 baking dish, put mixture in dish and drizzle with 4T of melted butter (or olive oil).Bake covered at 350' for 30-45 minutes.Southwestern Vegetable Medley2 cans of Green Beans1 can of Sweet Corn1 can of Rotel (hot)1C Bell Pepper, chopped1C Sweet Onion, chopped1T Garlic, minced4T Butter1/2 Lime, juice1T Chile Powder1t Cumin1-2t saltCombine all ingredients except spices and lime juiceBring to boil, lower heat and simmer for 15 minutesAdd spices to taste, add lime juice, simmer for 15 minutes Edited January 17, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 16, 2017 Author Report Share Posted January 16, 2017 Lasagna, Smoked Chicken AlfredoI had some leftover smoked chicken and wanted to use it up for lunch.Had a few ideas and started to make a chicken pirerogi casserole but it turned into a white lasagna after some peeking in the pantry.3C Smoked Chicken, chopped1C Celery, finely chopped1C Sweet Onion, finely chopped1C Bell Pepper, finely chopped1T Garlic, minced4T Butter2t Sage, minced2t Rosemary, crushedSalt to taste12 precooked Lasagna pasta3C Alfredo sauce2# Parmesan/Mozzarella cheese, slicedSaute veggies and garlic in butter until onions are softAdd chicken and herbs/Spices, saute for five minutesAdd in 1.5C of Alfredo sauce and mix wellButter a 9x13 baking dishLayer with 4pcs of lasagna and spread a thin layer of mixtureLayer of cheese on mixtureRepeat till dish is filled, 3-4 layers, last layer is reserved 1.5C of sauce and a generous layer of cheese.Cover tightly with greased aluminum foil and bake at 375' for 45 minutesUncover and broil on high till a delicious golden brown develops on cheese Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 21, 2017 Author Report Share Posted January 21, 2017 Full MenuSmoked TurkeyGrilled Bacon Wrapped AsparagusMexican RiceSmoked TurkeyGrilled Bacon Wrapped AsparagusMoney Shots 1 Quote Link to post Share on other sites
patriot 7,197 Posted January 22, 2017 Report Share Posted January 22, 2017 Dude, I can't eat like that. I'd be HUGE! Dammit dammit dammit. Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 24, 2017 Author Report Share Posted January 24, 2017 Teaser for Tomorrow Getting ready to fire up the smoker in the AM.I have a big ten pound butt all ready to go low-n-slow with hickory.Rub1C Brown sugar1C Smoked Paprika3/4C Seasoned salt2T Garlic and Onion powders 2 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 24, 2017 Author Report Share Posted January 24, 2017 This cook is being done a about 225'F over Hickory.I just basted with a 50/50 mix of Apple/Orange juice. 2 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted January 25, 2017 Author Report Share Posted January 25, 2017 Quote Link to post Share on other sites
YOT 3,742 Posted February 2, 2017 Report Share Posted February 2, 2017 In honor of Groundhog Day... Quote Link to post Share on other sites
David Mark 2,452 Posted February 2, 2017 Report Share Posted February 2, 2017 "A young beaver is not bad fare" No truer words were ever written. Right Gaddis? 3 Quote Link to post Share on other sites
Gaddis 1,689 Posted February 3, 2017 Report Share Posted February 3, 2017 As long as there is not much grey hair in the pelt, and the beaver still likes to chew on wood (and doesn't smell too fishy ), it's alright with Gaddis. Of course it's been awhile since Gaddis has seen a beaver worth trapping anyway. Getting back to the Muskrat, the f**kers down here where I'm at (Southern NJ) actually eat them (have firehouse dinners where they are actually on the menu). Claim they aren't all that bad tasting either. Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 4, 2017 Author Report Share Posted February 4, 2017 (edited) Smoked Jalapeno Poppers2#s of large Jalapeno chiles, some whole some halved, remove seeds/ribs3 8oz blocks of Cream Cheese, softened 2C Conecuh Cajun Sausage, diced small2# Bacon, thick cut1C Green Onion, sliced thin1T Garlic, minced1T Smoked Paprika1T Mesquite Habenero spice mix 2t Cilantro, dried flakes1t Sea saltSet aside the Jalapenos and BaconIn a large bowl combine all other ingredients, blend wellPlace approx 2C of mixture in a piping bag ( I use doubled heavy duty Ziploc bags with a corner cut off.)Squeeze mixture into prepped chilesWrap with bacon, use toothpick to secureSmoke over favorite wood, 250' till bacon crispsMoney ShotAnd the wife fried up a bunch of french fries and her yummy Salmon Balls.And in a mostly futile attempt to counter all the delicious fats she laid out sliced carrots and cucumbers. Edited February 4, 2017 by ChileRelleno 1 Quote Link to post Share on other sites
gunfun 3,930 Posted February 4, 2017 Report Share Posted February 4, 2017 Chile, I'ma call the UN on you, 'cause you're torturing me. 1 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 4, 2017 Author Report Share Posted February 4, 2017 (edited) Chile, I'ma call the UN on you, 'cause you're torturing me. Blue helmets will take fire on my doorstep... Fair Warning. But you'd be welcome to show up for a BBQ. Edited February 4, 2017 by ChileRelleno Quote Link to post Share on other sites
gunfun 3,930 Posted February 4, 2017 Report Share Posted February 4, 2017 It's a bit of a trip. I'd love it if you moved to my town and opened a restaurant though. You would love all our local mexifood. Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 5, 2017 Author Report Share Posted February 5, 2017 Full MenuYardbirds Rubbed with Garlic Herb Mix and Heat Infused with Fresh RosemaryCob Corn with Garlic Herb Mix, Fresh Rosemary and EVOOSourdough Bread Slathered in Butter and Dusted with Cajun SpiceYardbirds Rubbed with Garlic Herb Mix and Heat Infused with Fresh RosemarySpatchcocked two birds and heavily dusted with Garlic Herb MixPlaced on grill bone down and grilled to 150'F internal tempLay a bed of fresh Rosemary under the birds and finish cookingThe Rosemary will infuse the birds with it's essenceCob Corn with Garlic Herb Mix, Fresh Rosemary and EVOOSlather corn with EVOO, dust with Garlic Herb Mix and adda few sprigs of RosemaryWrap in foil and place on grill for about 15-20 minutesMoney Shot Quote Link to post Share on other sites
read_the_wall 614 Posted February 5, 2017 Report Share Posted February 5, 2017 Chile ..... you need to open a chain of restaurants .... Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 5, 2017 Author Report Share Posted February 5, 2017 Chile ..... you need to open a chain of restaurants .... No... I do not. Quote Link to post Share on other sites
montec 164 Posted February 5, 2017 Report Share Posted February 5, 2017 Chile ..... you need to open a chain of restaurants .... No... I do not. No you need to travel daily to each members house on rotation and cook up some of this yummy looking foods. 1 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 5, 2017 Author Report Share Posted February 5, 2017 Some inspiration on what to do with leftovers.Southwestern Pan Fried CornCorn, taken off cobChicken, shreddedOnion, chopped coarsePan fried in just a touch of EVOO.Spiced with Sea Salt, Cumin, Cayenne and Smoked Paprika Quote Link to post Share on other sites
HB of CJ 1,263 Posted February 5, 2017 Report Share Posted February 5, 2017 Simply not fair. Not fair at all. I am still on my half ration diet. Have lost another 10 pounds. Yes I was fat! For lunch today, Sunday, 5 February, 2017 I had a small half sandwich. Sourdough bread. Horse Radish mustard. One slice baloney. Lettuce. Cool Decaf Tea. Nothing else but hunger pangs. Chilie: Your presentations are great! Keep them coming! Quote Link to post Share on other sites
kevinfreel 215 Posted February 5, 2017 Report Share Posted February 5, 2017 HB don't starve yourself either! It's not just eating less. Make sure you have enough protein esp. You body can consume muscle mass for energy to so some minor lifting wouldn't hurt. On topic regular GameDay food but in the ICU waiting area. Close family friend has a pulmonary embolism followed by 3 cardiac arrests. 22 years old. They are cutting her skull off right now due to swelling. Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 6, 2017 Author Report Share Posted February 6, 2017 (edited) HB don't starve yourself either! It's not just eating less. Make sure you have enough protein esp. You body can consume muscle mass for energy to so some minor lifting wouldn't hurt. On topic regular GameDay food but in the ICU waiting area. Close family friend has a pulmonary embolism followed by 3 cardiac arrests. 22 years old. They are cutting her skull off right now due to swelling. @ HB, the man speaks the truth. @86 Prayers sent for the young woman. Here is another Leftovers suggestion for ya. Chicken-N-Rice Shred leftover chicken Onion, large, chopped very coarse Place chicken/onion in large/deep skillet, add some EVOO Fry over High heat and get some crispy edges on the chicken and soften the onions Add 1/2 to 3/4 can of Cream of Chicken to skillet, add enough milk to get a gravy consistency Taste and add spices if desired Cook a pot of rice, serve chicken over rice Two birds have made three meals for the family. I love making leftovers into whole new meals, no waste and no getting tired of same'ol, same'ol. Edited February 6, 2017 by ChileRelleno Quote Link to post Share on other sites
HB of CJ 1,263 Posted February 6, 2017 Report Share Posted February 6, 2017 Yeah, yeah. Ex RN. Minor in nutrition. Worked with sports medicine folks. She was gorgeous! I kinda grok it. The Type 2 enters into it also. Plus I like food too much! It is also not fun power walking in the pouring SW OR rain. YIkes! Keep Them Coming Chilie! Quote Link to post Share on other sites
ChileRelleno 7,069 Posted February 12, 2017 Author Report Share Posted February 12, 2017 Another variation of the Atomic Buffalo Turd aka Poppers.For these I pulled out some leftover Pulled Pork and two pounds of the sausage/cream cheese mixture from my last poppers, that I had frozen for just such an occasion as this. I combined these ingredients 2:1 for my filling this time around.Then I roasted, skinned and seeded several Pablano and New Mexico aka Hatch, Anaheim and Green chiles.Stuffed them full and finally wrapped them in thick cut bacon.And into a 325-350'F smoker they went.They looked and smell pretty good when they came out.But sight and smell did them no justice.Holy Schmokes are they freakin good! 1 Quote Link to post Share on other sites
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