Saturday, April 23, 2015 Bought the leg quarters and turkey legs this morning at HEB to smoke this afternoon as the second smoke in the MES 40. Had gotten this week the air probe for the ChefAlarm as well as … Continue reading
Category Archives: Poultry
Sunday, April 17, 2016 Having bought the MES 40, gen. 2.5, yesterday we had a lot of things to smoke. Decided that filling it with all kinds of cold meat was not a good idea so we did the chicken … Continue reading
This recipe comes from the restaurant “Brennan’s” located in New Orleans. This recipe is posted exactly as it was in the book [so said the source]. For more heat add some cayenne pepper. It was developed by their Chef Lazone … Continue reading
2/5/2016 – Made two smoked appetizers to take to Kelley’s for the game and smoked the third on gameday morning. Beef & Pork Meatballs; aka moinks (moo+oink). Ingredients 1 lb. 80/20 ground beef 1 lb. Hormel HOT breakfast sausage 1/4 cup … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading
January 10, 2016 Day before removed silver skin from slab of ribs and salted liberally. Ambient Temp was 46 degrees and no breeze. Used the Weber Kettle with the SnS and large pecan chunks over Kingsford Briquettes. Piled burning briquettes … Continue reading
During the 12/31/15 smoking of a pork butt at the farm I added chicken legs that had been salted and peppered with poultry seasoning on the skin side. They were positioned over the roast on a higher grill. By that … Continue reading
Preface – This was a cook that did not follow Meathead’s advice totally as had to improvise. Should have started the cook before leaving for HEB about 3 PM. Once got back I was in a rush to get it … Continue reading
11/22/2015, 5:35 pm – Placed eight thighs on the grill where turkey had just been removed. See that journal entry for how the kettle was set up. The thighs had been sitting out for maybe a hour. Had steady stream … Continue reading
The recipe below was first modified and served by Mary on 6/12/14 and we quickly agreed it deserved a “To Die For” tag. It was derived from Tyler Florence’s recipe that is here. The recipe below includes Mary’s changes. Ingredients: … Continue reading