Let's Throw It Down!!!

Little Steven

 

 

Little Steven

SmokeyPitt

I have not used Photobucket...but I think the easiest way might be to find the pic you want and open it in photobucket- click on the thumbnail to open in the largest view.  Then click "direct" over to the right and it will copy the link, back here click the image button and paste. 

<edit- removed sample pic.  Didn't want to clutter up the throwdown page too much>

SaturdayFatterday

Edit:  had a comment on the sample pic here, but it's been removed and I can't delete altogether.

Egghead_Daron

Me thinks Mr. Fletch may have made it back and posing as Mrs. Fletch. If not, you need to stay off this forum and spend more time with the Mrs. if she has that much enthusiasm for meat.

fletcherfam

@Egghead_Daron, yea I am back. I was using my wife's phone to check the forum and left it on the throw down, that's when she volunteered me to copy cat SmokeyPitts this next weekend for our cook. 

She said if I continue to use her phone to look at the forum and leave it open she will find all kinds of things for me to cook... Guess I am going to use her phone more often

)

The Cen-Tex Smoker

I give up on the images.........good grief

The Cen-Tex Smoker

test

The Cen-Tex Smoker

Ok. These images are going to be the death of me but I finally figured out how to get them aligned (on my phone and iPad anyway. If you see them sideways on your computer, turn your head and vote for centex (actually this was Janell's and she did the whole thing after her little stop in for stitches yesterday). And she did the whole thing on the egg. So we (she) did a little modern take on a classic. Kind of a take off on chicken and dumplings if you will. 1st, she skinned a whole chicken and breasted it. Brined both breasts and the skin in an herb brine for 2 hours. She then meat glued the breasts together and meat glued the skin from the whole bird all the way around. This gives you a crispy little chip of skin in every bite. It helps to scrape the skin until translucent. Here is the brined, meat glued, skin wrapped breast going on the egg: We then smoked it over cherry to get that rich dark brown skin that comes from cherry wood. The cherry flavor also permeates the meat fully when you brine so it adds a really cool sweetness to the flavor. Here is is after the smoke: After the chicken came off, she wok seared heirloom carrots, mushrooms, veggies and sage: She then wok seared homemade gnocchi in brown butter (the gnocchi was amazing and a keeper for sure) She finished it up with a sage and sherry gravy done on the wok: We then plated with a little micro-planed Sarvecchio Parm and there you have "chicken and dumplings a' la TFJ"

Scottborasjr

I think Cen-Tex wins if only because he had to injure his significant other just to make the cook.

The Cen-Tex Smoker

Scottborasjr said:

I think Cen-Tex wins if only because he had to injure his significant other just to make the cook.

and she did it all on one foot!

Fred19Flintstone

Goin' for the sympathy vote, eh? Seriously CT & TFJ, well done!

fletcherfam

(Credit goes to someone else on the forum, I forget who).

 Ok my entry for the throw down. We normally do skinless chicken a spatch style but I saw I thin @hapster or @henapple do these so this is my entry: Smoked Deviled Eggs. They came from a chicken so I figured they counted. The pictures do not do them justice (horrible at photography). Anyway here are the details

Ingredients: Fresh eggs from our chickens (Repunzel, Goldie, Tinkerbell, and Dot {can you tell my 5 year old daughter named them all?}). Veganaise (think mayo but without eggs, mustard, pepper, dizzy pig rub).

Directions: Boil eggs for 20 minutes, let cool for 20 minutes in ice bath, peel. Get Amaz-N-Smoker ready. Filled with cherry pellets. put eggs on smoke for 1 hour then prep like normal deviled eggs.

 

Results: My wife loved them, said they were some of the best deviled eggs she had ever had.

What I would do differently next time: Let the eggs sit out a couple of days on the counter, since we used our chickens eggs they were too fresh and had a hard time peeling. They tasted amazing, just look ugly.

The last picture is one of the donators to this project: Goldie, couldn't have done it with out her.

Enjoy!!

 

Girl_on_Grill

Brownie points for using your own hens. Nice work, Goldie!

Fred19Flintstone

"Bump"

allsid

Crab Stuffed Marinated Stuffed Chicken Breast-

fletcherfam for getting this going.  It took me a few brain cells to think of what would be a new and innovative thing to cook so here goes-

I saw some canned crab selling for a really good price so I grabbed some.  The thought is to incorporate a crab cake with chicken adding the wonderful flavor of the egg

Here are the raws-  Chicken breast marinated in Italian Salad Dressing via the food saver.  Mayo, Sriracha, Worcestershire, Lemon Juice, Mayo, Canned Crab, an Egg, and some Vitamin V(odka) for the cook

The egg went into a bowl to make a slurry with some mayo, Worcestershire, Lemon, Rooster sauce, and garlic 

It got a long stir until it was homogeneous I then added the lump crab-

I folded the crab into the egg/mayo slurry and added about a half cup of panko bread crumbs and 12 ritz crackers crumbled to a fine dust

Four hours prior, I had sliced the chicken to form a storage area for the crab mix.  It went into the food saver with Italian Dressing as a marinade and took a long seasoned bath-

I hand packed the crab loosely atop the marinated chicken.  I like when the flavor from the lump gets into the nooks of the crab meat and you don't get that if it is packed too tightly-

While the small heated up to about 390 the raws got a sprinkle of Dizzy Dust-

The crab stuffed chicken went on to the small aligned like opposing thumbs-

A few different times during the cook, I rotated the grate 90 degrees for even cooking.  Total cook time was about 40 min-

When it was all done, the chicken had a ton of flavor and was amazingly juicy for the 40 min cook time.  The crab stuffing browned nicely.  Crisp on the outside, but moist and sweet on the inside.  Similar to when I make my crab cakes, I used very little breading in the stuffing and let the crab speak for itself.  I could have used the same ingredients and technique in the oven and it would have turned out wonderful, but the egg just gives it that extra push over the cliff of flavor and turns the taste buds up to eleven!

Thanks for looking-  P

Eggcelsior

@allsid

"Similar to when I make my crab cakes, I used very little breading in the stuffing and let the crab speak for itself."

There's some Marylander somewhere in your family tree. Never truer words were spoken. Well done!

double

Ok so here we go it started out with a chicken...


After that some salt free local rub which may just appear at someone's front door soon...

Then I got to weaving I did the weave under supervision SWMBO did them at school...

Wrapped this sucker up. I did leave the skin on, next time I would remove it.

Raised direct at about. 375 dome placed a drip pan under it though. Cooked for about 45 minutes.


Looks good...


Simple spinach salad and dinner is served in the words of my gorgeous bride... "Best chicken ever, you can do this again " in my book that's home run.

gator_egger

You guys sure can cook!!!!!! =P~

Fred19Flintstone

Gotta like bacon weave on a spatched bird!

double

I may have a back up entry this afternoon, I had some chicken parts that need using.

The Cen-Tex Smoker

that is just insane. wrong on many levels but right on so many more.

The Cen-Tex Smoker

I would like to add my "forgotten chicken" to the throw down. Found these this morning while cleaning up after the party. delicious and so tender with a hint of char.

double

The Cen-Tex Smoker said:

I would like to add my "forgotten chicken" to the throw down. Found these this morning while cleaning up after the party. delicious and so tender with a hint of char.

Hope you replaced that old grill brush! Your gonna need it,

double

The Cen-Tex Smoker said:

that is just insane. wrong on many levels but right on so many more.

But the doctor told me to eat more chicken and less red meat...

Little Steven

Least you cooked it this time

Foghorn

Those look great - especially if Mickey's wings were the appetizer.

Little Steven

Mattman3969

                                              Jerk Chicken, Rice and Beans,

                            Braised Kale with a Jamaican Rum Dessert

So after discussing the menu with my wife she informed me we would be entering Jerk Chicken and whatever else I wanted to come up with. I found a recipe on the Grilling Fools.com. http://grillinfools.com/blog/2009/03/09/a-taste-of-jamaica-jerk-chicken-rice-and-beans-braised-kale-with-a-jamaican-rum-dessert/

So here we go, on Sat night we got the chicken all happy in a 24hr marinade. Recipe below

      Jerk Chicken – The Marinade Ingredients

1 large onion

2 cloves garlic

2 scotch bonnet peppers (if you can’t find this at your grocery use a fresh jalapeño)**

1 tbsp allspice

1 1/2 tsp ginger

1 tsp pepper

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp dried thyme

1 tbsp brown sugar

1/2 cup white wine vinegar

1/4 cup soy sauce

1/4 cup olive oil

1/4 cup dark rum

juice from one fresh lime

juice from one fresh orange

One chicken butterflied or chicken pieces

  Then on Sunday afternoon I prepped the Kale 

        Kale Ingredients:

1 tbsp olive oil

2 slices bacon

1 pound kale

1/4 cup chicken broth

1/4 cup leeks

fresh nutmeg (just two swipes over the microplane)

salt & pepper to taste

 And got the Rice fixins ready

     Rice & Beans Ingredients

1 cup white rice (not the fast cooking kind)

1 can kidney beans, drained (fresh red peas are used on the island)

2 cloves garlic

1 uncut scotch bonnet pepper (again use fresh jalapeño if you can’t find scotch bonnets)

1/4 cup sliced leeks

3/4 cup coconut milk

1 1/2 cup chicken broth

1/2 tsp salt

1/2 tsp pepper

1 tsp dried thyme (or 2 sprigs fresh)

 

And cooked the in the dutch oven and kept warm in the rice cooker. 

Next up was the chicken cookin. I cooked the quarters raised direct at 350-375 until they were at 160 then removed the raised grip and dropped them down closer to the fire to get a little char goin

Next up we saute the bacon,leeks and then add the kale in the dutch oven

Time to eat. Here are the done pics before plating

And the plated pic

My wife made Rum Punch

Then to Desert 

                     Rum Raisin Ice Cream with Sauteed Bananas

Ingredients:

2 tbsp raisins

3 tbsp rum

3 tbsp butter

3 tbsp brown sugar

1 banana sliced in half lengthwise

vanilla ice cream

Cooked in my grandmothers CI skillet

And some stuffed friends afterwards

Thanks for looking. I had a blast with this one!!

double

So... I had a chicken neck and one piece of bacon left over...I rubbed the neck and cooked it at 400 with some chicken broth.

I had some shrimp handy for lunch today so it seemed that bacon wrapped chicken neck shrimp would be the natural evolution.

All wrapped up...

Direct at about 500 till bacon crisped shrimp was perfectly cooked for my taste.


And on a plate.