Stuffin and Smokin Thighs

Frank from Houma

Stuffed a few thighs. Half had spinach, mozzarella, apples and grapes and half had spinach, mozzarella, jalapeno, onion, and zucchini. All wrapped in bacon and seasoned with a rub my dealer asked me to try.


Had a little extra room so I put on a couple ears of corn, four ABTs, a couple artichokes, and an onion. Sugar cane for smoke.


All were mightyfine


The chicken was real moist

egguitarist

Nice, didn't even know you could stuff a thigh :laugh: .Are you in Corpus yet?

doc

Hoss

YEEHAW!!! :woohoo: DAYUM that looks YUMMY!!!

Spring Chicken

Looks great Frank. You obviously haven't lost your touch.

Spring "Time To Roost" Chicken
Spring Texas USA

JLOCKHART29

Frank that plate looks great! Something for every one. Nice that you are getting some time to cook to. I know the job has you wrapped up.

Frank from Houma

In Houma today - flying to Corpus in the morning.

Nice fish you guys caught. Wading or drifting?

Frank from Houma

That's what my mom said when I dropped off a half dozen stuffed thighs :laugh:

Frank from Houma

I headed to the roost myself

Frank from Houma

Thanks JLo. My mini is in Corpus and I light it when I can. Job is going great - really enjoying it.

AZRP

Frank, interesting you had some artichokes on there. As an experiment this weekend I tried doing some artichokes at 350 indirect. The smoke flavor was great on them but they were really inedible due to toughness. -RP

egguitarist

All the trout were wading. While we were wading my son and his buddy went to ck another area and came across a school of reds about a 1000 strong on the surface in 6 ft of water moving real slow, they strung their limit, came back to get us but we lost that school. Found a few more reds on a shallow flat later in the day.

doc

reelgem

All I can say is WOW!!! Frank that is absolutely beautiful. What a feast. The pictures are great, what camera are you using? I haven't kept up with your whereabouts. Are you still in Houma??

Frank from Houma

Pretty much the same results here. The choke was on for 2 hours at 350 and still tough. I think steaming for 20 minutes or so before or after putting smoke on them would help a lot.

Frank from Houma

Have one foot in Houma and one in Corpus. Bought a house in Corpus and have about 3 more weeks of work (interior painting, ripping up carpet and putting down wood floors, etc.) on it before moving. No bites on our house in Houma yet. Thanks for asking Anne.

The camera is a Cannon Powershot SX100IS. 10x zoom and 8.0 mega pixels. Seems like I paid around $250 to 300 for it about a year ago. It's perfect for a camera illiterate like me.

Frank from Houma

Nice. I have heard of mega pods of reds but haven't seen one. I have heard them referred to as a "red tide"

Mr. D

Being a La. native ( Opelousas ) I have to ask, why Texas?

I left in the 50's ( Job ) retired in 99 moved back to Destrehan, after 5 years dealing with evac, I couldn't handle it anymore s here I am in Austin and lovin every day

Hope things go well with your sale and moving.

Have a great day. BTW those thighs look great.

Don

Beanie-Bean

Sugar cane...wow. Your presentation is really nice, and I bet that the food was delicious! Going to take a page from your setup and will wrap the platesetter on the next XL cook. Thank you again for the multi-grid setup yesterday, Frank.

Be sure to call if you're in the Austin area...