So here is what I did today.
Then a load out of food.
YES I took the bottle out prior to cooking.
Then 3 hours and 165 degrees later.
Well update on the chicken and sausage.
Wife came home and gave a small taste to the sausage and it was only 2.1/2 of them I had to tell her to save some for me. So guess they were good.
I am going to cut back on the temp next time I cook the chicken breast a little to long it was just a little dry but still very tasty. But remember this is only my 2 try at smoking anything. Learning curve in effect.
More smoke to come.
The essence was a good not over powering flavor. I just rubbed it in and put it on the smoker. I am starting very basic and working my way up from here. The rubs I like to keep trying and the different woods to smoke with are fun as well.
If you like "Emeril's Essence" here is the recipe for making it yourself:
Emeril's "Essence" Creole Seasoning
(also referred to as Bayou Blast) Recipe courtesy of Emeril Lagasse
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Makes 3/4 cup.
Food is looking pretty tasty Robert, nice job! What temperature did you smoke it at?
Maybe I didn't get enough sleep or am just simply losing my mind, but does anyone else see a monkey's head on that piece of chicken breast?
BTW... Jeff's rub and Q-sauce is some gooood stuff! I also tried Emeril's Original Essence with some brown sugar.....also pretty good, imo.