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Christmas Que Side Contest - Page 3

post #41 of 53
You know you're asking a lot for us to pass up that onePDT_Armataz_01_28.gif
post #42 of 53
Up until this I had a 50/50 chance with only two entriesPDT_Armataz_01_35.gif Oh WellPDT_Armataz_01_12.gif
post #43 of 53
Thread Starter 
Let's see some pics!
post #44 of 53
Pic forthcoming...still on the smoke...remember, patience lol
post #45 of 53
Well, I hope this qualifies as a side, cause I could use a good thermometer!

Wanted a simple smoked snack for the Holiday meal, so I went for the Chex party mix.

9 cups mixed Chex cereals (Corn, rice, wheat)
2-3 cups dry roasted peanuts
1tsp garlic powder
1tsp onion powder
1/2tsp cayenne
1tbs season salt
1 cube butter
2tbs Worcestershire sauce

Melt butter, combine with other ingredients, mix well and then into the smoker for 1 hour at 250, stirring every 15mins to expose to smoke and keep it all even.

Excellent with a Sierra Nevada Celebration Ale!

Happy New Years everybody!
post #46 of 53

My entry

I was torn between submitting the garlic buttered ,roasted red potatoes, or the smoked greek salad over portabellas. I'm going with the salad.

1 Red pepper
1 Green pepper
1 yellow pepper
1 yellow squash
1 zuchini squash
5 Roma tomatoes
1/2 jar pepperoncini
1 cucumber
1 red onion
Portabella mushroom caps
Fresh parmesean cheese
1/4 cup Light olive oil

Cut veggies into chunks. Add olive oil, salt and pepper to taste. Mix well and get to smokin'. I smoked them for about an hour and a half just to heat them and get the smoky flavor. The mushroom caps went directly on smoke rack for about an hour. Serve veggies over the shrooms with fresh grated parmesean cheese and enjoy!
post #47 of 53
Excellent looking I must say. I feel beat alreadyPDT_Armataz_01_02.gif
post #48 of 53
O.K old man, ya ran your mouth, got the deadline extended and where's your entry??? icon_twisted.gificon_mrgreen.gif
post #49 of 53
I thought we were allowed one pic bad
post #50 of 53
This is what I served with my Deer ham on Christmas. I done these on the smoker, but have added the oven version for time restraints.

Texas Taters

2 lbs. Hash Browns
1-16oz. Sour Cream
1-10oz. Shredded Cheddar Cheese
1- Stick Butter or Margerine
1- can Cream of Chicken soup
1- lg. Onion chopped
Salt and Pepper to taste
1- Box Cornflakes Cereal

Melt butter or margerine then mix all ingredients together. Place in caserole dish. Cover generously with Cornflakes. Bake, uncovered, at 350 for 45 minutes or until taters are tender or smoker at 225 for about 2 hours.
post #51 of 53
okay......maybe it is a finished pic..........tho i took abunch of step to step.....hehehehe..........first time with shrimp......outside temps for this smoke was 9*

finished plate..............skewers are bacon/shrimp alternating

abt' with using Monstahs dip as the cheese.....werked out GREAT.........

and our version of dutche's beans...........

the bacon i used on the abt's, was a buckboard bacon.........

the beans:
3 cans Vande Camp beans 15oz
1 Tbs dry mustard
1 Tbs Spanish Paprika
1 Tbs white pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow banana pepper
1/2 cup onion chopped
1 deseeded/deviened jap
2 slices maple bacon.......crumbled
3 slices our bacon.....crumbled
1/2 cup brown sugar
1/4 cup balsamic vinegar

the cheese stuffing of the abt's

1 8 oz cream cheese.......brought up to room temp.
3 small green onions........all the white....and all the fresh part of the green.....leave any suspicious looking dryed part behind.......DUH....heehe

1/2tsp ground white pepper
1/2 tsp spanish paprika
1/2 tsp cayenne pepper
mix well.........

the monstah dip i used is found here

hope he doesn't care...........

i cold smoked the kielbasa first..........
post number one

all in all.......not bad........but MAN did i get introduced into the reality of wind stealing

but i must also new maverick et-73........werking GREAT........but i plan on putting it thru its paces when it warms up......but sure is nice to sit in my front of the tv....with the computer on my left hand side........and be able to monitor temps
post #52 of 53
So which one is your entry? The thread said "one pic, one dish, one time.
post #53 of 53
this one

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