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Class is in session...

post #1 of 11
Thread Starter 
As you recall, I work with guys who have had addiction issues in the past and who are looking to get back into life with a Christian perspective. One of the tools we use is cooking skills and, in my case, how to smoke meats and other goodies!

One of our recent graduates, Trevor, is staying on to assist with the program and has asked to learn the secrets of tasty foods infused with the great smoky flavors one can impart simply! The question is what would you like to smoke? Rock Cornish game hens? Sounds like a winner to me!

Trevor has been with me for some time now shadowing me as I have smoked ribs, full birds, pork butts and briskets and knows what to do and how to do it from a student’s perspective. He has aided me on several different parts but had yet to do the whole thing and this seemed to me like it ought to be his chance to solo. Well, that and he said he wanted to do it on his own with me acting as the sous chef! I like it!

We found our prey at the local Winco and started to soak the mesquite wood chips. The only help Trevor wanted from me was my rub and explain to him what an ABT was! I also helped him with the liquid we decided to inject these wee buggers with (Yoshida's teriyaki, apple cider and lemon juice)! I also gave him the time/temp and tried to explain the nuances of that Royal Oak smoker, but, I got, "I got it! Sit back, brother!" Gotta love him and his enthusiasm!

The birds...

The wood...

Injecting the birds...


Getting up to 165 internal...

Beep, beep, beep...

Not great color, but they are done!

Our first ABTs...

No complaints I guess!

Lessons he learned were that the RO smoker needs to be hotter to brown things up a bit more. Aside from that, I gave him an A! The birds were oh, so delicious and juicy as all get out and the ABTs were to die for! We also cooked up some green beans with bacon and onions as well as little tater skins with cheddar, bacon and sour cream. I would have taken a plate picture but I was in danger of not getting mine!

Well done Trevor, well done!

post #2 of 11
That is a great looking smoke. Bless you for taking the time to teach him. We have the privelage of teaching 4H kids so I know how good it feels when they are successful. Thanks for sharing the great qview
post #3 of 11
great story and great job. PDT_Armataz_01_37.gif
post #4 of 11
Very Nice story. Well done Trev!!

I went by my local Walmart today, to see that they have shoved all the smokers they refuse to discount off to the side to make room for Xmas trees. These smokers are all out of the box and have some slight scratches on them and signs of rust showing up. They sit outside next to the plants. They have one Royal Oak Electric left and for the last 3 weeks, they still want $124 for it, out of box, missing manual and beginning to rust.

If anyone from Walmart sees this, it is the one on San Jose Blvd in Jacksonville. Go visit the store and see that your garden mgmt has no sense.
post #5 of 11
Nice Job, Great Story...PDT_Armataz_01_34.gif
post #6 of 11
Thread Starter 
One of the best parts about this is the good eating we have been doing! Teaching is fun! PDT_Armataz_01_34.gif
post #7 of 11
Nothing like giving someone the chance to do a positive thing with great results. Carry on my friend.
post #8 of 11
If everyone shared their love and talents with folks like that the world would be a better place.. God Bless your endeavor and their healing. PDT_Armataz_01_37.gif
post #9 of 11
Nice job Trevor N Teacher! When cooking poultry I'll usually kick the temps up to 275º to 300º. That should get you a more crispy, golden skin.

Thanks for sharing and doing the good work that you're doing.
post #10 of 11
You are doing a very Noble thing there Mr Mac. I also like to smoke any poulty at about 275-300 for the color and the skin crisp up nicely
post #11 of 11
Thread Starter 
Thanks all but let's give credit where it's due and that's to our Lord Christ Jesus!

We went back and I showed hom where on the time/temp table it showed the best temp to cook at and what temp to cook to and he had focused on the latter and not both. No biggie though, like i said, there were no complaints and it was goooood! PDT_Armataz_01_34.gif
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