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Member inspired smoked with a treegje experiment

post #1 of 14
Thread Starter 
It's been bad weather lately so I haven't been able to fire the smoker up for at least 4 days!

I was so inspired by the spicy ancho chili chicken pastrami forluvofsmoke made that I just have to give it a try. http://smokingmeatforums.com/forums/...ad.php?t=84920

I would have used breast meat but Tyson leg quarters are $.59lb! So I am going with them.
Didn't start the cure yet, doing that tomorrow.

So since I was doing those I decided I would use some of the chicken meat and try a version of a recent experiment treegje did http://smokingmeatforums.com/forums/...ad.php?t=84755

I also recently read a thread where Dawn did some kielbasa so that got me in the mood for sausages. http://smokingmeatforums.com/forums/...ad.php?t=85060

So I picked up the leg quarters, removed the meat from a few of them, cut into strips, tossed with some rub and a little hot chili oil, wrapped in plastic wrap and into the freezer for half an hour.

Used folded foil to make a mold to hold the shape of the chicken and poked several holes in it.

I love smoked brats so that is what I went with for the sausage.

5 pack, left 2 plain and rubbed the 3 remaining with rubs from exchanges with other members.
On the right is a Cajun/creole rub from zjaybird, in the middle is a Kansas City rub from Beer-B-Q and the left is a rub from Rivet.

Also figured I would toss in some Giardiniera I made a few days ago and see what happens...

At about 250 with oak and hickory, pulled meats at 165, giardiniera was on the far side of the smoker to pick up smoke and not so much heat.


I was amazed at how well it held its shape, even when cutting and the seasoning throughout is a nice touch, thanks treegje!


Plated, topped the brat with onions, honey cayenne mustard (also from Beer-B-Q) and some smoked sharp cheddar.

Oh, and the smoked giardiniera

Added the rest of the unsmoked to it

It was brought to my attention that the dish it was in didn't make for a pretty picture so I put it in a clean bowl, chilled and consumed.

It was great, slightly smoky and would go great with many smoked sandwiches, especially Italian beef.

Thanks to everyone on the SMF. Not only the members who have traded with me or inspired me but to all the many, many members that make up such a great site.
post #2 of 14
Now that's one great smoke and talk about creativity?

points.gifFor sure.
post #3 of 14
Now that's some great schtuff there buddy, good yob man!!!!PDT_Armataz_01_37.gif
post #4 of 14
Beautiful smoke ring on the brats man. You did a good job of getting through the casings.
post #5 of 14
You sure made a nice smoke, Jim! Everytime you post soemthing you mak3e me want to run out and fire up my SnP! PDT_Armataz_01_37.gif
post #6 of 14
Now that made my taste buds take the wheel! Congrats on a great flavor combo. Points to you my friend.
post #7 of 14
it does me much pleasure,knowing that you liked

yes it do very well hold its shape

yes I love it also,it will stand regulated on the menu icon_smile.gif

points for the good resultspoints.gif
post #8 of 14
Now thats it's Jim and also Treegje you two have done it now. I have to try this turkey thingy for sure. Now you really knocked a bunch of peoples off the to do list with this meal. I like the treegje turkey loaf thingy is on the menu for a good smoke this weekend with some good and spicey rub I also got in an exchange with Beer-B-Q (let me tell you the stuff you get in the little baggies is awesome) then smoke it and I even think I have some expanded metal for the tray that he used. So you did a great job with yours. An yes this place is great for new things and new an old people here make it a great place to live or just hang out in.PDT_Armataz_01_37.gifPDT_Armataz_01_05.gifPDT_Armataz_01_34.gif
post #9 of 14
One word comes to mind Jim, AWESOME... It all looks delicious...PDT_Armataz_01_37.gif
post #10 of 14
Is there a recipe for the pickled giardiniera?
post #11 of 14
Great job Jim!!!!! Looks like Geert started something ....
post #12 of 14
Thread Starter 
Swindler, I'll find my recipe that I use and I'll post it for you when I do.
post #13 of 14
Thread Starter 
Here you go Swindler, sorry it took me a while to get back to you.
I'll also send the recipe to you in a PM.

Vegetables should all be cut into small bite sized pieces (so you can get a few pieces of veggies in every bite) You can add more of one veggie and less of another if you prefer.

2 bell peppers, green and red or just green, diced
5 jalapenos sliced, seeds left in unless you are a wuss
2 stalks of celery, sliced
half a bag of baby carrots, sliced if large
1 onion, chopped
1 small-medium head cauliflower, cut into bite sized florets
1/2 cup salt and enough water to cover veggies.

Place all into a large bowl.

Pour salt into a few cups of water and stir until dissolved, add to veggies, pour in enough water (filtered or boiled and cooled is best) to cover.
Cover and refrigerate overnight.

Next day drain and rinse the veggies.

In a blender or food processor blend 1 cup white vinegar and 1 cup olive oil. If you don't emulsify the oil and vinegar will completely separate during the setting period, this is a very important step, it can still be done without but you would have to bring to mix to room temperature to warm the solidified oil before stirring.
To the oil/vinegar mixture add
1Tbsp oregano
2-3 cloves minced garlic
2 tsp crushed red pepper, more or less to taste (depends on the heat level of the jalapenos)
1 tsp black pepper
1 5 ounce jar or can of sliced green olives stuffed with pimentos, drained.

Mix and pour into the veggie mixture, stir to coat, cover and refridgerate for 2 days minimum stirring once or twice a day.
It's hard but at least try to keep your hands out of the bowl during the two days.

For an extra twist/treat you can add some pepperoncini peppers to the mix.
post #14 of 14
Great smoke !!!!!
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