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Smoking in the backyard...

post #1 of 14
Thread Starter 
Ahh, a loaded smoker, the lovely smell of smoke a' perkin' away, and anticipation of meals to come... Does it get any better?

In the top left is a is a taco sausage fattie... Ground beef with taco seasonings, will be cooked to 160 then cooled and reheated later in a proper sauce for taco's.

Top right is a chuck roast rubbed with Johnny's. It too will be cooked to 160, then braised in beef stock. The plan is to slice it and serve it as smoked french dip sandwiches. There should have been two... but when momma saw two chuck's defrosting she decreed one would become my world famous pot roast. Now, she loves smoke and Q as much as anyone else, but on this she was adamant... she wanted pot roast. And we all know what happens when mama don't get what she wants, right?

On the bottom is two whole chickens, the left hand one was brined in salt, the right hand one in my rib rub. I don't have any particular plans for these birds, but after reading PignIt's post on pulled chicken dumplins' I concluded that having some smoked chicken on hand couldn't possibly be a bad thing - am I right?
post #2 of 14
Looks like a great smoke you've got going on and you're right, never hurts to have a smoked chicken around. If worse comes to worse and nothing comes to mind I just toss mine in a pot and make smoked chicken stock, adds a GREAT smoky flavor to whatever you use it in, especially homemade soups.
post #3 of 14
looks like a good start!
post #4 of 14
Looks like you got a good start on some good food...

What is the green stuff I see in the background? It looks familiar but I don't remember what they call it...icon_mrgreen.gif

post #5 of 14
Thread Starter 
Just open her up to put in the next batch of chips and everything appears to be perking along just fine. It's been a bear maintaining temps as we're having a breeze coming and going...

Beer-B-Q that green stuff is moss. It's supposed to be grass, but here in the Pacific Nortwet moss is what we get instead.
post #6 of 14
Looks nice.
Maybe letting that fatty drip on the chicken for a while would be good?
I always do fatties without a pan.
post #7 of 14
Thread Starter 
I do my fatties in a pan just to cut down some on the mess as they throw so much grease.

Anyhow, just pulled everything from the smoker. The fattie was done, so it's cooling on the counter for a bit then it'll go in the fridge. The chicken was a bit shy of done, so it's in the oven. The chuck is braising in beef stock in the oven.

Off the clean up the kitchen, then make a little sauce and the chicken will be tonight's dinner.

(Oh, and along the way I made the custard base for a batch of honey vanilla ice cream... That will be dessert.)
post #8 of 14
It's Better Than The Snow!!!!!!
post #9 of 14
Thread Starter 
LOL, yes - moss is better than snow. :) :)

Anyhow, the chicken is done too, it's sitting resting before I slice/pull it. I whipped up a honey BBQ sauce (ketchup, honey, Lexington style 'dip' in lieu if cider vinegar, spices) for the chicken, when the LOML tasted it she declared today's dinner plans altered - tonite will be the chicken, tomorrow the smoked chuck roast served as French Dip.

The only thing left cooking is said smoked Frech Dip.
post #10 of 14
Thread Starter 
At last some Qview!

The chicken fresh from the oven, ready to pull/slice and serve;

The taco sausage fattie, cooled and ready to wrap and toss in the frig for later tonite:

post #11 of 14
What did you use for the smoke? That roast looks wicked good (found this forum through your picture on Flickr and HAD to join).
post #12 of 14
Looks like a good smoke. Chicken isn't the most flavorful thing to smoke, but it has the best appearance in my opinion. Nothing gets me salavating quite like a nice golden brown smoked chicken.
post #13 of 14
Oh, what I'd give for some nice green moss right now....as I watch what they say could be the start of another foot of snow start to fall...

Great looking smoke! The chickens look quite tasty!!

I see you are also on flickr -- I added you as a contact there. No cooking pictures up there from me yet. But when the white is replaced by green...
post #14 of 14
Those birds have a great color....I like mine nice and dark adds flavor...very nice smoke .
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