A Few things on the smoker, with Q view

Discussion in 'Pork' started by abelman, Feb 4, 2008.

  1. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I did a few things on the smoker for the game yesterday. First, I did some Mojo Chicken Breasts as well as some Jerk Chicken breasts which have a lot of heat.



    Since I was firing up the smoker, I decided to try my first Fatty. I used hot Italian sausage, cheddar cheese, a diced jalapeno with seeds, garlic powder, onion powder and Jeff's Rub on the outside. I also threw on an onion as I love smoked onions.



    After all was said and done, here's the finished product:







    Some of the chicken got a little too done as it hung over the pan a bit and got some direct heat but no major problems. As for the pan, I used sand which is great in colder temps and very easy to keep 225 going.
     
  2. charles1056

    charles1056 Meat Mopper

    Looks great Abelman. Sure are making me hungry. Gotta go find some lunch.
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    That is making me hungry!!! [​IMG]
     
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Looks darn good there Abelman. Bet that fattie was pretty spicy!~! Do you have a jerk sauce reciepe or did you use a bottled verson? If you do would you mind sharing it? Thanks Blake[​IMG]
     
  5. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I don't use the bottle stuff. I make my own. Here's the recipe and it's more of a paste:

    2 Scotch bonnets/habs. I use 3 habs in mine with seeds
    4 scallions, white and light green parts only roughly chopped
    1/4 cup of vegitable oil
    1 tbls Red Wine Vinegar
    1 tbls finely chopped fresh Thyme
    1 tbls soy sauce (here I actually use Lizano Salsa)
    1 tbls brown sugar
    1 teas kosher salt
    1/2 teas fresh ground black pepper
    1/2 teas allspice
    1/4 teas nutmeg
    1/4 teas ground cinnamon
    1/8 teas ground cloves

    Put it all into a food processor, mix it for a minute or so and you'll have more of a paste than a liquid. I marinate for 5-6 hours for what it's worth.

    Let me know how you like it if you decide to try it.
     
  6. [​IMG] When you mentioned that you used SAND, were you talking about using it instead of water in the water pan ???[​IMG]
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Yes, it works great!!

    Flash was the one who clued me into that last year.

    P.S. Where in the desert are you? I used to live in Yucca Valley for a time and it could get pretty cold and icey at times. Plus, plenty of free sand around, LOL.
     
  8. jts70

    jts70 Smoking Fanatic OTBS Member

    Fine looking grub!!
     
  9. [​IMG] I live on the North Side of Edwards Air Force Base, Used to have a buddy that held the Chili Cookoff in Yucca valley so I know where it is. Good tip have to remember it. Tanks[​IMG]
     
  10. philthysmoker

    philthysmoker Fire Starter

    Nice Q-View, thanks for the recipe, I will try that one
     
  11. I think you have convinced me to do a FATTY next. thanks for the inspiration! great lookin eats
     
  12. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Abelman thank you for sharing. I put a copy in my documents for future use and will let you know when I use it the first time. Again thank you,

    Blake[​IMG]
     
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    My pleasure, hope it works out for you.
     
  14. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Good lookin smoke!!!
     
  15. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Great smoke Able..[​IMG][​IMG]
    Looked wonderful and thanks for the recipe.
     

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