#1 son is in town from NH with a friend and wanted some smoked vittles. I decided to do stuffed, bacon wrapped chicken breasts, stuffed bacon wrapped peppers, pork belly burnt ends and charro beans (wife also added 5 lbs of mashed tators).
Saturday I seasoned up the pork belly chunks with Oakridge BBQ dominator rib rub.
Pulled and kept a bunch aside to go in the beans. For the rest I wanted to try a different direction...Korean BBQ. Broke out a foil pan with some smoked butter, Bibilgo Korean BBQ sauce, rice wine vinegar, toasted sesame oil, teriyaki sauce, Worcestershire sauce, garlic. ginger and a little sugar at the end.
Fried up some bacon on the griddle for the beans
Beans smoked for a few hours, not going into the makings as this has been discussed multiple times
into the fridge they both went, Today I cooked up some ground sausage, peppers and onions to go into the filling
mixed with whipped cream cheese and some gruyere cheese. I wanted to go in a different direction with a few things and the cheese was one of them.
Ground up a bunch more of the gruyere
Chicken split and pounded dusted on all sides with Oak Ridge BBQ Chili lime rub. More gruyere, cream cheese mix and I wanted to try something different so I added spec (smoked prosciutto) to the inside as well.
Of course wrapped in bacon and more rub on the outside. Then it was onto the peppers, frying peppers and jalapenos stuffed, rubbed with even more bacon on top.
Now I knew I had somewhat of a busier day with yard work, oil change and flush out the salt/sand from my sons car after another tough winter in NH. So I would normally have resorted to just using the MES with the tube and pid but after
gmc2003
posted his kettle cook it got me thinking. I need to put more time into the kettle especially on smokes that take at least a few hours. After thinking more, I realized neither smoker had enough real estate so needed both anyway. 2 stuffed breasts went on the MES and 3 on the kettle.
I used cherry pellets on the mes and cherry chunks on the kettle. I knew the temp swings on the kettle would probably cook the chicken faster and I was right. Temps went from 240 to 320, still need to work on getting them a little more stable. I did use a rib rack on the kettle to keep as much of the filling inside on the chicken and not spill out. MES of course stayed at 270 the whole time.
Had the beer pillar in action with my smoking buddy "Brooklyn" taking a liking to the IPA, I also snuck in an hour or so in the pool and hot tub.
Plated up
It was nice at the end that I could slide the chicken on the kettle over the coals to crisp up the bacon. Cut shot below reveals a gooey moist center, a very enjoyable meal for all.
Saturday I seasoned up the pork belly chunks with Oakridge BBQ dominator rib rub.
Pulled and kept a bunch aside to go in the beans. For the rest I wanted to try a different direction...Korean BBQ. Broke out a foil pan with some smoked butter, Bibilgo Korean BBQ sauce, rice wine vinegar, toasted sesame oil, teriyaki sauce, Worcestershire sauce, garlic. ginger and a little sugar at the end.
Fried up some bacon on the griddle for the beans
Beans smoked for a few hours, not going into the makings as this has been discussed multiple times
into the fridge they both went, Today I cooked up some ground sausage, peppers and onions to go into the filling
mixed with whipped cream cheese and some gruyere cheese. I wanted to go in a different direction with a few things and the cheese was one of them.
Ground up a bunch more of the gruyere
Chicken split and pounded dusted on all sides with Oak Ridge BBQ Chili lime rub. More gruyere, cream cheese mix and I wanted to try something different so I added spec (smoked prosciutto) to the inside as well.
Of course wrapped in bacon and more rub on the outside. Then it was onto the peppers, frying peppers and jalapenos stuffed, rubbed with even more bacon on top.
Now I knew I had somewhat of a busier day with yard work, oil change and flush out the salt/sand from my sons car after another tough winter in NH. So I would normally have resorted to just using the MES with the tube and pid but after
gmc2003
posted his kettle cook it got me thinking. I need to put more time into the kettle especially on smokes that take at least a few hours. After thinking more, I realized neither smoker had enough real estate so needed both anyway. 2 stuffed breasts went on the MES and 3 on the kettle.
I used cherry pellets on the mes and cherry chunks on the kettle. I knew the temp swings on the kettle would probably cook the chicken faster and I was right. Temps went from 240 to 320, still need to work on getting them a little more stable. I did use a rib rack on the kettle to keep as much of the filling inside on the chicken and not spill out. MES of course stayed at 270 the whole time.
Had the beer pillar in action with my smoking buddy "Brooklyn" taking a liking to the IPA, I also snuck in an hour or so in the pool and hot tub.
Plated up
It was nice at the end that I could slide the chicken on the kettle over the coals to crisp up the bacon. Cut shot below reveals a gooey moist center, a very enjoyable meal for all.
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beautiful meal all around. I love finishing on 
