• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Good Luck! Neighbor

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006

My Neighbor and fishing buddy is undergoing kidney surgery tomorrow.
Taking him a couple of chickens and a Fatty as soon as the fatties come off the smoker.
Maybe I can cheer him up a little and give him something to look forward to
When he gets home tomorrow….Supposed to be out-patient surgery (laproscopy)….If he has to stay awhile I can always go get it and eat in myself LOL!

First time fatty thing here….Bob Evans (sage) 1#’rs…..hickory chips….going on 3 hours bout now

Here is the "Porn-o-Poultry"

 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
If that does not make him feel better, then nothing will. Give him our best wishes.

Take care, have fun, and do good!

Regards,

Meowey
 

meat~smoker in n.j.

Meat Mopper
227
10
Joined Jan 1, 2007
Hey Illini,
My wife just said she wants some of those chicks, it`s making her mouth water....yummy....give your buddy best regards !!
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
I think I'd give a kidney for what your cook'n! Looks good!

Damn, I need a water proof keyboard! Mouth is water'n all over the place!
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
What a sweet thing to do Illini
The chickens look fantastic!! Let us know what you think of the fatty.
 

short one

Smoking Fanatic
OTBS Member
669
10
Joined Feb 9, 2007
Great looking birds Illini. Very nice color. Wish your friend the best and keep up the good work. Steve
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Illini -

With those chickens he'll have surgery twice - wish him a speedy recovery for us!
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
Theresa.....those fatties are real spicey.....but addictive
....Need to use them on pizza...or in a gravy on biscuits.....what do you do with yours?

Will be a repeat when the craving arises...most any time now


I was surprised that the spices do not cook out...if anything they are more intense
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
We use them for a bunch of different things Marvin, last weekend we did two kinds, one was Sage and the other was Italian...snacked on some waiting for the rest of the food to be done
.

With the leftovers, we crumbled the sage one into cheese grits(sunday tradition here) and the italian one I used in some penne alla vodka I made this week...I guess the possibilities are endless.

What flavor did you do today??
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
Here we are both from the midwest and I have never heard of "penne alla vodka".....sounds interesting....explanation please


Oh! Used Bob Evans sage !
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
Here you go Illini, yummy,yummy stuff!!!!! I just substituted the ham with the sausage fatty crumbled up.

This is a recipe from food network that I have made many times and is a favorite.


1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
3/4 cup canned tomato puree
1 cup heavy cream
1/4 pound cooked ham, finely chopped
2 drops hot sauce (recommended: Tabasco), or to taste
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 pound penne
3/4 cup finely grated Parmigiano-Reggiano

I also like to add chopped garlic.



Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat.

Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta.
Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
WOW...that sounds superb and Lo-Cal


Thanks a big-ol-bunch....clippin and savin..Thanks!
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
lol....yeah low- cal it is not
but it does make a whole pound of pasta.


I will say this... if you try this be carefull with the vodka and a gas stove...I flame mine after I put the vodka in ( flame goes very high) but I gave this recipe to a girlfriend of mine and she darn near started a fire in her kitchen.
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
Thanks for the warning....had already considered that is what could happen
....Someone reported here that he added whiskey to his water pan and almost blew the door off of his MES ....LOL..LOL...now that sounds dangerous
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
LOL


Wish your neighbor my best. It's good to have neighbors who care for each other, not always like that these days
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.