The Smoked Ziti Experiment

[jcx1028]

(deleted)

 

[roller]

WOW that looks great and I am not much of a pasta eater...

 

[so ms smoker]

  Looks like they both came out great!

  Mike

 

[scarbelly]

Looks like it came out great 

 

[whtplainssmoker]

How did the smoked baked ziti come out.  The photo's look great but how was the taste?

 

[spoolinaz]

How did the smoked baked ziti come out.  The photo's look great but how was the taste?

x2

 

[sqwib]

photo-4.jpg

• jcx1028
• Oct 17, 2012

Speaking of those chicken thighs, I brined them for a few hours in a mixture of salt, sugar and water, then slathered them in a spicy BBQ sauce I threw together beforehand (3 cups ketchup, 1 cup yel­low mustard, 1/2 cup white vinegar, 1/2 cup brown sugar, 5 table­spoons Tabasco sauce, 2 table­spoons chili powder, 1 table­spoon black pepper, 1 tablespoon red pepper flakes) and tossed them into the smoker at the same time as the ziti, expecting them to take two hours or so. 

photo-2.jpg

• jcx1028
• Oct 17, 2012

Shortly after I pulled the ziti (around the 60 minute mark), I checked the chicken and it was already at an internal temperature of 165. I knew that getting the skin crispy might be a problem, as I'm using a MES30 that only gets up to 275. And this skin was definitely not crispy. I let them cook for another few minutes, then took them out, wrapped them in foil and let them sit long for as long as it took me to finish a PBR.

You gotta fan with the PBR, Try crisping the skin on direct heat on the grill when the desired Internal temp is reached.

When I unwrapped them and gave one a shot, the meat was moist and delicious, but the slimy skin and the fatty clunps that didn't burn off were a bit off-putting. So I pulled the chicken off the bone and made pulled chicken sandwiches using the aforementioned BBQ sauce and some onion rolls I had in the freezer. And in that form, the chicken was fantastic.

photo-5.jpg

• jcx1028
• Oct 17, 2012

Looks awesome.

Until next time...

ZITI looks awesome

Try frying the skin till crisp and chop and add to the pulled chicken or use sort of like bacon on the chicken sandwich.

Great job, I'd throw a few back with you any day.

 

[jcx1028]

(deleted)

 

[mballi3011]

Now I love me some pasta but I have never tried until now to smoke it.

 

[fpnmf]

Looks great..

Here's some I did a few months ago...

http://www.smokingmeatforums.com/t/106122/todays-first-smoke-baked-smoked-ziti-with-q-view

 

[jeff matter]

My daughter and i made the smoked ziti today and it was incredible! We will be making this again! thankyou for the recipe!