What's an uncommon dinner to smoke?

[88rxna]

Looking good for something different to smoke. What's something kid friendly I can try while getting the hang of my SMW? I have about 7 cooks on it but I'd like something different to try.
I've spatchcocked a few chicken, tried some tilapia, pork butt, a cheeseburger fatty and a chuck roast. Personally I'm not ready for a brisket yet, I thought about prime rib but no one likes "pink" meat (kids friendly!), so I'm not sure what else I can try.
I just bought a beer can chicken rack..
Maybe brine the chicken?

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[shyzabrau]

Smoked chicken mac & cheese. Smoke the chicken and the cheese. And some bacon, of course.

 

[GaryHibbert]

Chicken--brined overnight, wrapped in bacon, and then smoked--is a succulent and downright delicious meal. Its definitely kid friendly. You can have them help by wrapping the bacon.

I've done beer can chicken. Wasn't real impressed by it. It will add some moisture to the chicken but I felt it added next to no flavor. Gave my rack away after the 2nd go round.

Gary

 

[lantzy75]

Can't go wrong with a good swineapple!

 

[88rxna]

My plan for the rack was to just keep the chicken upright. I doubt I'll put anything in it (beer or whatever). Thanks for the heads up! Any favorite brine recipes on here? For some reason the search feature doesn't work very well on Tapatalk for me.

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[tallbm]

I did a fairly uncommon smoke a while back.  A Chicken Gallantine, Margarita Lime style.  Chicken galantine is a deboned and stuffed chicken that is then tied up and cooked.  I stuffed with pico, black beans, rice, cheese, and tortilla chips.

See the recipe and post here http://www.smokingmeatforums.com/t/257630/smoked-margarita-lime-chicken-galantine

Enjoy!

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• tallbm
• May 4, 2017

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• tallbm
• May 4, 2017

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• tallbm
• May 4, 2017

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• tallbm
• May 4, 2017

 

[lantzy75]

 
I did a fairly uncommon smoke a while back.  A Chicken Gallantine, Margarita Lime style.  Chicken galantine is a deboned and stuffed chicken that is then tied up and cooked.  I stuffed with pico, black beans, rice, cheese, and tortilla chips.

See the recipe and post here http://www.smokingmeatforums.com/t/257630/smoked-margarita-lime-chicken-galantine

Enjoy!

DSC_8861[1].JPG

• tallbm
• May 4, 2017

DSC_8869[1].JPG

• tallbm
• May 4, 2017

DSC_8874[1].JPG

• tallbm
• May 4, 2017

DSC_8880[1].JPG

• tallbm
• May 4, 2017

My God that looks good!

 

[myownidaho]

Smoke the brisket, put it in a sandwich with other stuff to mask the "pink"(grilled onions, cheese, etc.), and serve it. Don't tell them what it is until after they tell you whether they like it, or not. My wife was adamantly opposed to eating Bambi until I made her a Bambi burger and didn't tell her until after she told me what a great burger it was. Is there a risk? Oh, heck yeah! But if it works, it significantly expands your horizons. [emoji]128512[/emoji]

 

[tallbm]

 
My God that looks good!

It was great!  Only issue was skin texture.  Had I been able to smoke at 325F it would have been perfect.  The flavor from the marinating was out of this freaking world!

 

[SmokinAl]

We really smoke more pork loin than just about any other meat.

It's cheap & if not over cooked is tender & juicy.

There are a hundred ways to smoke it, but my favorite is just rubbed & smoked in a pan with some broth.

http://www.smokingmeatforums.com/t/244199/pork-loin-tender-juicy-steps-q-view

Al

 

[Bearcarver]

Check out my "Step by Step" Index.

You may find something "Different" on there, and how to do it too:

Just click on "Bear's Step by Steps".

BTW: If nobody there likes "Pink" Meat in a Prime Rib, just keep it smoking until it gets to 150 Internal Temp. It will still be Tender & Awesome!!

Bear

 

[88rxna]

I like that idea al! I have a few loins in the freezer. Looks easy too! Never thought of throwing in a pan like that. Always figured straight on the grill and that's it!

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[88rxna]

Thanks bearcarver!
Looks like we posted at the same time...lol
Great idea in the prime rib.
I bought a chicken today, I may just brine it today for tomorrow's cook and find some prime rib for sunday.
I really enjoy cooking on this WSM!

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[Bearcarver]

Thanks bearcarver!
Looks like we posted at the same time...lol
Great idea in the prime rib.
I bought a chicken today, I may just brine it today for tomorrow's cook and find some prime rib for sunday.
I really enjoy cooking on this WSM!

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LOL---WE get a lot of posting Ties & crosses here---No Problem.

Here's a Big Tip for you:  I get my Prime Ribs & Ribeyes during Holliday weeks, like Christmas Week, Thanksgiving Week, and Easter Week. That could mean prices like $6.99, $5.99, and just a couple weeks ago $4.99. (Easter Week)

That's instead of the normal $8.99 to $14.99 or more the rest of the year. They Freeze real good !!!

Bear

 

[hawkce541]

Here's an article I found.  It sounds legit. 

http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

 

[HalfSmoked]

Take a look under Forums there are all kinds of places to look for ideas under different headings.

Warren

 

[dirtsailor2003]

There's a few good ideas here:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

Check out the fatty forum and the ABT forum. Keep in mind with the ABT's if you have those that don't like heat use the small sweet peppers.

If you really want something different check out the nose to tail forum...

 

[chef jimmyj]

Seriously kid friendly cause they pick the filling...Beer Can Burgers! Do a search, lots of posts on how...
Here is a Poultry brine that is popular here...JJ

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Cayenne
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Allspice
1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

[88rxna]

Thank you all! I ended up using the slaughter house brine (found it before you posted chef Jimmy, sorry). The chicken is in the fridge right now. I've never brined anything before. Seems like a ton of salt! Lol
We shall see what happens I guess. I plan cooking it on high heat on the WSM since my kid has soccer practice at 2 (oops, forgot). Some chicken, homemade cast iron corn bread, taters and brussel sprouts!
Can't wait!
Sooooo much information on this site! Where have I been all these years!
This site rocks

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[88rxna]

I'm gonna research the beer can burgers right now

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