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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Jan 03 2008 Post subject: New Years day smoke session |
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I have been going through some withdrawals due to my work schedule so I planned a good smoke session for new years day..
I awoke to a nice new snow fall of about 3 inches and it snowed all dang day... Notice the snow shovel waiting for me.. 
The lake that I live on has not frozen over yet and we get ice build ups that come and go, today was one of the build up days...
I noticed we got a nice crop of winter mushrooms sprouting up in the back yard.. 
Smokers are set and ready to go.
I cold smoked a peameal bacon loin and some sausage at about 170 degrees for 5 hours and finsihed the loin off in the oven.
Chicken stuffed and ready to go on the smoker
In the other smoker I smoked a St Louis rack along with 2 bacon wrapped chicken breasts that I stuffed with a 4 cheese herb mixture and a mess of ABT's.
The Chicken just before it came off the smoker.
Ribs before I wrapped them for tonights dinner.
Stuffed chieken breast ready for my family to chow down on.
ABT's a coolin off. Could have sworn I made 14... 
A couple close ups of the ABT's
The chicken was outstanding and the family really liked it a lot. Always good to have them eat what I cook and not feed it to the dog...
Sausage want to the freezer for pasta later in the week and the peameal is resting for a day or two before I try it out. Needless to say the ABT's seemed to vanish mysteriously.. 
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Chargriller Akorn
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Jan 03 2008 Post subject: |
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This is what I love about this site. In years past you might have read about a guy who writes that he “made some ribs and they were good.” With this group, you get bacon wrapped stuffed chicken with cordon bleu and sesame asparagus drizzled in clarified butter with a hint of white truffles. All of which was cooked on a smoker!Good looking grub….. I mean entrée’ brother.
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mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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dabaslab
BBQ Pro
Joined: 06 Oct 2005
Posts: 515
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| Posted: Jan 03 2008 Post subject: |
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I always enjoy your food pictures Roxy. Certainly looks great! Keep up the good work.
Man it looks cold up there. I thought it was cold here in KY  .
Dabber
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Mike Lawry
BBQ Super Pro
Joined: 18 May 2006
Posts: 2122
Location: Parts unknown
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| Posted: Jan 03 2008 Post subject: |
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Nice vittles there.
1 question.
Is that an 89 Nissan in the 1st pic?
Mike Lawry. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| Mike Lawry wrote: | Nice vittles there.
1 question.
Is that an 89 Nissan in the 1st pic?
Mike Lawry. |
Nope, thats my good old faithful 95 Nissan Pathfinder..
I dont leave home without it.
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Chargriller Akorn
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| Alien BBQ wrote: | | This is what I love about this site. In years past you might have read about a guy who writes that he “made some ribs and they were good.” With this group, you get bacon wrapped stuffed chicken with cordon bleu and sesame asparagus drizzled in clarified butter with a hint of white truffles. All of which was cooked on a smoker!Good looking grub….. I mean entrée’ brother. |
I dont know about white truffles dude.. I would need your pay cheque to afford them..
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Chargriller Akorn
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 03 2008 Post subject: |
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Awesome,David...Freakin Awesome what You do with food...And then You go and SMOKE COOK the dang stuff,Too!
Eat 'Yer starvin' Heart out Steve Raichlin! 
Best Regards,Tony  |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| dabaslab wrote: | I always enjoy your food pictures Roxy. Certainly looks great! Keep up the good work.
Man it looks cold up there. I thought it was cold here in KY .
Dabber |
It was a cold day indeed. Not my favorite BBQ day but up here ya do what ya got to do for the Q..
Some Jack in the coffee cup sure helps.
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Chargriller Akorn
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| Tony wrote: | Awesome,David...Freakin Awesome what You do with food...And then You go and SMOKE COOK the dang stuff,Too!
Eat 'Yer starvin' Heart out Steve Raichlin!
Best Regards,Tony |
Thanks Tony, thats some mighty high praise..
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Chargriller Akorn
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jan 03 2008 Post subject: |
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I think if ever I get to visit the Cold White North, I'm going to drop in on Roxy just to read through the whole list of titles in his cookbook section, I'm not sure if there is a Mrs Beaton in there, but i think there may be a Paul Roux or a Gordon Ramsey or just a couple of Rachael Ray's cookbooks, but I'm sure I could while away an hour or six, with a stubby in one hand and some of his fine cuisine in the other as we talked the world round on bbq!
I think we might just need to encourage Roxy to write his own bbq cookbook?
Good looking food as usual! 
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Here's a change Robert.
I still work here! |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 03 2008 Post subject: |
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| roxy wrote: | | Tony wrote: | Awesome,David...Freakin Awesome what You do with food...And then You go and SMOKE COOK the dang stuff,Too!
Eat 'Yer starvin' Heart out Steve Raichlin!
Best Regards,Tony |
Thanks Tony, thats some mighty high praise.. |
Yeah...And it couldn't be directed towards a more deserving Recipient!
Best Regards, Tony |
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mykidsdad
Newbie
Joined: 07 Jun 2007
Posts: 28
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| Posted: Jan 03 2008 Post subject: |
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| Beautiful. Makin me look bad though. Gotta dig out the pit from its frozen crust and get to work. |
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Smoke Daddy
BBQ Fan
Joined: 29 May 2007
Posts: 265
Location: NorCal
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| Posted: Jan 03 2008 Post subject: |
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First class Roxy  Keep that bar high. It makes us all want to raise our game
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Low and slow that is the tempo!
Homemade horizontal offset
Kingsford kettle
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: Jan 03 2008 Post subject: |
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good stuff as usual roxy.
Is that the same stuffing you used in the tenderlion? If not, would you mind sharing the stuffing recipe with us? I'm always looking for new things to do with chicken.
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Love the voodoo that Q do.
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Mike Lawry
BBQ Super Pro
Joined: 18 May 2006
Posts: 2122
Location: Parts unknown
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| Posted: Jan 03 2008 Post subject: |
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| roxy wrote: | | Mike Lawry wrote: | Nice vittles there.
1 question.
Is that an 89 Nissan in the 1st pic?
Mike Lawry. |
Nope, thats my good old faithful 95 Nissan Pathfinder..
I dont leave home without it. |
I knew I was in the neighborhood though. I have an 89 Hardbody, same color, but mine has no rust. Perfect underbody.
Nice living in AR. sometimes.
MUAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAAAAA.
Mike Lawry. |
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Fish
BBQ Fan
Joined: 04 Sep 2007
Posts: 198
Location: Potomac, MD
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| Posted: Jan 03 2008 Post subject: |
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That looks so good! Well, everything but the snow.
How did the ribs turn out? Did you use the glaze?
Thanks for all your help over the past couple of days...
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| Fish wrote: | That looks so good! Well, everything but the snow.
How did the ribs turn out? Did you use the glaze?
Thanks for all your help over the past couple of days... |
Fish:
I did not glaze the ribs and I under cooked them because I was going to reheat them for tonights dinner. I used some fine bourbon BBQ sauce I got as a Christmas gift and wrapped them in foil, half an hour in the oven and they turned out very good indeed. Tender and moist, hate to say it but almost better than fresh from the smoker.. Almost.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| Doc1680 wrote: | good stuff as usual roxy.
Is that the same stuffing you used in the tenderlion? If not, would you mind sharing the stuffing recipe with us? I'm always looking for new things to do with chicken. |
Doc:
The stuffing started as left over ABT filling.. cream cheese and cheddar to which I added some goat cheese feta, some grated parm a few chopped green olives a chopped green onion some minced garlic, some fresh chopped basil and parsley, fresh cracked pepper and some butt rub.
I will call it "Roxy's funky 4 cheese filling"
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2008 Post subject: |
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| SoEzzy wrote: | I think if ever I get to visit the Cold White North, I'm going to drop in on Roxy just to read through the whole list of titles in his cookbook section, I'm not sure if there is a Mrs Beaton in there, but i think there may be a Paul Roux or a Gordon Ramsey or just a couple of Rachael Ray's cookbooks, but I'm sure I could while away an hour or six, with a stubby in one hand and some of his fine cuisine in the other as we talked the world round on bbq!
I think we might just need to encourage Roxy to write his own bbq cookbook?
Good looking food as usual! |
You'd be surpised at some of the titles in my cookbook rack. Real aclectic to say the least. Your welcome any time to come and have a good read, its much nicer in the warm weather sitting out on the deck with a adult beverage...
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Chargriller Akorn
WSM
LIAR #100
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