Sunday, February 22, 2015

Whole Meal on the Davy Crockett Pellet Cooker

I started out this cook with the dessert which was to be some Pineapple Upside Down Mini-Cakes. 

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I always end up with too much batter with this recipe so I used the extra as a small pound cake.

Got the GMG Davy Crockett out of the garage and rolled it around to my cooking patio and fired it up. Kinda cold and windy this morning with the ambient at 23 degrees so I slowly brought the temperature up to about 350 degrees measured on the cooking grid and loaded up the two desserts.

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While this was baking, I made up my Mashed Potato Puffs and some real old fashioned corn bread made with no sugar, very little flour, and buttermilk for the liquid in the batter.  

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I pulled my desserts after about 15 minutes on the cooker and raised the temp to about 400 degrees for the balance of my baking. 

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My Pineapple Mini-Cakes just off the cooker.

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My Potato Puffs and Real Cornbread baked for about 30-35 minutes until they were done. 

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The baking came out quite well and looked good.

With the baking done, I lowered the temp to about 300 degrees measured on the cooking grid for my meat. 

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I have four of what I call real Country Ribs that are cut from the small end of the rib loin. They are NOT cut out of a shoulder or butt and are very lean. I sprinkled on a light coat of SGH rub and then loaded them into the grill. 

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About 30 minutes into the cook, I glazed the ribs with my sauce and then pulled them at about 50 minutes with an internal temp of about 145 degrees. 

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Added a tossed salad with some poppy seed dressing, a dollop of sour cream on my potato puff, and a dip of ice cream for my dessert and I had a fine meal. 

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Breaded and Smoked Scorching Hot Chicken Wings

This cook was done on my Green Mountain Davy Crockett pellet grill. This recipe is very hot so be sure to adjust the heat to suit your family or group. The recipe is for about 20-25 wing pieces.

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1/2 cup flour
1/2 cup cornmeal
2 tsp white pepper
2 tsp black pepper
4 tsp cayenne pepper
4 tsp garlic powder
4 tsp onion powder


1 egg
1/2 cup milk

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Place the wings into the egg wash and then into the breading mix and roll them around to get them coated well. 

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The breaded wings need to go into the fridge for about an hour to allow the breading to setup on the meat. 

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A good time to mix up the hot sauce.

1/3 stick butter
1 cup Louisiana hot sauce
1/8 cup Rooster
1/8 cup honey
2 TBL Tabasco
2 tsp cayenne pepper

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Sauce ready to go.

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Wings out of the fridge and ready to go on the cooker.

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I run the cooker at about 150 degrees so it produces heavy smoke for about the first 30-40 minutes and then raise the temp up to about 325 for the balance of the cook. The wings are sauced about 4 times during the cook as the breading will really hold a lot of the hot sauce. 

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Just out of the cooker.

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I picked the last of my hot peppers and placed them on the cooker. These will go great with my wings. I also heated up some Abt’s to go with my treat. 

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Makes a fine lunch. Especially if you like hot stuff!

Again, cut the heat down in this recipe to suit your taste. 

Tuesday, February 10, 2015

Weber Jumbo Joe / Rotisserie Chicken

This cook was done on my newer 18-1/2” Weber Jumbo Joe with the Cajun Bandit combo Rotisserie Setup and Ring.

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The chicken was a rather large roasting chicken that weighed in at 6-1/2 pounds. I planned to both brine and marinade it overnight in the fridge. I made up some Shake’s Honey Brine and also used a bottle of Ken’s Italian salad dressing for the marinade.

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I injected 1 oz. each of the Honey Brine in both the legs and thighs of the chicken. I also injected 2 oz. in each side of the breast. 

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I placed the injected chicken into a large zip-lock bag and poured the marinade dressing over the chicken. 

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The prepped chicken went into the fridge for the overnight stay. I turned the package over several times during this span to be sure that all the chicken was soaking some of the marinade during the night. 

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The next morning, I setup the grill using two Weber charcoal baskets with a jumbo size (5 lb) tin foil loaf pan in the center to catch the drippings. I then added some hot Stubb’s charcoal and also placed a large chunk of hickory on top of one of the charcoal baskets.
Beautiful sunny day with a starting ambient temp of 32 degrees.

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I trussed the chicken and mounted it on to the rotisserie spit rod. Next step was to sprinkle on a light coat of SGH rub and it was ready for the kettle. 

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I placed the extension ring on the cooker and then added the rotisserie chicken and brought the temperature up to my cooking range of  about 275 to 300 degrees. 

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I cooked the chicken until the rub was setup so it wouldn’t wash off and then I started my “Roadside Chicken” mop or baste period. 

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The chicken was mopped at about every 10-15 minutes thru out the balance of the cook. 

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I pulled the chicken when the internal in the deepest part of the thigh was at about 175 degrees. I think it came out looking great and made for a nice presentation.

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We planned to use this chicken in several treats where it will probably be chopped up so I did cut the chicken up and sliced the breast and plated it for a picture.

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Later in the day, wife made up some of those real thick egg noodles and I added some of the chicken to this great dish. Next dish will be some smoked chicken salad!

Weber Jumbo Joe / Rotisserie Hot Wings

This is a breaded hot wing cook on my Jumbo Joe charcoal grill with an add-on Cajun Bandit combo rotisserie setup & ring that fits both my 18-1/2 inch Weber kettles and also my Weber Smokey Mountain 18-1/2 inch smoker.

 I prepped the wings by running them thru an egg wash and then into some spiced up breading mix and then placed them into the fridge so the breading could set up. I then placed them into my rotisserie basket.
I started some Stubb’s brickettes in a charcoal chimney. 

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When my coals were hot, I poured them into a couple of Weber charcoal baskets and then added an extra large 5 pound tinfoil loaf pan to catch the drippings. 

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Next step was to add my rotisserie ring, my rotisserie motor, and then my rotisserie basket with my hot wings.

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I added the lid and adjusted the vents for the cook. 

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I planned to run the temperature in a range of about 350 to about 400 degrees for this cook to insure I get crispy wings. 

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About the 30 minute mark into the cook, I started slopping on some hot sauce.

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I applied the sauce a couple of times and then pulled the wings. 

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These wings are crunchy and have a wonderful flavor although quite hot!