ABT's / Hot Wings / Fried Sweet Corn

I fired the Char-Broil 500X up with some Stubbs all hardwood charcoal briquettes and then added some hickory chunks to the top of the fire. I have 1/2 the cooker direct and 1/2 indirect for this cook. 

I had picked some Hungarian hot yellow wax peppers and some jalapenos from my container garden and I got them made into ABT’s with some pulled pork, chopped onions, and creamed cheese. I also added a generous amount of rub and cayenne pepper and wrapped them with some bacon. “I’m a chili-head”.





I got the ABT’s loaded on two layers on the indirect side of the cooker for their cook. I had the cooker running at about 300 degrees for this short cook. 



The fine little cooker doing its thing on a very nice and cool morning here in Central Indiana. 



About done on the cooker.



Can’t wait for lunch. Ate one and wow, it was hot!



Next on the indirect side of the cooker was my breaded hot chicken wings. On the direct side is a black iron skillet full of fresh sweet corn just cut off the cob. I will be frying it is some real butter. 



With the corn done, I finished up on my hot wings by brushing on some very hot sauce a few time during the cook. That breading sure holds a lot of sauce and that makes them gooder. 



My pile of wings.



I can see two or three meals out of this cook.





Lunch is served.

Roast Beef on the GMG Rotisserie

I did a couple of USDA Choice Angus Eye of Rounds on the rotisserie in my GMG Daniel Boone today and they came out great. 



One roast weighed 2.57 pounds and the other came in at 2.95 pounds. After some trimming, I sprinkled on some garlic salt and then cracked on some fresh black pepper and mounted the roasts in my cage.



I had the cooker running at about 170 degrees for smoke and I added the meat. Upped the temp about an hour later to 275 degrees to finish up my cook.



The smaller roast on the left side got done  first at an internal temp of 120 degrees so I removed that roast. 



Looked good.



The second roast finished up about 25 minutes after the first one and I removed it from the cooker. 



Gonna make some fine pit beef.



Wrapped and rested both roasts about 90 minutes. 



Put the roasts thru my slicer. 



Made a nice pile of roast beef.



Made up some horsey sauce and spread on my bun. Added a generous portion of the sliced roast beef to the sandwich and then added some cole slaw and veggies. 



Coming along nicely.



Made the Au Jus and added it to my meal.



Dipped that first bite of the sandwich in the Au Jus and I was ready to eat. 

Bacon Cheeseburger Biscuit Pie

I chopped up about 1/2 of a medium onion and placed it into a skillet. I then added about 1.0 pound of hamburger and browned it up a bit. After draining the grease off, I then added about 1/3 cup of ketchup, about 3 TBL mustard, salt and pepper, and about 6-7 slices of chopped cooked bacon.  



I broke open some of those Pillsbury Grands “thawk” biscuits and placed 5 of the flattened biscuits on the bottom of a 9” pie pan. I cut the remaining biscuits into some smaller pieces to line my pie with. 



Poured my pie filling into the pie pan and then added my smaller pieces of the biscuits to the outside edges of my pie. 



Next step was to add about 6-7 slices of American cheese.



I fired up my little Char-Broil CB 500X and brought it up to about 375-400 degrees and loaded my pie on the indirect side of the cooker. 



I baked it about 7 minutes and then turned it about 180 degrees so the other side would cook evenly. At the 16 minute mark into my bake, I placed the pie on the direct side of the cooker for an additional 4-5 minutes to complete my bake. 



Looking good just off the cooker. I did let it cool about 20 minutes before I cut it. 





Now that is a great piece of pie!

Brisket, Hot Wings, & Burgers

This mixed cook was done a few days ago and came out well. It consisted of a 7 pound brisket flat, some of my breaded and super hot chicken wings, a few beef burgers and my eight pork burgers. Was cooked on my GMG Daniel Boone pellet cooker. 



The brisket flat was trimmed up a little and then injected with Fab B Lite and covered with Smokin’ Guns hot rub. It then went into the fridge for an overnight stay. 



I fired the cooker up about 3:00am with hickory pellets and loaded the brisket into the cooker on a raised grid so it would receive maximum smoke. Set the temp to 170 degrees as this lower temp is less efficient and will produce more smoke which is what I wanted for the first couple of hours.



My breading for my super hot chicken wings consisted of a wash made up with egg and milk, a dry mixture of some flour and cornmeal with onion powder, garlic powder, cayenne pepper, black pepper, and white pepper. 



After the wings were breaded, they went into the fridge for about 90 minutes so the breading could set up and be ready for the cooker. 



By now I had the cooker running at about 275 degrees so I loaded the breaded hot wings on the lower and hotter level in the cooker.

For my hot sauce, I mixed up about 10 oz. Frank’s Hot sauce, about a half stick of butter, about 4-5 oz. of Rooster, about 4 oz. clover honey, and four tsp of cayenne pepper. 



I coated the wings several times with this sauce until I ran out.

(Note) The reason I use the breading on the wings is that it will soak up much more of the hot sauce which makes this old chili head very happy. 



Now, there is a plate of gold!!



Added the Grill Grates and my four beef burgers. 



They came off looking good. 



Pulled the brisket flat and wrapped it with some of Rick’s Sinful Marinade and placed it back on the cooker to finish. 



I then cooked my eight pork burgers and they came out looking great. 



You know, I just can’t get enough of these pork burgers.



I must have been in my cups as I overcooked the brisket a little but it did have a nice flavor and made a fine sandwich. 

Turkey Breasts / Char Broil 940X

I had 5 turkey breasts that weighed a total of 38.89 pounds to cook and decided to do them in my classic Char-Broil 940X charcoal grill. 

I started by mixing up my honey brine which will be injected into the meat. 



Next step was to trim off the excess skin and clean up the breasts. 



Injected 4 oz of the brine into each side of the turkey breasts. 



Got the marinade out as each breast will be brined and marinaded at the same time overnight in the fridge. The marinade will be Wish Bone Robusto salad dressing.



After injecting, each breast was placed into a zip-lock bag and then the marinade was poured in over the breasts. 



All 5 of the turkey breasts ready to go into the fridge for their overnight stay. I did turn them over a few times during this period to be sure the marinade was covering everything.

On the morning of my cook, I rolled my CB 940X to my cooking patio. 



I had the cooker loaded with some South American lump and hickory for some smoke and I lit off a charcoal chimney and when it was ready, I dumped it over my lump in the cooker. 



I got the breasts out of the fridge and took them out of their bags. 



I sprinkled a light coat of my no salt, no sugar, no burn, and high temp rub onto the meat.



I had the cooker setup where the left 2/3rds of the cooking grid was indirect and the right 1/3 was direct. As soon as my cooker got up to 350 degrees, I loaded the 5 breasts into the cooker. 350 degrees on the cooker thermometer measures about 285 degrees on the cooking grid. 



I cooked them about 1hr and 40 min and then wrapped them in foil. 



They cooked an additional 50 minutes and were done at a measured 165 degrees internal temp.



This is about as good as turkey breast can be prepared.