I had a whole bird hibernating in the freezer, and a couple of posts this last weekend had me thinking about what I could do with some smoked chicken. When I get going on the weekend, however, I usually end up throwing in one of everything that isn't nailed down, just because I like to experiment. Today I also planned on doing some spare ribs, pork chops, and stuffed sweet bell peppers.
Membrane removed, trimmed the skirt off of the spare ribs, rubbed everything.
Spares taking some apple / oak being spritzed with concentrated apple juice and Cap't Morgan. I have always wondered about the posts I see that have a Jack / apple spritz, but I think I have figured it out...one spritz for the ribs, five sprays for me!
In preparation of smoking the chicken, I brined it the night before and got it rinsed off and rubbed down with a mixture of sesame oil, butter, Cavenders, thyme, and dry mustard. Here it is ready to take some smoke.
Here are my helpers. The "cow girls" made sure that no bits of 'Que were left on the ground, and entertained me on this beautiful day.
The rib skirts were ready for a sample. THEY WERE EXCELLENT!
Drizzled with Sesame oil and rubbed down, the chops are ready to go on.
The peppers were stuffed with a wild rice / tomato / toasted almond mixture, and capped with a slice of swiss.
Chops are done.
Chicken is done. I intend to use the meat for other things, so I didn't crisp the skin...besides, some dumb A$$ left one of the burners on low, and drained my propane cylinder! Wonder who that was Engineer?
Plated with a chicken leg quarter, couple of ribs, smoked sweet pepper, and some of my favorite spicy sauce from Rudy's BBQ.
Mrs. Engineer opted for a pork chop with the smoked pepper. Pretty Tasty, and I have found a new (to me) drink...Apple juice and Cap't Morgan!
BBQ Eng.
Membrane removed, trimmed the skirt off of the spare ribs, rubbed everything.
Spares taking some apple / oak being spritzed with concentrated apple juice and Cap't Morgan. I have always wondered about the posts I see that have a Jack / apple spritz, but I think I have figured it out...one spritz for the ribs, five sprays for me!
In preparation of smoking the chicken, I brined it the night before and got it rinsed off and rubbed down with a mixture of sesame oil, butter, Cavenders, thyme, and dry mustard. Here it is ready to take some smoke.
Here are my helpers. The "cow girls" made sure that no bits of 'Que were left on the ground, and entertained me on this beautiful day.
The rib skirts were ready for a sample. THEY WERE EXCELLENT!
Drizzled with Sesame oil and rubbed down, the chops are ready to go on.
The peppers were stuffed with a wild rice / tomato / toasted almond mixture, and capped with a slice of swiss.
Chops are done.
Chicken is done. I intend to use the meat for other things, so I didn't crisp the skin...besides, some dumb A$$ left one of the burners on low, and drained my propane cylinder! Wonder who that was Engineer?
Plated with a chicken leg quarter, couple of ribs, smoked sweet pepper, and some of my favorite spicy sauce from Rudy's BBQ.
Mrs. Engineer opted for a pork chop with the smoked pepper. Pretty Tasty, and I have found a new (to me) drink...Apple juice and Cap't Morgan!
BBQ Eng.
