As you recall, I work with guys who have had addiction issues in the past and who are looking to get back into life with a Christian perspective. One of the tools we use is cooking skills and, in my case, how to smoke meats and other goodies!
One of our recent graduates, Trevor, is staying on to assist with the program and has asked to learn the secrets of tasty foods infused with the great smoky flavors one can impart simply! The question is what would you like to smoke? Rock Cornish game hens? Sounds like a winner to me!
Trevor has been with me for some time now shadowing me as I have smoked ribs, full birds, pork butts and briskets and knows what to do and how to do it from a student’s perspective. He has aided me on several different parts but had yet to do the whole thing and this seemed to me like it ought to be his chance to solo. Well, that and he said he wanted to do it on his own with me acting as the sous chef! I like it!
We found our prey at the local Winco and started to soak the mesquite wood chips. The only help Trevor wanted from me was my rub and explain to him what an ABT was! I also helped him with the liquid we decided to inject these wee buggers with (Yoshida's teriyaki, apple cider and lemon juice)! I also gave him the time/temp and tried to explain the nuances of that Royal Oak smoker, but, I got, "I got it! Sit back, brother!" Gotta love him and his enthusiasm!
The birds...
The wood...
Injecting the birds...
ABTs
Getting up to 165 internal...
Beep, beep, beep...
Not great color, but they are done!
Our first ABTs...
No complaints I guess!
Lessons he learned were that the RO smoker needs to be hotter to brown things up a bit more. Aside from that, I gave him an A! The birds were oh, so delicious and juicy as all get out and the ABTs were to die for! We also cooked up some green beans with bacon and onions as well as little tater skins with cheddar, bacon and sour cream. I would have taken a plate picture but I was in danger of not getting mine!
Well done Trevor, well done!
Mac
One of our recent graduates, Trevor, is staying on to assist with the program and has asked to learn the secrets of tasty foods infused with the great smoky flavors one can impart simply! The question is what would you like to smoke? Rock Cornish game hens? Sounds like a winner to me!
Trevor has been with me for some time now shadowing me as I have smoked ribs, full birds, pork butts and briskets and knows what to do and how to do it from a student’s perspective. He has aided me on several different parts but had yet to do the whole thing and this seemed to me like it ought to be his chance to solo. Well, that and he said he wanted to do it on his own with me acting as the sous chef! I like it!
We found our prey at the local Winco and started to soak the mesquite wood chips. The only help Trevor wanted from me was my rub and explain to him what an ABT was! I also helped him with the liquid we decided to inject these wee buggers with (Yoshida's teriyaki, apple cider and lemon juice)! I also gave him the time/temp and tried to explain the nuances of that Royal Oak smoker, but, I got, "I got it! Sit back, brother!" Gotta love him and his enthusiasm!
The birds...
The wood...
Injecting the birds...
ABTs
Getting up to 165 internal...
Beep, beep, beep...
Not great color, but they are done!
Our first ABTs...
No complaints I guess!
Lessons he learned were that the RO smoker needs to be hotter to brown things up a bit more. Aside from that, I gave him an A! The birds were oh, so delicious and juicy as all get out and the ABTs were to die for! We also cooked up some green beans with bacon and onions as well as little tater skins with cheddar, bacon and sour cream. I would have taken a plate picture but I was in danger of not getting mine!
Well done Trevor, well done!
Mac