Smoker Fried Spattlebird

Freezing fog, freezing rain wont hold a good smoker down! Fired up the trusty mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan). Been experimenting with smoker frying chicken. This batch was the best so far. Skin still not as crisp as oven fried, but close. Seasoned flour (Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't use any oil this time and may coat the skin before the flour dredge next time to see if it crisps up better. After dredging the bird I sprayed it with my wife's "Buttery" butter substitute. Into the mini until 165°.

AS usual I spatched the bird. I also removed the ribs this time just for fun.

Here's the "Buttery" stuff. Too afraid to read the ingredients...

All the parts and pieces getting happy for another day.

Into the flames!

This is what freezing fog and rain looks like in the High Desert!

'

Juicy!!!

ENJOY!!!!

Hamma Lamma Blamma!!! Double smoked ham and cheesy goodness!!!

I had a ham hanging out in the freezer that I picked up around Christmas on sale. Hickory smoked "half ham" Decided that a double smoked ham was in order . The weather was perfect f or cold smoking so I thew it in the GOSM with the 12" AMNTS loaded with apple wood. I cold smoked the ham for 3 hours, then I turned the heat on to get the meat warmed up. I also added a glaze for the last 45 minutes. Total smoke time 5 hours. Cant have ham without old rotten taters so I whipped up a batch of Old Bay Au Gratin Taters.  So how about some photos!

Start of the cold smoke. I ran the AMNTS right in the GOSM, for the full smoke effect. While the ham was cold smoking I prepped the Au Gratin tatters. I peel them and soak them in ice water, then slice them about 1/8" thick and then soak the slices in ice water. I change out the water a few times.



While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.



Leeks and garlic sauteed in olive oil with salt and pepper



Simple cheese sauce with sauteed leeks and garlic added. I like my taters super cheesy and super creamy so I make a big batch of sauce. This is for 8 sliced taters.

6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay

Melt butter. Over medium heat whisk in flour to create a rue. Once the rue is golden brown whisk in milk. Increase heat to medium high continue to whisk until the sauce thickens and is bubbly. Whisk in cheese one cup at a time. Remove from heat add sauteed leeks and garlic.

Grease up a casserole dish (I used Pam). Spoon enough sauce to coat the bottom of the dish, then add a layer of tater slices. Top that with Parmesan cheese, add a layer of sauce and repeat until you run out of taters and sauce. Top layer should be sauce, then dust that with Parmesan and Old Bay Seasoning.

Place in 350° oven for 1- 1 1/2 hours. Mine always take longer because I have more taters. Its a good idea to place the casserole on a foil lined cookie sheet, or if you forget, place one on the rack below. This thing will get gooey drippy goodness everywhere!



Ready for the oven!



Better get a pan under there!



Check out the yummy cheese crackers below!



Oh Cheesy Goodness!!!!




Steamed asparagus is always good with Ham and cheesy goodness taters!



Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread mixed with half a large can of crushed pineapple. Added red chili pepper flakes, tablespoon and a table spoon of chipotle powder. The spice part of the peach spread is like what you'd find in applesauce. The added heat complimented the sweet perfectly. I simmered this until is was reduced by half. I out this on the ham for the last 45 minutes of the smoke.

Enjoy!!!

Amped up smoked injected hot wings!

The ingredients. I have been wanting to do some injected wings, but do them just a tad bit different. I took my base recipe, 3 parts franks, 1 part beer, 2-4 tbls butter (this batch took 4). Mix that all up, and here's the kicker I added 4 oz of blue cheese right into the marinade. I went ahead and simmered this all together. The cheese broke down a bit, but sti\ll not enough to keep from clogging my small injector. So I had to use the big injector. Which is not ideal for wings, I've shot hot sauce all over the kitchen before with it! Knowing what to expect I was extra careful. I only had one blow out the for the most part only soaked me with hot sauce. I injected the wings in the morning and let them sit in the fridge for 7 hours. I always pour the left over marinade on the wings.

Injected and ready to rest!

Had ABT's for breakfast! I mean why not its Super Bowl Sunday!

Fired up the mini sometime during the first quarter. 365 brand lump, cherry and pecan wood. I wanted to do these hot and fast, so I ran the mini without any sort of diffuser. Ran the mini right at 350°

These turned out fantastic! Adding the Blue Cheese into the injection was AWESOME!!!

Enjoy!!!!

Just some Smoked injected Wangs!

Put 4 packs in the freezer and held out two for the weekend, 12 wings per pack, Not very big though...



Pretty typical price for here.



Franks hot sauce, waiting for the creole butter



Injected and marinated over night. Dusted with Chipotle, garlic, mustard, cayenne, paprika, salt and pepper



Pre-smoke Bear view!



Into the fire. Kingsford briquettes, apple wood. 275*-285*. Both racks full!



Out of the fire



Wangs!!!!!

Comfort food!

I made this with beef, because that is what I had for leftovers, one could certainly use chicken or turkey, just adjust the broth type accordingly. If planned right this can be made as a one pot meal and I have done this camping many times. Just remember to boil and drain your taters first. Then move forward with the rest of the cook. I was baking bread in the DO, so I used a CI pan instead for this cook.

Put whatever veggies you have into the mix. I had frozen corn, fresh carrots, celery, chopped onion, minces garlic, and not pictured frozen diced zucchini from our garden.

Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!

Over medium heat saute the onion, carrot, and celery in olive or grape seed oil until they have softened. Make sure and season with salt and pepper.  Add the minced garlic and saute for a few more minutes.

De-glaze the pan with a good smokey porter or stout. I used about half the bottle for the pan and the other half I used for myself!

While all the other stuff is boiling and sauteing prep the meat for the pie. I prefer mine to be about 1/2"-3/4" cubes. I used the leftover beef from my "Where's the Beef" smoke.

http://www.smokingmeatforums.com/t/156098/wheres-the-beef

Add the cubed beef and frozen veggies to the pot. You also want to add enough broth at this time to almost cover everything in the pot. I had left over Smokey Au Jus from the other night so I used that. You could use beef broth, or V-8, or Spicy V-8. If making chicken version use chicken broth. Let this all simmer together for 15-20 minutes or until the broth starts t thicken. If it is still to thin add corn starch (mixed in water) a tablespoon at a time and continue to simmer until you get the desired consistency. Once you get where you want, top with mashed taters. Drizzle or brush butter onto the taters and put the lid on the DO and set the coals for 400°-425° for 20-25 min. or until taters are golden brown. I used the oven since I wasn't doing the DO thing. If using the DO in the oven, don't cover.

To bad I didn't have any bacon fat to add to the mix!

There it is out of the oven ad ready for the plate.

ENJOY!!!!