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!!!!

Perfect weather for pot roast!

Pot roast sounded good. So into the smoker we go been super cold here the last couple days. Hit -18 last night was -13 when I got up. About 8 right now. Running the mini at 285* cherry and pecan.







Making Smokey Au Jus and roasted veggies too.

IGrill performed flawlessly in the single digit weather!



As did the Mini-WSM

PNW Smoked Cheesus Chicken Breast Sandwee

Pacific NorthWest Smoked Cheesus Chicken Breast Sandwee

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This is my play on a Philly Cheese steak using Smoked Cheesus, and grilled smoked injected chicken breasts.



Step one inject a mixture of Franks, creole butter and beer into the breasts and let them marinate for a hour or so.





Cut up a bunch of jalapenos, mini sweet peppers, onion and garlic



Saute with smoked butter on the grill until the onion and peppers are tender



Grill up the injected breasts. I used my 12" AMNTS with apple and cherry for smoke. I place it on one side of the grill that I leave off.



Shaved Smoked Tillamook Pepper Jack!



Grilled garlic buns



Assemble and return to the grill just long enough to get the Cheesus to melt!







ENJOY!!!!

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

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12" AMNTS tube smoker with apple and cherry pellets in the DD Mini-WSM



DD (double decker) Mini-WSM ready for the cold smoke


There are many ways to hard cook eggs the method that I use was passed down to me from a 4th generation chicken egg farmer. Place raw eggs in cold water, bring to rolling boil, boil for 5 minutes. Remove from heat cover and let stand for 25 minutes. Immediately place eggs in ice bath. This method cooks the eggs to a perfect golden creamy yellow yolk, and a non rubbery white.



Seasoned and ready for a few hours of smoke.



Out of the smoker and ready for some sandwee making!



For this batch I am using this mayo, celery seed, garlic, onion, dill, salt, pepper.



The normal go to is to use Best foods (Hellman's for you right Coasters) and Guldens.





WTF??? Blasphemy!!! Not in this House!!!





I like mine on toasted wheat, a little lettuce, there it is! Smoked Egg Salad Sandwee!

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Fish Cakes!

I made up a batch of fish cakes last night. Normally I would smoke the fish prior to making the cakes, but this time I didn't have the time so I just grilled it up. I use a pretty simple recipe and go by feel on the amounts that I use. I used four nice sized Sebastes Melanops, aka Black Bass, Black Rock Cod, Sea Bass, Black Snapper, and Pacific Ocean Perch, fillets. Probably a total of a pound or there about.

You'll need several taters, I usually figure 2-3 per pound of fish. Peeled, boiled and mashed. I season the taters while they are cooking. I used several mashed garlic cloves, parsley, onion, red pepper corns, and dill. Wish I'd had some tarragon but didn't.

These were really small taters so I used 5. Boiling away with all the good spices. While the taters are cooking its time to get the fish on the grill. If you are smoking the fish you'd reverse the operation and get the fish going first. Note that you want the taters cold when forming the cakes. Because of my time crunch I mashed the taters spread them in a 9x13 pan and into the fridge to cool.

Whether smoked or grilled take the fish till it just turns an nice opaque white and flakes easily. Or for the IT freaks 145º I seasoned the fish the same as the taters, but I added Old Bay to the fish too.

Flake all the fish, watch for bones, no one likes to get those in their fish cake!

Mix the fish and the taters together. Best method is by hand and try not to over mix. Here I like to taste again to see if any additional seasonings are needed. I added a quarter of an onion, finely chopped. I also added more Old bay and parsley, salt and pepper. This also the time to check and see if a cake will hold together. In my case they were a bit dry. One could add buttermilk, cream, or eggs if needed to create a binder.

I added eggs, two. I recommend that you add one at a time. but I knew from the past what the texture should be. Same goes for buttermilk or cream add small amounts check to see if a patty will hold, then add more if needed.

There is the final mix with a formed cake on top

Bread crumbs and old bay for a dredge. I coat the cakes with the bread crumbs then dust with Old Bay.

Ready for the grill or the pan. I did mine on the grill, medium high heat until golden brown, flip once.

I test fried one in butter to see how it was going to hold

The rest went onto the grill until golden brown!

Enjoy!!!!