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!!!!

Dirtsailor's 6 pack Beeff Carbonnade

I'm sure that some of you have already seen this on the other Smoking meat place, but for those friends who recently vanished into thin air here is my take on beef Carbonnade. In true Dirtsailor fashion, more photo's less talk.



It was a fine fall day for some stew. Fired up mini #1 for phase one of this cook.



My local grocer had this fine Bottom round begging to be taken home.



Simple SPOG



After a few hours bathing away in Cherry and pecan this is what came out 125° IT.



Sliced into 1 1/2" thick cuts (I could've eaten it just like that)!!!



Cubed and seasoned, ready for phase two.



A sampling of the rest of the ingredients. (put in 3 Jalapenos, 6 taters, lost count on the carrots, 6 cloves of garlic and that whole onion).



The rest of the ingredients (note to self buy a half rack next time, so I don't have to drink cheap beer!).



Brown the meat, make sure to pour in all the juices from slicing too. Remove the meat.



Sautee the onion, garlic, and carrots



Return the meat to the DO, add all six beers (any good smokey, porter or stout will do)



Add this stuff, bring to boil, reduce heat and simmer for 2-3 hours.



Make some of these (seasoned drop biscuits, had a bit too much liquid, turned into cow pies!)



Still turned out tasty, even if they were a bit flat!



ENJOY!!!!

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!!!!

Buffalo Blue Pulled Chicken Sandwees

The other day I injected some quarters, ala Scarbelly style with the idea that we would make some pulled chicken buffalo blue sandwees!

Three quarters yields enough for 3-4 sandweees. One quarter I injected with BBQ sauce for the boys as they don't care for spicy.

MMMM!

Add some Frank's, foil and onto the grill to reheat.

BBQ Sandwee for the boys

Grilling some garden fresh zuch and chipotle buns!

Add the Blue

Add some garden fresh lettuce, YUMMM!

Might as well have a home canned pickle!

ENJOY!!!!

Burger Dogs!

Non-injected wings. Seasoned and ready.





Hot off the smoker!



Behold, the BURGER DOG!!!!











There it is the BURGER DOG!!! Nathan's all beef dog and 80-20 ground beef! Enjoy!!!!