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!!!!

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!!!!

A little steak a little snow a little smoker

Nothing fancy. Had a few New york strip steaks that needed a little reverse sear. Fired up the mini-wsm, Kingsford Blue, cherry, pecan. Run the smoker at 200°, then sear the steaks off. Gotta love the mini for that! Served with garlic mashers and steamed broccoli.

Swimming in Worcestershire for a few hours.

Prepping the mini, just starting to snow!

The BBQ guard pig doing his job.

Fresh off the grill. I cancelled the sear. I got distracted and didn't get them out of the smoke in time. I didn't want them over cooked!

ENJOY!!!

Roast Beast Sandwee!!!

The other day I fired up the Mini-WSM and cooked up a really nice bottom round roast. Last night I shaved off some pieces for a deluxe dip Sandwee. I also smoked up some Au Jus when I smoked the roast.

Paper thin or as close as I can get to it with out a slicer!

Into the pot, cover Au Jus, cover and slowly heat.

Seasoned baker fries ready for the oven! Olive oil, salt, pepper, Old bay, dill, garlic. 450° oven on parchment paper lined baking tray or use cooking spray. About 30 minutes, turning once.

Steaming away. Normally I would saute up some onions, garlic, shrooms (only for the wife), but it was only me and I was feeling lazy!

Toasted up a Hoagie, grinder, or Sandwee roll. Spread garlic butter place face down in hot cast iron pan.

Pile on the steamed meat

Add Cheesus and Au Jus!

Snuck a sliced tomater in there to make the wife think this was a well rounded meal! To my defense I did use Thai chiles and v-8 in the Au Jus!

Ummmmmm, Drool!!!!

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