What's going on the smoker/grill today?

[dcline9163]

I thought the ribs were going to be the star of the show but surprisingly the chicken took the 1st place spot.
Turns out if you use a dry brisket rub and butter under the skin and spatchcock it, all the meat turns out tender and has insane flavor.

There was a small amount left over that I will use to make a smoked chicken salad for my wife. I use a little barbecue sauce and instead of pickles I use the “Cowboy candy” jalapeños.

As a side note, I’ve picked up a new hobby—canning. Kind of odd for me to be doing that but I just finished up a batch of Jalapeño Peach Preserves and will be using it to glaze my smoked poppers in a few days. I’ll make sure and post photos of those too. Pretty sure I’ve got them perfected.

I know a lot of people make Cowboy Candy, but have you tried the Mt. Olive Candied Jalapeños, they are great with anything especially a sandwich.
Peach Jalapeño Preserves sounds awesome too.

 

[Gingerbeard Man]

Smoked poppers tonight!

 

[Allsmiles]

Pork tenderloins aka meat candy (according to grandsons) and corn.

 

[thendricks]

Smoked apple cobbler

 

[rhaney02]

Bacon wrapped asparagus and smoked broccoli and cheese.

 

[JSoko]

a chicken and the last of my Okra, I prefer boiled, in fact I ate so much boiled okra when a kid my socks wouldn't stay up

 

[fuelman1]

I like okra any way you serve it. The slime doesn't bother me a bit. It's been a minute since I've had it fried in a skillet like that. Where did you get the chicken restraints?

 

[JSoko]

Where did you get the chicken restraints?

silicone ties for cooking can be had on AMAZON
we have had them a long time and they do last
good for 500-600F
there are several styles, those you have to tie, I like the ones with the slip loop, just pull tight and it's good

 

[Timber Cruiser]

Anyone ever try smoking Mac-n-cheese?

 

[fuelman1]

Anyone ever try smoking Mac-n-cheese?

I do it regularly at hunting camp. Make your M&C to your liking, cover with shredded cheese, and put it on the smoker for an hour or two. It doesn't get super smokey but enough to give it some good flavor. I usually do it as a side when I smoke pork butts. It's a great combo. If you already have some pulled pork you can mix that in the M&C and it's a main or side dish.