Made a bacon egg cheese and Sriracha wrap for breffuss....and bbq chicken pizza with caramelized onions for dinner.
Went out this morning butchered a couple of chickens and through them in the smoker. I tried a new rub that I put together. The chickens were completey devoured so it must of been good.
Still working our way through the New Year's sauerkraut. Let's just say we have the ceiling fan in the bedroom on high...
I picked up a 2.5 pound piece of chuck roast yesterday. I have never done one in the smoker before. I figure I'll put some rub on it for the overnight, then give it some time on the grate tomorrow before panning and covering it with some things thrown in with it. The shredded beef on fresh buns. There are a plethora of recipes out there to get ideas from.
The cooking has begun Made a rub with: 1 tbsp onion powder 1 tbsp black pepper 1.5 tsp garlic powder 1 tsp salt 1/2 tsp cumin pinch cayenne I'm going to smoke it till it hits 170 which should be about 2.5 -3 hours. Then pan with a stout and beef bullion broth and cover till it's done.
I always seem to find this thread late at night when I shouldn't be eating. this morning it is before breakfast so now I have to go and make something. fishingpol that chicken looks so good.
Just finished some Frittata that hit the spot...although I cheated by stopping at an Italian bakery in Lynnfield MA for some calzone for last night's Pats game and grabbed a slice of this Frittata yesterday while visiting dad at Physical Rehab. No pic but it was real and filled me up....
Came out great. I'll take a picture when I have leftovers for lunch. I used a Brooklyn Chocolate Stout for the broth. When I was heating it up I decided to add pinch of cinnamon to give it a bit of a mole sauce flair. And then I drank the other three bottles not realizing that they were 10%. No wonder I fell asleep in front of the fire after dinner. Oops.
It is a good recipe. I think crushed crackers and butter, like a mac n' cheese top would be real good on this.
