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View Full Version : thick thighs, ohhhh baby :P



Chargrilled
12-17-2008, 08:36 PM
Got an early xmas present, chili grill. Mike and Okie been tellin me to core chilis for abts welp got to admit, JUST THIS TIME, they were right! ABTs cored and stuffed with chive and garlic C Cheese.
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4312.jpg
Dad has been followin my lead on the chub of bologna not knowin I aint done one!:roflmaoha0:

Welp had to giv er my best and turned out great, new found Q Joint secrete also!!:msn-wink:
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4314.jpg
Scored cross hatch
Let it sit round 250 for bout 15min till she opens up, THEN season it!!!:thumbs up:

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4320.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4322.jpg

Bubba, Glen and others have their tags going bout great lake BBQ so I researched it and found a great recipe for stuffed thighs, GP and Mozz cheese. I skinned em, boned em, seasoned em, and stuffed em, wrapped em in love and smoked em. WHEW!!!

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4317.jpg
Pitted

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4324.jpg

Vittles!
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4328.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4327.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4329.jpg

Plated, steamed broc in the Lodge! what a treat!
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4330.jpg

De sert comin outta the oven in a few!:drooling: Grew up on this one.
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4316.jpg

Thanks for lookin, and keep ta cookin!!!

BA_LoKo
12-17-2008, 08:44 PM
Lawd, have mercy! That all looks great, Trav. Isn't it fun to cook during the week?

That chub is really pretty!

BA_LoKo
12-17-2008, 08:46 PM
Tell me about that "Simply Apple" stuff. What is that?

Chargrilled
12-17-2008, 08:48 PM
Tell me about that "Simply Apple" stuff. What is that?

High end juice shes be buyin/requestin that I buy.

Simply Orange Juice Company announced today the addition of two new products to its very successful Simply line: Simply Apple™, a pure-pressed, 100 percent not-from-concentrate premium apple juice; and Simply Grapefruit™, a 100 percent not-from-concentrate premium grapefruit juice. Both juices will begin shipping to retailers in mid-September. As with all the Simply products, Simply Apple and Simply Grapefruit offer consumers a "closest to fresh-squeezed taste experience." The Simply portfolio has flourished - in just over three years, its chilled juices and ades have grown more than 40 percent.
"The Simply line of premium, not-from-concentrate juices and ades has received an overwhelmingly positive response from consumers," said Ashley Schmidt, senior brand manager for Simply Orange. "When we looked at growing the Simply line to expand refreshing juice options throughout the day, Simply Apple and Simply Grapefruit were natural choices to offer consumers more variety with the same fresh-made experience we're known for."
Offering a unique, crisp apple taste, Simply Apple will be the only chilled apple juice available in supermarkets nationwide. Simply Apple is a pure-pressed apple juice with a fresh apple taste in every sip. It contains no artificial flavors or colors and is never sweetened or concentrated.




Tis good stuff.:msn-wink:

BA_LoKo
12-17-2008, 08:54 PM
Kewl. So how did you use it in the cook today? I know you didn't just put a couple of drops behind each ear. :smack: :roflmaoha0:

BYBBQ
12-17-2008, 08:59 PM
Good lookin' eats.:thumbs up:
That chub will be great sliced and fried with some eggs for breakfast.:drooling:

Chargrilled
12-17-2008, 09:00 PM
Kewl. So how did you use it in the cook today? I know you didn't just put a couple of drops behind each ear. :smack: :roflmaoha0:

LOL, no I used it all day as a spritz, Had to use it to get that seasonin to sit down on the chub. Also used it on the ABTs and spritz the chix as they were movin along. Good stuff just tad pricey for me.:roflmaoha0: She dont seem to mind.:shrug:

Anywoo, finally got the crockpot scallops done 3hrs in and the apple crisp just came out 30min at 375 oven.

Time to dig in!!!!!

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4332.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4333.jpg

We be friggin eatin!!!!

BA_LoKo
12-17-2008, 09:08 PM
Wow! That looks good! Scratch that. It looks awesome!! That picture should be on the cover of some magazine. I'd eat that! :thumbs up:

Thanks for the answer on the apple juice. I follow you now. I use apple juice and apple juice concentrate as a spritz sometimes too.

:eating::eating::eating:

Where's my seat?











Oh, I've got two words for ya............."Jenny Craig"........ :roflmaoha0::roflmaoha0:

Chargrilled
12-17-2008, 09:17 PM
Oh, I've got two words for ya............."Jenny Craig"........ :roflmaoha0::roflmaoha0:

Got 4 back,.......He11 NO, Fat and Happy:roflmaoha0::roflmaoha0:

SmokyOkie
12-17-2008, 09:48 PM
Wow! That looks good! Scratch that. It looks awesome!! That picture should be on the cover of some magazine. I'd eat that! :thumbs up:

Thanks for the answer on the apple juice. I follow you now. I use apple juice and apple juice concentrate as a spritz sometimes too.

:eating::eating::eating:

Where's my seat?



Oh, I've got two words for ya............."Jenny Craig"........ :roflmaoha0::roflmaoha0:

Taters lack cheese. :blushing:

No, great lookin stuff trav. the score on the bloney really presents well doesn't it? If you really want to kick it up, wait till it starts to open then slather it with some sweet stoneground German mustard. The only thing that would make it better would be if it was Mountainview garlic bloney.:thumbs up:

Chargrilled
12-18-2008, 03:30 AM
Taters lack cheese. :blushing:

No, great lookin stuff trav. the score on the bloney really presents well doesn't it? If you really want to kick it up, wait till it starts to open then slather it with some sweet stoneground German mustard. The only thing that would make it better would be if it was Mountainview garlic bloney.:thumbs up:

taters were.......ok. Not bad for crockpot taters.:shrug:

slather with sweet stoneground German mustard? .........was thinkin the smokn and low/slow process would negate the mustard:blushing:. I have used a slather in the past for extra rub adhesion and never even tasted it when product was finished:shrug:. I will be on the lookout for the German mustard and the Mountainview garlic baloney and pick some up.

Damn was that apple crisp good, havent had it in YEARS:drooling:.
Dittmers sausages???
This it?????
http://www.dittmers.com/lunchmeats.htm


PS - SO, this got anything to do with it?
Garlic Bologna

Recipe #16022 | 1˝ hours | 20 min prep | add private note (http://www.recipezaar.com/Garlic-Bologna-16022#)
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By: teresa (http://www.recipezaar.com/member/23913)
Dec 19, 2001
My sister (who can not cook)was babysitting one day and made this for me and WOW was it good the kids and my husband was crazy for it...Very Very Good
SERVES 20 -30 (change servings and units) (http://javascript%3Cb%3E%3C/b%3E:void%280%29;)
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Ingredients



2 lbs ground beef (http://www.recipezaar.com/library/getentry.zsp?id=199)
1 1/2 tablespoons tender quick
1 tablespoon liquid smoke (http://www.recipezaar.com/library/getentry.zsp?id=58)
1/8 teaspoon garlic powder (http://www.recipezaar.com/library/getentry.zsp?id=501)
1/4 teaspoon onion powder (http://www.recipezaar.com/library/getentry.zsp?id=502)
1 cup water (http://www.recipezaar.com/library/getentry.zsp?id=459)

Directions



1

Mix all ingredients in large mixing bowl.
2

Divide into three parts.
3

Roll each part into a log and wrap each seperately in Saran Wrap.
4

Refridgerate for 24 hours.
5

Remove saran wrap and place on cookie sheet and bake at 300 for an hour Cool, slice and enjoy.

peculiarmike
12-18-2008, 10:42 AM
See? Told ya so! Good lookin' ABT's. :D
And you can't go wrong on a good chub of smoked baloney, it eats so fine with crackers, cheese................ and.... "something cool to drink" :msn-wink:
I'm interested in the stuffed thighs. Tell me more. Recipe? How to? :drooling:

SmokyOkie
12-18-2008, 12:03 PM
taters were.......ok. Not bad for crockpot taters.:shrug:

slather with sweet stoneground German mustard? .........was thinkin the smokn and low/slow process would negate the mustard:blushing:. I have used a slather in the past for extra rub adhesion and never even tasted it when product was finished:shrug:. I will be on the lookout for the German mustard and the Mountainview garlic baloney and pick some up.

Damn was that apple crisp good, havent had it in YEARS:drooling:.
Dittmers sausages???
This it?????
http://www.dittmers.com/lunchmeats.htm


PS - SO, this got anything to do with it?
Garlic Bologna

Recipe #16022 | 1˝ hours | 20 min prep | add private note (http://www.recipezaar.com/Garlic-Bologna-16022#)
| Edit... (http://javascript%3Cb%3E%3C/b%3E:void%280%29;)
My Notes:


My Notes

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(1) (http://www.recipezaar.com/recipe/reviews.php?rid=16022) RATE IT NOW (http://javascript%3Cb%3E%3C/b%3E:void%280%29;) Print Recipe (http://www.recipezaar.com/recipe/print?id=16022)
Your review has been submitted for approval and will appear shortly.
By: teresa (http://www.recipezaar.com/member/23913)
Dec 19, 2001
My sister (who can not cook)was babysitting one day and made this for me and WOW was it good the kids and my husband was crazy for it...Very Very Good
SERVES 20 -30 (change servings and units) (http://javascript%3Cb%3E%3C/b%3E:void%280%29;)
Change to: Servings US Metric http://img.recipezaar.com/closex.gif (http://javascript%3Cb%3E%3C/b%3E:void%280%29;)

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Write a Review! (optional)

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Ingredients



2 lbs ground beef (http://www.recipezaar.com/library/getentry.zsp?id=199)
1 1/2 tablespoons tender quick
1 tablespoon liquid smoke (http://www.recipezaar.com/library/getentry.zsp?id=58)
1/8 teaspoon garlic powder (http://www.recipezaar.com/library/getentry.zsp?id=501)
1/4 teaspoon onion powder (http://www.recipezaar.com/library/getentry.zsp?id=502)
1 cup water (http://www.recipezaar.com/library/getentry.zsp?id=459)

Directions



1

Mix all ingredients in large mixing bowl.
2

Divide into three parts.
3

Roll each part into a log and wrap each seperately in Saran Wrap.
4

Refridgerate for 24 hours.
5

Remove saran wrap and place on cookie sheet and bake at 300 for an hour Cool, slice and enjoy.



I don't think so, and that recipe doesn't sound like it even resembles bologna either.

If you want Mountainview bologna, you'll most likely have to come to Oklahoma.

Jake
12-18-2008, 01:20 PM
:drooling: oh yeah did it look good, im all over that Bologna too :drooling: all looked good my friend, i cant wait to give it a shot

SmokyOkie
12-18-2008, 03:30 PM
Trav, the sweet German mustard is all about the flavor, and no, it doesn't get negated by the smoke or cooking.

Jake
12-18-2008, 04:52 PM
Trav, the sweet germane mustard is all about the flavor, and no, it doesn't get negated by the smoke or cooking.

im not a huge "mouseterd" fan myself, but i bet your right it would taste fantastic with it smothered on it:drooling:

SmokyOkie
12-18-2008, 06:02 PM
Smoke your scored bloney with summa this Lowensenf Bayerisch suss (http://www.germandeli.com/lmwenbavstyl.html)
and mouseturd lover or not, you'll not be disappointed. This stuff bears absolutely no resemblance to the yellow crap we call mustard in North America.

Jake
12-18-2008, 06:34 PM
Smoke your scored bloney with summa this Lowensenf Bayerisch suss (http://www.germandeli.com/lmwenbavstyl.html)
and mouseturd lover or not, you'll not be disappointed. This stuff bears absolutely no resemblance to the yellow crap we call mustard in North America.
any grainy mustard do or is there a differance??

SmokyOkie
12-18-2008, 06:44 PM
There are many types of coarse ground mustard. I think that the sweet Bavarian goes really well on smoked bloney, and Lowensenf (Loin Mustard) is my favorite. you could certainly use whatever you like best.

californiasmokin
12-18-2008, 09:05 PM
Good looking grub Trav,

Great Christmas present.:thumbs up:

Chargrilled
12-19-2008, 09:59 AM
See? Told ya so! Good lookin' ABT's. :D
And you can't go wrong on a good chub of smoked baloney, it eats so fine with crackers, cheese................ and.... "something cool to drink" :msn-wink:
I'm interested in the stuffed thighs. Tell me more. Recipe? How to? :drooling:

Mike, took skin off and deboned, sprinkled with poultry seasoning inside and out.

Took thin strips of Green bell pepper and placed where the bone used to be, no longer than the width of the piece of chix. Took a piece of Mozz string cheese and laid it along with the peppers. Rolled the thigh together, wrapped it in bacon and tootpicked secure. Qed until the bacon was done.

Really turned out excellent. The original recipe called for marinade in Ital dressing overnite, wipe off and season again. Came off of glbbqa.com

SmokyOkie
12-19-2008, 11:20 AM
Mike, took skin off and deboned, sprinkled with poultry seasoning inside and out.

com

D@ Took the skin off????!!!! Send me your unwanted wayward chicken skin!

Chargrilled
12-19-2008, 11:39 AM
D@ Took the skin off????!!!! Send me your unwanted wayward chicken skin!

made my own skin outta piggys:drooling:. Save the chix skins for stock.

Tim I would have kept the skins on but had other vittles on the Q that would be better served at temps under 260. I like ranging the pit upward of 300 when Qn items with chix skin. Maybe just me.:shrug:

SmokyOkie
12-19-2008, 12:35 PM
:blushing: Oh.

Jake
12-19-2008, 12:42 PM
in indian that means no skin for you :msn-wink: :roflmaoha0:

californiasmokin
11-15-2009, 02:09 PM
Blast from the past!

Vermin99
11-15-2009, 03:40 PM
Everything looks awesome!!. I have been wanting to smoke some bologna too but I'm the only one in my family that likes it and I don't think I can eat a whole chub.

PigCicles
11-15-2009, 04:33 PM
Vermin - try ring bologna instead of a large chub. The smoke really helps it out too. I like to smoke Fanestil brand but there are several brands out there.