Chicken Experiment

With the start of BBQ season, upon us, it is time to hit the test kitchen and start working, on our recipes. We are using chicken thighs and trying out a new sauce and a secret ingredient. First, we prep. the thighs and use a little rub, on both sides, the secret ingredient, slathered under the skin, to keep the meat moist and for better bite texture, when using indirect heat, to cook the thighs.
Set up the kettle, for indirect cooking and used some grape wood chips, soaked for about 2 hours, to give it a great, smoky flavor.


These were at about 160 degrees internal temp., when we sauced them up and continued to cook them, for about 12-15 minutes, to reach an internal temp., of 170 degrees.

The finish plate includes a selection of grilled peppers, onions, and eggplant.
This is the bite test. Perfectly cooked, nice bite through consistency, smoky flavor, good blend of spices, sauce and slather ( the four "S"'s). Definitely, a great start and it could only get better. I think we are on to something.

The Ultimate Sandwich...

As part of a on-line "Throw Down" competition, on the BBQ-Brethren Forum, I was inspired to try my hand at the Ultimate Sandwich". Started out with a sourdough roll, toasted and then melted a few slices of extra sharp cheddar yellow cheese. Since it was a BBQ forum theme, some part of the the sandwich, had to be smoked or grilled. I previously, made some Buckboard Bacon and Pastrami, so I used that, as my requirements.
I reheated the meats, on a flat top grill and then slathered some Baconaise, on the bottom part of the roll and then layered three slices of Buckboard Bacon and then a few slices of pastrami, add some grilled onions, on top of that.
Topped it off, with the melted cheese top and cut it in half.
Some homemade fries and mixed vegggies, for presentation.

Stromboli (part 2) and other Super Bowl Treats...

This what the finished Stromboli looked like...this is the second part of the previous post. We had several appetizers and a couple of Stromboli(s).
A close up.....
These are the wings, with our own rub, no sauce, just rub. They came out very good, according to the hungry Super Bowl fans.
This was the official Super Bowl Cookie Cake. Our great neighbors, brought it over. It was made of a large chocolate chip cookie. Hope you enjoy our treats.

Stromboli

Decided to get an early jump on the menu, for our Superbowl gathering. First, on the menu, was Italian Stromboli. Started out with thick pizza dough (store bought), and rolled it out. Then started layering the Stromboli, with thin sliced ham, mozzarella, Mortadella, sweet Capicola, provolone cheese and Genoa salami. Left a one inch border, all around, to ensure a good seal. We then brushed the edges, with egg wash and started to roll it up.
Keeping it nice and tight, to get good presentation and distribution of the cold cuts. Tuck the ends under to keep anything from coming out.
Brushed the top, with the remaining egg wash and sprinkled the top, with Parmesan cheese.
This is what they look like, when it comes out of the oven, after, about 14-16 minutes, at 425 degrees. You will have to come back tomorrow, to see the cross section view. So far, the menu consists of sausage dip, taquitos, pigs in a blanket, mild wings, the Stromboli(s) and pork egg rolls. I'll have more pics tomorrow. Enjoy the game!