I can't believe it has been so long since my last blog. I said that last time, what's up with me?
Today I am making deviled eggs, using canned beets. Will let you know how it turns out and some pictures.
Later,
Crazy Jimmy
Saturday, June 5, 2010
Thursday, January 7, 2010
It's been a while
I did not realize it has been so long since my last post.
I have done very little quing. Time to start again.
Did some hamburgers on the grill. Using dryed onion soup mix. It sure makes them taste better.
Will sign off for now, will get back very soon.
Crazy Jimmy
I have done very little quing. Time to start again.
Did some hamburgers on the grill. Using dryed onion soup mix. It sure makes them taste better.
Will sign off for now, will get back very soon.
Crazy Jimmy
Sunday, October 25, 2009
Here is my review
This turned out so yummy. Still learning how to weave bacon. Added poppers to center instead of more bacon.
I will be making one of these for Thanksgiving to take to my son's.
Friday, October 23, 2009
This a great looking recipe
Here is a link to a great looking recipe. I am going to try it in my smoker tomorrow.
Will leave a review after.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Will leave a review after.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Saturday, October 10, 2009
Wednesday, August 19, 2009
Chicken wings
TRACKSIDE CHICKEN WINGS
INGREDIENTS:
1 racetrack full of NASCAR action 1 parking lot full of fans 8-10 close friends (with tickets to the race and beer)
5 lbs fresh chicken wings 1/2 cup melted butter 1/2 cup of your favorite hot sauce (Tabasco, Texas Pete, etc...) 1 bunch fresh celery 1 jar blue cheese dressing
PREPARATION:
Crank up your portable parking lot fryer or barbeque grill Cook chicken wings until the skin gets crispy
While wings are cooking cut celery into 4-6 inch pieces Mix butter and hot sauce together in large bowl
Toss hot wings in large bowl filled with mixture of butter and hot sauce
Open a festive beverage
Sit back
Enjoy
If you don’t want to deal with the bones or fat, try this alternative:
Cut up chicken breasts into chunks dip in egg mixture bread with flour/salt/pepper deep fry in canola oil put in a crock pot or kettle add in the sauce mix from previous (we like to make a couple varietys for parties - one bbg, one hot wings, one terriyaki) Note, you can sub canola oil for the butter
Yum…
INGREDIENTS:
1 racetrack full of NASCAR action 1 parking lot full of fans 8-10 close friends (with tickets to the race and beer)
5 lbs fresh chicken wings 1/2 cup melted butter 1/2 cup of your favorite hot sauce (Tabasco, Texas Pete, etc...) 1 bunch fresh celery 1 jar blue cheese dressing
PREPARATION:
Crank up your portable parking lot fryer or barbeque grill Cook chicken wings until the skin gets crispy
While wings are cooking cut celery into 4-6 inch pieces Mix butter and hot sauce together in large bowl
Toss hot wings in large bowl filled with mixture of butter and hot sauce
Open a festive beverage
Sit back
Enjoy
If you don’t want to deal with the bones or fat, try this alternative:
Cut up chicken breasts into chunks dip in egg mixture bread with flour/salt/pepper deep fry in canola oil put in a crock pot or kettle add in the sauce mix from previous (we like to make a couple varietys for parties - one bbg, one hot wings, one terriyaki) Note, you can sub canola oil for the butter
Yum…
Saturday, August 15, 2009
Back again
Hope everyone is doing well in this BBQ weather.
The other day I picked up a 10 lb top sirloin roast from Costco. I put some Montreal steak seasoning on it and wrapped it in plastic wrap and foil, put it in the fridge overnight.
The next morning I started soaking some chunks of hickory. While that was going on I got the smoker going and waited for it to get hot. After about 30 minutes I put the wood in the smoker.
I set my internal meat thermometer to 145. Let the meat go at 400 for about 30 min. Then turned it down to 250, for about 6 hrs. I took it out at 145 internal and wrapped it in foil for about an hour(you could wrap it in foil and cover it with a towel, put it in a small cooler for a while).
All the above is trial and error, this is the first time I tried this type of roast.
I must say it turned out very moist and tender, I had to pat myself on the back more than once.
Needless to say most people don't need a 10 lb roast. Just use the size you think will work for you and your family and friends.
Crazy Jimmy signing off.
The other day I picked up a 10 lb top sirloin roast from Costco. I put some Montreal steak seasoning on it and wrapped it in plastic wrap and foil, put it in the fridge overnight.
The next morning I started soaking some chunks of hickory. While that was going on I got the smoker going and waited for it to get hot. After about 30 minutes I put the wood in the smoker.
I set my internal meat thermometer to 145. Let the meat go at 400 for about 30 min. Then turned it down to 250, for about 6 hrs. I took it out at 145 internal and wrapped it in foil for about an hour(you could wrap it in foil and cover it with a towel, put it in a small cooler for a while).
All the above is trial and error, this is the first time I tried this type of roast.
I must say it turned out very moist and tender, I had to pat myself on the back more than once.
Needless to say most people don't need a 10 lb roast. Just use the size you think will work for you and your family and friends.
Crazy Jimmy signing off.
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