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.

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/

French Toast and Bacon Cupcakes

The recipe is at the link below.


http://lifewithcake.com/2009/05/french-toast-and-bacon-cupcakes/

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…

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.

How about a Wood Flavor Chart

Wood Flavor Chart
____________________________________________________________________
Wood type Characteristics Use with
______________________________________________________________________
Alder Very delicate with a hint of sweetness. Good with fish,
pork, poultry,and light-meat game birds. Traditionally used
in the pacific Northwest to smoke Salmon.
______________________________________________________________________
Apple Slightly sweet but denser, fruity smoke flavour.
Good with Beef, poultry, game birds,
pork (particularly ham).
______________________________________________________________________
Apricot The flavor is milder and sweeter than Hickory.
Good on all meats, Great on most white or pink meats,
including chicken, turkey, pork and fish.
______________________________________________________________________
Ash Fast burner, light but distinctive flavour.
Good with fish and red meats.
______________________________________________________________________
Birch Medium hard wood with a flavour similar to maple.
Good with pork and poultry.
______________________________________________________________________
Cherry Slightly sweet, fruity smoke flavour.
Good with all meats.
______________________________________________________________________
Hickory Pungent, smoky, bacon-like flavour.
The most common wood used.
Good for all smoking, especially pork and ribs.
______________________________________________________________________
Maple Mildly smoky, somewhat sweet flavour. Good with pork,
poultry, cheese, vegetables and small game birds.
______________________________________________________________________
Mesquite Strong earthy flavour. Good with most meats,
especially beef and most vegetables.
______________________________________________________________________

Smoked Poppers

You can us any kind of wood that you prefer. I use hickory myself, sometimes mesquite can be a bit strong. As I said it is up to your taste.

Mesquite Smoked Jalapeno Poppers
Ingredients
12 Large Jalapeno Peppers8 oz Cream Cheese8 oz. Can Fancy Picked Crab meat¼ Cup Finely Chopped Onion½ Tsp. Garlic Powder6 Center Cut Lean Bacon Strips12 Toothpicks
Method Using kitchen gloves, half each pepper lengthwise. Scoop out the seeds and the membranes. Drain the crab meat well. Combine the cream cheese, crab meat, onion, and garlic powder and mix well. Equally divide into each of the pepper halves. Cut the bacon strips in half, wrap around each pepper half, and secure with a toothpick. Place on the top rack of the smoker. Smoke over mesquite smoke until the bacon is cooked roughly 1 ½ to 2 hours at about 200 degrees. Taking out the seeds and membranes takes about 90% of the heat away, leaving a really great smoked pepper flavor. Enjoy!

Just goofin

Hey now

I really like to bbq and enjoy new recipes. So I think I will start posting recipes I have done and hope you will do the same.
Will start working on that this week. Until then this is Crazy Jimmy signing off.
Have a great day.

New stuff

Just a note to keep all of you up to date.
Crazy Jimmy started going to the gym yesterday. I sure felt good afterwords.
I was going to go today after my shrink appointment however I stayed up to late last night watching tv(1:30am). Will go in the morning to make up for missing today.

Hay now Crazy Jimmy is here

Started a new blog, don't know why just something to do.
If you find me please let me know.
Crazy Jimmy signing off