food The Drunken Chef

M.M. beautiful wings, I’ve been hankering to do wings for a while now, but my girl has a phobia of foods with bones in them, and they’re just not the same made from tenders.

Sorry about that last pic, still leaning on here; apparently you can only post so many pics in one post then if you try to split the post in to two, and someone doesn’t post between your two, it get combined into one. . . Hence this is how Jay T, quoted himself in his own post, check it:
http://www.thehotpepper.com/topic/28606-burgers-hell-yeah/page__view__findpost__p__578889 Speaking of which, Jay what was that hot sauce in that post?

And a repost of my $hot.
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PK the hot sauce is Lucky Dog Hot Sauce's Green Sauce. Review forthcoming. BTW I think that is one helluva fine looking sammy and you certainly know how to make fresh cut fries sir. Well done.
 
It's 6:30 and been preping since 5:30 but hey it's Saturday and my daughter is about to head back to college so it's BBQ time. This is how we
Rock It around here: A Pictorial Review

Soaking Apple and Mesquite chips since last night
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1 big fat birds in Honey Brine overnight
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Heavy foil - the key to easy smoker clean up
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Chips below and Apple Juice and some of My Friend Jack above
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Now to the meats
2 Birds ready to go, After the brine I mixed Weber's Garllic and Herb rub with a touch of Fatalii powder
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AND the Pork Loin
Use my one rub named ofter my Brother who really loves to SMOKE his meat :)
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Rubbed and ready
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Que Black Eyed Peas "Lets Get It Started, Lets Get It Started In Here"
One well stocked smoker:
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Wouldn't be DC with out a Beer and a Shot

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I gotta do something about this dang flash


Oh, and you know it's not the RocketMan's party unless there's some sauce being make. Here's the base it's a propriiary blend of all of the left over peppersI couldn't fit into a jar from the last 8 months of sauce making. and it's been fermenting 6 of those months after which I moved it into the fridge.
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It's at 250 and going to town, see y'all again in about 6 hours or so
RM
 
9:40 and it's looking good

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Wanted to add some peppers to get smoked when I added more chips but I cant find the 3rd grill to add them in. SO a Chipolte sauce may not get done today. :(

Yes!!! found something to use and now smoking some Habs

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Time to Pull my Meat out of the smoker

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The close up

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And some smoked Hab just waiting to be all sauced up

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Now just waitin on company and the sides that are coming with them.
 
Smoked meat part 2

8 eggs and 4 cups of flour into the mixer and in a little bit you get a mice dough ball. Quarter the dough ball
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Great piece of equipment
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Get down to 6 and run it through the Fettucci
Blades.
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A nice spicy red sauce
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And some homemade Alfrado
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And of course the smoked chicken
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Of course we need some veggies. So to the grill we go. Slice up some Zuccimi and Yellow Swuash. Cost with Oluve Oil and a little kosher salt
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Pasts
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OK-when a DC poster can't spell PASTA that's an automatic WIN!

Sheesh RM, won't you please move to the Methow???
 
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