New kinds of BBQ !

I went to a family birthday dinner last night. One of my relatives Mike has a BIG smoker. He and his son in law cook up some great Q on that baby. Last night it was pork tenderloin and... not sure what you would call this? It was boneless chicken breasts stuffed w/ jalapenos and feta cheese, then wraped in bacon. This was Mark, the son in law's nite to cook because it was Mike's birthday. He made those chicken things from scratch and they were great! We tried to come up with a name for this dish but nothing stuck. Oh, the pork was great too! Mark is a real good pit master.

Anyone ever hear of this way to make chicken Q?

How about other new kinds of BBQ? Any restaurants sevrving anything new?
Joe

How about jalapeno and feta cheese stuffed chicken breasts wrapped in bacon They sound terrific PJ as does the tenderloin.

How about Chicken Breasts JFB, when customers ask, your explination will sell them....Smoked Meat Loaf!

John, yep that's what we were calling them. Mark seasoned the tenderloin in a way I have never tasted and hard to discribe. I think it's his secret recipe? He made a dipping sauce to go with it and sliced it up kinda thin. Also hard to discribe the sauce. I was hoping for some left overs but there were none to be had.

Chewer, Chicken Breasts JFB, not bad!

No more new BBQ ideas yall? I do a garlic and jalapeno stuffed slow cooked brisket but it is just slow cooked, not smoked. Hmmm?
Joe

Oh, I have a friend who slow smokes a standing rib roast with Pecan wood, awsome! Any restaurants serve this? A bit pricy I guess?
Joe

I've seen smoked prime rib on a number of restaurant menus here in the Midwest...more often than not it seems to be the Saturday special. I suspect oak and hickory are the primary woods as they're common smoke woods around here.

Brad

You missed my smoked Meat Loaf, really good!

Ahhh, BBQ'D meat loaf, now were geting somewhere!
Joe

Hmmmm - it's sounds so good - how about Mark's spicy greek chix breast

Where did the Greek come from Wannab??? Maybe invinted by the greeks?
Joe
Oh, the feta is Greek.

Just curious, did he use boneless skinless breasts or were the skins on? I sounds great!!

Dog, good question. They were skinless. I had to ask my sweety. I just gobbled em uo and didn't notice. I like chicken skin but some folks don't.

I am suprised there have not been more new BBQ ideas.

I have anouther one then.
Cowboy Nachos... Served by Big D's BBQ in West Tawakoni Texas . Chips, cheddar and jack cheese, BBQ brisket, chopped lettuce and tomato. Sour cream and pickled jalapones by request. The sour cream was a big dollop on top. The jalapenos were on top of the cheese. Hey, they were good!
Joe

PappaJoe, Hot smoked roast beef sandwich, the roast beef being briskit!

I've never seen smoked wings, had wings smoked then deep fried, bet the wings would be good!

Neat idea Chewer! Smoked hot wings! I have never seen or heard of them so, they might be new?
Joe

quote:

Originally posted by PapaJoe8

How about other new kinds of BBQ? Any restaurants sevrving anything new?
Joe

Papa Joe you want new kind of BBQ.....?? how about this delicious entree ........ BBQ rat

I think I saw Andrew Zimmer eat one of those on an ad for his Travel Channel show? Not sure the U S market is ready for rats?
Joe

Baked potatos stuffed w/ BBQ brisket is popular here in Texas.

I have had a BBQ chicken pizza (maybe not real piza but thats what they called it). Maybe not real BBQ chicken but thats what they called it. Anyway, I like it.

My local Brookshishers grocery sells smoked chicken leg quarters. Those are good. They have a smoker in the deli.

I took some thin sliced brisket and fried it (no oil) intill it was crunchy. It was a big hit at my house. This would sell good at fairs I think.

I took some chopped brisket and mixed it w/ some sauteed onion. I liked it. Not sure what to call that?

Chili BBQ, or BBQ chili? Chili made w/ smoked brisket. Pork would work also I guess. Hmm, those smoked leg quarters might make some good BBQ chicken chili?

Shurley yall know about some new kinds of Q... How about more stuff that is actually being sold somewhere?
Joe

The following I BBQ at 200-225 degrees. I always brine the meat in salt and water. One cup salt to one gallon water. For poultry I also will brine in buttermilk after the salt brine.

Turkeys and Chicken. I cook the birds whole wrapped in cheese cloth and baste the first half of the cooking time. They go naked for the second half to acqure some texture on the skin.

Sweet onions halved then cross cut. Add butter and salt and cook uncovered. Or use any spices/rubs that you like.

I BBQ trout as well. Identify your favorite brine and soak over night. Really good warm off the machine. Great for making fish dip.

Euclid, that BBQ trout sounds great! I have never seen that offered at a restaurant. Maybe someone serves it?
Joe

Well,I serve it. A quick look at my menu might include:
hind quarter venison
hind quarter caribou
elk roast
whole baby pig-60lbs
beef ribs and pork ribs
many other items
I even make my own caribou bologna which I BBQ in 2.5 lb sticks. Of course this is done in my back yard. The trout is very easy. All you need is the brine and a controlled heat source to maintain 200-225 degrees. The trout is done when the dorsel fin pulls out easily. Mix the trout in creamed cheese and horsradish for the dip. Add what ever other stuff you want.

Wow, neat sounding menu Euclid! What's the name of your place and where is it?

Oh, what is your favorite brine for the trout?
Joe

Actually, I have a BBQ machine and BBQ for hunting and fishing buddys. It is a tricked out 500 gallon propane tank converted to a fire box smoker/BBQ machine. Out of Georgia. The brine I make has water, lemons,garlic, onions, pepper, salt and sugar. Its tuff to tell you the quantities because I usually just dump what I have. I can track it down for exact proportions if you wish. It came out of a logging camp in upstate NY circa 1915. A German cook. I got it from an old guide from NY years ago. I will be in upstate NY 3/11. If you think you'll use it, I'll send it over these pages. It is really quite fool proof and I have never had any complaints. My only complaint is when the guys hear I'm doing BBQ, they bring over their fish and dump it in my brine. They bring beer and help the next day though.

Euclid, beer and help for brine, sounds like a fair trade.

That's close enough, thanks! What I like about posting recipes here is you don't have to give every detail. I think I'll go heavy on the salt and light on the sugar. The trout cream cheese and horsradish dip sounds great!
Joe

quote:

Originally posted by sizz

quote:

Originally posted by PapaJoe8

How about other new kinds of BBQ? Any restaurants sevrving anything new?
Joe

Papa Joe you want new kind of BBQ.....?? how about this delicious entree ........ BBQ rat

While a missionary in Haiti, I had the opportunity to sample "Da Ratta on Da Stick" after that I was REALLY looking forward to eating goat again.

Rat was tough and chewy, and I couldn't get the image out of my mind

Dearfolk,
Similar to the BBQ rat above, Peruvians commonly eat a variety of guinea pig that is called a cawy (I think it is). I am told that there is a restaurant in Gwinnett County, Georgia that serves the item (but doesn't list it on their menu); they obtain their product through a small semi-commercial rancher/grower of the little critters.
I'm not sure the authorities know about it, but a couple of hard-core foodies I know in Metro Atlanta told me, independently of each other!
Sounds Peroovy. I'd like to try it just once.
Ready To Be A Guinea Pig, Ort. Carlton in The Usual City.

You may wish to consider brown sugar. And lemon pepper instead of regular pepper.

quote:

Originally posted by Ort. Carlton.

Dearfolk,
Similar to the BBQ rat above, Peruvians commonly eat a variety of guinea pig that is called a cawy (I think it is). I am told that there is a restaurant in Gwinnett County, Georgia that serves the item (but doesn't list it on their menu); they obtain their product through a small semi-commercial rancher/grower of the little critters.
I'm not sure the authorities know about it, but a couple of hard-core foodies I know in Metro Atlanta told me, independently of each other!
Sounds Peroovy. I'd like to try it just once.
Ready To Be A Guinea Pig, Ort. Carlton in The Usual City.

Roasted cavy-------looks like something I'd try.

Ort, a cavy is a Guiney Pig. A Peruvian Cavy is a long haired Guinea Pig.

CK, thanks for sharing that story but... did you have to bring up that rat picture again?

They have BBQ Capybara in South America. It's like a giant Guinea Pig, 40 lbs. or so. My friend worked at a place called Cafe Brazil. That is what I used to order, Capybara Barbacoa. They never had it of corse.

Ok, this has gone from new to weird BBQ. Any more ideas using stuff we normally eat in the U.S.?
Joe

quote:

Originally posted by PapaJoe8

Ort, a cavy is a Guiney Pig. A Peruvian Cavy is a long haired Guinea Pig.

CK, thanks for sharing that story but... did you have to bring up that rat picture again?

They have BBQ Capybara in South America. It's like a giant Guinea Pig, 40 lbs. or so. My friend worked at a place called Cafe Brazil. That is what I used to order, Capybara Barbacoa. They never had it of corse.

Ok, this has gone from new to weird BBQ. Any more ideas using stuff we normally eat in the U.S.?
Joe

Papa Joe: ....some where in the back pages of Roadfood.com is a thread I once brought up the subject of eating the "nutria" ..has anyone here tried eating this home grown rodent?

Sizz

Never ask a cajun a question like that.

Nutria and Andouille Gumbo

2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and pepper
1 TBSP cayenne
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley

With the oil and flour make a roux to golden brown

Add onions, celery, bell pepper, and garlic until tender

Add smoked nutria and andouille

Cook approximately fifteen minutes

Add chicken stock, stirring constantly til its good and belnded

Bring to a rolling boil, reduce heat to a simmer

Cook until smoked nutria is tender

Add more stock when needed, about one hour

Add green onions and parsley

Season to taste using salt and pepper

Cook about 5-10 more minutes

Serve over cooked brown rice

Dearfolk,
Okay, I'll switch back to the original intent of the thread. -- How about Barbecued Livermush? -- Has anyone in North Carolina attempted this? I love to eat livermush straight off the loaf with Tabasco Chipotle hot sauce on it; I can only imagine that a sojourn in a pit or other wood-fired cooking place would add a certain <<je ne sais quoi>> to my old entral-level favorite.
Gut-Instinctively, Ort. Carlton in Needing To Be Pitted Athens, Georgia.

Goat. This is a challenge due to a quick set up of fat after you take it off the fire. I presumed it would behave like pig and not so quickly have the fat congeal. Wrong. As soon as you take the goat off, pull it and place meat in a cooler. This will keep the meat warm and moist. Trust me. Congealed goat fat is not good. I use coolers to keep warm all of the items that come off my machine. Use for fried chicken batches as well.

Euclid, I noticed that you are from Chardon!!! I grew up there and miss it dearly. I'm trying to make the maple festival this year.

Just moved my office from there on Friday. Don't know how long you have been away, but it is hardly a sleepy village anymore. Walmart et al have invaded with the corresponding traffic issues. Sadly I am unable to even provide a Roadfood destination. However the Concord Sub Shop rocks; 15 minutes from Chardon. And yes, the Maple Sugar Festival! It is worthy of a return. Perhaps not on the radar screen of the mighty great state fairs but a gem none the less. By the way, check out Millers in Middlefield. A great Amish restaurent. They have learned how to charge however! I might also add, the Trumbull Locker Plant, 440-474-4631, is the place to go if you are considering firing up the back yard magic show. They have an astounding variety of different meats for sale. Pretty much culled from the local farmers.