## Smoking Kettle Chips on the Drum ##

FamilyManBBQ · 01-09-2011, 11:12 AM

Borrowed this idea from the Semi-Homemade gal on the Food Network (Sandra Lee)...warming some store-bought chips to make them taste freshly made. She used the oven...I don't know how to use an oven!

Our favorite brand: Kettle!! This is one of our go to rubs...Paul Kirk's creation (it also does amazing things to popcorn).

Poured chips directly from the bag into this veggie grilling basket. I use this basket mainly for putting some smoke on my kids favorite vegetable: french fries!!

Onto the drum. Competition K and oak for smoke (had been making several fatties, burgers, bacon-wrapped drummies and some tri-tip chili).

Gave them a shake every 5 minutes or so...while sprinkling on some of the rub. As they heated the oil in the chips started to surface...this really helped the rub stick. Took them off after about 15 minutes.

Finished product.

Topped with some of the tri-tip chili

These chips were a HUGE hit.

May not be able to eat "regular" chips again!! Think my kids may have a new favorite vegetable: smoked potato chips!!

Give it a try! You won't regret it!

campdude · 01-09-2011, 11:14 AM

Interesting idea

nrok2118 · 01-09-2011, 11:23 AM

wow great idea I definitely need to try this!

KnucklHed BBQ · 01-09-2011, 11:41 AM

I'm diggin it! I'll second the Paul Kirk's rub - has to be one of my favorites for ribs! I bet the slightly sweet really made them chips pop!

I'll have to give it a shot!

Phubar · 01-09-2011, 12:48 PM

I was like:"WTPh!?!"...untill I saw the last pic.

I'll have mine with some pico de gallo please...if you dont have that I'll take some plates anyway!

BTW...my local supermarket sells those Kettle chips,I'm gonna check it out tomorrow if they have this Phlavour.

bottomsupbbq · 01-09-2011, 12:54 PM

I will be giving that a try. Those look good!

FamilyManBBQ · 01-09-2011, 02:10 PM

Quote:

Originally Posted by KnucklHed BBQ

I'm diggin it! I'll second the Paul Kirk's rub - has to be one of my favorites for ribs! I bet the slightly sweet really made them chips pop!

I'll have to give it a shot!

Yep! It's our go to rib rub for sure!

Try it on popcorn! Sometimes have to hide the rub from Katie...she LOVES it on her popcorn...won't eat it any other way at this point!!

swamprb · 01-09-2011, 05:50 PM

They call that the "Millenium Rub". It's Paul Kirk and Bob Lyons blend. Kind of defined a Northwest flavor profile from all the classes they put on over the years. I like it, but its getting harder to find locally. There is another rub they used in the classes called Bar-B-Que Spice that is pretty good too.

01-09-2011, 11:12 AM	#1
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	## Smoking Kettle Chips on the Drum ## Borrowed this idea from the Semi-Homemade gal on the Food Network (Sandra Lee)...warming some store-bought chips to make them taste freshly made. She used the oven...I don't know how to use an oven! Our favorite brand: Kettle!! This is one of our go to rubs...Paul Kirk's creation (it also does amazing things to popcorn). Poured chips directly from the bag into this veggie grilling basket. I use this basket mainly for putting some smoke on my kids favorite vegetable: french fries!! Onto the drum. Competition K and oak for smoke (had been making several fatties, burgers, bacon-wrapped drummies and some tri-tip chili). Gave them a shake every 5 minutes or so...while sprinkling on some of the rub. As they heated the oil in the chips started to surface...this really helped the rub stick. Took them off after about 15 minutes. Finished product. Topped with some of the tri-tip chili These chips were a HUGE hit. May not be able to eat "regular" chips again!! Think my kids may have a new favorite vegetable: smoked potato chips!! Give it a try! You won't regret it! __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

01-09-2011, 11:14 AM	#2
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Interesting idea __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-09-2011, 11:23 AM	#3
nrok2118 Full Fledged Farker Join Date: 07-02-10 Location: Sellersville, PA	wow great idea I definitely need to try this! __________________ Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /

01-09-2011, 11:41 AM	#4
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	I'm diggin it! I'll second the Paul Kirk's rub - has to be one of my favorites for ribs! I bet the slightly sweet really made them chips pop! I'll have to give it a shot! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

01-09-2011, 12:48 PM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I was like:"WTPh!?!"...untill I saw the last pic. I'll have mine with some pico de gallo please...if you dont have that I'll take some plates anyway! BTW...my local supermarket sells those Kettle chips,I'm gonna check it out tomorrow if they have this Phlavour. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-09-2011, 12:54 PM	#6
bottomsupbbq Full Fledged Farker Join Date: 08-17-09 Location: Snohomish	I will be giving that a try. Those look good! __________________ Kevin KCBS-CBJ PNWBA-CBJ Kamado K-7, WSM, UDS [I]Ultra Fast[/I] [COLOR=darkorange][B]Orange [/B][/COLOR]Thermapen

01-09-2011, 05:50 PM	#8
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	They call that the "Millenium Rub". It's Paul Kirk and Bob Lyons blend. Kind of defined a Northwest flavor profile from all the classes they put on over the years. I like it, but its getting harder to find locally. There is another rub they used in the classes called Bar-B-Que Spice that is pretty good too. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

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