Chicken, mushrooms, and Fat oh my! (pr0n)

BigButzBBQ · 06-23-2010, 12:10 PM

Chicken was on the menu lastnight, I planned on initially doing it beer can style on the weber but, then realized it might be too tall, then thought to do it on the UDS which would have provided enough room but, then realized, I didn't have enough time to cook it that way. So, spatchcocking it was the answer. Here is the beautifull bird all spatched out and seasoned up for the lower rack on the UDS.

Then it was onto the UDS.

After about 35 minutes, flipped it.

Then let it go until she was ready to eat!

The skin was bite through and the seasoning blend was awesome, remembering it for next time.
After dinner, the UDS was still going so, I looked through the fridge to see what else to throw on there and came across some stuffing mushrooms I had gotten earlier in the week.

Feeling like having them be extra cheesey with a hint of Italian, I took out half a block of neufchatel cheese, 1/3 cup motzerella, some minced garlic, oregano, and basil, and mixed them all up. Then proceeded to fill the mushrooms.

I then got the idea to drench them in Basalmic Vinegar. Now being as my wife is not a big vinegar fan, I only did half of them, from there it was onto the UDS.

I kinda forgot they were out there and didn't get back to them until about 40 mins. It was already getting dark out so had to break out the flashlight.

They looked plenty done to me so quick grabbed a plate.

The 6 on the right are the ones with the Basalmic. They got a bit of char/carmelization to them and should have probably been taken off 10 minutes sooner. The wife liked the plain ones, which was a definite plus, I liked the flavors I was getting off of the basalmic ones but, next time, I'm going to soak the mushrooms in the basalmic before stuffing them.
And last but certainly not least, for fathers day I had smoked up a pork butt but, before doing so, I had removed the fat cap. Now, I could not let something as wonderfull as this go to wast so, I took the cap, let it set in a marinade for about 4 hours, took it out, sliced it into inch wide strips, and then through them onto the UDS.

As you can probably tell from that pic, I did a nice heavy smoke on these. Now, I had never done something like this before but, curiosity got the better of me. I'm sure there is a proper name for these things someone said they might be cracklins but, I wouldn't know. Alll I know is I cooked them to bacon like doneness with a good crisp but some give to them still.

All I know is they were pure awesome, my level of this is described as:
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
These totally lived up to it. I actually had someone tell me when eating one of these things, "I feel like I'm cheating on every diet I've ever done or will do."
Thanks for looking!

deguerre · 06-23-2010, 12:15 PM

Most Excellent Tom!

Next time on the mushrooms, brush them with a little evoo too before grilling. We also marinate in a balsamic/italian spices/garlic mix before the evoo and stuffing.

pahutchens · 06-23-2010, 12:18 PM

Looks good love da shrooms

devious · 06-23-2010, 12:39 PM

everything looks awesome

Big_AL · 06-23-2010, 12:40 PM

Pretty looking bird and nice looking 'shrooms.

Thanks for sharing.

chambersuac · 06-23-2010, 12:47 PM

awesome!

Rover24 · 06-23-2010, 12:57 PM

I am pretty ignorant when it comes to veggies, what kind of mushrooms are those?

deguerre · 06-23-2010, 01:30 PM

Quote:

Originally Posted by Rover24

I am pretty ignorant when it comes to veggies, what kind of mushrooms are those?

I'm guessing Crimini mushrooms - small portabellas.

BigButzBBQ · 06-23-2010, 01:36 PM

Quote:

Originally Posted by Rover24

I am pretty ignorant when it comes to veggies, what kind of mushrooms are those?

Quote:

Originally Posted by deguerre

I'm guessing Crimini mushrooms - small portabellas.

Truth be told, the package just said gourmet stuffing mushrooms but, I know they weren't crimini

deguerre · 06-23-2010, 01:41 PM

Largeish white ones? Bout 1 1/2 to 2 inches? I've used those too.

MOS95B · 06-23-2010, 01:42 PM

Everything looks awesome!! But my favorite part of the post is...

Quote:

Originally Posted by BigButzBBQ

If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

Alan in Ga · 06-23-2010, 01:46 PM

Good looking spread there..

Phubar · 06-23-2010, 02:01 PM

Nice Pheast Buttsz!

BigButzBBQ · 06-23-2010, 02:02 PM

Quote:

Originally Posted by deguerre

Largeish white ones? Bout 1 1/2 to 2 inches? I've used those too.

yeah, I'd say that's about right, decided to go with those because the crimini were looking small the day I got them.

Rover24 · 06-23-2010, 06:22 PM

Quote:

Originally Posted by deguerre

Largeish white ones? Bout 1 1/2 to 2 inches? I've used those too.

I'll make sure to tell the produce stocker that deguerre said to get the largish white mushrooms! Haa haa!

06-23-2010, 12:10 PM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	Chicken, mushrooms, and Fat oh my! (pr0n) Chicken was on the menu lastnight, I planned on initially doing it beer can style on the weber but, then realized it might be too tall, then thought to do it on the UDS which would have provided enough room but, then realized, I didn't have enough time to cook it that way. So, spatchcocking it was the answer. Here is the beautifull bird all spatched out and seasoned up for the lower rack on the UDS. Then it was onto the UDS. After about 35 minutes, flipped it. Then let it go until she was ready to eat! The skin was bite through and the seasoning blend was awesome, remembering it for next time. After dinner, the UDS was still going so, I looked through the fridge to see what else to throw on there and came across some stuffing mushrooms I had gotten earlier in the week. Feeling like having them be extra cheesey with a hint of Italian, I took out half a block of neufchatel cheese, 1/3 cup motzerella, some minced garlic, oregano, and basil, and mixed them all up. Then proceeded to fill the mushrooms. I then got the idea to drench them in Basalmic Vinegar. Now being as my wife is not a big vinegar fan, I only did half of them, from there it was onto the UDS. I kinda forgot they were out there and didn't get back to them until about 40 mins. It was already getting dark out so had to break out the flashlight. They looked plenty done to me so quick grabbed a plate. The 6 on the right are the ones with the Basalmic. They got a bit of char/carmelization to them and should have probably been taken off 10 minutes sooner. The wife liked the plain ones, which was a definite plus, I liked the flavors I was getting off of the basalmic ones but, next time, I'm going to soak the mushrooms in the basalmic before stuffing them. And last but certainly not least, for fathers day I had smoked up a pork butt but, before doing so, I had removed the fat cap. Now, I could not let something as wonderfull as this go to wast so, I took the cap, let it set in a marinade for about 4 hours, took it out, sliced it into inch wide strips, and then through them onto the UDS. As you can probably tell from that pic, I did a nice heavy smoke on these. Now, I had never done something like this before but, curiosity got the better of me. I'm sure there is a proper name for these things someone said they might be cracklins but, I wouldn't know. Alll I know is I cooked them to bacon like doneness with a good crisp but some give to them still. All I know is they were pure awesome, my level of this is described as: If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! These totally lived up to it. I actually had someone tell me when eating one of these things, "I feel like I'm cheating on every diet I've ever done or will do." Thanks for looking! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

06-23-2010, 12:15 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Most Excellent Tom! Next time on the mushrooms, brush them with a little evoo too before grilling. We also marinate in a balsamic/italian spices/garlic mix before the evoo and stuffing. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-23-2010, 12:18 PM	#3
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	Looks good love da shrooms __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

06-23-2010, 12:39 PM	#4
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	everything looks awesome __________________ Big Red Kenmore gasser, black shirt UDS

06-23-2010, 12:40 PM	#5
Big_AL Full Fledged Farker Join Date: 05-13-10 Location: O'Fallon, MO Downloads: 0 Uploads: 0	Pretty looking bird and nice looking 'shrooms. Thanks for sharing. __________________ Big AL SLBS CBJ 18" WSM, 22" OTG and OTS Canadian Bakin' BBQ Team

06-23-2010, 12:47 PM	#6
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	awesome! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

06-23-2010, 12:57 PM	#7
Rover24 Full Fledged Farker Join Date: 07-29-09 Location: Sacramento, CA Downloads: 0 Uploads: 0	I am pretty ignorant when it comes to veggies, what kind of mushrooms are those?

06-23-2010, 01:41 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Largeish white ones? Bout 1 1/2 to 2 inches? I've used those too. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-23-2010, 01:46 PM	#12
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	Good looking spread there.. __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

06-23-2010, 02:01 PM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice Pheast Buttsz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

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