Smoked Gila Monster. Ideas?

[bbqjoe]

I'm thinking about stirring up a new item for the menu.
Bacon wrapped, smoked Gila monster:wink:

Looking for ideas here.
Thinking maybe cubed pork butt, wrapped in bacon, skewered and put in the smoker at maybe a little higher than normal temp.

Thinking about flavor profile and appearance.

What might make for good seasoning?
Would Gila be white or dark meat?
Could always soak in a little worcestershire or soy for added dark color.
What do you think guys?

 

[Jorge]

I'm thinking about stirring up a new item for the menu.
Bacon wrapped, smoked Gila monster:wink:

Looking for ideas here.
Thinking maybe cubed pork butt, wrapped in bacon, skewered and put in the smoker at maybe a little higher than normal temp.

Thinking about flavor profile and appearance.

What might make for good seasoning?
Would Gila be white or dark meat?
Could always soak in a little worcestershire or soy for added dark color.
What do you think guys?

Since it probably tastes like chicken.....

 

[FatDad]

I'm thinking about stirring up a new item for the menu.
Bacon wrapped, smoked Gila monster:wink:
Looking for ideas here.
Thinking about flavor profile and appearance.
What might make for good seasoning?
Would Gila be white or dark meat?
Could always soak in a little worcestershire or soy for added dark color.
What do you think guys?

Appearance???
I don't know that I would be concerned. My first thought is ......CHIT !!
Don't take it the wrong way Joe but it I can't imagine one of those
creatures on the smoker.
It might be like most people that frown at the sound of Fried Rattlesnake..
Once that was circulated people were OK with it.
You might have something if you can perfect it.

Remember the the Chex cereal commercial?
Call Mikey and see if HE likes it.

I do love your innovations and creativity Joe.

Mark P.

 

[thirdeye]

Gila monster, now there's food for thought.... Here's something else to think about. How about inventing your own species? Here is where I'm headed. Up here in Wyoming there is a fictitious animal first dreamed up by cowboys and later made famous by a guy in Douglas, Wyoming (Home of the Jackalope and the State Fair). Its half jack rabbit and half antelope, but odly enough many are shown with deer antlers instead of pronghorns.

http://images.google.com/images?q=tbn:1IY_grC2s8TrdM:www.alorabrooks.com/Jackalope.jpg


Anyway, the legend is a great attraction. They are on postcards, tee shirts, hats etc. They sell canned jackalope milk, lucky jackalope feet and what not. Hell, the taxidermists even make head mounts in the off season to sell to out-of-state hunters and tourists.

Just thought I'd pass idea this along.

 

[bbqjoe]

Yup, seen them there jackalopes. Got a few runnin around out here.
We once crossed a road runner with a wood pecker.
Came up with a road pecker!

 

[FatDad]

I thought the JackAlope originated in Texas.......Dang
Because a JackAdeer didn't sound right.
Anyway.......
Maybe Smoked Lizzard and Prickly Pear Cactus might work.
"Smoked Prick"
"Prickly Wrapped Lizzard"
"Prickly Smoked Lizzard"
"Lizzard Wrapped Prick"
"Joe's Famous Smoked Wrapped Lizzard Prick"
dippin' sauce available.........

Hey Joe.......just farkin' with ya brother.

I DO know Prickly Pear is tasty and have fixed it many times.

 

[bbqjoe]

Too long without good rain. Pears just didn't happen out here.
Anyways I think I might start by soaking some pork cubes in my jerky marinade.
Of course pics will be available as I go.
Still looking for some other thoughts on seasoning, besides the obvious ones.

 

[thirdeye]

..."Joe's Famous Smoked Wrapped Lizzard Prick"
dippin' sauce available.........

Hey Joe.......just farkin' with ya brother...

And for go orders, Lizzard Prick on a stick. LOL

 

[FatDad]

Too long without good rain. Pears just didn't happen out here.
Anyways I think I might start by soaking some pork cubes in my jerky marinade.
Of course pics will be available as I go.
Still looking for some other thoughts on seasoning, besides the obvious ones.

Thoughts on seasoning Pork Cubes / Pears / or those damn Lizzrads?

Hang the Lizzards above the smokestack to cure and peel
the skin off when they wrinkle and then lay it in the parking lot and see
if any buzzards come by.

If the buzzards stop and eat....then you can think about it on the menu.
If the buzzards peck and fly off.... Shoot the buzzard and serve it to
the toilet runners.

 

[bbqjoe]

Thoughts on seasoning Pork Cubes / Pears / or those damn Lizzrads?

Hang the Lizzards above the smokestack to cure and peel
the skin off when they wrinkle and then lay it in the parking lot and see
if any buzzards come by.

If the buzzards stop and eat....then you can think about it on the menu.
If the buzzards peck and fly off.... Shoot the buzzard and serve it to
the toilet runners.

I think you may need just one more cocktail!

 

[FatDad]

I think you may need just one more cocktail!

Joe,
LMAO.....I have been cooking today.
Got 2 butts and a small brisket out there on the WSM.
YES...I have had a few beers.
I can't help thinking about my son in Okinawa and shooting the chit
here helps.
You know I mean nothing disrespectful and I really appreciate
you because you have a great sense of humor.

Thank You for keeping me IN-LINE when I need it.

By the way.........This is my number 600 post and I wanted it
to be special and it is.

It takes a friend to tell a friend he is out of line.

Love you guys !!

FatDad

 

[FatDaddy]

is that legal? smoking a gila monster?

 

[Yakfishingfool]

Actually I think you've struck something....besides your head that is...that's a great idea. I'd experiment with a few types and sizes of cut meat, but consider adding a a stalk of asparagus after the first piece and maybe after the fourth pice. kind like legs. I think it'd be a hoot and very southwest. Very good thinking there Joe. Scott

Or even a surf and turf Giela monster...Steak cube, shrinp t the right, shrimp to the left, two more steak pieces, shrimp t the right, shrimp tot the left, and a follow up couple of pieces of steak for the "tail". The shrimp would be skewered acros them not length wise, so they curl up like a dead lizards appendages. Scott

 

[bbqjoe]

Yo yakki, I like it! I 'll be doing some experimenting tomorrow. Got the meat haked into a bunch of non-descript pieces marinating in some soy and spices. Think I have a few shrimp in the freezer.
Stay tuned............

 

[Yakfishingfool]

can't wait to see it. Should be very cool. For kids you could use ground beef and some french fries to make the "Monster on a Stick".

 

[bbqjoe]

Well here's the first whack at Gila monster. You can see the one on the left, with the shrimp legs. I'm pretty sure it isn't going to work. I'll try it again later with another idea I have using a whole piece of meat. The others are chunks of cut up marinated butt wrapped in bacon. Gonna let em smoke a couple of hours at 225*, then crank it up to maybe 350* for the finish.

 

[Yakfishingfool]

I like the looks, concerned aobu tthe carious cooking temps required between shrimp and beef. Other option is to go for a shrimp and veggie combo that would handle the temps better. Looks cool though. Scott

 

[VitaminQ]

Get a double-pronged skewer and call 'em Saguaro Sticks.

Ever thought about smoking cornish hens and calling them cactus wrens?

 

[bbqjoe]

I was toying with the cornish hen idea, thinking maybe roadrunner, young california condor, or maybe baby bald eagle.

 

[Kevin]

The pork thing is kind of like carnitas