When we were in Branson last year, we took the kids to Dixie Stampede. Part of the huge dinner that is served there included a Cornish Game Hen. The kids liked the show... but also thought it was great getting their own chicken to eat.
I finally got around to cooking some Cornish Game Hens on the PG1000. I brined and rubbed them with the same recipe I used in WIfe Says NO BARBEQUE THIS WEEKEND. Hens went in the brine for about 2 hours, they then were rinsed and dried uncovered in the refrigerator for about 2 hours. I then cooked them on the PG1000 at 225 degrees for about 30 minutes then increased the temp to 350 degrees until the breast was about 165 degrees and the thighs were around 175 degrees. I also basted them every 30 minutes with some Parkay.
They had a nice garlic herb flavor with a mild smoke flavor. Definitely will be cooking these again.
ABT = Atomic Buffalo Turd
Sounds yummy doesn't it... Name aside these stuffed jalapeños taste nothing like a turd. Halved jalapeños filled with a mixture of cream cheese, shredded colby-jack cheese, and hot sausage, then wrapped with some peppered bacon. That cocoon of goodness is then smoked at low temp for about an hour, then the temp is increased to crisp the bacon, on the pellet grill.
ABTs - Post prep - Ready for the grill
ABTs on the indirect portion of the grill. They are sitting on a
delicate foods from falling through, or sticking to the grates.
The finished product - Jalapeños plate nicely on a bread plate
The ABTs were spicy but mostly from the peppered bacon. There is a little heat in the jalapeño but the longer you cook, the less heat they have. Highly recommend these the next time you need some finger foods/appetizers.
I had never been to a BBQ competition... so why not make my first experience the BIGGEST of all BBQ competitions? American Royal 2011 - Kansas City, MO.
475 teams assembled around Kemper Arena in Kansas City the first weekend in October for one thing... BBQ... Well not everyone was there for BBQ, some were there for the crazy parties on Friday night, or just there hanging with friends, or even there to try to sneak a few secrets, photos, and if lucky a bite of some good BBQ. First off, I have to thank the team from Cookshack, Stuart and Jessica Powell (a father-daughter tram) from Ponca City, OK for allowing me to tag along and cook with them all weekend. I'd also like to give a big thanks to Fast Eddy and Kathy Maurin for letting me invade their cook site as well over the course of the weekend.
The "weekend" for many began as early as Wednesday as people began to load into the parking lots at various cook sites. I arrived Friday and met up with Stuart and Fast Eddy. Friday at the Royal is known for two things. Parties and the beginning of the Invitational part of the cook-off. The invitational competition is only for those teams who have qualified by being crowned Grand Champion at one of the qualifying "State Championship" competitions throughout the year. This year 141 of the best teams in the nation competed in this portion of the competition. But more people participated in "the biggest party in KC" which is the Friday night of the Royal. Thousands of people converge at various private and public parties around the Royal site. There were multiple live bands playing around the area, as well as DJs and other forms of entertainment, such as a mechanical bull and a hot tub with scantily clad women (anyone have a picture of that?!?). People watching on Friday night is a great form of entertainment... I wish I had taken more pictures/video...
Saturday is when the BBQ fun starts for most people. 475 teams spend the day prepping meats which will go in the pit later Saturday night or early Sunday morning. We spent much of the afternoon Saturday prepping meats and talking with the visiting "Tours of the Royal" who were stopping by throughout the day. Stuart and Eddy do a great job of sharing part of the Cookshack story and discussing the Fast Eddy line of Cookshack smokers. We also prepared chicken and some steaks for each of these tours to sample as they came by. I enjoyed cooking the chicken, but also enjoyed listening to Stuart and BBQ legend Fast Eddy discuss the history of the Royal and Cookshack. Here's a video of Stuart and Fast Eddy doing one of the tours.
Late Saturday the briskets and pork butts go on the FEC100 smoker for Sunday's competition. The Saturday night festivities are much more subdued as the teams are starting their cooks for the competition. Due to the ease of cooking on the FEC100 we then all hit the hay for a few hours.
Sunday AM, let the games begin!!! Brisket and Pork finish up and are put in the hot box to hold. Ribs and Chicken are prepped and cooked. Turn ins start at noon and every 30 min a different meat is turned in, first chicken, then ribs, then pork, and finally brisket. Then it's in the hands... or mouths... of the judges.
A couple of hours later everyone gathers for the awards ceremony before heading home.
We didn't do that well in the opinion of the judges... but we cooked some great food and had a great time all weekend.
Friday night at the Royal
Parties on the "DarkSide"
Cookshack Cook site
Fast Eddy's Cook site - (If you look closely there is a new prototype pellet grill in this picture)
Fast Eddy and Stuart presenting for a "Tour of the Royal"
Saturday Night FEC100 Getting ready for brisket and butts
Brisket and butts on the pit
Stuart prepping ribs - (Dude on the left is a restaurateur from England)
Stuart continues to work... While Jessica watches...
Stuart and British guy working on parsley garnish for turn-in boxes
Jessica turning in brisket. Behind that curtain are the 500 BBQ judges
Fast Eddy after winning Reserve Grand Champion (2nd place) in the Legends Division (those who have cooked more than 20 years at the Royal) Congrats Eddy!
So some friends of ours have us over and make some crazy good beans... and they were nice enough to give me the recipe. Knowing I can cook about anything on the PG1000, I could not wait to get them on the pit for a trial run! My three year old daughter Jenna went shopping with me for "supplies" for the beans. As we were walking through the store I asked her "What should we make to go with the beans?" Her reply, "RRIIIIIBBBBSSS!" I'm pretty sure everyone in the store heard her... It was one of my proudest moments as a father.
The beans were great - I made them with some pulled pork I had in the freezer, and the ribs weren't bad either.
Jenna was happy with them anyway... I guess that's what matters.
Ribs and Rib Tips on the PG1000
Mixing up some beans
Beans Ribs and Glaze on the pit
Getting there
Ribs are glazed
Done
Jenna is all smiles with her "RRIIIIBBBBSS"
Jackson liked them too
Poor Kelli was out of town and missed all the yum! Hope she had fun at her "scrap-booking convention"
