Apple Smoked Chicken Cordon Bleu Casserole using Stackable Ovens in SRG
Decided to tryout my new Big Easy Stackable Ovens and use up some Apple Smoked Chicken I had in the freezer. Searched around the web and found a simple Chicken Cordon Bleu Casserole recipe. Turns out I had most of the ingredients and substituted a few.
Basic recipe call for chopped cooked chicken, 10 oz tub of Philadelphia Cooking Cream Cheese (used 8 oz of Regular), ½ lb fresh asparagus spears, cut into 1″ lengths, some chopped ham, Shredded Swiss Cheese (used Mexican style), 10 Ritz Crackers crushed, and 2 cups hot cooked rice.
Mixed the Apple Smoked Chicken, Cream Cheese, Asparagus, ham, and some shredded cheese. Topped it off with the rest of the shredded cheese. Did a little shopping today and found that a 2 Qt Souffle dish is just the perfect size for one of these stackable ovens (8½” wide x 3¾” tall).
Stacked up 2 ovens in the SRG, with the casserole on top, and turned it on HIGH. Closed the SRG lid and kept the control on HIGH for 10 minutes. I know there’s no need to pre-heat but after a couple tests I ran earlier today I chose to do this. After 10 minutes on HIGH, I lowered the control to LOW and let it cook for 1 hours.
Here are the results after an hour on LOW. Topped with Cracker crumbs and back in the SRG for another 10 minutes.
The Money $Shot$ … A healthy scoop of Apple Smoked Chicken Cordon Bleu Casserole on a steaming bed of rice with a side of corn … Bon Appétit
I must agree with SWMBO that the fusion of flavors were exquisite and didn’t need any additional spices but it turned out just a bit dry :-S Maybe it was the fact that I used 8 oz of Regular cream cheese instead of the 10 oz of Cooking cream cheese. Can’t recall ever seeing Cooking cream cheese but then I’ve never looked for it. I’m convinced that it wasn’t dry because of the SRG and the Stackable Ovens. Maybe I add a can of Cream of Chicken soup next time. It can’t hurt. 😉
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Smoke on Wheels Marinaded Pollo Fresco
Picked up a few Pollo Fresco to test Smoke on Wheels BBQ Marinade and my new Marinade Express. I could have said ‘Chicken Thighs’ but ‘Pollo Fresco” just sounds so much more exotic! Poured in the marinade, Chicken Thighs, connected vacuum hose and put the Pollo Fresco under vacuum.
Tumbled the chicken for 20 minutes. Don’t tell anyone but I actually read the directions
Removed marinaded Pollo Fresco and refrigerated them for two hours. After using the Marinade Express I could have just taken them straight to the grill. I’m very impressed with how easy this tool was to use.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 320ºF with Apple wood BBQ pellets and slapped the Chicken Thighs on until the Internal Temperature reached 180ºF.
Starting to look good and the aroma is wonderful!
Took an hour and 10 minutes at 320º to reach an Internal Temperature of 180º. This pile of Pollo Fresco only cost $6.30. You just can’t beat that these days!! We’ll be able to graze for a few meals/snacks. Leftovers will for sure be used to make a little Chicken Salad for lunch tomorrow.
The Money $Shot$ … Marinaded Pollo Fresco with a light salad …
My wife really enjoyed the results I achieved with the ‘Smoke on Wheels BBQ Marinade’. I have been anxious to test out this marinade after learning that some of it’s Accolades include 10x Grand Champion and winner of over 100 awards in the Chicken category. Besides, what better way to break in my Marinade Express. The combination of these two products was amazing. The depth of marinade and the exquisite flavors down to the bone tantalized my taste buds. Can’t wait to marinade something else!!
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Hickory Smoked Pork Backribs with Carolina Treet
For our Weekly Dinner/Pinochle Party I chose to Smoke some Pork Loin Backribs I picked up at Costco. I have used Carolina Treet (CT) Cooking Barbecue Sauce on Pork Butts, Turkeys, and Chicken but never on Ribs until last night.
Slathered some CT on the Backribs and seasoned with Fagundes Seasoning. Check out the fixings for a little tater salad in the background.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets. Setpoint to SMOKE (180º), tossed the Ribs in and smoked for an hour.
Meanwhile … Diced the Red Potatoes I boiled yesterday and using my handy dandy manual salsa maker I chopped the following: Red Onions, Olives, Celery, Hard Boiled Eggs, and Claussen Kosher Dill Pickles. Tossed with some Seasoning and Mayo until it reached my desired consistency.
Smoked for an hour before bumping the temperature to 250º for 4½ hours. Ready to pull 2 racks in order to mop them with Sweet Baby Ray BBQ Sauce. The Ribs went back in at 250º for another 30 minutes. Total time: 6 hours.
Ring-A-Ding-Ding …Chow time. A touch of Merlot with dinner and some Carmel Cream Sherry and Chocolate for dessert 
The Money $Shot$ … Smoked Ribs, some tater salad, corn on the cob, and a few chunks of watermelon … Bon Appétit
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Mother’s Day Apple Smoked Spatchcock Chickens
My contribution to this year’s Mother’s Day celebration at my Son’s house was the Chicken, and Appetizers. Picked up 4 nice Chickens at Costco. Each were about 6-lbs and I figured that would handle about a dozen people..
Spatchcocked the Chickens and rubbed them with some Annie’s Roasted Garlic EVOO and Fagundes Seasoning under and on the skin. Notice the nice plate of Chicken Livers and Hearts waiting for the sauté pan. Yum … made for a nice snack!!
Pre-heated MAK 2 Star Wood Pellet BBQ Smoker-Grill to SMOKE (180º) using Apple wood BBQ pellets and smoked the spatchcock chickens for an hour.
Pulled the chickens when the Internal Temperature reached 165º in the thickest part of the breast. Took the chicken about 2 hours and 45 minutes total.
The Money $Shot$ … Fall off the bone Apple Smoked Spatchcock Chickens. A great time was had by all and best of all the Moms didn’t do a thing except relax, enjoy, and be waited on …
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Tri-Tip and “The Nectar of the gods …”
Years ago a good friend’s Dad always referred to Hamm’s Beer as “The Nectar of the gods … “. I only mention this cause I have it from good authority that using Hamm’s Beer as the glue and some Fagundes Seasoning is a killer combination. Other beers have been tested but they don’t work out as well. My first task was finding some of this ‘nectar’ locally. Not an easy task.
Rubbed a Tri-Tip with Hamm’s Beer and Fagundes Seasoning. Vacuum sealed and refrigerated it overnight.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180º (Setpoint to SMOKE) using Oak wood BBQ pellets and smoked the Tri-Tip for an hour. Increased the temperature to 225ºF till the Internal Temperature hit 140ºF. Took about 2½ hours total.
While the Tri-Tip was wrapped in foil to rest for 20 minutes I made a batch of Faux Rice. Here’s the consistency you should get your cauliflower to before popping it in the microwave for about 10 minutes.
After resting for 20 minutes.
The Money $Shot$ … Tri-Tip with Faux Rice and beef gravy served with a side of salad … The beer rub brought out a new dimension of flavors to the meat. Not a chemist or connoisseur of the interactions of meats, seasonings, and marinades but this is a welcomed addition to my repertoire of ways to enjoy a delicious Tri-Tip …
