Photo by Sue Raynor
Dave Parker
Warning: If you are hungry, do not read this article.
The host for the March meeting of the BBQ Pitmasters – Smokers & Grillers was Corey and Sue Raynor. Corey served up smoked competition-style chicken thighs with a bourbon and brown sugar BBQ sauce. Corey could certainly have won any competition with the juicy and delicious smoked competition-style chicken thighs! He easily got all of our votes for a first-place finish! Not to show off, Corey also grilled chicken legs with a mild Jamaican jerk sauce and smoked au gratin potatoes. It was all served with a bourbon slushy.
John McNemar brought two appetizers. One was a snack mix smoked with applewood for two hours. It included crackers, nuts, pretzels, rice, and corn mix, all combined with Louisiana hot sauce and butter. John also brought smoked pigs in the blanket, smoked with applewood and covered in Everything seasoning.
Paul Dorwaldt brought two sides. One was fresh grilled green beans with a smoked bacon and garlic parmesan sauce. Paul combined garlic, flour, milk, chicken broth, parmesan cheese, and avocado butter to make the sauce. The second was a smoked chicken and peppers mac and cheese. Both were smoked with Paul’s favorite wood, mesquite.
Bob Riley fired up honey and garlic glazed smoked carrots. Two pounds of carrots were sliced and added to butter, honey, garlic, salt, and pepper and seasoned with Kosmos Honey Killer Bee dry rub. The delicious mixture was smoked with hickory wood for 45 minutes at 425 degrees.
Dave Parker finished the evening with a dessert. It was a smoked peach dump cake served with smoked vanilla Blue Bell ice cream. Peaches in a heavy syrup were combined with cinnamon, yellow cake mix, and Irish butter. It was smoked for 90 minutes at 350 degrees with an oak, hickory, maple, and cherry wood. The dessert was served with the smoked ice cream.
It was another Texas gourmet BBQ evening. “BBQ you can’t find or buy anywhere!”