Dave Parker
Even with two members missing, the age old saying holds true: “The BBQ feast must go on!” The BBQ Pitmasters—Smokers and Grillers meet about every other month to share a BBQ feast. This month it was John and Marlene McNemar’s time to host. The host gets to pick the main entrée, and John served up delicious smoked chicken roll-ups. He started with “butterflied” boneless chicken breasts seasoned with Traeger chicken rub. He added ham and mozzarella cheese and rolled the breast and tied each with twine. Each breast was brushed with olive oil and the rub. John smoked the roll-ups at 180 degrees for 90 minutes, then increased the temp to 275 degrees until an internal temp of 167 was reached. Each roll-up was served with a warmed peach-pineapple chipotle sauce drizzled over the chicken.
Bob and Tara Riley brought two appetizers, hickory smoked stuffed mushrooms and hickory smoked bacon crackers. Each mushroom was stuffed with spicy sausage, bell peppers, onions, and cream cheese. They were topped with parmesan cheese and Holly Cow seasoning. The crackers were topped with a strip of bacon and salt, pepper, brown sugar, and Holly Cow seasoning. Bob cooked the crackers in his Green Egg at 275 degrees.
Dr. Larry Lewis and Dr. Pat Lewis (doctorates in education and Texas BBQ) added a wonderful smoked pasta salad. Salami, fresh mozzarella balls, roasted red peppers, black olives, cherry tomatoes, and red onions were smoked at 180 degrees for 20 minutes. Two pounds of tri-color pasta were mixed in with a special red wine vinegar, olive oil, garlic, honey, and Italian seasoning. The salad was then chilled in the refrigerator for 45 minutes.
Paul Dorwaldt added his famous smoked potatoes. The potatoes were smoked with mesquite wood, and a secret seasoning was added.
David and Susan Parker finished off the evening with a smoked bacon salt caramel brownie with smoked Blue Bell ice cream. The bacon was first smoked with a combination wood along with sea salt. The bacon was ground, and the bacon and salt were added to a prepared brownie mix. Caramel was added over the top, and the brownie was smoked at 325 degrees. The Blue Bell ice cream was smoked at 150 degrees for 30 minutes. The dessert was plated with a brownie and ice cream and drizzled with additional caramel.
The group will meet for a visit to a local BBQ restaurant and then gather for another BBQ feast. “BBQ you can’t find or buy anywhere!”