The Derbyshire Invitational

My Posse’s on Breakfast Sandwiches (yikes)

This last week I was fortunate enough to receive into my kitchen two world class chefs visiting from their retreat in Vermont. Yes, both SmokeBerg and SmokeNor came to visit and while here, they made Yankee Breakfast Sandwiches. They are Yankee because onions and jalapenos went into the cream sauce. Also the recipe came straight from Bobby Flay, who as we all know is a Yankee. I’m not too sure if the word Yankee has any more social relevance but alas, I’ve already typed it and I’m sure as hell not going to go back and delete it. This is an amateur blog. Give me a break. I’m not going to do it.

The Process:

1) Green onions were added to a whole slew of eggs along with salt and pepper. They were scrambled.

2) Jalapenos and Onions were diced and placed in a pan to sweat.

3) Patty Sausage was cooked in a roasting rack of all places. Although not shown, bacon was cooked in the oven as well.

4) Grease from the sausage and bacon was added to the onions and jalapeños along with some milk and some a.p. flour. Brought to boil and then reduced.

5) English muffins were toasted with butter under the broiler.

6) The Sandwiches were assembled.

7) Deliciousness was had.

Thanks to SmokeBerg and SmokeNor for all of the pics and good times.

According to rumors and lies, Smoked Turkey Legs will be coming soon. I’m just sayin. Until next time Smokeheads.

-SmokeHopper

Whimsington Plaza

I put my hand up on your dove, when you dove I dove we dove! (slowly puts gun to head).

So this last Saturday, the night after I attended my very first rap concert, we had a dove BBBQ at Dirk's Road to celebrate an excellent dove season at the Pate land and also to drink wine. (the Extra B is For BYOBB). It was well attended and quite the shindig. Matt was there so there are plenty of entertaining pictures and such, as well as quite a few embarrassing videos. I believe that there is even a video of Mason and I hugging it out. OMG I’m so humiliated.
Anyway to the Cooking, and Beyond!

The process:

1) We killed quite a few birds this season so there was lots of butchery to be had. At 12:00 Shelby, Lane and I, breasted the dove. Having a surgeon there was helpful. Of course I’m talking about me because I’m the surgeon of cool. (kills self)
2) We took the breast meat off, split them in half and marinated them in a homemade Italian style vinaigrette:

1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon white sugar2 tablespoons dried oregano1 teaspoon ground black pepper1/4 teaspoon dried thyme1 teaspoon dried basil1 tablespoon dried parsley1 teaspoon salt1/2 teaspoon red pepper flakes 1/4 cup preferred vinegar2/3 cup olive oil Combine vinegar, oil and 2 tablespoons of the mix when you want to make the dressing.

3) We did a rough chop on two large yellow onions, a lb of jalapenos, a block of cream cheese, and we split two packages of bacon right down the middle. We made three duplicate stacks of the items and proceeded to wrap as follows: Onion, breast, cream cheese cube, jalapeno, wrap, and skewer. Repeat. Or should I say RINSE and repeat?!? What what (I shouldn’t have) We used long wooden skewers so we could flip 5 at a time. We did not soak them in water because that would have been prudent/wise.

4) We took this all out to the land with charcoal, which is really my new favorite way to grill, I had always thought gas was easier but charcoal is great, truly. Anyways, the skewers all burned up when we cooked but it didnt matter, if anything it added a little smokey flavor to the mix (shoutout to El Smokeador)
The Pics:

Dr. Shelby and Dr. Mustache

Fire

Victory!

Fire!

Beautiful Day

Mason Brought Tamales!

The Lords of Whimsington Plaza

Good Times!

-Smokehopper