First Smoke Day Cook and it was Fun.

[Barb D]

Had to start with 2 types of ABT’S. First up is stuffed cream cheese and seasoning Jalapeno’s with 2 types of season bacon Sriracha Chili Sauce and Dizzy Pig Raging River Rub that Rich had done. Next was a Chorizo, onions, cream cheese (chives and onions), butter and Monterey Jack Cheese. Once cooked and stuffed, on the gasser for about 25 minutes then ready to enjoy.

Rich did Cliffs Root Beer Baked Beans, ingredients mixed in 10 inch CIS and cooking away on the performer for about 55 minutes indirect, done and ready to come in.

Main dish is Southern B.B.Q. Chicken with almond Smoke and Peach Chutney. Line up first is for the rub and then the peach chutney on the stove. After it simmer for 15 minutes, I let it cool for use later basting the chicken. Chicken Oiled then dusted with the rub, on the performer with almond wood for smoke. Direct cook to brown skin, then indirect till it came to 165*. Last 10 minutes basted with the peach chutney. Served with grilled Zucchini Caprese salad and Cliffs beans.

continued

 

[Barb D]

Table was set so we could watch an old war movie. As you can see Whitney is checking out our plates very carefully.

Will be posting my desert Skillet Peach Tart later.
Thanks for looking and hope everyone had a great Smoke Day

 

[Cliff Bartlett]

From the ABT's to the plated shot, it all looks wonderful Barb. Very nice peach dessert too.

 

[Jerome D.]

Way to go, Barb! I like variety of flavors you've got going on there. The side dishes look as good as the meats. Your Smoke Day cook has got it all.

 

[Angie H.]

Another home run Barb! Great looking food and pics as usual from you!

 

[Cam Stone]

Barb, that looks freaking awesome!

Cam

 

[Mark Barton]

Fantastic, Barb. Those peaches look especially yummy!