Well, I finally had some time to be able fire up the smoker and do something other than just grilling this past Sunday. I started out by planning to fix some babybacks and beef ribs. My wife asked about inviting some friends over to join us and I of course said yes! The menu expanded from ribs and corn on the cob to include cole slaw (which my wife makes) and chicken bombs as an appetizer.
I fixed the ribs with a simple coating of EVOO, kosher salt, and fresh ground pepper. I ended up cooking them about 6.5 hours or so with 2.5 hours of that time in the foil. They came out nice and moist
For the chicken bombs, I mixed up some cream cheese and grated cheddar cheese and put a generous amount in each of the jalapeno halves. I gave the chicken thighs a coating of salt and fresh ground pepper and then wrapped them around the cheese filled jalapeno and then came the bacon. I ended up cooking them for almost an hour, indirect, on my Weber Kettle. I used a couple chunks of cherry for smoke.
My wife and her friend thought they were a little warm (I left some of the vein and seeds in for the heat) while I and my friend thought they were just right. He said the girls were "wussy." In the future, I'll make some a little "more tame" for my wife. Chicken Bombs are certainly something I'll fix again and experiment with different cheeses and spices/rubs. Thank you Dyal for sharing
Here are the chicken bombs on the grill:
Ready for eating!!
and of course, ribs:
I have to say, give the Chicken Bombs a try, you'll be glad you did!!