Smoked Chicken Alfredo

      Welcome to the World of Winter Smoking here in South Central Texas.  Of course, the usual ribs, pork butt, brisket, etc. will be meeting the fire, but I am trying a few new things this year.  This is one of those.  It blends the best of wood pit smoke and Italian cuisine.  I used the wood pit with oak lump charcoal and splits for this process.  

Several chicken breasts (according to your needs, I butterflied mine)

KOSMOS Dirty Bird rub

2 jars alfredo sauce

2 Tbsp minced garlic

16 oz. spinach

1 pack cherry tomatoes

Salt n Pepper

Noodles of choice (no yolk noodles or Rigatoni work well)

      Season chicken breasts with Dirty Bird rub and salt/pepper to taste.

      Smoke the chicken at 275Fº.  When internal temperature hits 165ºF, pull off the heat. This won't take but an hour or so.  Let it cool down, and dice.

       Add a little butter and garlic to a kettle, and sauté on grill.  Add spinach and chopped Cherry tomatoes.  Cook down.

      Cook noodles; drain and set aside.  

      Grab a large enough pan to hold all the food.  Add noodles, spinach/tomatoes, and diced chicken.  Top with Alredo Sauce and put back into pit.  Grab large enough pan to hold all the food.  Add the noodles, spinach/tomatoes, and diced chicken.  Top with Alfredo Sauce and put it back on your smoker or grill.  Remove when chicken begins to darken so it doesn't burn.  Serve.  

      This was an easy cook taking only about 2 1/2 hours start to finish.  Tasty! This was an easy 2-3 days worth of meals for us. 

"Barbecue is like jazz. It can be as simple or as complex as you want it to be"

Bob Gibson

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Leakey Inn Back Porch Bar n Grill

 

      One of the more historic locations in all of Leakey, the Inn has always been the heart of the town.  A favorite of tourists for years coming to town for the river and its attractions throughout the summer.  In the winter, it doesn't slow down much, being a favorite of locals for the 'Back Porch' bar often having live music and dancing.  Recently they expanded this to include food.  

      Additionally, they now offer a cold case sandwich and snack selection, including soup for lunch.  The specials vary from day to day.  

      Barb and I go to town several times a week and this day we decided to stop in for a bite between errands.  On this day we decided to try the sandwich case and soup of the day.

Selection of homemade sandwiches and goodies

Barb ordered the Turkey Grilled Cheese n Chips

I ordered the Turkey Tomato Provolone with homemade Tomato Basil Soup

      We loved our food.  The sandwiches were very good and the soup delicious.  Our lunch tab totaled $27; a bit pricey for lunch. This place aims to please with its service, selection, and hospitality.  We have yet to try the dinner menu.  On the weekends they add music and dancing.  You'd be surprised just how many attend in a town of only 400 folks

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"There are things about growing up in a small town that you can't necessarily quantify"

Brandon Routh

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Arrival, Fitting the new RV, and Settling In.....

     

   

      Another winter in heaven ala Leakey TX, for our 5th year.  We don't have any real projects (I think?) this year, but just want to pick up where we left off.  First up would be to position the new Arctic Fox on our pad.  It is 5' shorter than our Rockwood Windjammer, so we want to get it where it can access the sewer connection as well as the water with little or no adjustment. 

       Admittedly, when you're accustomed to all the room and amenities of a large 35' RV, scaling down takes some adjustment, to a point some compromise and balance.  While here, we have the luxury of having 2 small cabins to share the load.  What the hell, at least there is NO SNOW.  We arrived the day after they got 1" of rain so the ground was a bit soft, but we parked with little problems.  In fact, the new RV fits just fine on the patio slab with no adjustments.        

      Once we inventoried the property, utilities, cabins, and uncovered the Polaris we were on our way.  Next up I ordered 800 lbs. of corn for the feeder to be delivered.  We won't be hunting this year but wanted to continue to feed the deer.  Thank God the neighbor helped my old ass with this.  Barb uncovered and set up all the other necessities from our storage for the garden and the patio.   Unfortunately, our Pampas Grass did not survive.  Time for a new plan.  The Chola and Purple Sage in the drive garden are doing pretty well.  The DirecTV satellite setup was its usual pain in the bahookie.  It took 2 1/2 days to get the dish aligned.  

Chola & Purple Sage

I had help from the neighbor for 800# of apple corn

"Welcome to the Winter of Chillaxin' & BBQ"

Rich, Barb, Roux, and Josie Wales Hilts

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Brock vs The Bear Sliders

 

      Sliders have become very nearly a mainstay for folks looking for something simple, but still very tasty.  A part of a much larger, easy to accessorize menu for casual weekend get togethers.  During this fall's visit to our oldest grandson, we offered the option of bear meat for him to try.  He eagerly accepted.  Brock, 22, is somewhat particular about his tastes and I took this as a personal challenge.  Last night he and his mom made us some pretty spectacular Muffalettas.  I have had a bit of success in the past introducing him to London Broil, Quail, Venison, and Reindeer.   This trip I offered two choices of bear meat, with the first being this meal. 

1 pound bear burger

1 small pack goat cheese

Several slices of Provolone cheese

Bread n Butter pickles

Fried onions

1 pack Hawaiian rolls (these are the best)

Choice of sauce (I like Hidden Valley Cajun)

 

      Fry small patties of burger till well done (165F), adding provolone cheese after turning over to melt.  Slice rolls in half (by sheet) and brown in skillet.  Set aside in warmed oven to keep warm.

   

      Brown onions in skillet till caramelized. (you can use raw if you like) Assemble as follows.  Lay bottom sheet of rolls on counter.  Layer burger, cheese, pickles, and onions on top.  Add sauce and replace top half of roll and serve. 

      Brock loved these, in the end devouring 5 of them.  I had one, Barb 2, and we sent the rest home with him.  Barb and I could only watch with a combination of pride and amazement.  Next up for us is Bear Steaks with Morel Mushrooms.

"Okay, grandpa, can I have another and another, and yet another?" (insert Grandpa smile here)

Brock Hilts

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