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Author Topic: Individual Beef Wellington and Chicken Divan Packers (how to pic heavy)  (Read 14645 times)
Skinsandos
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Winter Springs, FL --- Light It Up


« on: February 14, 2011, 07:46:05 AM »

Grilled a whole stripped tenderloin seasoned with salt and pepper and two sets of chicken breast

The tenderloin was just seared on all sided then into freezer after a brief rest let the loin get real cold but not frozen, the chicken was cooked to 165*

Minced garlic, leaks and shallots into pan with evoo and butter on keg for about 5 min then added mushrooms cooked to caramelized then deglazed pan with dry white wine let it go until all liquid is removed.

Used store bought puff pastry sheets cut out football shaped pastry for the chicken and squares for the beef

Place a spoonful of mushroom duxelles, slice of goose liver a dab of Dijon mustard and a very cold filet mignon in center of squares lightly brushed edges with egg wash and gather the corners pinch to seal

Chicken Divan -Steamed broccoli and flash cooled in ice water drain well mix in condensed cream of mushroom soup, Dijon mustard, curry powder, salt, pepper, cheddar cheese and chopped chicken breast mix well

Place a large spoonful of divan mix in center of pastry brush edges with egg wash top with another pastry pinch to seal cut 4 or 5 small vents in top

Brush top and sides of all packers with egg wash

Kegged at 450 till golden brown























« Last Edit: February 14, 2011, 08:58:10 AM by Skinsandos » Logged

Hunt - Fish - Kegvection Grilling
TAURUS BBQ
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« Reply #1 on: February 14, 2011, 07:55:58 AM »

What a great cook, I would devour those!
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Bigtom
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Big STEELERS Keg


« Reply #2 on: February 14, 2011, 08:08:29 AM »

Nicely done, creative and tasty.
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Experience is what you get when you don't get what you want.
Vindii
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« Reply #3 on: February 14, 2011, 08:28:31 AM »

Very cool cook Skins.  I would hammer those wellingtons. 

Nice win.  First repeat throwdown champ.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
h00kemh0rns
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« Reply #4 on: February 14, 2011, 08:57:08 AM »

Skins...Wow!  Chicken Divan looks great but that Wellington is the game winner.  Sounds amazing...
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Smokin in Peosta
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« Reply #5 on: February 14, 2011, 09:58:41 AM »

Those Bad Boys couldn't have lasted long.
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Mike
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You want sauce on that??? --Atoka TN


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« Reply #6 on: February 14, 2011, 11:26:06 AM »

Awesome Job Skins!
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Renegade
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« Reply #7 on: February 14, 2011, 12:39:28 PM »

When I saw these I knew my wings couldn't hold up.  These looked awesome!  I'm going to try them for Daytona this weekend. 
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uncle
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« Reply #8 on: February 14, 2011, 12:43:28 PM »

a work of art
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #9 on: February 14, 2011, 02:31:27 PM »

Thanks For postin this great cook Shocked

I have one of those ulu knives and use it all the time!  Love that little knife Wink
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ronbeaux
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Zachary, Louisiana


« Reply #10 on: February 14, 2011, 02:34:02 PM »

Excellent!
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Is it burnt??
Gator
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« Reply #11 on: February 14, 2011, 03:27:40 PM »

You set a high bar!  Nicely done!  Tongue
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BirdNerd
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« Reply #12 on: February 14, 2011, 10:43:05 PM »

what's great about this was how creative it was. Nice work, Skins.. (your son in culinary school should work for you as sous chef)
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Shawn W
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« Reply #13 on: February 17, 2011, 06:26:37 PM »

really nice! looks fantastic!

I had something similar once, only done in phyllo and absolutely loved it

did u use a baking stone or CI pan or otherwise do indirect?
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Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #14 on: February 18, 2011, 05:18:04 AM »

really nice! looks fantastic!

I had something similar once, only done in phyllo and absolutely loved it

did u use a baking stone or CI pan or otherwise do indirect?


Preheated pizza stones and parchment paper - indirect
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