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-   -   Conquering the mutant Jalapenos and more... (http://www.bbq-brethren.com/forum/showthread.php?t=155849)

LMAJ 03-10-2013 07:16 PM

Conquering the mutant Jalapenos and more...
 
Fired up the Egg today to do some cooking.

Using Humphrey's Lump these days... lots of big chunks.

http://i332.photobucket.com/albums/m329/LMAJ/194.jpg

So today was the day to put the mutant jalapenos in their place...

http://i332.photobucket.com/albums/m329/LMAJ/196.jpg

Cut them in half...
http://i332.photobucket.com/albums/m329/LMAJ/198.jpg

Stuffed them with...

http://i332.photobucket.com/albums/m329/LMAJ/199.jpg

Wrapped bacon (duh)
http://i332.photobucket.com/albums/m329/LMAJ/201.jpg

Then on the Egg...

Next up - time to make some ground beef...

Started with these...
http://i332.photobucket.com/albums/m329/LMAJ/202.jpg


After some mediocre knife skills we get this..
http://i332.photobucket.com/albums/m329/LMAJ/203.jpg

Then after the second grind...
http://i332.photobucket.com/albums/m329/LMAJ/204.jpg

Time to make the burgers

http://i332.photobucket.com/albums/m329/LMAJ/208.jpg

http://i332.photobucket.com/albums/m329/LMAJ/209.jpg

http://i332.photobucket.com/albums/m329/LMAJ/210.jpg

http://i332.photobucket.com/albums/m329/LMAJ/212.jpg

http://i332.photobucket.com/albums/m329/LMAJ/213.jpg

ABTs were done...
http://i332.photobucket.com/albums/m329/LMAJ/205.jpg

And the burgers...
http://i332.photobucket.com/albums/m329/LMAJ/217.jpg

Soup's on!

http://i332.photobucket.com/albums/m329/LMAJ/218.jpg

Thanks for looking....

Hoss 03-10-2013 07:26 PM

Looks delishious! Have you ever tried making the ABTs using the boat method?Cut them in half lengthwise and add filling like filling a boat then bacon wrap.It seems to keep the meaty goodness in the pepper better,less leakage.ABT dip is good too for a crowd,same great taste,much less work.

garzanium 03-10-2013 07:31 PM

Mighty fine looking p late

LMAJ 03-11-2013 05:15 AM

Quote:

Originally Posted by Hoss (Post 2401713)
Looks delishious! Have you ever tried making the ABTs using the boat method?Cut them in half lengthwise and add filling like filling a boat then bacon wrap.It seems to keep the meaty goodness in the pepper better,less leakage.ABT dip is good too for a crowd,same great taste,much less work.

Yep, was contemplating boating them, but opted to just whack them in half.

AussieTitch 03-11-2013 05:30 AM

Fark that looks great

LMAJ 03-11-2013 05:45 AM

Thanks Titch. Made your potatoes Saturday night, they were quite a hit!

deguerre 03-11-2013 07:27 AM

Those are some big a$$ jalapenos! Are they Mexican? Love the burger press!!! Nice meal too.

LMAJ 03-11-2013 09:23 AM

Quote:

Originally Posted by deguerre (Post 2402298)
Those are some big a$$ jalapenos! Are they Mexican? Love the burger press!!! Nice meal too.

No clue. Big Al picked them up at the local produce market.
As for the press, got it the same Christmas Big Al got me the grinder. Love the bundeling of gifts.

HankB 03-11-2013 09:43 AM

They look great! :hungry:

As an aside, did you look at the "ingredients" for the grated cheese? I learned recently that the producers put starch and stuff on them. I suppose that's necessary to keep it from turning into a sticky mess, but it has put me off buying grated cheese. I've been grating my own. Of course I use cream cheese in my poppers and that's really hard to grate. :doh:

Redhot 03-11-2013 10:05 AM

Yum, it's been a while since we did anything with peppers and those look great - and I would tear those burgers up. Fresh ground meat is the way to go!

As HankB said, shredded cheese does have starch, usually potato starch to keep it from sticking. We stopped getting pre-shredded cheese years ago because of that, it doesn't melt as easily as pure cheese.


Quote:

Originally Posted by HankB (Post 2402459)
They look great! :hungry:

As an aside, did you look at the "ingredients" for the grated cheese? I learned recently that the producers put starch and stuff on them. I suppose that's necessary to keep it from turning into a sticky mess, but it has put me off buying grated cheese. I've been grating my own. Of course I use cream cheese in my poppers and that's really hard to grate. :doh:


Bonewagon 03-11-2013 01:38 PM

Looks fantastic LMAJ!

Big George's BBQ 03-11-2013 03:46 PM

Very nice Lynn How do you like grinding your own meat What type of grinder are you using

fingerlickin' 03-11-2013 04:20 PM

That stuff all looks great LM!

Love that burger press too!


Speaking of Humphrey's lump, you should check out this thread. :wink:

LMAJ 03-11-2013 06:17 PM

Quote:

Originally Posted by Big George's BBQ (Post 2403072)
Very nice Lynn How do you like grinding your own meat What type of grinder are you using

I like it George - I like having control of what's in there, the size of the grind, etc. It's not hard to do, a little prep work is all it really takes.

Al got me this grinder from Cabela's

Works really well, can also be used as a stuffer if you want to make sausage.
I really like the burger press - this way you don't compress the meat so much that it gets tough, you use the screw at the top to select the size of your patty. These were 1/4 pounders. Now that they are frozen I will vacu-seal them.

landarc 03-11-2013 06:27 PM

That is a great cook L-M, jalapenos have been getting bigger and bigger it seems.


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