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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-23-2011, 10:50 PM   #16
The Grill Sergeant
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please forgive me... Im ignorant. Abt stands 4 what. It looks more than yummy & i have cream cheese &ppin the freezer!
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Old 07-23-2011, 11:30 PM   #17
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Grill Sgt - Atomic Buffalo Turd, which is what it looks like. But it sure doesn't taste like it.

And NEVER rub your eyes if they start itching after you cut those jalapenos. It's like being sprayed in the face by the cops.
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Old 07-24-2011, 01:49 AM   #18
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Yessir! That's how its done! Great job!

I leave the stems on... makes for a nice little handle...

Cheers!
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Old 07-24-2011, 01:50 AM   #19
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Oh yeah... double up on the gloves..
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Old 07-24-2011, 06:50 AM   #20
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I want some of those.......How long did you cook them and at what temp?


Quote:
Originally Posted by jeffsee View Post
And....the money shots......


Nice and finished on the smoker.


And a few plated.

People came LOOKING for me to tell me how much they liked them.
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Old 07-24-2011, 12:01 PM   #21
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those look really tastey
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Old 07-24-2011, 12:46 PM   #22
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Quote:
Originally Posted by jeffsee View Post

Ready to get de-seeded and deveined....ready for a quick soak in water......
Why the quick soak in the water?????
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Old 07-24-2011, 12:54 PM   #23
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Looks great.. I some pulled pork in the freezer I think i know what I'm smoking next weekend.
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Old 07-24-2011, 01:30 PM   #24
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Ya done good!
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Old 07-24-2011, 02:00 PM   #25
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Quote:
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Why the quick soak in the water?????
Somebody told me quick soak pulled a bit of heat out.
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Old 07-24-2011, 02:01 PM   #26
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Ya done good!
Thanks, Chris.

They came out SO good. The best part is when people think it is MY original idea/recipe.
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Old 07-24-2011, 02:02 PM   #27
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Quote:
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I want some of those.......How long did you cook them and at what temp?
These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.
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Old 07-24-2011, 02:29 PM   #28
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Quote:
Originally Posted by jeffsee View Post
Somebody told me quick soak pulled a bit of heat out.
I also heard that the longer it cooks, the less heat it has.
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Old 07-24-2011, 02:30 PM   #29
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Quote:
Originally Posted by jeffsee View Post
These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.
That's why I asked. Some I have seen looked a little on the raw side.
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