Conquering the mutant Jalapenos and more...

LMAJ · 03-10-2013, 07:16 PM

Fired up the Egg today to do some cooking.

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

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

Cut them in half...

Stuffed them with...

Wrapped bacon (duh)

Then on the Egg...

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

Started with these...

After some mediocre knife skills we get this..

Then after the second grind...

Time to make the burgers

ABTs were done...

And the burgers...

Soup's on!

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

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.

Titch · 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

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!

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.

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

They look great!

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.

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.

LMAJ · 03-11-2013, 06:17 PM

Quote:

Originally Posted by Big George's BBQ

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.

03-10-2013, 07:16 PM	#1
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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. So today was the day to put the mutant jalapenos in their place... Cut them in half... Stuffed them with... Wrapped bacon (duh) Then on the Egg... Next up - time to make some ground beef... Started with these... After some mediocre knife skills we get this.. Then after the second grind... Time to make the burgers ABTs were done... And the burgers... Soup's on! Thanks for looking.... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-10-2013, 07:31 PM	#3
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx	Mighty fine looking p late __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

03-11-2013, 05:30 AM	#5
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Fark that looks great __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-11-2013, 05:45 AM	#6
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Thanks Titch. Made your potatoes Saturday night, they were quite a hit! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-11-2013, 07:27 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Those are some big a$$ jalapenos! Are they Mexican? Love the burger press!!! Nice meal too. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-10-2013, 07:26 PM	#2
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	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.

03-11-2013, 09:43 AM	#9
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	They look great! 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. __________________ Weber Crazy
	1 members found this post helpful.

03-11-2013, 01:38 PM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks fantastic LMAJ! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

03-11-2013, 03:46 PM	#12
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very nice Lynn How do you like grinding your own meat What type of grinder are you using __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-11-2013, 04:20 PM	#13
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	That stuff all looks great LM! Love that burger press too! Speaking of Humphrey's lump, you should check out this thread. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

03-11-2013, 06:27 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That is a great cook L-M, jalapenos have been getting bigger and bigger it seems. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]