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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-10-2013, 07:16 PM | #1 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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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....
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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 |
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03-10-2013, 07:26 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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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.
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03-11-2013, 05:15 AM | #4 | |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Quote:
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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 |
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03-11-2013, 05:30 AM | #5 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Fark that looks great
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03-11-2013, 05:45 AM | #6 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Thanks Titch. Made your potatoes Saturday night, they were quite a hit!
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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 |
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03-11-2013, 07:27 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Those are some big a$$ jalapenos! Are they Mexican? Love the burger press!!! Nice meal too.
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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 |
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03-11-2013, 09:23 AM | #8 | |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Quote:
As for the press, got it the same Christmas Big Al got me the grinder. Love the bundeling of gifts.
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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 |
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03-11-2013, 09:43 AM | #9 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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.
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03-11-2013, 10:05 AM | #10 | |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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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:
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03-11-2013, 01:38 PM | #11 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks fantastic LMAJ!
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03-11-2013, 03:46 PM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice Lynn How do you like grinding your own meat What type of grinder are you using
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03-11-2013, 04:20 PM | #13 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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That stuff all looks great LM!
Love that burger press too! Speaking of Humphrey's lump, you should check out this thread.
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03-11-2013, 06:17 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Quote:
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.
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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 |
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03-11-2013, 06:27 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a great cook L-M, jalapenos have been getting bigger and bigger it seems.
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