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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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06-25-2013, 04:53 PM
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#31 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks awesome Hope you are feeling better
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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 |
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06-25-2013, 06:36 PM
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#34 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice Jeanie. Thanks for the inspire.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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06-25-2013, 06:37 PM
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#35 |
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is One Chatty Farker
  Join Date: 07-07-09
Location: Newark, OH
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That looks mighty fine Jeanie!
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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06-25-2013, 07:53 PM
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#37 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks everybody!
 
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-26-2013, 01:13 PM
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#39 |
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is one Smokin' Farker
Join Date: 05-12-08
Location: Los Alamos, NM
Name/Nickname : Greg
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Those look great! If you're looking for a sauce to go with them, try this one:
1/2 cup finely chopped onion 2 cloves minced garlic 2 tablespoons flour salt and white pepper, to taste 1 1/2 cups chicken stock 1 cup chopped green chile (just roast a few more - I prefer Hatch BigJim peppers, but they're hard to get) 1/4 teaspoon dried mexican oregano Sautee the onions and garlic in some canola oil. When they're tender, stir in the flout until evenly coated...sautee for about a minute. Stir in the chicken stock then add the rest of the ingredients. Bring it to a quick boil, then simmer on low until it thickens a bit. Pour that over your peppers, smack your lips, repeat. |
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