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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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10-24-2010, 05:39 PM
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#16 |
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is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Just an update. I ate a sandwich a couple hours ago and the heat from the Jalapenos seems to be a bit more mellow today. I guess depending on if you like spicy or not and how long this dish is going to rest, adjust the peppers per your liking. If you like more heat leave the seeds in! I'm guessing this might take more than one attempt but at least we have something to look forward to.....another smoke! Thanks for all the replies guys. Vince
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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10-24-2010, 08:53 PM
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#18 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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for sure gonna try that one when my side of beef is ready!
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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10-24-2010, 09:21 PM
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#19 |
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Quintessential Chatty Farker
  Join Date: 06-03-10
Location: Shawnee, KS
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I made this today and have to say its fantastic. I got a late start so its just now finishing on the cooker uncovered but the bits I have sampled are amazing. I don't know if I will cook chuckies any other way again.
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10-24-2010, 09:26 PM
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#20 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Indeed, I'm going to rip that off too
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-24-2010, 09:36 PM
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#21 |
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is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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I just told my wife what we are having for dinner next Saturday and showed her your pics of the beef. She asked why do we have to wait until Saturday?
I said we will do it tomorrow! I can't wait. |
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10-25-2010, 12:29 AM
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#23 |
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Full Fledged Farker
Join Date: 03-16-10
Location: Portland, OR
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Looks great!
Sent from my iPhone using Tapatalk
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Heaven Bound BBQ Competition Team (Jesse & Amanda) Backwoods Piglet on a Trailer Traeger 070 WSM 22.5 [COLOR=Blue]Blue[/COLOR] Thermapen |
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10-25-2010, 03:44 AM
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#25 |
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Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Excellent post Vince, thank you. I will be trying this soon.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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10-28-2010, 08:21 AM
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#26 | ||
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is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Thanks for all the replies guys. I just finished off the last of the PB last night. It was definitely a great dish but like I posted earlier it was bit spicy for me. I will cut back to one pepper next time I make this.
Quote:
Quote:
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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10-28-2010, 08:50 AM
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#27 |
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is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Wow just wow. I have to make me some of that soon looks fantastic! I saw larry's post on this. Now all I need is 6 hrs.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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10-28-2010, 11:22 AM
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#28 |
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Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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It turned out great. I think I might tweak it again but I am pretty sure this is the way I will cook chuckies from now on. I think I will cook some extra veggies in the same mixture minus the meat in a seperate pan for a shorter time. By the time my cook last weekend was done, you couldn't even find the peppers really. So, I figure having some cooking on the side might be a nice addition to a sandwich. Regardless, it was still good. I ate it Sunday night and had sammies Monday, Tuesday, and Wednesday for lunch. Highly recommend provolone as the cheese.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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10-28-2010, 01:10 PM
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#30 |
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is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Chuckie sammies, it is one of my fav's! Well done.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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