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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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Old 09-02-2010, 05:49 PM   #31
cowgirl
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Thank you so much friends...
Please ignore my spelling mistakes.. I posted late last night and was pretty sleepy.
I need to stop doing that!

They were kinda tasty!
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Old 09-02-2010, 06:13 PM   #32
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Nice looking chile rellenos Cowgirl. Where's the tortillas to suck all that juice up?
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Old 09-02-2010, 06:20 PM   #33
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Quote:
Originally Posted by JediDog View Post
Nice looking chile rellenos Cowgirl. Where's the tortillas to suck all that juice up?
That would have been good... I forgot the cold beer too!
Thanks Jedi!
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Old 09-02-2010, 08:48 PM   #34
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Jeanie,
those look dang good!!! curious as to why you seperate the egg whites then later add the yolks back in? I'd like an "alton brown " explanation please, LOL
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Old 09-02-2010, 09:23 PM   #35
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I am smoking some pork for the weekend and know that I'll have some leftover. For the past couple of days I've been kicking around a few ideas about what to do with it (besides sandwiches) so this couldn't have come at a better time. This definitely gets added to the list of possibilities.

Thanks for the post, cowgirl, as always it is outstanding.
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Old 09-02-2010, 09:29 PM   #36
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OMG...anaheims rule, used pablano's once, never again.
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Old 09-02-2010, 09:36 PM   #37
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Mind if I steal it??
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Old 09-02-2010, 09:36 PM   #38
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Quote:
Originally Posted by boatnut View Post
Jeanie,
those look dang good!!! curious as to why you seperate the egg whites then later add the yolks back in? I'd like an "alton brown " explanation please, LOL
PMed to you bro...
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Old 09-02-2010, 09:40 PM   #39
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Nice
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Old 09-02-2010, 10:05 PM   #40
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Quote:
Originally Posted by boatnut View Post
Jeanie,
those look dang good!!! curious as to why you seperate the egg whites then later add the yolks back in? I'd like an "alton brown " explanation please, LOL
lol Thanks Mike! If you beat the egg whites until light and fluffy...incorporate air into the whites, the batter will be light. Then fold the beaten yolks in carefully so the whites retain the air. :)




Quote:
Originally Posted by Sleepy Smoker View Post
I am smoking some pork for the weekend and know that I'll have some leftover. For the past couple of days I've been kicking around a few ideas about what to do with it (besides sandwiches) so this couldn't have come at a better time. This definitely gets added to the list of possibilities.

Thanks for the post, cowgirl, as always it is outstanding.
Thank you so much Sleepy Smoker, please feel free to call me jeanie.

Quote:
Originally Posted by Paulmark View Post
OMG...anaheims rule, used pablano's once, never again.
Thank you Paulmark! I love anaheims too.

Quote:
Originally Posted by bluenote07 View Post
Mind if I steal it??
You're sure welcome to it, Smoked chicken works well too.


The rellenos batter has no salt so the sauce is a must. I bet you could add salt to the batter and be okay though.

Thanks again friends!
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Old 09-02-2010, 10:12 PM   #41
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Jeanie, this pic tells me you "get it" now.

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Old 09-02-2010, 10:16 PM   #42
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Quote:
Originally Posted by NorthwestBBQ View Post
Jeanie, this pic tells me you "get it" now.


Haha... Thanks to you Michael!! I'm trying...
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Old 09-02-2010, 10:27 PM   #43
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Oh Jeanie, those look so good you are making me hungry. Great post

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Old 09-02-2010, 10:39 PM   #44
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Quote:
Originally Posted by Ross in Ventura View Post
Oh Jeanie, those look so good you are making me hungry. Great post

Ross
Ross, thank you so much!
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Old 09-02-2010, 10:48 PM   #45
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Yes!
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