MSU Weekend

[tom b]

tonight stuffed pepper
started with

and chorizo

added black beans

and rice

cooled the mixture added cheese and stuffed the peppers and topped with more cheese

a bit of salsa

into the pellet grill 35 min at 350

more salsa

on the plate

OH YA!

\

 

[frognot]

That's lookin' mighty tasty there, Tom!

 

[16Adams]

Excellent. I’m inspired.

 

[Stingerhook]

Good lord Tom that looks good.

 

[ModelMaker]

Good.
Ed

 

[Michigan BBQ Fan]

Looks great. Sorry for my ignorance....but...what kind of peppers are those? How long did you smoke them? Temp?

 

[tom b]

Looks great. Sorry for my ignorance....but...what kind of peppers are those? How long did you smoke them? Temp?

Pasilla pepper, I was gonna do pablano but they didn't have any at the store. 350* for 35 min. or so.

 

[Michigan BBQ Fan]

Pasilla pepper, I was gonna do pablano but they didn't have any at the store. 350* for 35 min. or so.

Thanks.

 

[Big George's BBQ]

I really like these May have to try it this way

 

[KevinJ]

Those look great Tom, it's funny you should post this cook, I picked up 4 Pablano Peppers to stuff a couple of days ago.

 

[tom b]

Thanks fellas, fixing on a MSU meatloaf a little later.
breakfast

 

[tom b]

meat loaf, 2lb ground chuck 1 lb pork butt green chili and more MSU and a fatty smokey chili lime

logs on

 

[tom b]

JD Hot/ Smokey Chili Lime

breakfast

 

[16Adams]

Rocking The MSU

 

[Mrs B]

Looks good Wish I was there

 

[ShadowDriver]

You're crushing it this weekend, Tom.

 

[tom b]

Looks good Wish I was there

Stephanie made a quiche
http://www.bbq-brethren.com/forum/showthread.php?t=266049

 

[tom b]

the meatloaf is off

 

[campdude]

It's all looking great, Tom.

 

[tom b]

inside

sammich time

seared off


grilled bread, spicy brown mustard/green chili salsa spread, melted swiss, baby arugula, tomato and pepper rings. Did not suck!

thanks for looking
the end...