|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
10-15-2019, 07:38 AM
|
#1 |
|
Got Wood.
Join Date: 05-26-14
Location: Forest Hill, LA
|
Did a little late night cooking last night on the BSK
Pushed the Blaz'n Grillworks GI to the side last night and fired up the Big Steel Keg for pepper cooking action.
I made some stuffed peppers braised in beer and topped with some pepper-jack cheese. Cooked them with a little pecan wood for smoke and it took about 2 hours total until they were ready at 400F. Now that that is out of the way I can make stuffed pepper soup tonight.    
__________________
Pits: Various Kettles, BSK, GMG Davy Crockett, Pit Boss Tabletop and a Blaz'n Grillworks Gridiron. Last edited by Brandon_Lutz; 10-15-2019 at 08:10 AM.. |
|
|
| Thanks from: ---> |
|
10-15-2019, 03:36 PM
|
#2 |
|
Quintessential Chatty Farker
  
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
|
Peppers look great!
__________________
John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
|
|
|
| Thanks from:---> |
|
10-16-2019, 01:17 AM
|
#3 |
|
somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
|
Mighty Fine Sir!
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
|
|
|
| Thanks from:---> |
|
10-16-2019, 01:23 AM
|
#4 |
|
is one Smokin' Farker
 Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
|
When I was growing up one of our regular dinners was stuffed bell peppers.
Still love them today. Don't get them much, but still love them. 
__________________
SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
|
|
|
| Thanks from:---> |
|
10-16-2019, 05:48 AM
|
#5 |
|
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
|
Great looking cook.
__________________
Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
|
|
|
| Thanks from:---> |
|
10-16-2019, 01:02 PM
|
#6 | |
|
Got Wood.
Join Date: 05-26-14
Location: Forest Hill, LA
|
Quote:
Same here. I grew up on a farm and lived not far from my grandparents. When I started working on the farm at a young age, my father would take me to me to my grandparents house every day for lunch and often for supper as well. My grandmother would make stuffed peppers fairly often, at least once or twice or month. She stuffed hers however with homemade cornbread dressing and it was delicious. Mine are stuffed with a meat stuffing, with some cheese and onion mixed in. It makes a great base for a stuffed pepper soup because of the filling. I also dont par boil the peppers beforehand. I just cut the bottoms a little bit to one, make them sit flat and two to let the beer braise steam em from the inside to soften them up.
__________________
Pits: Various Kettles, BSK, GMG Davy Crockett, Pit Boss Tabletop and a Blaz'n Grillworks Gridiron. |
|
|
|
|
|
| Thread Tools | |
|
|
