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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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04-21-2013, 06:26 PM | #1 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Rib Tips and Smoked Stuffed Bell Peppers
I had some rib tips, trimmed off whole spares that I dug out of the freezer.
Decided to cook today. It's been a little while. Also decided to develop a recipe for Smoked Stuffed Red Bell Peppers and try those too. Here's how it went down..... After 3 hours at about 230d, smoked with cherry and apple...... Cut into pieces, placed in 1/2 pan, drizzled with honey, worschestershire, Dale's steak seasoning & soy sauce..... Covered with foil and back on the smoker for about 1 1/2 hours. Smoker temp brought to about 300. on Large BGE at 350d..... Out of the foil, ready for the finish... After another hour on the smoker, the rib tips got tossed in THIS... DANG FINE DINNER! Thanks for lookin!
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04-21-2013, 06:34 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks very nice from down here
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04-22-2013, 07:37 AM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Damn Wampus, you are staying bust, that all looks just fantastic!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-22-2013, 08:58 AM | #9 | ||
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Quote:
I just thought they'd get more smoke and sauce coverage. I planned to foil each "rack", but when it came time, I decided to cut and foil together with a "made up on the spot" braising liquid. Too often the sauce burns in the smoker at a higher temp like 300, so I just tossed them and served em. Nice and messy like rib tips SHOULD be! We were all lickin fingers and smackin lips!!! My wife said at one point...."You got sauce in your beard." I said....."AND?"
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-22-2013, 09:16 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Dank You had me with your previous post of stuffed peppers and now you do this Not fair Awesome meal
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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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04-25-2013, 07:26 PM | #13 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is one great looking cook and pr0n, nice job!
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04-25-2013, 07:31 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Now you're going nuts with these, I need to buy some groceries
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04-25-2013, 08:46 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Yum!! Not sure what I'd hit first, they both look sooo tasty! Nice job.
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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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