Dakaty
Full Fledged Farker
I'm doing two briskets, 7 racks of spares, 2 tenderloins, 60 ABTs and some fried shrimp stuffed with crabmeat. And several side dishes including asperagus water chesnut casserole, cole slaw, pintos, potato salad and homemade bread.
Man, I "cored" about 60 jalapenos to stuff and smoke. I really did not think I was going to be able to finish them. I started coughing, sneezing, eyes watering, nose running and sweating. I guess I sorta got used to it because some of the symptoms subsided and I was able to finish them. I wore plastic gloves to protect my hands and used an apple corer to clean them out. It worked real good!! I am going to stuff some with crab meat, some with shrimp and some with JD sage sausage.
Most of you probably already know how to pick out peppers but I just found out. I do not like real hot peppers. When I was in the produce department, I asked a Mexican worker how to pick out "milder" peppers. He said that the less ripe they are, the milder they are. He said to pick out the real plump ones with flesh that has the appearance/color of green bell peppers. Peppers that are shaped with a point are riper and are hotter than those with a rounded end. The outside flesh of riper, hotter ones tend to follow the shape of the inner seed core as opposed to being real "plump". I hope he was right because I used his advice to pick them out. (I can't image coring hot ones)
I just finished prepping the 7 racks of spares. I am going to jack with the briskets next. The tender loins are marinating in Teryaki and garlic. I am going to stuff jumbo shrimp with a back fin lump crab meat mixture.
The briskets are going on no later than 7 in the morning. Ribs about noon. ABTs and tenderloins about 4. Shrimp will be fried for appetizers on demand.
We're having around 20 guests for dinner tomorow night. Anybody else want to come??? I'm taking some pictures during the processes and will try to post them in the next few days.
Man, I "cored" about 60 jalapenos to stuff and smoke. I really did not think I was going to be able to finish them. I started coughing, sneezing, eyes watering, nose running and sweating. I guess I sorta got used to it because some of the symptoms subsided and I was able to finish them. I wore plastic gloves to protect my hands and used an apple corer to clean them out. It worked real good!! I am going to stuff some with crab meat, some with shrimp and some with JD sage sausage.
Most of you probably already know how to pick out peppers but I just found out. I do not like real hot peppers. When I was in the produce department, I asked a Mexican worker how to pick out "milder" peppers. He said that the less ripe they are, the milder they are. He said to pick out the real plump ones with flesh that has the appearance/color of green bell peppers. Peppers that are shaped with a point are riper and are hotter than those with a rounded end. The outside flesh of riper, hotter ones tend to follow the shape of the inner seed core as opposed to being real "plump". I hope he was right because I used his advice to pick them out. (I can't image coring hot ones)
I just finished prepping the 7 racks of spares. I am going to jack with the briskets next. The tender loins are marinating in Teryaki and garlic. I am going to stuff jumbo shrimp with a back fin lump crab meat mixture.
The briskets are going on no later than 7 in the morning. Ribs about noon. ABTs and tenderloins about 4. Shrimp will be fried for appetizers on demand.
We're having around 20 guests for dinner tomorow night. Anybody else want to come??? I'm taking some pictures during the processes and will try to post them in the next few days.
