It's BBQ season!

[dragonzim]

Originally Posted by Posiden
http:///forum/post/2996124

Yes, I did notice.

That is an interesting rack. It looks like it has a bunch of holes, kinda like an Easter egg dyeing rack. So what do you stuff them with, nacho cheese with cream cheese.
I was planning on mixing up some softened cream cheese with some shredded cheddar and some good salsa and using some of my wife's cake making tools and piping it into the peppers and then smoking for an hour or 2. I am ordering the rack this week and will hopefully have a review in a week or 2

 

[posiden]

Originally Posted by DragonZim
http:///forum/post/2996179
I was planning on mixing up some softened cream cheese with some shredded cheddar and some good salsa and using some of my wife's cake making tools and piping it into the peppers and then smoking for an hour or 2. I am ordering the rack this week and will hopefully have a review in a week or 2

Please let me know. Man that sounds good.

We need a beer smiley.

 

[deejeff442]

when i make the stuffed peppers i run them under the sink water so i dont snease as much.
i use a pearing knife to gut them out.
i fill them with cream cheese,velveta cheese and some of the bricket i am smoking and wrap with bacon.
i dont like to put them on the smoker because they take alot longer to cook.
the filling bubbles out.i use the propane grill for them.

 

[dragonzim]

Originally Posted by deejeff442
http:///forum/post/2996398
when i make the stuffed peppers i run them under the sink water so i dont snease as much.
i use a pearing knife to gut them out.
i fill them with cream cheese,velveta cheese and some of the bricket i am smoking and wrap with bacon.
i dont like to put them on the smoker because they take alot longer to cook.
the filling bubbles out.i use the propane grill for them.
Do you lay them flat on the grill? I saw a few recipes where you slice them up one side and gut them then grill them flat...

 

[deejeff442]

yea you can gut them on the side also.
leave the top on.like a boat.
it probably works easier but i never seem to remember to do it that way.
i have a little wire stand i tilt them up on .
i usually make at least 25-30 when i make them.
the boat way you cant turn them.
funny thing about peppers you dont how hot they are till its too late

 

[jennythebugg]

hey can i get some direction for that pulled pork shoulder ? pretty prettypleeeaaassseee....

 

[ironeagle2006]

Jenny I use Seasoned Salt black pepper Garlic and Onion Powder and good quality Creole seasoning for my rub. Then I slow cook the shoulder for a min of 15 hours at 225 til the bones are coming out using hickory and applewood for my smoke. Then if you want after shredding it you can baste it with a high Quality BBQ sauce I pefer something like Sweet Baby Rays or Famous Daves here but you can use whatever you want HOWEVER NO KRAFT SAUCE.

 

[makoshrk2]

Originally Posted by DragonZim
http:///forum/post/2996179
I was planning on mixing up some softened cream cheese with some shredded cheddar and some good salsa and using some of my wife's cake making tools and piping it into the peppers and then smoking for an hour or 2. I am ordering the rack this week and will hopefully have a review in a week or 2

Try stuffing a shrimp, salsa, and cheddar in that pepper.

Originally Posted by ironeagle2006
http:///forum/post/2996579
Jenny I use Seasoned Salt black pepper Garlic and Onion Powder and good quality Creole seasoning for my rub. Then I slow cook the shoulder for a min of 15 hours at 225 til the bones are coming out using hickory and applewood for my smoke. Then if you want after shredding it you can baste it with a high Quality BBQ sauce I pefer something like Sweet Baby Rays or Famous Daves here but you can use whatever you want HOWEVER NO KRAFT SAUCE.
2 words for ya! Dinosaur BBQ. Great sauces and even better BBQ

http://www.dinosaurbarbque.com/browseProducts.php?cat=1

 

[stdreb27]

Originally Posted by jackri
http:///forum/post/2994339
He said BBQ season not grilling... being from the south you should know the difference

Common sense 101. And BBQ isn't baked chicken servered with bbq sause either!
Originally Posted by deejeff442
http:///forum/post/2995909
up north a bbq is hot dogs and hamburgers.
down here it is anything that has legs and walks.
i use my smoker at least twice a month here all year round.
babyback ribs in the smoker with a rub for the first 3 hours then open the foil and baste with bbq suuce for the last 2-3 hours .mmmmmmmmmmmmmm
marinaded brisket in a beer marinade for 2-3 days in the fridge then smoke for 10-12 hrs.my neighbor brings over wild hog legs .
i like to put a can of apple juice in the smoker by the flame side for moisture.
in two weekends i am hosting so it will be ribs and brisket and everyone coming over brings the sides and dessert.
usually around 12 people.
cant wait its an all day event.
yum.
Hey for your "poppers" never mind the upright thing. Slit them down the side, then devain them. Then stick some cheddar a shrimp or whatever you think sounds good. Wrap em in bacon. Then let them sit on the wrack above the meat. And let those juices fall onto the meat... IF you are going to spicey bbq it adds a good flavor to it...

 

[dragonzim]

Originally Posted by makoshrk2
http:///forum/post/2996670
Try stuffing a shrimp, salsa, and cheddar in that pepper.

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Originally Posted by stdreb27
http:///forum/post/2996809
Hey for your "poppers" never mind the upright thing. Slit them down the side, then devain them. Then stick some cheddar a shrimp or whatever you think sounds good. Wrap em in bacon. Then let them sit on the wrack above the meat. And let those juices fall onto the meat... IF you are going to spicey bbq it adds a good flavor to it...

Sounds like a plan, thanks!

 

[dcoyle11]

low and slow...180 and longer time .... can't go wrong

in 45 days my team will defend our BBQ grand championship, 2008 best ribs, best brisket, and best pulled pork.... can't wait...