Looks great, Todd.
I've been very partial to Sam Adam's Boston lager and the Winterfest for a few years now. A couple of weeks ago I went up to Boston and took a tour of their brewery. Nothing like free beer. :D
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Looks great, Todd.
I've been very partial to Sam Adam's Boston lager and the Winterfest for a few years now. A couple of weeks ago I went up to Boston and took a tour of their brewery. Nothing like free beer. :D
The results -- which vanished like nobody's business.
http://sphotos.ak.fbcdn.net/hphotos-..._3087867_n.jpg
and
http://sphotos.ak.fbcdn.net/hphotos-..._5057892_n.jpg
No pictures of the corn, coleslaw, or watermelon
Stuffed now. Those ribs were in the smoker for 7 hours, jalepeno's for 2.
Wow Todd, that looks yummmmmyyy!
I just got finished throwing down 1.5lbs of Steak, giant pile of bbq's potatoes, green beans, and about 96oz. of Corona........wishing it were Sammie's now that I've read Mani's post.
We should change the thread title to BBQ n' Brews or something...
Hey Todd , Looks great ..... question , how do you prepare your Peppers?? just wondering cuz i like looking and trying new recipes for em..
I like to clean out the peppers and stuff them with spicey boudin , cream cheese and Shrimp , then a nice slice of bacon
I also like to take a boneless chicken thigh , make a mixture of diced jalapenos , cream cheese and a spicey boudin , layer it in the split thigh , roll it up and wrap with bacon
The only thing done today was lotsa bud light lime inbetween me working on the teak off of my boat...
cheers to all , Mondays almost here...
Well, I'm off to Dairy Queen to top off the dinner with a nice 3000 calorie blizzard!! :cool::cool::cool:
http://i221.photobucket.com/albums/d...cingFatGuy.gif
Brack,
I just reamed them out with my little jalepeno tool, then I stuffed them with a 50/50 mix of cream cheese and cheddar/jack shredded cheese, topped with bacon.
I decided not to do sausage or shrimp this time.
In my book, as long as you have bacon, how could it be bad?
Lots of good ideas on the smokingmeatforums.com about the ABT's (peppers)
as well as all other things smoked. I have had a request for a brisket
next weekend - last one I did in the smoker was AMAZING! Probably have to do
another pork butt for pulled pork soon too.
I don't do a lot of chicken, as my wife is "helicopter ride to hospital" allergic to all
things poultry - but I do some when I can.
Todd
I should have let them smoke for about another 30 minutes - I thought they were
GREAT, but a few people whined about the heat.
The Spicier , the better for me .... But not for my better half. When i do ribs , i usually smoke several racks the way i like to do them and then do one just for "those" people..."those" being people that arent to hip to a lil bite in their food I help a buddy out that does a lot of competition cooking and we are always looking to step up our cooking , to try to get that extra lil edge on other cook off teams . ....Man that stinks about the poultry alergies .
Brack, you look pretty seroius about your smoke!
This thread is making me hungry!
thats my buddys Pit , I had it over @ the house working on it the other day . mines not quite that big , but I do like to throw down some good food on the weekends . My favorite time of the the year is The end of FEB / 1st of March . This is when the Hoston Livestock Show & Rodeo has its Championship BBQ cookoff . 4 days of good food and good people .. Over a hundred entries with very elaborate BBQ pits/ smokers . LOTSA food and LOTSA drinks.......
Man, I think I am gettin' the smoke on when I put a turkey on the spit and some hickory chunks on my gas grill...