Grilling

[shepp]

Yea hobeneros are to hot for me I stuff jalapeños with all kinds of things wrapped in bacon . This year I grew pablanos and have been stuffing them with different cheeses or beans and rice with sausage and wrapping them in foil and grilling them really like them!

[Boerboel guy]

Wow. Habaneros are what I feed guests and people I want to be nice to. Lol. Done this way they seem to be more sweet to me than hot. If I want them hot I make poppers w Yellow 7 pod peppers. Those....pain. Delicious, mouth numbing, drooling pain.

[shepp]

Wow. Habaneros are what I feed guests and people I want to be nice to. Lol. Done this way they seem to be more sweet to me than hot. If I want them hot I make poppers w Yellow 7 pod peppers. Those....pain. Delicious, mouth numbing, drooling pain.

Do you remove all the ribs in the hobeneros?

Made dirty rice stuffed Pablonos and shrimp on the grill tonight. Think poblonos are my new favorite pepper and I've got a few dozen of them in the garden. What I don't use I'm drying and going to make ancho powder with

[unforgiven]

That's a great idea with those peppers brother.I likey.

[shepp]

Not quite grilling but I made 10 more pints of salsa tonight ill can it tomorrow. All the vegetables came from my garden, garlic is from the farmers market.

[washguy]

That is some fine looking salsa......i know you're a Texan for sure! Wash

[shepp]

Hahaha nope all cheese head:)

[unforgiven]

That pic screams fresh brother. <thumbsup>  A nice twist is to use mango.Its the ying and yang of spicy and sweet.

[shepp]

No mango but that is a good idea, I make a peach BBQ sauce that's killer!

It's 10 c Roma tomatoes, 4c sweet peppers (green red and banana) 3-4 c onion 6 jalapeños and 4-5 pablanos. Garlic 1c vinegar and some canning salt

Edited September 17, 2013 by shepp

[Boerboel guy]

Do you remove all the ribs in the hobeneros?

Made dirty rice stuffed Pablonos and shrimp on the grill tonight. Think poblonos are my new favorite pepper and I've got a few dozen of them in the garden. What I don't use I'm drying and going to make ancho powder with

I never remove the ribs/placenta, that's where all the magic comes from. :) . Habaneros and scotch bonnets are sweet to me when grilled/cooked and don't hit me anywhere close to certain types of jalapeños. I also do the poppers w real super hots like yellow 7pods, ghost chili, and Butch T scorpions. Those are truly hot. Especially the butch t. I'm definitely a fire eater though. Everything I make has a to have something habanero or hotter in it for me to even register it anymore.

[washguy]

Guys ive got to get into the pepper thing....farmers market here I come...got nno garden....just rocks

Wash

[shepp]

I never remove the ribs/placenta, that's where all the magic comes from. :) . Habaneros and scotch bonnets are sweet to me when grilled/cooked and don't hit me anywhere close to certain types of jalapeños. I also do the poppers w real super hots like yellow 7pods, ghost chili, and Butch T scorpions. Those are truly hot. Especially the butch t. I'm definitely a fire eater though. Everything I make has a to have something habanero or hotter in it for me to even register it anymore.

Yea I'd be singing Johnny Cash for a week

[shepp]

Guys ive got to get into the pepper thing....farmers market here I come...got nno garden....just rocks

Wash

I grew pablano's this year I really like them going to make ancho powder with the ones I don't use

[washguy]

My super secret fav sanwitch.....turkey pastrami,swiss,on sourdough bread with ancho spread on one slice of bread,,,,honey mustard on the other...shredded lettuce tomato.....dash of sea salt....dig in!

Wash

[Boerboel guy]

I grew pablano's this year I really like them going to make ancho powder with the ones I don't use

I love pablano peppers.

When I lived in my old house I had a huge pepper garden in the backyard. I grew everything from super hots on down to cute little Pequin chili. It's hard to say what I miss growing the most but pablano is way Up on the list. I love using them for chili rellono. The smell of roasting pablano is heavenly. Every weekend morning during harvest season I'd go pick 2-3 of them and my wife would make me amazing breakfast w them.

I can't wait to move out of my current place and back into something w the space for a garden.

[Boerboel guy]

Yea I'd be singing Johnny Cash for a week

Your body adjusts, you just have to push through the pain for a bit.

[shepp]

I love pablano peppers.

When I lived in my old house I had a huge pepper garden in the backyard. I grew everything from super hots on down to cute little Pequin chili. It's hard to say what I miss growing the most but pablano is way Up on the list. I love using them for chili rellono. The smell of roasting pablano is heavenly. Every weekend morning during harvest season I'd go pick 2-3 of them and my wife would make me amazing breakfast w them.

I can't wait to move out of my current place and back into something w the space for a garden.

They're becoming my favorite too and will be back in my garden next year

[MikedaddyH]

A mans gotta eat, share your best summer grilling recipes. Im bored with my current meals.

OH really ! LOL

[sketch]

Yea hobeneros are to hot for me I stuff jalapeños with all kinds of things wrapped in bacon . This year I grew pablanos and have been stuffing them with different cheeses or beans and rice with sausage and wrapping them in foil and grilling them really like them!

duck poppers my fav!! :drool:

[shepp]

Stuffed with One onion, one potato, one lemon, one Apple two cloves garlic, With salt pepper and olive oil. Brined over night in water salt and brown sugar. Rubbed with olive oil salt pepper paprika and chipotle

[washguy]

Shepp that bird looks mighty tasty! it looks like a big roaster...how many lbs? how long timewise?

:) Wash

[shepp]

4-4.5# farm raised free range, 5 hours 225* I shoulda only went 4-4.5 the breast was a touch dry but I'm a thigh and leg man myself. Gf says to me do we have time to do another one tonight lol

Ps I had some of that worchstashire sauce apple juice mix left over In the fridge from the last time I made a butt so I dumped it in the water pan bout half half with water

Edited October 14, 2013 by shepp

[planeflyer21]

I just roasted one of those free-range chickens.

 

Way, way different meat than the other birds.  You have to try it if you haven't yet!

[shepp]

My moms bought locally raise and butchered farm birds for years so much better!!! Less fat bled out so you don't get all the black stringy poop like the store, and not injected with who knows what!

I agree Jon whole different ball game so much better, granted your going to pay more but totally worth it

[unforgiven]

Pork shoulder,started it at 9:30 am.Should have started it sooner.Had it 235* gonig for internal temp of 200*.Kicked up temp at 5:30 pm to 300* got to temp at 7:00 pm.Let it rest for 1/2 hr. we were starving by then.Next one will start by 6am.