shepp Posted September 15, 2013 Report Share Posted September 15, 2013 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! Quote Link to comment Share on other sites More sharing options...
Boerboel guy Posted September 15, 2013 Report Share Posted September 15, 2013 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. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 16, 2013 Report Share Posted September 16, 2013 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 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 16, 2013 Report Share Posted September 16, 2013 That's a great idea with those peppers brother.I likey. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 17, 2013 Report Share Posted September 17, 2013 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. Quote Link to comment Share on other sites More sharing options...
washguy Posted September 17, 2013 Report Share Posted September 17, 2013 That is some fine looking salsa......i know you're a Texan for sure! Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 17, 2013 Report Share Posted September 17, 2013 Hahaha nope all cheese head:) Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 17, 2013 Report Share Posted September 17, 2013 That pic screams fresh brother. <thumbsup> A nice twist is to use mango.Its the ying and yang of spicy and sweet. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 17, 2013 Report Share Posted September 17, 2013 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Boerboel guy Posted September 26, 2013 Report Share Posted September 26, 2013 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. Quote Link to comment Share on other sites More sharing options...
washguy Posted September 26, 2013 Report Share Posted September 26, 2013 Guys ive got to get into the pepper thing....farmers market here I come...got nno garden....just rocks Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 26, 2013 Report Share Posted September 26, 2013 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 Quote Link to comment Share on other sites More sharing options...
shepp Posted September 26, 2013 Report Share Posted September 26, 2013 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 Quote Link to comment Share on other sites More sharing options...
washguy Posted September 27, 2013 Report Share Posted September 27, 2013 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 Quote Link to comment Share on other sites More sharing options...
Boerboel guy Posted September 28, 2013 Report Share Posted September 28, 2013 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. Quote Link to comment Share on other sites More sharing options...
Boerboel guy Posted September 28, 2013 Report Share Posted September 28, 2013 Yea I'd be singing Johnny Cash for a week Your body adjusts, you just have to push through the pain for a bit. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 28, 2013 Report Share Posted September 28, 2013 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 Quote Link to comment Share on other sites More sharing options...
MikedaddyH Posted September 29, 2013 Report Share Posted September 29, 2013 A mans gotta eat, share your best summer grilling recipes. Im bored with my current meals. OH really ! LOL Quote Link to comment Share on other sites More sharing options...
sketch Posted October 2, 2013 Report Share Posted October 2, 2013 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: Quote Link to comment Share on other sites More sharing options...
shepp Posted October 14, 2013 Report Share Posted October 14, 2013 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 Quote Link to comment Share on other sites More sharing options...
washguy Posted October 14, 2013 Report Share Posted October 14, 2013 Shepp that bird looks mighty tasty! it looks like a big roaster...how many lbs? how long timewise? :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted October 14, 2013 Report Share Posted October 14, 2013 (edited) 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 Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted October 14, 2013 Report Share Posted October 14, 2013 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! Quote Link to comment Share on other sites More sharing options...
shepp Posted October 14, 2013 Report Share Posted October 14, 2013 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 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 14, 2013 Report Share Posted October 14, 2013 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. Quote Link to comment Share on other sites More sharing options...
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