washguy Posted June 4, 2012 Report Share Posted June 4, 2012 Hi Guys Geez...somebody come over and unbutton my pants <laughs> ok so you sear 10 mins each side at 500 degrees then turn down smoker/grill to 190 degrees and wait for 132 degree internal meat temp...take off wrap in foil for 2o mins....whole process is bout 1 hour 20 mins....then you gotta have desert....why my!.....its a cherry cheese pie! <lmao>Wash[img width=810 height=607]http://i1108.photobucket.com/albums/h414/washguy/IMG_0364.jpg[img width=810 height=607]http://i1108.photobucket.com/albums/h414/washguy/IMG_0274.jpg Quote Link to comment Share on other sites More sharing options...
shepp Posted June 4, 2012 Report Share Posted June 4, 2012 Made stuffed mushrooms and cheese stuffed burgers tonight.8oz cream cheese, 2 pressed garlic cloves, tbls veg oil, teaspoon crushed cyhane pepper, teaspoon ground pepper 1/4 cup graded parmesan cheese and two slices of bacon cooked and chopped. Mix all together in a bowl, and use a spoon to put a quarter sized ball into the cap of each mushroom. Makes 10-15Then for the burgers I took 1# ground beef flattened it out in a bowl poured in about a cup of kraft cheese crumbles and a tablespoon or two of mc cormic burger seasoning mixed all together and grilled to my liking, tip the cheese drips and starts fire easy so I cook in the center of the grill and only use the two outside burners Quote Link to comment Share on other sites More sharing options...
392heminut Posted June 4, 2012 Report Share Posted June 4, 2012 Went over to my son's last night for a cookout. He had just taken som hotdogs off the grill and when I saw them I thought WTF? they looked like some raggedy ass dogs! My wife then informed me that he had wrapped them in bacon! What can I say, it was gettin kinda dark out! Pretty good dogs though. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 5, 2012 Report Share Posted June 5, 2012 Aztec candies:Get some banana peppers slice them lenght wise.Heat is the luck of the draw,we remove the seeds and the ribs [use gloves dont' touch your eyes or you peepee] and fill with chihuahua cheese.Put on foil and grill indirectly on gas or coal till soft.Then heat flour torts on the grill and enjoy. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 5, 2012 Report Share Posted June 5, 2012 I've peppered myself a few time, not f'n cool. 2 years ago I touched the inside of my nose after washing my hands like 5 times after cutting up peppers I grew in my garden. Still made me cry like alittle girl, best thing I've found is wash with baking soda and tooth pasteWe also made jalepeno poppers last year, can't remember what all went into the filling but I think it was:Cream cheese, shreded cheese, sun dried tomatoes in olive oil, put all into food processer. Slice down one side of pepper and remove seeds put cream cheese mixture into cavity of pepper, wrap in bacon sewer with tooth picks and either freeze or cook right away till bacon crisps.Aztec candies:Get some banana peppers slice them lenght wise.Heat is the luck of the draw,we remove the seeds and the ribs [use gloves dont' touch your eyes or you peepee] and fill with chihuahua cheese.Put on foil and grill indirectly on gas or coal till soft.Then heat flour torts on the grill and enjoy. Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted June 5, 2012 Report Share Posted June 5, 2012 I eat and prepare so much hot stuff, that if pepper juice makes it into my eyes/nose/onto peepee, I'm lucky if my eyelid twitches.My favorite right now is the Asian concoction that consists entirely of crushed chiles and garlic...seeds and all. Wifey got a BIG jar of it, gone, got another, gone, got two, gone. "Where is that big jar of that stuff I bought?""I ate it.""How long did it take you?""About 8 or 9 days."So what does she do? She starts looking for the jar I just told her is gone.Almost have her broke in (after 9 years) that no matter HOW many jars of salsa, hot sauce, peppers, and of what type are sitting in the pantry/fridge, we need more when you go shopping...just grab SOMETHING (but not that poser nasty Buffalo brand again).What were we talking about? :threadjack:Jon Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 5, 2012 Report Share Posted June 5, 2012 <lmao> <laughs> :cookoo: Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2012 Report Share Posted June 17, 2012 Sunday's brisket starts saturday afternoon12lb trimmed packer rubbed with tender lovin careinjected with apple juice and westerchire...put in fridge till 10pm then taken out to warm up for a midnite meeting with some smoke <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
392heminut Posted June 17, 2012 Report Share Posted June 17, 2012 And you live where? <munch> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2012 Report Share Posted June 17, 2012 And you live where? <munch>Why Big D ya'll <laughs> so if you are gonna have brisket...you gotta have cherry cheese pie...it has to be made tonite so it can setup for Sunday....I asked Char for the recipe..so I could post it...but she said "no way Jose" <laughs> Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 17, 2012 Report Share Posted June 17, 2012 Please Char :drool: I won't give it to anyone else promise. <thumbsup> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2012 Report Share Posted June 17, 2012 Meat me at midnite <laughs> Rene you got mail Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2012 Report Share Posted June 17, 2012 Hi Guys meats been on for 11 hours...internal temp is 160 time to wrap it up in foil...add some apple juice and westershire and raise smoker temp to 225 and remove brisket when its internal temp gets to 200....then keep it wrapped in foil and towels in a beer cooler till dinner time! Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 17, 2012 Report Share Posted June 17, 2012 Brother that is some good lookin eats ;),I know it taste's as good as it looks. <thumbsup> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2012 Report Share Posted June 17, 2012 Brother that is some good lookin eats ;),I know it taste's as good as it looks. <thumbsup>Only 6 more hours to go <lmao> daaaamn you got time to drive on down and have some <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted June 18, 2012 Report Share Posted June 18, 2012 So 16 hours later...all this for a sandwich....are you kidding me? <lmao> Wash Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted June 18, 2012 Report Share Posted June 18, 2012 Well worth the wait!!If you have the sandwich sitting in front of you...Jon Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 18, 2012 Report Share Posted June 18, 2012 <thumbsup> Quote Link to comment Share on other sites More sharing options...
shepp Posted June 18, 2012 Report Share Posted June 18, 2012 Think I'm going to smoke some beef short ribs next weekend, found a good sounding recipe on line. Anyone gill or smoked salt water red fish before?? Quote Link to comment Share on other sites More sharing options...
BLKSHEEP Posted June 20, 2012 Report Share Posted June 20, 2012 Think I'm going to smoke some beef short ribs next weekend, found a good sounding recipe on line. Anyone gill or smoked salt water red fish before?? This is how we do it ... http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/redfish-on-the-half-shell-with-lemon-butter-lump-crabmeat-sauce-recipe/index.html Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 20, 2012 Report Share Posted June 20, 2012 So when they ask my wife what killed me she'll say I was on .308AR.So" was it a firearm" no it was...."the grilling section" :o <lmao> <thumbsup> Quote Link to comment Share on other sites More sharing options...
washguy Posted June 26, 2012 Report Share Posted June 26, 2012 Guys it doesnt get any better than this we cooked pellet dogs last nite....so here goes... I used the smoker....build up temp to 350degrees (punch in digital temp <lmao>) get your dogs and the pillsberry crescent dough ready put you fav rub on dough wrap up dogs stick on smoker for 20/30 mins until golden brown....betcha ya cant just eat 4 of em <lmao>Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted June 26, 2012 Report Share Posted June 26, 2012 Brother Wash your killing me,but what a way to go. :) Quote Link to comment Share on other sites More sharing options...
washguy Posted June 26, 2012 Report Share Posted June 26, 2012 Brother Wash your killing me,but what a way to go. :)Rene <laughs> <lmao> <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted June 30, 2012 Report Share Posted June 30, 2012 We have a couple of racks of baby backs for smoking on Saturday....sooo pull off the silver skin on the bone side...slather with yellow mustard....rub your fav rub on ...we like cabellas sweet rib rub,and a lil KC rib rub...then rub that in with an extra dose of brown sugar and put it to bed in the fridge <thumbsup>Wash Rene...maybe Char will bake her lazy daisy cake? Quote Link to comment Share on other sites More sharing options...
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