patriot 7,197 Posted February 13, 2017 Report Share Posted February 13, 2017 Wow. They look great! Did they have any of a green pepper kind of flavor? I have to watch any pepper that has a bell pepper kind of flavor. They repeat for about 12 hours. 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted February 13, 2017 Author Report Share Posted February 13, 2017 Wow. They look great! Did they have any of a green pepper kind of flavor? I have to watch any pepper that has a bell pepper kind of flavor. They repeat for about 12 hours. Nope, dang near perfect all the way... These really exceeded my expectations. Yesterday I made a lasagna by special request of my wife for Valentines day. While it is cheaper than a dozen long stemmed Red Roses,it still isn't inexpensive to put together a really good homemade Lasagna. No getting out of it guys, gonna drop some dollars on the significant other. Bolognese sauce Ricotta/Basil mixture Finale! Quote Link to post Share on other sites
patriot 7,197 Posted February 13, 2017 Report Share Posted February 13, 2017 1 Quote Link to post Share on other sites
JDeko 792 Posted February 13, 2017 Report Share Posted February 13, 2017 all you can eat pancakes at IHOP 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted February 18, 2017 Author Report Share Posted February 18, 2017 Creamy Garlic Parmesan Chicken1 large B/S Chicken breast per person (2 if they're small)Salt well and grill well done, get plenty of sear on itCool and slice, chop or shredSet asideSauce3C Heavy cream3C Chicken broth3T Garlic, minced4C Parmesan, shaved2C Sundried tomato5C Spinach, fresh4T Butter1T Salt2t Rosemary, fresh, minced1t Thymes, fresh minced1/4C Flour, paste made with waterMelt butter over low heatAdd everything but the cheese, flour and spinachOver med heat, bring everything to steaming hotAdd parmesan a cup at a time stirring constantlyThicken with flour paste to desired consistencyAdd spinach cook till it just starts to wiltRemove from heatAdd chopped chickenYour choice of pasta Quote Link to post Share on other sites
YOT 3,743 Posted February 18, 2017 Report Share Posted February 18, 2017 1 Quote Link to post Share on other sites
patriot 7,197 Posted February 18, 2017 Report Share Posted February 18, 2017 16oz Kansas City Sirloin, grilled over open flame Baked potato Corn Iced tea with a hint of peppermint I am now fat AND happy! YUM! 2 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted February 18, 2017 Author Report Share Posted February 18, 2017 Leftover Creamy Garlic Parmesan Chicken Quote Link to post Share on other sites
saltydecimator 482 Posted February 21, 2017 Report Share Posted February 21, 2017 This thread is epic! HB coot is like, bread and water and Chile is like BAAAAAAACOOOOONN! Win! I need to send you some "flowering cherry" to try you smokers in here.... Its way better than "woods cherry" like eating candy! I had: 1 week old chicken Fry, 3 week old ribs. Does smoking keep bacteria away or what? Anyone know that science? Ot just never seem sti smell bad, and me and my lil 25lb daughter are the only Q eaters in the house ( she did tell me howuch che loved it the other day, even though she's only 2) 3 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 6, 2017 Author Report Share Posted March 6, 2017 A beautiful if windy as hell day in Gulf Shores, Alabama. The Sheepshead were in full feeding and breeding mode around the pier and I managed to get my limit and my son got a few too. A great day to say the least, and even better is the eating that comes with a awesome catch. For the kids, good'ol fried fish and fries. For the adults, iron skillet fried Lemon Pepper and Bronzed Cajun, with fries and salad. Lemon Pepper Cajun Special request, whole grilled, salted and basted with lots of butter. 2 Quote Link to post Share on other sites
PFerris 76 Posted March 6, 2017 Report Share Posted March 6, 2017 Oh yea eating fish is the only thing better than catching them!!! Man they look great. Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 11, 2017 Author Report Share Posted March 11, 2017 (edited) Teaser Picked up three 3#+ Chuck Roasts and prepped them for tomorrow, going to do Burnt Ends.Rub1.5C Brown Sugar1C Seasoned salt3/4C Paprika.5C Cajun seasoning2T Garlic powderMake numerous slits about half way through, in one side of roastsRub each side with heaping T of rubPlace in pan slits up, with approx 3/4-1C Worcestershire sauce per roast, then drivel with another .5C being careful not to wash rub off.You want the Worcestershire to get into the slits with some rub.Marinate in refrigerator for 8-12hrs.Tomorrow I will fire up the smoker with a mix of Hickory & Pecan.Cooking temp will be 225'-240' till they hit about 190'.Then I'll remove, rest, and then cube.Add more rub and plenty of SBR S&SBack into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.More pics to come... I guarantee it. :biggrin: Edited March 11, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 11, 2017 Author Report Share Posted March 11, 2017 Quote Link to post Share on other sites
David Mark 2,452 Posted March 11, 2017 Report Share Posted March 11, 2017 So if I start driving there now?.... Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 11, 2017 Author Report Share Posted March 11, 2017 You'll enjoy a great dinner. Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 11, 2017 Author Report Share Posted March 11, 2017 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 11, 2017 Author Report Share Posted March 11, 2017 Finally got them to 190'+Wrap and rest for a half hourCubeAdd 5T rub and be very generous with the SBR S&S(I tripled what is shown in the rub/sauce pic)Mix wellReturn to a 250' smoker to finish for about 1.5-2hrs 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 12, 2017 Author Report Share Posted March 12, 2017 Money Shot Quote Link to post Share on other sites
targetshooter77 0 Posted March 18, 2017 Report Share Posted March 18, 2017 jersey mike's big kahuna cheese steak for lunch today with extra peppers.I tried Jersey Mike's ONCE in Hagerstown, MD. Ordered via Internet. Went to get my lunch...they screwed the order up. Took it up to the counter, along with my order printout. They made me another sandwich...WRONG...with the Web order IN FRONT OF THEM. What a bunch of idiots! Never Again. you could've stopped them, or weren't you watching? Quote Link to post Share on other sites
patriot 7,197 Posted March 19, 2017 Report Share Posted March 19, 2017 (edited) jersey mike's big kahuna cheese steak for lunch today with extra peppers.I tried Jersey Mike's ONCE in Hagerstown, MD. Ordered via Internet. Went to get my lunch...they screwed the order up. Took it up to the counter, along with my order printout. They made me another sandwich...WRONG...with the Web order IN FRONT OF THEM. What a bunch of idiots! Never Again. you could've stopped them, or weren't you watching? Their backs were to the counter. It's pretty hard to see through a person's torso....at least for me it is. ...oops! a N00b necro's from 2 yeas ago...nevermind...Looking at his posts, it's just a n00b trying to stir the shit kettle. Edited March 19, 2017 by patriot 2 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 20, 2017 Author Report Share Posted March 20, 2017 Oops, I forgot to take pics... Let me try to describe this to y'all. LUNCH Venison Medallions, Bacon and Veggies First I cooked a large skillet of onions, bell pepper and garlic, in butter with plenty of crushed red pepper. Sauteed perfectly, not soft-n-mushy, soft with a bit of crunch left to them. Then in the same skillet 2lbs of bacon in 1lb portions weaved together, think double thick bacon mats. Plenty of crispy crunchy around all the edges/ends, but the rest was well done with a nice meatiness to it. None of that gross chewy fat left, all rendered out in the high heat. And to top it off. I heavily seasoned the medallions with Cajun and Seasoned salt. I got all that bacon grease smoking hot and quick seared the medallions med rare. OMGosh, all that seared goodness, wonderful flavor packed browned edges and juicy red inside, A nice bite of each crammed into my mouth and grunting with immense satisfaction while chewing it down. I ate till I was comfortably full and then had a nice Sunday siesta. Quote Link to post Share on other sites
G O B 3,516 Posted March 21, 2017 Report Share Posted March 21, 2017 No pics, but I call it 'inland lobster' Split a pork loin lengthwise (or use venison loin) dry it , rub it with old bay, wrap it in a spiral with bacon,sprinkle old bay on that. Marinate in beer and Worcester sauce in a zipper bag in the fridge for 2-3 days. get a foil pan to put it in, but make a layer of bread in the pan first. Put the meat in and curl it like a lobster tail. Add enough marinade to thoroughly soak the bread. Stick in the grill until it reaches 170F. The other half of the pork loin gets marinated in olive oil,rosemary and thyme, for 2-3 days. Put that in a foil pan, and then get a can or LRMF's (canned potatoes). Dry the spuds, coat with olive oil and put 'em in the pan then sprinkle on parsley (try not to get much on the meat). oil should just cover bottom of pan well. Stick in grill until it reaches 170F. 1 Quote Link to post Share on other sites
DLT 1,646 Posted March 22, 2017 Report Share Posted March 22, 2017 Chicken fideo. 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 25, 2017 Author Report Share Posted March 25, 2017 (edited) Southern Smoking Extravaganza Smoked/Grilled ChickenSmoked Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia OnionGrilled Sweet Corn with Butter, Sweet Vidalia Onion and RosemarySmoked Blackeyed Peas with Smoked Pork Neck BonesCajun Fried Whole OkraApple Dump CakeCook In Progress, Please Stand BySmoked/Grilled ChickenSmoked Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia OnionSmoked Blackeyed Peas with Smoked Pork Neck BonesGrilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary Cajun Fried Whole Okra Apple Dump Cake Edited March 25, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,074 Posted March 25, 2017 Author Report Share Posted March 25, 2017 (edited) Out of the smoker And on to the grill, going to crisp the skin and pork belly. The final product The 'Pork-n-Beans', definitely not beenie weenies. The pork was incredibly tender and delicious. The Spread The Money Shot This was an entry in a smoking forum BBQ Throwdown, so it had to have the sign in it. Edited March 25, 2017 by ChileRelleno 1 Quote Link to post Share on other sites
PFerris 76 Posted March 26, 2017 Report Share Posted March 26, 2017 That is a great looking spread. Man that chicken and the beans makes my mouth water. I am sure it is as good as it looks. Quote Link to post Share on other sites
David Mark 2,452 Posted March 26, 2017 Report Share Posted March 26, 2017 Chile, you have some serious culinary talent. Quote Link to post Share on other sites
patriot 7,197 Posted March 31, 2017 Report Share Posted March 31, 2017 (edited) Here's a big tip for all you would-be chefs:Do NOT pan fry hot peppers in the house!WOW! is that awful! I can't take a breath downstairs without choking.I have the fans going, doors open and an ultrasonic air purifier running trying to de-gas the house!This SUCKS! Imagine putting your head in a bag full of pepper spray that's on fire...at least it's mostly the ground floor, and my sinuses will be REALLY clear after my eyes stop burning and I can breathe in the house again!Let me say again how much this SUCKS! BAD BAD BAD idea! ...even if the burger I had cooking in the peppers was excellent.It should air out in a half hour or so....I'm glad it's not freezing outside. Edited March 31, 2017 by patriot 4 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted April 18, 2017 Author Report Share Posted April 18, 2017 (edited) Three Stepping London BroilTwo 3# London Broils marinated for eight hours in the marinade listed below.Marinade1C Water1C Soy sauce3T Fish sauce3T Worcestershire sauce1 medium white onion, chopped1C Pineapple juice1C Crushed Pineapple3t SugarSmoke over Mesquite at 225'F until 120'F internal tempThen on to a preheated 500'F+ grill and bring the IT to 135'FRest for 1/2 hour and slice thin across the grainBaby Bok Choi with Onions, sauteed in Garlic oil, Soy sauce and Fish sauceFruit Salad, Lychee, Longan, Kiwi, Pineapple, Pecans and all drizzled in HoneyMoney Shot Edited April 18, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,074 Posted April 18, 2017 Author Report Share Posted April 18, 2017 (edited) Today we hosted a family Easter Lunch and Egg Hunt, we had 20+ adults and kids of all ages.My mother-in-law and I tag teamed lunch for the horde.Mom supplied a Smithfield boneless ham, mashed taters, queso dip/chips, fruit/veggie trays and a decorated Easter Bunny cake.The ham was really juicy and tasty, surprisingly so... I'm not a big ham eater, unless it is fried Country ham.Ham is usually too dry or she buys Honey hams which are too sweet.Anyways so I oven baked the ham, double foil wrapped and lets it rest for an hour.I smoked/grilled three Chickens, 5#s of Conecuh sausage, slow smoked Ranch Beans w/ smoked pork neck bones and my Whup@$$ Coleslaw.Three Spatchcocked chickens, rubbed with Montreal Chicken, smoked for an hour over Mesquite at 350'F and finished on the grill for a great crispy skin.The sausage joined the birds on the grill, oh man, the smells coming out that grill had the neighbors hounds trying to climb the fence.Once again, rave reviews from the family. Chicken-n-Sausage Smoking On to the grill for a crispy skin finish Smoked Beansfour 23oz cans of Ranch Style Beans1 red and one yellow onion, chopped1 red and one yellow bell pepper, chopped2.5#s of meaty pork neck bonesSmoke neck bones over Mesquite at 350'F for about four hoursLetting all the drippings go into the beansRemove and rest pork, shred meat, return meat and bones to beansAdd two cups of water, stirCover pan with foil and finish cooking for a few more hours Whup@$$ Coleslaw2 med- lrg heads of cabbage, cored, quartered and sliced thin1 medium red onion, halved & sliced thin4C Mayo1T fresh cracked Black Pepper1t Cayenne pepper2t prepared Horseradish2T Apple Cider vinegar2T Lemon juiceMix Mayo, horseradish and spicesAdd in vinegar & lemon very slowly while whisking to avoid seperation.Combine with cabbage/onion and mix well.Refrigerate for several hours or better overnight.Makes approx 20 1/2C servings.Money Shot Edited April 18, 2017 by ChileRelleno Quote Link to post Share on other sites
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