OT. BBQ, Smokers and other fun things.

[WEAREPSU_LI]

Do we just talk about fun things here?

My new bike is arriving today. Looking forward to putting it together.

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[86PSUPaul]

Lol, nope, I only know Warner and his mom.

 

[WexfordWarrior]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

Has @82bordeaux approved it? They could slip some candied Guanciale in the whipped cream.

 

[El_Jefe]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

They're all easy to make, if you get the birthday girl drunk enough that she doesn't care how it turns out.

 

[Hlstone]

Has @82bordeaux approved it? They could slip some candied Guanciale in the whipped cream.

2 jokes that will never get old.

 

[PAgeologist]

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

I know its easy. But I had to buy some things. And that was one of them. I got **** to grill and beer to drink.

 

[PAgeologist]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

I have made tiramisu from scratch. That is one giant pain in the *** to make. Id much rather do a cheesecake from scratch.

 

[PAgeologist]

They're all easy to make, if you get the birthday girl drunk enough that she doesn't care how it turns out.

Thats obviously the goal.

 

[Cstroke]

Thats obviously the goal.

Are we even trying to talk about Tiramisu now??

 

[nerfstate]

Not a fancy many-hour smoke, but made Rick Bayless’ Pollo Adobado y Asado & grilled potatoes today with Kenji’s sensational Elotes (street corn) Salad today) with a smoked hatch chili in place of the jalapeño because I also smoked and froze 3# of those babies for winter chili.

A fabulous end of summer feast!

 

[CropDuster507]

Not a fancy many-hour smoke, but made Rick Bayless’ Pollo Adobado y Asado & grilled potatoes today with Kenji’s sensational Elotes (street corn) Salad today) with a smoked hatch chili in place of the jalapeño because I also smoked and froze 3# of those babies for winter chili.

A fabulous end of summer feast!

How’d you smoke and freeze? Whole? You process them at all? I’ve gotten into smoking & drying a bunch of my cayenne peppers for flakes/powder. I typically de-stem and freeze jalapeños whole. Gonna do the same with the few habaneros that I got left. Been a **** garden season.


same post, but I did some cooking today… put together an Apple-centric brine for a couple pork loins tomorrow. Made a honey mustard dill dip for pretzels (it’s Oktoberfest SZN). Made an Apple bbq sauce for the loins tomorrow to glaze (both spicy for me and mild for the gal). Finished up by getting some jalapeño poppers and garlic on the traeger. Brown and pumpkin spice jalapeños, stuffed with a basic cream cheese/sharp cheddar/poultry rub mix, wrapped in bacon. Pic below:

 

[nerfstate]

How’d you smoke and freeze? Whole? You process them at all? I’ve gotten into smoking & drying a bunch of my cayenne peppers for flakes/powder. I typically de-stem and freeze jalapeños whole. Gonna do the same with the few habaneros that I got left. Been a **** garden season.


same post, but I did some cooking today… put together an Apple-centric brine for a couple pork loins tomorrow. Made a honey mustard dill dip for pretzels (it’s Oktoberfest SZN). Made an Apple bbq sauce for the loins tomorrow to glaze (both spicy for me and mild for the gal). Finished up by getting some jalapeño poppers and garlic on the traeger. Brown and pumpkin spice jalapeños, stuffed with a basic cream cheese/sharp cheddar/poultry rub mix, wrapped in bacon. Pic below:

I smoke for a while (10-20 minutes indirect) then sear over direct heat a few min per side to blacken the skins (but not disintegrate the meat of the pepper), then pile them in a sealed container for about 10 minutes to self-steam before easily removing the charred skins. I then de-stemmed and removed about 70% of the seeds before a poor-man’s vacuum seal in ziplock bags closed up around a straw I slip out after removing the air, then freeze. But Hatch Chilis (or similar, like anaheim) are tougher than serrano, jalapeños and habeneros—thicker skins and more meat on the bone. You’ll need to treat those with more attention and less time to get anything worthwhile out of the same approach.

 

[CropDuster507]

Got my brined loins on the traeger after practice today. Took em to 145. Glazed with homemade apple bbq sauce towards the end. Not some crazy smoke ring to write home about but fuuuuucccckkkkkk was it moist and delicious.

 

[WexfordWarrior]

I smoke for a while (10-20 minutes indirect) then sear over direct heat a few min per side to blacken the skins (but not disintegrate the meat of the pepper), then pile them in a sealed container for about 10 minutes to self-steam before easily removing the charred skins. I then de-stemmed and removed about 70% of the seeds before a poor-man’s vacuum seal in ziplock bags closed up around a straw I slip out after removing the air, then freeze. But Hatch Chilis (or similar, like anaheim) are tougher than serrano, jalapeños and habeneros—thicker skins and more meat on the bone. You’ll need to treat those with more attention and less time to get anything worthwhile out of the same approach.

The smell at those Chile Roasts are so fragrant. Just don't get too close.

 

[Dren007]

If anyone likes a little heat try to catch the Pepper Fest in Bowers Pa next year. It takes place the 1st weekend in September. Over 150 vendors and probably 120 of them are hot sauce companies from all over. Check it out the site if you are interested in the participating vendors.

Actually ran into some folks from Austin Pa with their Mountain Mustard stand. I forgot they were there last year. Turns out they knew my father.

 

[hooraybeer]

Got my brined loins on the traeger after practice today. Took em to 145. Glazed with homemade apple bbq sauce towards the end. Not some crazy smoke ring to write home about but fuuuuucccckkkkkk was it moist and delicious.

Looks good. Don't worry too much about smoke rings on a tenderloin.