I just remembered I have some fresh jalapeno's in the fridge. I will go make some of those atomic bomb dealies and get then on for the last couple of hours of the smoke.
So I took the fresh Jalapeno's and Made DW's Atomic Bomb ???.
Sliced them like DW did long ways
Cored them and made sure all the seeds were taken out.
Mixed up some whipped Phili cream cheese with some shredded extra sharp white cheddar and filled the halves. That is a pain in the ???? for me not real easy.
wrapped in bacon.
Placed in smoker for 2 hrs at 225*F
And 2 hrs later.
They were still a bit crunchy so we only ate one row and put the rest back in the smoker for another hour to make them a bit more mild.
Took the rack of ribs off and had a bit of tossed salad. Nice break in the bark.
Now just waiting on the PB and BR's I think they both broke through the stall and are on the move toward 203*F
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Thank you for the great description and pictures! NIce job!!
Would the old pastry trick of putting the cream cheese and cheese mix In a baggy, cutting a bottom corner of the baggy and piping it onto the pepper work?
Everything looks GREAT. Y'all are eating well today!
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Tried some brisket today on the WSM using techniques as noted in Meathead's interview with Harry Soo. It turned out very good: tender, smokey and delicious.
9-lb brisket flat ready for the WSM
WSM pit ready for hot coals. Apple and hickory wood chunks underneath
Been a busy, smokin, weekend...
Friday night, burgers on the WSM, with ABTs for appetizers. (4 stars on both)
Saturday night was Raspberry Chipotle smoked pork loin and steak fries on the WSM. (3 stars on the pork, 2 stars on the fries - fire got away from me).
Tonight, two whole chickens on the WSM.
Thankfully, i only used half the burger so I see a replay on the burgers one night this week if things go right. :-)
Not a very good pic but it's late. I come home from work, throw a butt on the Rec Tec at 275 around 7:00pm. Cook it till 1:00 am for lunches the rest of the week (usually only makes it a couple day lol)
Leftover plate.
Sometimes I get back from the gym starving and my mind runs wild in kitchen.
This is one of those times. I had planned on making a sandwich with leftover smoked beef short ribs. Tossed that in the hot tub time machine at 135 degrees to warm up.
Change of plans, I sliced some bella mushrooms, throw them in ghee
Had some leftover chorizo and mushrooms from an omelette that I made earlier for the wife. Can't waste that.
sliced some green onions, saute that with the mushrooms. Season with mixed pepper corns and salt
I love it when that happens! You have an idea in mind what to make and it ends up something totally different and better than the original idea Looks awesome Ernest!!
Throwing some bellies on the BKK. Did the Meathead cure for 8 days. I took some inspiration from Huskee's ribs and rubbed them down the meat side with some brown sugar before I thew them down on the BKK. I'm curious to taste it.
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