..... Full ampitheater.
Attached Files
-
-
You have my attention!-
FlaBouy good thing, the kitchen sink pretty insanitary
-
-
Ready to mop...Attached FilesComment
-
-
Fan freakin' tastic lookin'!!!
Comment
-
They look fantastic! And you just gave me an idea. I'm thinking meatballs stuffed with cheese, dipped in buttermilk, rolled in self rising flour, and deep fried. Maybe take it up a notch by going low and slow for a bit to add some smoke, and then dip, roll and fry... Maybe add some marinara sauce on the side too.Comment
-
Take me out to the ball game........
Muchos fantastic!Comment
-
FlaBouy freeking TKO!Comment
-
Mr. Bones I realized while I see me participating with the hat in the Birthday of the month club others likely only saw my fat arse in the pool. So, I changed my Avatar. Spinaker Huskee Jerod Broussard Henrik gee thanks. Stupid me, my last Avatar with me in the pool. That was "a lot" of nudity. Ha!
-
I want some!!!! I don't even want my pork that's ive smoked all day now lolComment
-
Thankee Sai for all the words. I was just warming up for football season.. We call it Saturdays down South.
As for the recipe, I don't much take to following instructions. I am like RonB in the aspect that I see something that I think goes with something over there and next thing you know... I do some of my best work with leftovers. I turn all idiot savant when the fridge door opens because I instantly see all the ingredients that will combine my next meal. The princess attests to the idiot part anyway... although it is a rare thing for her or the dog to ever walk away from my fixin's
Anyway, football season typically starts with my bacon wrapped jalapeno poppers but all the rain this year has actually left me high and dry when it comes to my pepper plants so I thought I would just wing it with the onions.
So I found me 3 large onions at Publix and went about trying to think how to stuff them.
I cut both ends of the onions and then peel the outer layer. I then cut the onions in half and separate all the layers into boats. The smaller cuts and centers get minced and tossed into a large stainless mixing bowl with everything else I find to make the stuffing. I was going the meatloaf route so I tossed a pound and a half of freshly ground beef from my meat grinder into the bowl with about a pound of freshly ground pork sausage that I made from the trimming of past cooks. Add a cup of breadcrumbs, leftover rub from the last brisket, toss in some grated parmesan and follow it up with a couple spoons of diced jalapenos. I also added a brick of cream cheese that was in the fridge and wetted all that down with a dash of beef broth as needed to moisten the mix. I then added about a cup of sweet baby rays that had been doctored with some garlic and fresh ground black pepper to finish off the mixture
I then made meatballs sized to fit between two onion halves and wrapped with some store bought smoked bacon since I was out of smoked pork belly. When wrapping I always stretch the bacon tight and firmly pack the onion bombs so it gets the feel of a baseball before I pin them with toothpicks just enough to hold the bacon ends.
Light some charcoal, add a few apple wood chunks and set to low and slow. I actually smoke these down in the 190-200* range since the internals tend to come up fast. Once I saw 165* internals, I mopped with sauce and then pulled after another 15 minutes or so when the bacon looked right. I let mine rest for about 10 minutes and then cut in half, kiss it with a taste of horsey sauce and then release the Kracken.
Believe when I say that once these are done and you turn to the crowd to inform them, you best not be in the way.. because it is on like donkey kong.Comment
-
Unbelievable!!!!
How big were the onions? And how did you "stuff" them? Cut them in half or hollow out the center??
Man I can see either appys or a main course. Beautiful.Comment
-
Beautiful!Comment
Comment