Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

1st Poppers

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    1st Poppers

    Starting a new popper recipe. I just took 1lb of pulled pork and added seasonings resized from Meatheads Italian sausage recipe to use for the meat. I will use cream cheese, extra sharp cheddar, cooked bacon pieces and mix tomorrow and put in halved lg. jalapenos I will scrape the ribs well in half of the jalapenos for the wife as she does not care for heat. The other half I will just seed and when stuffed top with chipotle powder as I like heat. Just mixed the spices with the chopped pulled pork and will let sit tonight for the flavors to meld a bit. Then mix cheeses and such tomorrow and smoke on the kettle or in smoker.


    So far:

    1lb. pulled pork
    1/4t. garlic powder
    1/2t. red pepper flakes
    1t. red annahiem pepper powder (I grew,dried, and ground this year) I was out of paprika
    1/2t. black pepper
    1t. whole fennel seed
    1t. salt
    1/3t. sugar

    Have to say this tastes awesome right now. Will continue tomorrow when the meat and spices have set.


    #2
    Sounds pretty good. Been a while since we had some.

    Comment


      #3
      Wow, that sounds incredible. I love poppers.

      Comment


        #4
        Yum, gardenfish . Photos, if/when you have them, pretty please?

        Kathryn

        Comment


          #5


          Ok Poppers made. I added 1lb. of cream cheese, extra sharp cheddar, 3 pieces of chopped bacon and the italian sausage flavored pulled pork mixed up and it did not really need anything else. I scraped 3 halves really well for Linda and just seeded the other 5 halves for me. Stuffed the peppers and sprinkled mine with chipolte powder and then covered all with extra sharp cheddar. They are in the fridge now I will cook a couple later when I fire up for the Huli-Huli.


          Here they are

          Click image for larger version

Name:	20150920-_DSC2850.jpg
Views:	109
Size:	526.7 KB
ID:	110744


          Linda's mild ones

          Click image for larger version

Name:	20150920-_DSC2852.jpg
Views:	65
Size:	420.0 KB
ID:	110745

          My hot ones

          Click image for larger version

Name:	20150920-_DSC2853.jpg
Views:	61
Size:	622.8 KB
ID:	110746



          And there was filling left over and it turns out just enough to make a grilled cheese popper stuffing with extra bacon sandwich. It was great with a cold beer


          Click image for larger version

Name:	20150920-_DSC2855.jpg
Views:	64
Size:	434.8 KB
ID:	110747

          Comment


            #6
            Your poppers make mine look like poopers.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailed†review


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            The Good-One Is A Superb Grill And A Superb Smoker All In One


            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our†complete review