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.

2nd Poppers

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

    2nd Poppers

    Making some more today. I used the same Sweet Italian sausage pulled pork from first Poppers for the meat filling. Added the meat filling to cream cheese, and shredded extra sharp cheddar. Then added Sriracha sauce, Worcestershire, and half of a finely diced fresh onion. 4 pieces of chopped bacon and then letting it sit to soften a bit. Halved and seeded 15 giant jalapenos and will stuff in a bit and sprinkle half with chipotle/Guajillo powder mix. Going to have with dinner tonight, NY strip with mushrooms in demi-glace (I got from chef at work, traded 10 of these poppers for a bit) and a fresh veg.

    #2
    Nice trade.

    Comment


      #3
      I did half with the pork and half with beef.

      Vacuum sealed ready to go

      Click image for larger version

Name:	20150927-_DSC2869.jpg
Views:	73
Size:	570.2 KB
ID:	112563



      Had to throw one on the smoker with the 2 chucks that are cooking...you know just to make sure .

      Click image for larger version

Name:	20150927-_DSC2870.jpg
Views:	73
Size:	403.7 KB
ID:	112564

      Comment


        #4
        dumb question, why are they cryvaced?

        Comment


        • gardenfish
          gardenfish commented
          Editing a comment
          To freeze for later consumption

        #5
        there isn't enough to freeze for later cuz I would eat them all now they looks good

        Comment


          #6
          You freeze once cooked or freeze to cook later??? gardenfish

          Comment


          • gardenfish
            gardenfish commented
            Editing a comment
            Jerod Broussard I freeze to cook later.When I want some with dinner or for a snack I will thaw then put on the grill and they will be as fresh as the day I made them.

            I have been vacuuming for quite a few years. I do steaks, meats, veges cooked and raw, salsas sauces and stocks. Some things freeze great as is and some need a flash cook. Usually 30 seconds or so in a boiling water then into an ice bath then vacuum and freeze for later. It is essential with a big garden to enjoy for the year.
            Last edited by gardenfish; September 27, 2015, 01:03 PM.

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Coolness. I do that with a lot of meat. I cut up a Tri-tip into 8 ounce steaks, dry brined, then seasoned and vacuumed and froze.

            I plan to do more once I get the sous vide machine in.

          • gardenfish
            gardenfish commented
            Editing a comment
            We started a few years ago with the garden bounty. The stores here usually sell whole prime ribs for $5 lb on Thanksgiving and Christmas. So we usually bu 3-4 around 18-20lbers and cut off some nice meaty beef ribs then cut a lot of ribeye steaks and keep a couple chunks for prime rib. We vacuum the steaks two together and eat through the year. Every one say how can you eat steaks all the time when they are $10-13lb . I use the fat trimmings with extra chuck to make our own ground burger. and we love to make a hundred meatballs or so and have them throughout the year also. The meatballs we make and cook before vacuuming.

            We have a lg. chest freezer and a full refridge sized freezer we try to keep stocked.

        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


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read our†complete†review


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Pit Barrel Cooker May Be Too Easy


        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        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


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        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