Rubberdaddy Posted February 4, 2012 Report Share Posted February 4, 2012 I hereby nominate Shinner to get the special SU champion avatar in the food division, with Darth also worthy of such distinction Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 I hereby nominate Shinner to get the special SU champion avatar in the food division, with Darth also worthy of such distinction Don't hate the plate.. hate the bait.. Quote Link to comment Share on other sites More sharing options...
Rubberdaddy Posted February 4, 2012 Report Share Posted February 4, 2012 I hereby nominate Shinner to get the special SU champion avatar in the food division, with Darth also worthy of such distinction Don't hate the plate.. hate the bait.. Maybe we can get some SU aprons made up with the next gear order Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 I hereby nominate Shinner to get the special SU champion avatar in the food division, with Darth also worthy of such distinction Don't hate the plate.. hate the bait.. Maybe we can get some SU aprons made up with the next gear order LOL..... maybe if I host a back yard BBQ for the bait heads I will get one made up... Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 5, 2012 Report Share Posted February 5, 2012 That would be funny....Ok, this is simple, but everybody always wants me to make these instead of themselves : Get About 22 Jalapenos( I love living around the brown people, because their stores sell them for cheap) 1 pound of Farmer John Breakfast Sausage( I buy the rolls ) 1 Bar of cream cheese ( think its 8 oz) 1 bag of Parmesan Cheese ( not sure on how many oz) Soften Cream Cheese, Cut Jalapenos in half and seed (I'm loco and do this without gloves most of the time, beware of itching certain places ), Cook Sausage or bacon in a pan, with the sausage cook it like you were making tacos or sloppy Joe's, break up Bacon into bits, crumble it, etc), mix cream cheese, parmesan, and bacon or sausage together until mixed good, stuff into Jalapenos, cook for about 20 minutes at 400°, BOOM!!! Stuffed Jalapenos!! http://img440.imageshack.us/img440/4096 ... 115606.jpg Quote Link to comment Share on other sites More sharing options...
Dogmatic Posted February 5, 2012 Report Share Posted February 5, 2012 Gloves?! Really?! Gloves are for doctors, nothing like the burn under the finger nails from scrapping a few jalepenos. Looks scrumptous, I now have another treat for tomorrows game. Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 5, 2012 Report Share Posted February 5, 2012 Gloves?! Really?! Gloves are for doctors, nothing like the burn under the finger nails from scrapping a few jalepenos. Looks scrumptous, I now have another treat for tomorrows game. If you make some, let us know how you like it, I'm making some now.... Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 5, 2012 Report Share Posted February 5, 2012 Got a turkey breast on the grill now and it looks sweet. Using cherry I cut up about 20 yards from the grill about 1 1/2 yrs. ago and smoking the hell out of the bird. Quote Link to comment Share on other sites More sharing options...
fishnmike Posted February 6, 2012 Report Share Posted February 6, 2012 A chicken after 4 hours in the smoker just in time for half time. Brined in apple juice, brown sugar, salt, garlic and onion. One of the two tri tips I made also. A lite rub of salt, black pepper and cayane. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 6, 2012 Report Share Posted February 6, 2012 ohh damn that looks good.. I have to get me a smoker when we move.. Have you tried throwing shrimp in there? or Trout or Eels? Quote Link to comment Share on other sites More sharing options...
fishnmike Posted February 6, 2012 Report Share Posted February 6, 2012 I'll smoke anything if I think it will taste good. lol. I do a lot of trout, kokanne salmon, tri tip, chicken and ribs. Havn't done any shrimp yet and the eels I save for sturgeon bait. lol Took me a long time to get consistent with a smoker. For me the trick was getting an electric one with a thermostat. Smokers are kind of like swimbait gear, spend the money up front and only buy once. Quote Link to comment Share on other sites More sharing options...
GRIZZ Posted February 9, 2012 Report Share Posted February 9, 2012 After seeing fishnmikes chicken, had to throw this one out on "Beer can chicken" Drink half the can of Guinness or beer. Flavour the Guinness in the tin with a bay leaf and add fresh garlic. Wash the chicken and remove the string. Place the can in to the stand, trim any excess skin from the chicken and open enough to accept the can. Slip the chicken over the can and plug the top with an onion. Try curry powder to flavour the beer, cola or your favourite soft drink in a can works too. 1 Beer can chicken stand 1 3lb chicken 1 can of Guinness 1 Onion Fresh Garlic Pepper Tarragon Bay Leaf Season the chicken with a light garlic, pepper and tarragon rub. Place the chicken on the barbecue using the indirect cooking method for approximately 2 hours or until the juices run clear when pierced with a long fork. If you try this once, you'll try it again! Quote Link to comment Share on other sites More sharing options...
shinner Posted February 9, 2012 Report Share Posted February 9, 2012 After seeing fishnmikes chicken, had to throw this one out on "Beer can chicken" Nice one Grizz and its pretty healthy.. As for the TaraGone do you put that on the chicken or in the beer like the bay leaf? Never thought of using it before on the BCC Quote Link to comment Share on other sites More sharing options...
GRIZZ Posted February 9, 2012 Report Share Posted February 9, 2012 Taragone goes on the chicken, but if you dont like taragone like some people do, try this rub...... 2 teaspoons lemon pepper 2 teaspoons black pepper 2 teaspoons salt 2 teaspoons garlic salt 1 teaspoon cayenne pepper I'll do as many as 6-8 3lb chickens at at time when having friends and family over for BBQ 2-3 of those chickens i'll do without the taragone. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 10, 2012 Report Share Posted February 10, 2012 Taragone goes on the chicken, but if you dont like taragone like some people do, try this rub...... 2 teaspoons lemon pepper 2 teaspoons black pepper 2 teaspoons salt 2 teaspoons garlic salt 1 teaspoon cayenne pepper I'll do as many as 6-8 3lb chickens at at time when having friends and family over for BBQ 2-3 of those chickens i'll do without the taragone. Very nice... I like to use Course Ground Kosher salt (liberally) and just use Garlic Powder instead of Garlic Salt as they use the cheap table salt in that mix. Actually I found a great flavor by mixing freeze dried garlic chunks with whole tellicherry peppers and putting them in a grinder that I can adjust to a course grind. (Kicks ass on steaks, chops, ribs etc. ) Also I like to Add Onion Powder and Colmens Powdered Mustard... Here is the grinder's I like.. I had them put a red band on one so I can tell it from the regular Black pepper corns.. http://www.unicornmills.com/index.cfm?f ... tegoryID=1 Quote Link to comment Share on other sites More sharing options...
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