BBQ Thread
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- Last post
- 199 Responses
- mrdobolina0
A couple of weeks ago.
- nocomply0
Wow guys those pics look delicious. We had some great grillin today at the beach. Didn't think to take any pics of the food though.
- ********0
I just made bleu cheese hamburgers for people and everytime I thank this thread and diggedy dobs, because they are amazing and I would have never known.
You don't even need condiments, though I do add lettuce and tomatoes.
- mrdobolina0
you gotta buy some fresh jalapenos, big ones.
slices them and squeeze them open, core the seeds and veins out, stuff them with mexican chihuahua cheese or whatever is your favorite cheese.
wrap them in a strip of thick cut butcher style bacon
poke two toothpicks through them to hold them together.
grill for three minutes, flipping once during cooking.
if you make that with the chihuahua cheese burgers using the same tech as the bleu burgers hoes will be trippin
- mrdobolina0
just slice one side of the jalapeno, so that you can gut them without losing thi pcoket for the cheese. Sorry
- algorithm0
dude, that sounds killer. running to the store
- mrdobolina0
get some rubber gloves too, seriously it hurts if you get all of the pepper innards under your fingernails or in your eyes. My arms burned up to my elbows the first time I did them. I saw the recipe on the food network and tweaked it a bit.
- PonyBoy0
i envy each and everyone of you who takes the time to cook...
... :)
carry on.
- ********0
Nioce!
- mrdobolina0
buy some bulk italian sausage, spicy as u like. chop fresh basil kind of coarsely. bigger pieces. mix bulk sausage with basil and a little black pepper.
get some portobella mushrooms or baby ports if you like. pull the stem off and wash them, cleaning all of the fins out from under the caps. stuff the sausage mixture inside of the caps, grill sausage side down for like 7-10 minutes, brushing olive oil on the outside of the caps a few times during the grilling. you can flip them when they are just about done and top sausage with fresh parmesan or asiago cheese. or both if yall is some high rollers. ;)
If you use the full size regular portobella caps, you can even serve these on rolls as sandwiches. I sometimes will put tomatoes, onions,basil and garlic together in a food processor and then reduce it down to a bit of a sauce and serve it on top or to dip with.
- grunttt0
(with a deep redneck accent)
"daaang, if i could fuck that thing i'd git me a dee-vorce!"
- mrdobolina0
seriously thinking about purchasing that thing.
lobsters for the holidays! red potatoes, corn and lobsters!
- grunttt0
look closely, it's no longer available.
=(
- gramme0
This thread either has more responses or I have lost the ability to count.
- madirish0
i have one of those dobs! owned it for about 5 years. the injection thing is pretty much useless IMO as one should be able to prep the poultry w/o a needle. remember, *anything* you place sub-skin level is instantly sealed in once it hits the oil. so awesome.
i have done:
- turkeys
- chickens
- ducks
- game hens (very fast)
- lobsters (duh)
- sausage (deep fried it is like the perfect hot popsicle :)they are nice to use and when done correctly, very healthy as well as the bird (in oil) only cooks w/ it's own juices and does lot seep in oil.
- madirish0
gramme- the rest of the thread iis archived per QBN regulation. i really wish it wasn;t as dob and i have had some great recipie exchanges in it!
- grunttt0
jazx - just the other day i ran out of that peri-peri sauce that you hooked me up with. i gotta tell ya, that stuff is AWESOME! I'm ordering more from their website this weekend.
cheers.
- mpfree0
ha ha, you know grunttt outside of the fact that i act like a total twat-twit (sp?)here, I still do owe you that six pack. It will come buddy, it will. in fact, the Penn Brwerey Christmas Bock is once again being brewed if you remember me sending you one or two of those?