Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 476305 times)

Stupid Fitz · « **Reply #5150 on:** July 31, 2021, 06:43:02 PM »

Quote from: bucket on July 31, 2021, 06:24:01 PM

Your dog is better behaved around that food than I would be. I would destroy the stuffed peppers.

She does ok. First time eating peppers from our plants. They were scorching hot. Like, sort of ruined it hot. It’s weird how some years my pepper plants are like this. I like hot stuff but Jalapeños aren’t normally like this. They were even seeded and membranes were removed and they were still scorching. Ribs were amaze though.

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Cire · « **Reply #5151 on:** July 31, 2021, 07:14:04 PM »

Quote from: Stupid Fitz on July 31, 2021, 05:21:47 PM

Wingys hiding underneath ribs and some stuffed japalenos.

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Looks amaze

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slackcat · « **Reply #5152 on:** August 01, 2021, 07:31:01 AM »

Ast, like how you treated your tomatillas. Waiting for mine to start setting in the garden. For some reason they keep dropping before they're ready.

AST · « **Reply #5153 on:** August 01, 2021, 11:12:50 AM »

Looks awesome Fitz.

Quote from: slackcat on August 01, 2021, 07:31:01 AM

Ast, like how you treated your tomatillas. Waiting for mine to start setting in the garden. For some reason they keep dropping before they're ready.

I love tomatillas any any format I have had them.

ChiComCat · « **Reply #5154 on:** August 01, 2021, 01:01:25 PM »

I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.

AST · « **Reply #5155 on:** August 01, 2021, 02:54:55 PM »

Quote from: ChiComCat on August 01, 2021, 01:01:25 PM

I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.

Thanks. But to be fair, people have been wrapping cheese stuff jalapeños with odd cut steaks and bacon long before I started doing it.

Now speak on that corn relish.

ChiComCat · « **Reply #5156 on:** August 02, 2021, 08:34:02 AM »

Quote from: AST on August 01, 2021, 02:54:55 PM

Quote from: ChiComCat on August 01, 2021, 01:01:25 PM
I did the AST steak/bacon poppers with some corn relish this weekend. It was very good.

Thanks. But to be fair, people have been wrapping cheese stuff jalapeños with odd cut steaks and bacon long before I started doing it.

Now speak on that corn relish.

Corn, red bell pepper, onion, lil bit of mustard seed and vinegar basically. I put corn on everything and like the little pockets of sweetness it added to the poppers.

Institutional Control · « **Reply #5157 on:** August 06, 2021, 04:56:38 PM »

I want to make burnt ends this weekend. So, I smoke the brisket normally and then cut off of the tip. Cut into chunks, sauce and smoke another 3-4 hours?

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Cire · « **Reply #5158 on:** August 06, 2021, 07:53:35 PM »

Technically it’s the fat cap side of the larger half of a whole brisket.

I don’t double smoke them.

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Institutional Control · « **Reply #5159 on:** August 06, 2021, 08:12:02 PM »

That makes more sense because the tip usually has less fat.

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DaBigTrain · « **Reply #5160 on:** August 06, 2021, 08:26:04 PM »

Gonna try just the tip? Just to see how it feels?

Cire · « **Reply #5161 on:** August 14, 2021, 06:55:09 PM »

CHIIIIIIIIEEEEEEEFS

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AST · « **Reply #5162 on:** August 15, 2021, 12:43:25 PM »

Back I’m on my bullshit. Ancho pasilla butts for pozole roja and tacos. Simple s&p paprika birds for pozole verde and freezer.

Will be starting beans and roasting hatches after I make a beer run.