Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Kristin Meredith]

Stuffed Green Bell Peppers for dinner last night (with left overs!).  Cooked on the Memphis Pro. Sorry, forgot the "after" picture.

 [ Invalid Attachment ]

I really wished I liked them, seems like I am alone in not. I have tried and tried. They smell fantastic but I can’t. I will eat about 2 scoops of the meat and then show over.

You don't eat the pepper with the meat filling?

[02ebz06]

We like 'em. Even have a couple racks for them.
Each holds 4 peppers.

[okie smokie]

Costco has them made up ready to cook with ground beef, cheese and other ingredients. They come I believe 6 in a box.  We keep them in the freezer and just take two at a time to cook.  Near the end of the cook, we add our favorite Prego spaghetti sauce over the top and serve hot from the oven. Makes a great easy meal.  They use three or four different color of peppers. The peppers are really good after they are cooked.   

[Kristin Meredith]

Never used cheese in mine, just rice, finely minced onions, and various seasonings.  I use to put a dab of ketchup on top, but I don't think Bent likes that.  I like the spaghetti sauce idea.

[okie smokie]

Never used cheese in mine, just rice, finely minced onions, and various seasonings.  I use to put a dab of ketchup on top, but I don't think Bent likes that.  I like the spaghetti sauce idea.

They also have rice inside. We started the sauce because we thought they were not tasty enough and a little dry when they come out of the oven. Makes a big difference.  Usually put a large serving spoon of our favorite sauce on top of each about 10 minutes before pulling from oven. (like putting chili on a hot dog).   

[Free Mr. Tony]

As much as Chicago beef has been discussed, didn't think this needed a new thread.

Trimmed a whole strip loin.

Steaks from this loin have been tremendous, but used the upper right portion of the picture to make Italian beef.


Sat in the smoker running pellets at 250 for a few hours.


Turano roll with pot belly subs hot peppers with a full dunk in the juice.

[pmillen]

Yum.

I'm just a sandwich neophyte.

[Ralphie]

Brisket cook last weekend. Cost $2.81 per lb at Restaurant Depot.

The thing I did differently this time is I only used salt and pepper for the majority of the cook. Then I applied the rub when I wrapped it in foil.

It really enabled me to taste the flavors of the rub ingredients more clearly. Reduced the burned/bitterness flavor that can sometimes be characteristic of the bark.

 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]

[Canadian John]

 Nice! Very interesting

[hughver]

Still in the islands with Tina, will be back in AZ mid-September

[pmillen]

That looks like a great lifestyle, Hugh.  I'm happy for you.

[Bentley]

2 different dogs?

[cookingjnj]

Nothing fancy last night. Brined a spatchcock chicken for 8 hours in a honey brine I made. Brine was simple 4 cups of water, salt, a little brown sugar, honey, 10 peppercorns, four bayleaf and a dash of Oakridge Smoke chili and lime rub. I did use about a cup of ice to begin the cool down process. Brine went in fridge to complete the cooldown. Chicken into a 2 gallon plastic bag, cool brine poured over. Took bird out after about 8 hours, and rinsed the bird under cold water while the pit was heating up. Patted bird dry with paper towel and rubbed with RT Greek Rub. On the pit at 220 with extreme heat mode for 90 minutes. Cranked pit up to 400 (leaving the bird on while it continued to heat up), for about another 45-50 minutes. Pulled when probe in thigh was 167 and breast was 169. I have not made one in a while, great flavor, very moist and an overall good simple cook.

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

[Maineac]

Well, you got my salivary glands working overtime.  Nice cook!

[pmillen]

Innovational.  Nicely put together.