Hillbilly
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Just an old Hillbilly - Where's the pig?
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« on: September 05, 2009, 09:40:44 am » |
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Here be the ones we make up:  1 pack cream cheese 1 pack four cheese blend fine shred little smokies Mix up the cheese an put on japs cut in half, viened an seeded. Add the cheese mixture little smokie on top held with a tooth pic. Smoke at 225 |
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Mark
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« Reply #1 on: September 05, 2009, 10:00:51 am » |
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That looks good and cute as heck! I notice they all have stems. Do you remove the top 40% to create your canoes?
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Mark Motta
Meatier Creator
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Mike (AZBarbeque)
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« Reply #2 on: September 05, 2009, 03:26:42 pm » |
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Those do look good...
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Michael J. Reimann
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If God wanted us to be Vegetarians, why did he make animals out of meat??
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Hillbilly
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« Reply #3 on: September 05, 2009, 04:58:17 pm » |
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After makin a boat load of em (  ) I can usually split em in half stem an all, good sharp knife helps. |
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jmcrig
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« Reply #4 on: September 06, 2009, 08:17:45 pm » |
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Thanks for the idea of the Little Smokies. I cored and veined the peppers and put the smokies inside with a cream cheese, horseradish, and fresh roasted green chile, and then wrapped it with bacon. Again thanks for the idea.
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Mark Crigler
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Hillbilly
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Just an old Hillbilly - Where's the pig?
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« Reply #5 on: September 06, 2009, 08:29:29 pm » |
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No problem, always glad to help.  |
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jmcrig
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« Reply #6 on: September 06, 2009, 09:18:08 pm » |
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I got a picture of the finished product before they disappeared.
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Mark Crigler
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Bugnasty
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« Reply #7 on: September 06, 2009, 11:25:08 pm » |
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They look great.
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UDS (love it most)
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Mike (AZBarbeque)
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« Reply #8 on: September 07, 2009, 02:09:53 am » |
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That does look great. Fresh roasted Green Chilis... That sounds awesome as well..
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Michael J. Reimann
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force
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« Reply #9 on: September 07, 2009, 10:02:50 pm » |
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Looks fantastic.... I am picking up 35lbs of fresh hatch chiles tomorrow from a friend that just returned from NM....... roasting them on the chile roaster wed.........
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Huge Fan of Mike (AZBarbeque)... He's My Hero..
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jmcrig
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« Reply #10 on: September 07, 2009, 10:32:32 pm » |
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I don't have a NM connection, so I get mine from Food City. There's a Food City by Main and Stapley in Mesa that roasts them every Saturday and Sunday and sells them for $1.00 a pound. Can't prove they're Hatch, as they do it year round. But I'm guessing this time of the year they are as they carry a little more heat.
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Mark Crigler
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skou
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« Reply #11 on: October 15, 2009, 05:34:12 pm » |
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I don't have a NM connection, so I get mine from Food City. There's a Food City by Main and Stapley in Mesa that roasts them every Saturday and Sunday and sells them for $1.00 a pound. Can't prove they're Hatch, as they do it year round. But I'm guessing this time of the year they are as they carry a little more heat.
Watch while the guy is roasting them. The bag or box they come in will be labeled, if they are Hatch. Hatch chilis usually come in a bag, at least they did, when I was cooking the chicken, next to the guy roasting the chilis. A good friend of mine, used to be the deli manager at that store, before the big layoffs took place at Bashas'. steve |
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Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker. I've also got a Weber Performer, also from Sterling. My brothers think I'm CRAZY. (Strangely, they're right.)
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jmcrig
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« Reply #12 on: October 15, 2009, 05:49:25 pm » |
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I love that store. Can't understand 90% of the people that work there, but we always figure out a way to communicate. You can't beat it.
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Mark Crigler
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