Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on July 28, 2012, 03:54:04 PM
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So here are some of the ingredients...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2221.jpg)
And my assistant...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2223.jpg)
Start with a baby bell pepper and hollow it out. Then stuff with shredded cheese and chopped onion...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2222.jpg)
Then plug the end with blue cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2225.jpg)
Finely chopped pulled pork that has been coated with habanero powder...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2224.jpg)
Give it a little egg wash for binding together...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2226.jpg)
Now I hollowed out a large bell pepper and coated the inside with pulled pork...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2227.jpg)
Now place the little guy in the middle...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2228.jpg)
Add more onion and pulled pork to fill in the space. Now top with cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2230.jpg)
Made a yellow bell pepper the same way...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2231.jpg)
Now for the ABTs. Started with some string cheese divided into small sections...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2232.jpg)
Place a piece into the small cored bell pepper...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2233.jpg)
Now pack the end with blue cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2234.jpg)
Then capped with pulled pork...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2235.jpg)
Now each strip of bacon given a treatment of Super Pig Bacon Rub and some habanero powder...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2236.jpg)
Now each one wrapped in bacon...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2237.jpg)
All prepped for the Memphis. The auger grid I removed from the hopper when I first bought the Memphis makes a great ABT holder...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2238.jpg)
Memphis preheated to 350F and on they go...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2239.jpg)
After an hour they were done...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2240.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2241.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2242.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2243.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2244.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2245.jpg)
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Very NICE.....
Great idea on the pepper in a pepper muebe!
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Where in the Sam Hill do you get all these great ideas??? Another great creative cook!!
You are right up there in the Lets Talk BBQ Hall of Fame along with Wing Commander and Old Dave!!!! :)
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Nice looking eats ya made! But I think a lil bit of puke came up when I seen the Blue Cheese :D :D ;) :o
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Oh those are the schiznet ;D
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Looking very delicious!!
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these look so good. abt's and 1 bell on my plate plz. :D