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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Hatch Chili ABTs

Wow these turned out great. Stuffed with light cream cheese, Parmesan Reggiano cheese, shredded chicken, salt, pepper, garlic, Tsunami Spin; half also with bacon and sharp cheddar.

Cooked raised direct at 450 dome.

Blanched the peppers for 3 minutes before stuffing.
LBGE & SBGE.  Central Texas.  
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Comments

  • Yep, those look awesome! Were the tough with the skin still on?

    Finally back in the Badger State!

    Middleton, WI
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  • CPARKTXCPARKTX Posts: 1,047
    @Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.
    LBGE & SBGE.  Central Texas.  
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  • Yeah good call. I do love those things. Great technique on the boat slice too.
    Finally back in the Badger State!

    Middleton, WI
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  • yum.  Got more today at CM.  Last weeks hot were not hot at all.  Hope this batch is.
    Eggin in SW "Keep it Weird" TX
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  • CPARKTXCPARKTX Posts: 1,047
    @Austin Egghead the ones we got at HEB Fresh in Cedar Park were pretty mild too.
    LBGE & SBGE.  Central Texas.  
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  • SpringramSpringram Posts: 420
    CPARKTX said:
    @Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.
    Blanching is always the secret. Here is Spring, Texas, the hatch peppers are in abundance. Love them. Your ABT's are wonderful looking, and I bet, tasting.

    Springram
    Spring, Texas


    LBGE and Mini
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