Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

atomic buffalo turd nirvana!

edited 1:47AM in EggHead Forum
<p />i have reached abt nirvana![p]home grown jalapenos
4jul07-002.jpg[p]cream cheese, minced shallot, chopped rosemary, & dizzy pig jamaican firewalk piped into half peppers with foodsaver frozen pulled pork from last weekend[p]4jul07-006.jpg[p]4jul07-007.jpg[p]my best abt's yet!
no toothpicks, nothin but bacon!
<img src=>;


  • Rick's Tropical Delight,[p]Show off![p]Mail some to me![p]:)[p]

  • FidelFidel Posts: 10,172
    Rick's Tropical Delight,[p]So how do you keep the bacon so tightly wrapped without toothpicks? Inquiring minds want to know.
  • Fidel,
    special bacon cement, mon![p]just stretch it as you wrap... kinda glues itself together as it comes to room temp, then chill for maximum smoke penetration at the beginning of the cook. i learned it by watching people on this forum, yo
    <img src=>;

  • AZRPAZRP Posts: 10,116
    Rick's Tropical Delight,
    I think it helps to use a thin bacon too, I use Oscar Meyer because it is consistently thin enough to stretch and stay in place. -RP

  • AZRP,
    yes sir... that was kahn's regular sliced which is pretty thin and not smoked already... i want to do the smokin!

  • Rick's Tropical Delight,
    ...awwww..., might be cooking them real soon!

  • dhuffjrdhuffjr Posts: 3,182
    Rick's Tropical Delight,
    I always try not to get any that says it is smoked. I'm suspicious that it may be liquid smoke. I normally get whatever is cheap and thin.[p]I like the shallot addition. I mix in some rub into the cheese too. Lots o flavor that way IMHO. I normally put in some other white cheese too, not a lot though.[p]

  • icemncmthicemncmth Posts: 1,157
    Rick's Tropical Delight,[p]I did a bunch tonight....I did several variations and the one's that the guests loved the most were the one's that
    I used some cherry jelly mixed with cream cheese and then added some home made fatties to the mixture and piped into the japs...MMMmmm

  • gmangman Posts: 106
    Those look like nice big fat stuffin' peppers. What variety did you grow? And did they stay hot being that big?
  • stikestike Posts: 15,597
    Rick's Tropical Delight,
    smart man, piping the cream cheese in like that.[p]great pics, as always.
    was tempted to mess with yer head and re-use the pics in a post above.[p]i know better, but still, would have been fun![p]top notch, guy. great food (and pics)

    ed egli avea del cul fatto trombetta -Dante
  • Rick's Tropical Delight,[p]They look great! I made my first batch last night. They were a hit. Would you please share your cook time etc. What temp? Do you flip them?[p]Thanks!
  • 29jun07-005.jpg
    <p />G-man,
    those are jalapenos plants from the link below...[p]i've got 10 plants and they are all bustin with peppers and flowers for more! [p]they are pretty warm, but i took out all the seeds and ribs and each abt was only half the pepper so each bite had the perfect amount of heat ----> nirvana

    [ul][li]elzinga greenhouses[/ul]
  • stike,
    hey thanks... i've piped the last two batches of abt's by putting the cream cheese mixture in a gallon plastic zip-lock bag and forcing it all to a bottom corner and snipping off the corner, about a 3/8" hole. quick, easy, clean, no mess, no fuss. i love the food channel! hahaa[p]i expected something along those lines with the pix... that was kinda embarrassing. anyways, i've taken some steps as a result to protect myself... i think.

  • stikestike Posts: 15,597
    Rick's Tropical Delight,
    i used to cut the chilled cream cheese up into slices. but once added crab meat, and piping it did the trick.[p](you see the hotdog pic i posted? heh heh he. me so funny)

    ed egli avea del cul fatto trombetta -Dante
  • stike,
    yep... i was just looking at that dog. i thought maybe it was a special "gourmet" style dark meat dog. i had a feeling i might be in that thread somewhere.[p]head2_200.jpg
    *run over by turnip truck*

  • stikestike Posts: 15,597
    Rick's Tropical Delight,
    just like charcoal. that thing weighed a trillionth of an ounce. touch it and it poofed into a cloud of carbon dust. was pretty cool

    ed egli avea del cul fatto trombetta -Dante
  • My great grandfather used to just pick them off the plant and eat them walking through the garden. Thin rail of a guy who looked frail but was stronger than most 20 year olds (life long coal miner). Lived into his 90s.
Sign In or Register to comment.
Click here for Forum Use Guidelines.