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Posts: 25,922
I don't care if it snows or freezes
as long as I have my A B Teases
on my Big Green Egggggggggggggg
man were these good - I just happened to see them today at Wally World and suddenly the snow, ice and cold disappeared as I danced along! HEY!!! Cabin fever is not a laughing matter :laugh: :laugh: :laugh:
as long as I have my A B Teases
on my Big Green Egggggggggggggg
man were these good - I just happened to see them today at Wally World and suddenly the snow, ice and cold disappeared as I danced along! HEY!!! Cabin fever is not a laughing matter :laugh: :laugh: :laugh:
Comments
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Those are some tasty lookin turds ya got there.I bet they were worth freezin your a%# off for. :laugh:
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Always a crowd pleaser. One of my wife's & my favorites. I stuff with cream cheese & Hot Italilan sausage. Yours ???
Pat -
Those pups had a beef smokey buried under the philly cheese before the bacon wrap and then dusted with Ken Stone's Witchy Red rub. Smoke was a combo of hickory and apple. WOWSER!!!
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We have a song too. It's 40 below and the wind starts to blow. Gotta heater in the truck and I don't give a F@@k cause I'm off to the rodeo. Maybe some other Canucks can join in.
Steve
Caledon, ON
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Boy - Those look great ...can you send me one thru the forum that I can taste...LOL
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Those look absofookingly delicious. Makes me want a snack.....wondering if I have any peppers left downstairs :cheer:Knoxville, TN
Nibble Me This -
Oh my Ron! They look good, I made some the other night for the wife with turkey and she loved um
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Now the only thing missing would be Marc and Myself there to help you finish that big old grill full of goodness :laugh:
Looks great Ron! -
I see you cut them in half.
To do those dozen how long did it take you o prep the peppers?
Last time I did ABT's it was a good hour to de-sed the 15-20. But I just cut a slit in each and tried to leave them as close as possible to whole. -
From prep to the grill time it was about 90 minutes. As for cutting in half lengthwise that way they make perfect "boats" to hold the melted cheese inside. I see folks in TX seem to like theirs cut in half vertically, then core them out and use a special rack with holes to stand them upright during the cook. Otherwise your method of a single slit and de-seeding that way is a new one to me and sounds awfully time consuming. One hint about the boat method is to slip a sharp knife blade under the doily-like stem cap and it comes off leaving the end with a nice lip to retain the melted cheese.
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I like to mix some DP Jamaican Firewalk into the cream cheese. Really lights up the mouth!
Tom
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