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Using the Woo & Mini, Brats, Stuffed Peppers

Grandpas GrubGrandpas Grub Posts: 14,226
edited 3:16AM in EggHead Forum
 
It is amazing how nice it is to have the grid higher in the mini. A huge thanks to Tom for making such great accessories for the eggs.

Decided to cook some brats & onions, then got to thinking some stuffed peppers would also taste pretty good.

The woo & mini did a fantastic job on the brats.

min_n_woo.jpg

bratsonmini.jpg

bratsonionpepper.jpg

bratstuffpepper.jpg

brats.jpg

GG

Comments

  • rsmdalersmdale Posts: 2,472
    Love those brats,but those stuffed peppers really have me hungry!!


    GOOD EATS AND GOOD FRIENDS


    DALE
  • vidalia1vidalia1 Posts: 7,091
    Looking good there GG....mmmm tasty!
  • tjvtjv Posts: 3,421
    looking good, right at lunch time too. t
    www.ceramicgrillstore.com ACGP, Inc.
  • loco_engrloco_engr Posts: 3,673
    Gotta an extra fork? I'll be right over. :laugh:

    Well maybe not, but be dam worth the trip, all looks yummy!
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Yup, a couple of extra forks. These beer brats were huge. I could only eat 1/2 of the sandwich. I am thinking pepper jack cheese next time.

    GG
  • NoVA BillNoVA Bill Posts: 3,005
    Ditto on Tom's kits. Like your cook too!
  • mijoeymijoey Posts: 58
    GG, Are those just bell peppers and what are they stuffed with other then cheese? They look delicious.
    Mike
    Melbourne, Fl.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I am pretty sure these were Publeno and have used large Aneheim. After a post yesterday I really want to try some Hatch Chili's.

    For stuffing I have used a white & yellow cheese mixed with some creme cheese.

    The chili's above were purchased from a local butcher. There were two layers of filling. The lower part was chicken mixed with some creme cheese with some light garlic. The top layer was white & yellow mixed with creme cheese.

    The chili's are cooked at 375° for 45 minutes to an hour. I watch for the chili to make sure the skin has gone from the vibrant green to a dull green which results in a nice pepper flavor.

    It would be nice to come up with some different lower level mixes which I think can be really tasty.

    GG
  • "Sparky""Sparky" Posts: 6,024
    Dang Kent,now that's a sammy!!!!! :woohoo: Looks great buddy :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    It's all your fault. That is all I had been thinking about since your sausage post.

    Kent
  • Aunt CrazyAunt Crazy Posts: 378
    My goodness! That does look delicious!
  • Big'unBig'un Posts: 5,909
    Tom makes the gear that leaves a "stock" egg in the smoke!!!
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