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MPD question

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I'm going to make MPDs. What kind of cherry do I buy? Maraschino, frozen, etc? Thanks in advance...
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • SGH
    SGH Posts: 28,989
    SciAggie said:
    I'm going to make MPDs. 
    Multiple Personality Disorder???

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    I only kid above my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    I'm pretty sure that both @henapple and @Grillmagic have made these before. Maybe they can help out. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Hey, I've lost count of how many acronims I've looked up on this site. I know you undurstand this one though :)
    This will give the new folks something to look up...
    If you were to guess, do you think it really matters? I'm about to head to the store.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,989
    SciAggie said:
    @SGH Hey, I've lost count of how many acronims I've looked up on this site. I know you undurstand this one though :)
    This will give the new folks something to look up...
    If you were to guess, do you think it really matters? I'm about to head to the store.
    I honest to goodness don think it will make any differnce at all as long as you get ones that you like. That's usually the main thing, that you like it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • henapple
    henapple Posts: 16,025
    @SciAggie..... I use maraschino, not sure it matters. I do like Doves dark chocolate. The richness compliments the other taste. Make sure to "mummy" the entire thing in bacon so the chocolate doesn't leak out. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SciAggie
    SciAggie Posts: 6,481
    @henapple Thanks. I made little jalapeño "boats" to hold the goodness. I'm hoping that helps hold the chocolate. I also had a bright idea after cooking a jillion pepper poppers - I set the pepper on the cutting board and let it roll to a natural resting point before I sliced off the top of the boat. We'll see if that helps any.

    I bought Riesen chocolates as I couldn't find good caramel at the store. It has dark chocolate around caramel. I thought I would cut them in half and put one on each side of the cherry. I have regular and jalapeño bacon - I thought I might try some of each. 
    @SGH Thanks for the help also. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,989
    @henapple - That avatar is awful. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • henapple
    henapple Posts: 16,025
    @SGH... Somehow strangely arousing? 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    henapple said:
    @SGH... Somehow strangely arousing? 
    I don't even know how to respond to that Uncle Apple ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Grillmagic
    Grillmagic Posts: 1,600
    henapple said:
    @SciAggie..... I use maraschino, not sure it matters. I do like Doves dark chocolate. The richness compliments the other taste. Make sure to "mummy" the entire thing in bacon so the chocolate doesn't leak out. 
    This is the Gospel on MPD, this is exactly what I use and they are Sooo good. The dark chocolate mellows out the jalapeños and the maraschino cherry is the perfect bit of sweet. 
    Dear Everyone if you haven't tried/made these yet there is a VERY good chance they will make your regular rotation. I love any and all bacon rapped things and listed here is a Hugh home run! 
    My #2 is Gouda stuffed and bacon rapped dates, also very yummy. These along with the MPD's will be a GREAT addition to ABT's and Pork Shots ! Happy Eating Everyone!
    Charlotte, Michigan XL BGE
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  • SciAggie
    SciAggie Posts: 6,481
    @Grillmagic a couple of questions: What temp do you cook yours? Direct or indirect? I think partially precooking the bacon might help; what do you think?
    Oh, and I'll definitely do them again.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hotch
    Hotch Posts: 3,564

    I have par cooked bacon in the oven on sheet pans with cooling racks.

    Then vac sealed in the Food Saver. The freeze them till needed.

    And depending on what you need them for, par cook to what you need.

    Barely done, some what done or just to where the fat has started to render.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • fishlessman
    fishlessman Posts: 34,663
    i found better cherries at the local liquor store than what my supermarket has.. and used a dark cayenne chocolate bar, also added a little seasalt on the chocolate =) these are good
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grillmagic
    Grillmagic Posts: 1,600
    SciAggie said:
    @Grillmagic a couple of questions: What temp do you cook yours? Direct or indirect? I think partially precooking the bacon might help; what do you think?
    Oh, and I'll definitely do them again.
    350/375 indirect with a full strip of Oscar Myers center cut bacon sprinkled  with DP Pineapple Head and roast them until the bacon is cooked. I can see where  partially cooking the bacon would help however in the 10/12 times I have cooked these I did not. These are very good.
    Charlotte, Michigan XL BGE
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  • SciAggie
    SciAggie Posts: 6,481
    @Grillmagic Thanks! @Hotch Great idea. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hotch
    Hotch Posts: 3,564
    SciAggie said:
    @Grillmagic Thanks! @Hotch Great idea. 

    Yes sir.

    We do this a lot when we do our chicken fried Bacon. It helps us not to over cook the flour dredge trying to crisp up the bacon.


    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • bcsnave
    bcsnave Posts: 1,009
    henapple said:
    @SGH... Somehow strangely arousing? 


    oh wow ....this is soooo wrong @henapple @SGH

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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