| Name: |
Maverick
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/25/2012 12:43:22 PM (updated 5/25/2012 12:44:27 PM)
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Need to figure out where I can stop and mooch as we cruise the lake over the next 4 days - LOL. Then I will post next week who had the best overall food based on quality, quantity and presentation and I can be bribed very easily.
Plus who is serving ICE COLD beer as going to be a hot weekend.
Be safe and watch out for the amateurs !!!!
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| Name: |
rude evin
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/25/2012 2:59:54 PM
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Hey Mav..............it's gonna be mostly for my almost 3 year grandson; corn on the cob, mac and 3 different kinds of cheese, green beans, bbq pork chops, sweet potatoes, fish, slaw, 'tator salad...............AND watermelon!!!! Give me a holler if you come this way. We're thinking of going to Goat Island beach on Sat.
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| Name: |
Tall Cotton
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/25/2012 3:45:16 PM
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Smoked butts and chicken, brats, grilled salmon, corn on the cob, BLT's, and whatever else we can find. We would love to have you stop by if you're cruising Center Hill in Tennessee! You guys with lake houses make me a little jealous. Up here we can't own to the water so houseboats are the order. It does allow you to meet up with friends from anywhere on the lake, and avoid neighbors you want to avoid. And if you're worried someone will stop by annanounced to sample the menu, you just don't tell them where you're going. :-) Have a wonderful weekend and remember, Freedom isn't free!
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| Name: |
Ulysses E. McGill
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/25/2012 4:02:04 PM
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Hey Rude, you need to post a picture of the new toon on fb so we know how to spot you out there. If anyone's in the area, stop by. If the Bennington is here, we probably are too (but we may be walking to a neighbors house after 6 on Saturday).
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| Name: |
Ulysses E. McGill
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/27/2012 7:46:49 AM
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Bacon wrapped Vidalias and ABT's ready to go on the Egg.
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| Name: |
lakngulf
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/27/2012 8:06:53 AM
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So what makes them so good....the Green Egg or the Bacon?
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| Name: |
Ulysses E. McGill
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/27/2012 11:51:30 AM (updated 5/27/2012 12:00:22 PM)
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Both...they are on now and should be ready in about 30-40 minutes. I'm using mesquite with this batch. Actually, these would probably work well on a pellet popper if your into that sort of thing; I'm using indirect heat at about 300 degrees and will run it up to 330 for the last 20-30 minutes.
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| Name: |
lakngulf
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/27/2012 4:20:36 PM
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Sounds great. Run a few by here on your way.
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| Name: |
Ulysses E. McGill
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| Subject: |
Here is the finished product......
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Date:
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5/27/2012 9:23:53 PM
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Awesome! This ain't no cat food.
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| Name: |
Ulysses E. McGill
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| Subject: |
Some What Is Everyone Cooking for Memorial Day
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Date:
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5/27/2012 9:55:22 PM
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They were about gone by the time you posted this......you should have joined us. The onions were great for those (like you) that don't care for spicy (they were also great for those of us that do). The peppers had a little heat, but the flavor was perfect. I'm ready for another batch in a few weeks.
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| Name: |
lakngulf
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| Subject: |
Here is the finished product......
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Date:
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5/27/2012 10:35:41 PM
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Looking good.
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| Name: |
Little Talisi
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| Subject: |
Here is the finished product......
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Date:
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5/28/2012 8:12:02 AM
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There are probably no "CATS" that can handle food this good!!
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| Name: |
Astro
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| Subject: |
Here is the finished product......
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Date:
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5/28/2012 11:57:09 AM
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Those really look good. Would you share the seasoning and any other info about smoking them?
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| Name: |
Ulysses E. McGill
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| Subject: |
Here is the finished product......
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Date:
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5/28/2012 4:47:19 PM
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The only ingredients used on these were peppers, onions, cream cheese and bacon; the key is in how wrap them and how they are cooked. Wrapping takes some practice so just have at it. Cooking/smoking takes about an hour and a half (could be more or less depending on temperature). For best results, start off slow at about 250 until the bacon starts to melt. Slowly increase temperature over the cooking time, you will end up in the 350 degree range.
Some hints: Make sure you cook over indirect heat (over the place setter on the BGE, I cover mine with foil to aid in clean-up). Make sure you can control the fire if not using a BGE....all that bacon will light up like the towering inferno if your not careful, and a grease fire will ruin the awesome taste. If you get a fire, close every thing down immediately for a few minutes and you may need to work quick for removal.
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| Name: |
Mack
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| Subject: |
UEM?? More Data??
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Date:
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5/30/2012 6:29:39 PM
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Especially the Vidalia one. Cream cheese or not? Do you, like quarter a Vidalia, like a chunk, and wrap it with bacon and toothpick it to hold the bacon and the onion together while grilling?
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Just the onion, chunk or wedge, get it wrapped up real good and tight. Toothpick thru the middle.
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| Name: |
Mack
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| Subject: |
UEM?? More Data??
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Date:
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6/1/2012 7:58:12 PM
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Thank you, sir. Gotta' try those soon.
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I just made up a batch to put on the egg tonight. In addition to the jalapenos and onions, I stuffed some poblano's with cream cheese and decent sized chunks of vidalia onion.
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