What did everyone cook today?
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So found a pack of these sausage stuffed jalapeños in my freezer that my buddy makes. Threw them on my Kamado last night with a little bit of smoke wood - Indirect with a brief direct at end for a bit of char. Super good and I plan to make them myself soon too.
Jamieson22 Those look interesting. Does he simply cut the heads/shoulders off rather than splitting them, de-seed them, & stuff with fresh sausage? Any particular flavor of sausage? That actually gives me some ideas with leaving a good stem on, trying not to completely severe the head/shoulder, stuffing, & rolling the head back over to see if you can hold them by the stem after smoking/grilling & chomp down on them. Would be a nice presentation, especially with ripe Jalopolenos.
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Jamieson22 Those look interesting. Does he simply cut the heads/shoulders off rather than splitting them, de-seed them, & stuff with fresh sausage? Any particular flavor of sausage? That actually gives me some ideas with leaving a good stem on, trying not to completely severe the head/shoulder, stuffing, & rolling the head back over to see if you can hold them by the stem after smoking/grilling & chomp down on them. Would be a nice presentation, especially with ripe Jalopolenos.
calldoctoday These were a spicy italian, though I think a lot of different fresh sausage types would work. The just had the top and very bottom cut off. I didn’t hit a lot of seeds so they may have been quickly ripped out.
They are normally made with Melrose peppers and he usually orders a couple bushels from a local farm. I have a feeling these jalapenos were a “bonus” batch during the main event. The Melrose version is amazing. I may try with poblanos to cut down the amount of stuffing tiny peppers required.
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So found a pack of these sausage stuffed jalapeños in my freezer that my buddy makes. Threw them on my Kamado last night with a little bit of smoke wood - Indirect with a brief direct at end for a bit of char. Super good and I plan to make them myself soon too.
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
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calldoctoday These were a spicy italian, though I think a lot of different fresh sausage types would work. The just had the top and very bottom cut off. I didn’t hit a lot of seeds so they may have been quickly ripped out.
They are normally made with Melrose peppers and he usually orders a couple bushels from a local farm. I have a feeling these jalapenos were a “bonus” batch during the main event. The Melrose version is amazing. I may try with poblanos to cut down the amount of stuffing tiny peppers required.
Jamieson22 I am not familiar with Melrose Peppers, as much of a pepper family as we are. I am going to have to research them. Poblanos are my favorite & would be good too, if you are not looking for as much spice as the Jalopolenos. They would definitely be the Big Bite too or Triple Bite, unless you are using the baby ones.
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
GWG8541 That filled the bill for sure.
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Jamieson22 Those peppers look great are they just stuffed with sausage or is it like a stuffed pepper in the oven that you put rice and the kitchen sink in
gus4416 Just sausage. Basically use a sausage stuffer to fill them.
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Jamieson22 I am not familiar with Melrose Peppers, as much of a pepper family as we are. I am going to have to research them. Poblanos are my favorite & would be good too, if you are not looking for as much spice as the Jalopolenos. They would definitely be the Big Bite too or Triple Bite, unless you are using the baby ones.
calldoctoday They are a “Chicago” thing. Here is a good article on them:
https://www.chicagotribune.com/dining/recipes/ct-melrose-peppers-food-0816-20170810-story.html
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
GWG8541 That’s a great looking meal
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
GWG8541 Nice looking meaI. I did the same with some walleye fillets. I didn’t have any cornmeal though, but I use an egg/milk wash before dredging. That made the coating a little bit thicker.
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GWG8541 Nice meal for a Good Friday. Nice looking little Kale & Red Cabbage salad too, did that come from your garden?
calldoctoday I wish, but no gardening here yet. We had snow a little over a week ago and temps in the teens. Im ready for gardening weather.
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GWG8541 That is a fine looking meal I bet the shrimp would have Ben good coated with chicken on the run to
gus4416 after tasting on the fish, that will be next. I would probably add panko still for more crunch.
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
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calldoctoday I wish, but no gardening here yet. We had snow a little over a week ago and temps in the teens. Im ready for gardening weather.
GWG8541 Gardening??? It’s difficult to find something that grows on snow. I will also have to wait a BIT to accomplish that type of project.
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The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
johnsbrewhouse John, screw the prepackaged stuff, corn your own!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I no it is stPatricks day but a couple nice rib steaks on the grill in upstate NY it is 70 degrees so I think we deserve them Ben a long winter
gus4416 Get it going Gus!!
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
GWG8541 Did you butterfly and bread your own shrimp? I haven’t found a really good outlet for them or the seafood stuffed shrimp in generations! Do you have one??
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So found a pack of these sausage stuffed jalapeños in my freezer that my buddy makes. Threw them on my Kamado last night with a little bit of smoke wood - Indirect with a brief direct at end for a bit of char. Super good and I plan to make them myself soon too.
Jamieson22 Ok these have my attention!! Pleas pass on more information, pretty please?
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johnsbrewhouse John, screw the prepackaged stuff, corn your own!
@dennyo-s I do, but briskets are way out of line on pricing and you can’t beat the price on the processed corned beefs from a good source right now, plus they make a darn good pastrami. I have better money to spend than on an over-priced brisket. I can buy a whole lot of other different primals and get better meat. The price of brisket is almost as much as a ribeye primal now
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Jamieson22 Ok these have my attention!! Pleas pass on more information, pretty please?
@dennyo-s Just cut tops off and use your stuffer to fill like a casing. Nice and easy, just a lot of work.
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