Quote:
Sorry about that, I got too busy. I didn't pass out however....
Poppers where the last crop from my three giant plants. Cut the stem off, sliced down the middle, seeded, stuffed with Onion and Chive Cream Cheese, wrapped in bacon, stabbed with a tooth pick and baked in the oven until barely cooked enough. (warning: Wear gloves while handling raw peppers! 13 year old son didn't and found out the hard way after using the bathroom.
) I must have eaten 30 of 'em. So many I could only eat 4 ribs instead of a whole rack
https://www.backyardchickens.com/forum/uploads/49658_picture_746.jpg
Ribs where patted dry after the brine, coated on both sides with improvised Creole seasoning (fresh ground pepper, white pepper, garlic salt, onion salt, thyme, oregano, basil, sea salt, paprika, and cyan pepper), put on a charcoal grill. I used those mesquite chips that you soak in water before sprinkling over hot coals. Mixed olive oil with the Jalapeno Jelly that we bought at the farmer's market and glazed both sides about 15 minuter before done.
They surpassed my expectations!! The Creole seasoning made the difference. Thanks Wolftracks!
There are some leftover! Who wants breakfast?
Thanks guys!
WOW they look great!
I go through a can of that stuff every month to 6 weeks. I do mix it myself occassionally, but since I found it in the store I mostly buy it when I see it.
Makes a big difference doesn't it!
Poppers where the last crop from my three giant plants. Cut the stem off, sliced down the middle, seeded, stuffed with Onion and Chive Cream Cheese, wrapped in bacon, stabbed with a tooth pick and baked in the oven until barely cooked enough. (warning: Wear gloves while handling raw peppers! 13 year old son didn't and found out the hard way after using the bathroom.
https://www.backyardchickens.com/forum/uploads/49658_picture_746.jpg
Ribs where patted dry after the brine, coated on both sides with improvised Creole seasoning (fresh ground pepper, white pepper, garlic salt, onion salt, thyme, oregano, basil, sea salt, paprika, and cyan pepper), put on a charcoal grill. I used those mesquite chips that you soak in water before sprinkling over hot coals. Mixed olive oil with the Jalapeno Jelly that we bought at the farmer's market and glazed both sides about 15 minuter before done.
They surpassed my expectations!! The Creole seasoning made the difference. Thanks Wolftracks!
There are some leftover! Who wants breakfast?
Thanks guys!
WOW they look great!
I go through a can of that stuff every month to 6 weeks. I do mix it myself occassionally, but since I found it in the store I mostly buy it when I see it.
Makes a big difference doesn't it!
