tOfficial "I've got to try that" thread
- Thread starter fordman84
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You cheeseheads and your fucking curds ...
Bunch of Li'l Miss Muffets.
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Oh, I'm not knockin' curds,
I'm just making fun of you and everyone like you (almost all of whom are from Wisconsin) whose every 5th word is "curds."
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Naw, it's not that I didn't think it could be done- it's that I don't think I have the technique yet. I typically never use hickory. Oak, apple, cherry, mostly.
You'll be fine. Following the recipe, the meat mixture will be a little wet and could be easy to fall apart. You should put it in the fridge to firm up a little before forming the loaf and I'd suggest to lay down a large layer of foil to put your first half of meat mixture on in an oval/ rectangular shape, then cheese followed by the top layer of meat. After pressing down to "seal"the cheese inside like a ravioli, roll the whole loaf tightly in the foil and refrigerate for another 30-60 minutes before adding the sauce and putting on the smoker. You'll still likely have some cheese come through, but this should help. So would bacon wrap around, but that depends on your heart health, haha.
It's essentially a "juicy Lucy" on steroids. As a matter of practice, you should try making some juicy Lucy burgers, whether smoked or grilled. The meat wouldn't be as wet, but if you're worried about technique, then those would be an easy and less time consuming way to practice.
I’d have to head to Frisco (I think), but I don’t doughnut very often and when I do, I don’t tend to go to a chain. The nice Korean ladies always give my daughters free donut holes when we go to the ones near us.
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Pro tip - You can't make good Bar BQ and comply with the health code either. The more dingy the pit the better the meat.
A nicely primed pot/pan is always welcomed to me.
@fordman84
Pulled some jalapeños off my plant earlier and plan to try my first attempt at those armadillo eggs tomorrow, along with burgers, my BBQ rub seasoned pork patties, and mac and cheese.
I think I'll leave the remaining jalapeños to ripen on the plant a little more and try making chipotles when I cook a pork shoulder in a couple weeks.
Pulled some jalapeños off my plant earlier and plan to try my first attempt at those armadillo eggs tomorrow, along with burgers, my BBQ rub seasoned pork patties, and mac and cheese.
I think I'll leave the remaining jalapeños to ripen on the plant a little more and try making chipotles when I cook a pork shoulder in a couple weeks.
fordman84
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Oh man, those look GOOD! If you have anyone that hates heat in your house, soak those jalapeños (after cutting open and de-seeding) in sprite for about 30. Loses all the heat, keeps all the flavor.
Yeah, you mentioned that earlier in this thread, but the kids aren't going to have any of these yet. I want to try it first, along with my wife, to see if it'll be made again.
8 year old son
6 year old daughter
Neither would probably eat these, even if it wasn't spicy, but I'll keep the sprite suggestion for a future party with adults that would eat them.
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Instead of having these as an appetizer, I saw someone make these but wrapped in seasoned ground beef first, then the bacon so it was more of a full meal. I'd definitely try 'em!
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Those will be hot as fuck! Need to cut the peppers in half.
They're wrapped in sausage, then bacon. You may be able to see some poking through some gaps in the bacon. Didn't feel like washing my hands in between to take a picture with just the sausage prior to bacon.
Jalapeños aren't very hot to me, especially being cored like that.
Fam lives off Virginia Parkway a few miles west. I will vouch for your statement.
Do you like QuikTrips?
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Only meal I’ve had from a chain in weeks is a Butter Burger Mushroom Swiss and curds.
Not really fast food at Culver’s. Kinda. Sat in my car with a number on the window for about ten minutes. Worth every second.
Had a bomb pastie for lunch today. Somebody needs to take those out into the world for more to enjoy.