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Found 5 results

  1. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on each pepper half on top of the cream cheese. Wrap each pepper half with a half slice of uncooked bacon and secure with a toothpick. You can soak your toothpicks if you like but if you are cooking over indirect heat, they won't usually burn. Put them on your grill over indirect heat and cook. If you are cooking in the 250° range these can stay on about an hour. Just keep your eye on them and don't burn them. Here's what they look like when they are finished!
  2. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. If my Jalapenos are large enough I add a cooked chicken tender strip and wrap with a strip of Bacon. (Toothpicks as required) I cook them direct for about 5 to 10 minutes and then indirect for around 25 to 30 minutes depending on my grill temp. (Until Bacon is done) Always a big hit.
  3. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
  4. Laugenbrezel Cook Time: 20 minutes Total Time: 3 hours, 20 minutes Ingredients: • 1 T. yeast (or 1 package) dissolved for 5 minutes in 1/4 c. warm water and 2 tsp. sugar (proofed) • 4 1/4 c. bread flour • 11/4 c. warm water • 2 tsp. salt • 2 1/2 T. salted butter • Plastic gloves & Safety goggles • 1 oz. food-grade lye, dissolved in 1 quart of water • Salt, large flakes like Kosher salt Preparation: Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making this pretzel recipe. Not recommended for baking with children (kinder). USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended. Measure the flour into a mixing bowl, add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with dough hook until flour mixture comes together into a stiff ball. Add water as needed to form dough. Knead for 5 minutes, let rest for a few minutes and then add the butter and knead for at least 5 more minutes, or until butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch. Form into a ball, butter all surfaces and let rise until double, about 1 hour in a warm spot. Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all utensils and gloves with large amounts of water and wash arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse and dry. Place wax paper on a baking sheet. Degas the dough (punch down) and divide into 12, 2 ounce pieces. Form into balls. Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. I use water to make the dough slightly sticky. This helps with shaping. Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop. Pretzel bakers can flip pretzels into shape, but I have to coax them. A good, German Brezel is thick and soft in the middle, thin and crunchy but not dry on the arms, or ends and splits the loop of dough into three equal parts. The picture shows amateur pretzels lacking these traits. Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle. Make the lye solution: Don gloves and goggles. Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3% w/w. Remove from refrigerator and dip each for 30 seconds in the lye solution. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet. Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let pretzels rest for 15 minutes. Heat BBQ to 375°F. Bake pretzels for 20-25 minutes, or until deep golden brown. Dispose of lye solution according to county and state hazardous waste regulations.
  5. Get you hands on some large white mushrooms, wash them and break out the stem (snack on them while you cook). Stuff them with mozzarella cheese. Place them on a medium hot grill and let the cheese melt down in to them. Once the cheese has melted down top them with some tomato sauce and let them finish cooking, They should get a little dark and tender, the sauce will begin to dry a little. Serve and enjoy!
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