Other than Brewing > All Things Food

BBQ Style

<< < (453/480) > >>

redbeerman:

--- Quote from: euge on February 04, 2013, 12:27:26 PM --- Happen to be very fond of the Spanish-style dried chorizo!

--- End quote ---

+1

roguejim:
Twin butts.



Done.  Most will go into tacos.



gmac:
Without going back through all 151 pages on this thread, does anyone have a good recipe for stuffed pork chops on the BGE?  I've got some friends coming over and I was thinking of buying some real thick chops and stuffing them with something but I'm not sure what.  Was thinking about either a breadcrumb/cheese sort of combo but I'm really open to other ideas too (crabmeat mix of some sort comes to mind).  Thought about going low and slow for a couple hours to get them nice and smokey and then cranking up the heat to finish them off.
Suggestions please...

euge:
I do a cornbread jalapeƱo pecan stuffing for pork-chops. You can use the stove-top brand of cornbread stuffing and add the peppers etc...

They come out great on the egg at 375F for an hour or until the center reads 155ish.

http://www.homebrewersassociation.org/forum/index.php?topic=5136.msg144253#msg144253

bluesman:

--- Quote from: roguejim on February 24, 2013, 02:58:48 AM ---Twin butts.




--- End quote ---

Looking good! :)

Navigation

[0] Message Index

[#] Next page

[*] Previous page

Go to full version