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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Sizzle Lips

Member Since 26 Mar 2014
Offline Last Active May 22 2018 01:13 PM

Topics I've Started

More Bacon(bacon,cheddar,potato pie)

19 April 2018 - 09:40 AM

Cant remember if I posted this on the Hot Pepper or not.

Bacon ,Cheddar,Potato pie....two pounds of bacon in this bad boy.

Here are a few pics I wanted to share.

 

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I cooked the steak on my kettle and the pie in my BGE....i cooked the pie for about 2 hours....I use baking potatos because of the high starch content...helps hold things together better.

 

 

 

 


Bacon wrapped,cheese stuffed meatballs.

15 April 2018 - 01:52 PM

I had some grnd pork,veal and beef that I seasoned heavy with Meat Church's Holy Gospel rub.

I formed them into six big sized meatballs and then shoved a piece of good old white cheedar into the center of each.

Sealed them up and wrapped a couple strips of bacon around each.

Sprinkled another coat of rub to top them off.

 

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I cooked these on my BGE with the plate setter in....cooked for about one and a half hours at 375-400 degrees.

I had a couple blocks of peach for smoke and finished with a heavy coat of Five Monkeys BBQ sauce.

Served with some fried Perogies and sliced cucumbers.

 

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Calibrating your ph meter.

25 February 2018 - 06:25 PM

Its funny how many people I talk to about calibrating their ph meter that dont have a clue about what i am talking about......I have ph solutions and make it a practice to do a 3 point calibration check 2 times a year.......once a year is probably okay but I would sooner be safe than sorry.

Does anyone else make sure their meters are in check and clean...and how often do you calibrate..


Spatchcocked Chicken

16 February 2018 - 02:59 PM

Spatchcocked a bird for yesterday's dinner.

Brushed with evoo and applied a heavy coat of Birds and Bones rub.

Cooked it in my BGE indirect at 375-400 for one and a half hours.

Served with some homemade slaw and mashed taters....simple but tasty.

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Tri Tip on the Kettle

22 January 2018 - 08:48 PM

Fired up the Weber Kettle on Sunday a did a quick Tri-Tip.

Brushed it with evoo and rubbed with Beef Brigade rub.

Grilled it direct turning a couple of times till the Internal temp was around 130.

Let rest on the counter tented in foil 10 minutes,sliced and served with bite sized perogies and slaw.

 

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