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Sizzle Lips

Member Since 26 Mar 2014
Offline Last Active Oct 21 2018 05:28 AM

Topics I've Started

Total Fail

02 September 2018 - 05:25 PM

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My whole 2018 super hot powder .....gone in seconds.

I have been saving,drying and grinding all of my harvests.....First thing this morning I gathered all my dried pods and took to the grinder.

I had enough ground to fill a 56 oz mason......hotter than hell out ....took of the rubber gloves and my hands were soaked....picked up the mason to secure the lid and bye.bye.

My jaw dropped and the whole block heard me cursing....that's how I started my day.

 

 

I am hoping for a couple more harvests to at least have some powder.


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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