Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1buckie on September 28, 2012, 06:35:39 AM
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Here's a fun one...
1) Habanero peppers, I try to get the largest ones I can find
2) Bacon, I use a medium thin so it cooks thru without taking forever
3) Cream Cheese, spiced or unspiced, your choice; I use it straight for these, as there's enough spice going on already, plus you can taste the blueberries better
4) Blueberries
Cut top & split in half, scrape seeds & membrane on peppers
Dollop of Cr Cheese
Add berries
Wrap fairly tight, usually 1/3 ~ 1/2 strip of bacon
Smoke From 190° ~ 235° 'till desired doneness for bacon
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012030.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012032.jpg)
I much prefer these ( as all 'turds) smoked, but you could indirect grill or even at a bit higher heat,
shorter time, in the oven
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012033.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012045.jpg)
They ride in the little bus, to keep separate is a good idea, I've found, so folks don't get caught unaware !!!
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012048.jpg)
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So what is in the big bus?
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Standard issue jalepeno 'turds....
I do'em w/ tandoori powder mixed into the cr. cheese
(http://i1223.photobucket.com/albums/dd520/1buckie/BBQ%2032711/KenBBQ32711004.jpg)
The orange color stickin' out of the end.....
(http://i1223.photobucket.com/albums/dd520/1buckie/BBQ%2032711/KenBBQ32711018.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/BBQ%2032711/KenBBQ32711028.jpg)
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Whats on one end of the grill in that next to last shot?
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Whats on one end of the grill in that next to last shot?
They're flank steak roll-ups ~~>
Flank, or actually I've been using thin sliced top round the last few years, soaked in Woosty & other fun liquids/powders,
Then onion, strips of sweet bells, maybe zucchini, asparagus, portobella strips, etc.
Roll 'em...
(http://i1223.photobucket.com/albums/dd520/1buckie/KenBBQ32711015.jpg)
Soak some more...
(http://i1223.photobucket.com/albums/dd520/1buckie/KenBBQ32711016.jpg)
Toast indirect or smoke.....
(http://i1223.photobucket.com/albums/dd520/1buckie/KenBBQ32711023.jpg)
Slice between toothpicks for automatic appetizers.....
(http://i1223.photobucket.com/albums/dd520/1buckie/KenBBQ32711024.jpg)
Like I've said somewhere, Have Fun Playin' w/ Your Food...... ;D ;D ;D
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Tandoori powder huh? Never heard of it. What does it taste like? I'm gonna have to try some of that. I usually add Bad Byron's butt rub to my ABT's. I'm gonna see if I can find some of that tandoori in my local stores.
I don't know if I could use the habanero peppers. I like hot, but not that hot.
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If there's an Indian market, they're almost sure to have it, or some kind of specialty grocer that caters to scratch cooking / baking... maybe even the regular old store depending on the ethnics of the area
Yeah, tandoori mix to me, it takes somethimg already dangerously addictive ('turds )
& punches it thru the roof ( absolute BBQ crack )
I've eaten 35 & 40 small ones done with this in an afternoon on numerous occasions.......
It's a bit variable as to the mixes you'll find, but a basic 1 to 1 to 1 Indian spice mix like this :
( Stolen from somebody here:
http://indian.food.com/recipe/tandoori-masala-spice-mix-333539
Who stole it from somebody else...)
1 teaspoon garlic powder (Lasun)
1 teaspoon ground ginger (Adrak)
1 teaspoon ground cloves (Lavang)
1/2 teaspoon grated nutmeg (Jaiphal)
1 teaspoon mace (Javitri)
1 1/2 tablespoons ground cumin (Jeera)
2 tablespoons ground coriander (Dhania)
1 teaspoon ground fenugreek (Methi)
1 teaspoon ground cinnamon (Tuj or Dalchini)
1 teaspoon fresh ground black pepper (Kalimirchi)
1 teaspoon ground brown cardamom (Elaichi)
1 teaspoon red food coloring*
Directions:
1Mix all the above ingredients (without roasting them first) and push through a fine sieve.
2Store in an airtight container and close the lid tightly after use.
* I'll add that the red food coloring most times would just be sweet paprika
~~> Here's another, much simpler version:
( from here:
http://www.food.com/recipe/tandoori-spice-mix-225675 )
1 tablespoon minced ginger (frsh)
1 1/2 teaspoons coriander
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
Directions:
Combine.
** I'll add that any mix will benefit from using feenugreek, that's what makes it turn the corner....
I just use a pre-mix made by Sharwood's, but I think they discontinued that particular mix awhile ago....
Other brand names to look for are "Rajah" & "Sun"
It will be next to the curry powder in the grocery...........
Maybe a Tablespoon or a bit more per block of cream cheese, softened
PS ~~~~~~>
Looked back up just as I posted & saw the habanerno statement....
You can always soak them, or if you get a ripper batch of jalepenos, in Sprite ( soda pop ) for a few hours to overnite & it will take a bunch of the heat out, like 75% or more of the heat factor, pat dry w/ paper towel & go ~~~>
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Oh, by the way......
I forgot to mention in the original post, that those habanero dessert 'turds are REALLY hot !!!
(http://i1223.photobucket.com/albums/dd520/1buckie/Jan29%20Danae%20%20dad%20002/Jan29Danaedad096.jpg)