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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-05-2010, 01:38 PM   #16
Crazy Tex
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Quote:
Originally Posted by Nick@ParkAQ View Post
just one thought ---bland. I like to as they say taste the flavors the colors and the textures. Mixing it up you get paste. Also we don't do cheese its takes heat away
Bland? I mix plenty of onions and jalapeno's in it to be anything but bland. And I didn't mix it until it was a paste, just a chunky mixture that I could form.

I like the sweet BBQ sauce on mine, as Ron_L said, it compliments the saltiness of the sausage, at least on regular sausage... gonna try Maple sausage one of these days.
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Unread 04-05-2010, 01:59 PM   #17
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Another one for my to do list. If I could fine it?
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Unread 04-05-2010, 04:44 PM   #18
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Quote:
Originally Posted by Ron_L View Post
I'm going to have to try that. The sweet bbq sauce is perfect to me. It compliments the saltiness of the sausage and cheese and the slight heat of the jalapeno. I'm not sure about lemon juice.
Ron.

Lemon on sausage is a natural.

Here's the thing... there's this modern notion that every element of a dish must have a counter so as to balance. Many times, this works well. But not always.

In fact, I've grown tired of this technique.... and I'd say as much to a Gordon Ramsey, if he were in my kitchen. There's a lot of conventional wisdom in the KISS method.
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Unread 04-06-2010, 10:32 PM   #19
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It's been too long since I made some of those. Gonna have to rectify that.
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Duh.
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Unread 04-07-2010, 11:28 AM   #20
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Quote:
Originally Posted by Crazy Tex View Post
Bland? I mix plenty of onions and jalapeno's in it to be anything but bland. And I didn't mix it until it was a paste, just a chunky mixture that I could form.

I like the sweet BBQ sauce on mine, as Ron_L said, it compliments the saltiness of the sausage, at least on regular sausage... gonna try Maple sausage one of these days.
I'm sure they're awesomely good to you so I was just responding in that you asked for thoughts and opinions and in my opinion when all that stuff becomes paste (or chunky mixture) so I don't get to taste the textures on my tongue which is what I like. I don't favor sugary sauces either so the good news is that it leaves more of that for those who enjoy sugar. Me I'm all about pepper. Pics would be helpful.
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Unread 04-07-2010, 11:20 PM   #21
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Quote:
Originally Posted by Nick@ParkAQ View Post
I'm sure they're awesomely good to you so I was just responding in that you asked for thoughts and opinions and in my opinion when all that stuff becomes paste (or chunky mixture) so I don't get to taste the textures on my tongue which is what I like. I don't favor sugary sauces either so the good news is that it leaves more of that for those who enjoy sugar. Me I'm all about pepper. Pics would be helpful.
I understand your opinion, and respect it...
I also like the texture, and turns out I need more onion and jalapeno (so you were right about dulling down the flavors)... BUT, the idea of pre-making the insides worked really well... just need to tweak the ingredients a bit. I also tried this one without the sauce, was just a bit salty to me without it.

Here's a couple of pics.
Here's the frozen cheese chunks , I know they look like tater tots.


here's the cooked egg
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Unread 04-08-2010, 01:26 AM   #22
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Cool pics and most interesting. I had visualized something different. In what you made pregrinding the filling makes sense. I may try it with a grid chop (and sans cheese) they look just lovely! Thanks for sharing
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Unread 04-08-2010, 04:14 PM   #23
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Either of the 2 shown ways look great, but I like the idea of smaller ones for serving. I may have to do both of them side by side for comparison! Either way: I AM HUNGRY!
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Unread 04-08-2010, 06:45 PM   #24
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Quote:
Originally Posted by McGurk View Post
Either of the 2 shown ways look great, but I like the idea of smaller ones for serving. I may have to do both of them side by side for comparison! Either way: I AM HUNGRY!
The smaller ones are just the filling which was pre-made and frozen... the second was the finished product... well, before I finished it off. lol

Gonna tweak the filling a bit, but that just means I have to make more...darn the luck!
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Unread 04-08-2010, 10:34 PM   #25
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I meant the ones the OP put up and the ones you made. I follow you on the premade, frozen filling "tots". Seems like a simple and effective way to do it versus the halved and filled jalapenos, and with a smaller, more finger-friendly dish.
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Unread 04-08-2010, 11:41 PM   #26
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Damn this is a great thread On the big ones I thought it looked like there wasn't enough pepper or cheese per bite. So I thought, "so just use habanero's , on the small ones they look perfect. IMHO. Thanks for posting.
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Unread 04-09-2010, 12:52 PM   #27
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Oh... forgot he posted the other pictures up there.. my bad. I like the way he did it too.
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