- Joined
- Jan 2, 2009
- Messages
- 11,800
- Points
- 0
Its raw tuna.
Welcome to Laser Pointer Forums - discuss green laser pointers, blue laser pointers, and all types of lasers
Buy Site Supporter Role (remove some ads) | LPF Donations
Links below open in new window
FrozenGate by Avery
Cooking with TJ
- Thread starter Tech_Junkie
- Start date
- Joined
- Dec 23, 2008
- Messages
- 3,948
- Points
- 63
Hey jerry, ahi is a type of tuna. it is rich red colored meat with little fat. great for sashimi and stuff. what is an aha?
michael
michael
- Joined
- Aug 31, 2009
- Messages
- 2,157
- Points
- 0
- Joined
- Jan 2, 2009
- Messages
- 11,800
- Points
- 0
- Joined
- Dec 23, 2008
- Messages
- 3,948
- Points
- 63
hmmm, very interesting tj...
- Joined
- Jan 2, 2009
- Messages
- 11,800
- Points
- 0
Classic three stooges clip. Curly plays Aha.
hakzaw1
0
- Joined
- Apr 2, 2009
- Messages
- 10,661
- Points
- 113
Great thread idea T_J thanks for sharing the recipes- I am on a competition cookoff team and giving up our secrets could cost me my life.
i have created a website w/ 150+ photos if you want to take a look. The links in the blue area(teal actually) take you to ten pages not all food shots tho. Our biggest yearly event is the Brazoria County Fair- where we give away food to about 1500 folks every year-plus 20+ kegs of beer as well.
My specialty is carving stuff from fruit and veggies-and the Friday Night Feast(open catagory) I do all our garnishes- we have a sh+tload of trophies and a real good time spending around 6k$ for the three day event. WE smoke 30 briskets-50 slabs of ribs and a lot more.
Our funding comes from 30+ sponsers at approx 250$ each. We have been doing it for 11 years. http://pitmeisters.mysite.com/thumbnail_photo_page_13.html hakmeister
i have created a website w/ 150+ photos if you want to take a look. The links in the blue area(teal actually) take you to ten pages not all food shots tho. Our biggest yearly event is the Brazoria County Fair- where we give away food to about 1500 folks every year-plus 20+ kegs of beer as well.
My specialty is carving stuff from fruit and veggies-and the Friday Night Feast(open catagory) I do all our garnishes- we have a sh+tload of trophies and a real good time spending around 6k$ for the three day event. WE smoke 30 briskets-50 slabs of ribs and a lot more.
Our funding comes from 30+ sponsers at approx 250$ each. We have been doing it for 11 years. http://pitmeisters.mysite.com/thumbnail_photo_page_13.html hakmeister
Last edited:
hakzaw1
0
- Joined
- Apr 2, 2009
- Messages
- 10,661
- Points
- 113
[SIZE="3"[/SIZE]I can give you this manly one. Bacon Explosion----
cook and crumble 2lbs apple bacon-- flatten 1 to 2lbs of lean sausage and roll it up with the bacon inside- take another lb or so of thick apple bacon and weave it into a 'mat' similar to the crisscross on top of an apple pie.
Wrap this raw bacon around the sausage roll and secure with toothpicks --smoke in a med- hot smoker until the sausage & bacon is fully cooked. allow to sit for a while then slice into one inch slabs-
we like to put it on a nice sourdough roll and slobber with BBQ sauce. S'all good!!!
our team likes a lot of bacon-wrapped items(shrimp oysters jalos chicken quail etc) one of my favs is bacon wrapped bacon==lol--we are into the health food thing big time.------[SIZE="3"]Edit-- forgot to add a thick slice of smoky sharp chedder cheese to that sandwich-- Gotta have the cheeze!!![/SIZE]
cook and crumble 2lbs apple bacon-- flatten 1 to 2lbs of lean sausage and roll it up with the bacon inside- take another lb or so of thick apple bacon and weave it into a 'mat' similar to the crisscross on top of an apple pie.
Wrap this raw bacon around the sausage roll and secure with toothpicks --smoke in a med- hot smoker until the sausage & bacon is fully cooked. allow to sit for a while then slice into one inch slabs-
we like to put it on a nice sourdough roll and slobber with BBQ sauce. S'all good!!!
our team likes a lot of bacon-wrapped items(shrimp oysters jalos chicken quail etc) one of my favs is bacon wrapped bacon==lol--we are into the health food thing big time.------[SIZE="3"]Edit-- forgot to add a thick slice of smoky sharp chedder cheese to that sandwich-- Gotta have the cheeze!!![/SIZE]
Last edited:
- Joined
- Dec 23, 2008
- Messages
- 3,948
- Points
- 63
oh you wanna talk bacon......
i make a great snack...
jalapenos
bacon, preferable thick cut smoked kind
queso fresco
tooth picks
soy sauce
cut the stem off jalapeno and cut enough off so you can gut it with a potato peeler
then cook the jalapenos in the soy sauce just long enough to absorb the flavor but not long enough to wilt.
stuff with queso fresco
wrap with bacon and put a tooth pick through to lock in place.
use a cookie pan and line jalapenos on the edge so the open hole is angled upwards so the chees wont melt out when you bake them to cook the bacon.
michael
i make a great snack...
jalapenos
bacon, preferable thick cut smoked kind
queso fresco
tooth picks
soy sauce
cut the stem off jalapeno and cut enough off so you can gut it with a potato peeler
then cook the jalapenos in the soy sauce just long enough to absorb the flavor but not long enough to wilt.
stuff with queso fresco
wrap with bacon and put a tooth pick through to lock in place.
use a cookie pan and line jalapenos on the edge so the open hole is angled upwards so the chees wont melt out when you bake them to cook the bacon.
michael
- Joined
- Jan 2, 2009
- Messages
- 11,800
- Points
- 0
We need names for the dishes so I can post them on the front page.
- Joined
- Jan 2, 2009
- Messages
- 11,800
- Points
- 0
- Joined
- Dec 23, 2008
- Messages
- 3,948
- Points
- 63
when i make stuff tj i always name it after a few of the best ingredients. like my salad i posted is called an seard ahi salad with citrus ponzu. and the jalapenos are stuffed jalapenos wrapped in smoked bacon LoL.
michael
michael
hakzaw1
0
- Joined
- Apr 2, 2009
- Messages
- 10,661
- Points
- 113
EDIT Note a thick slice of smoky cheddar cheese goes on the 'BaconExplosion' sandwich----HAK
- Joined
- Aug 31, 2009
- Messages
- 2,157
- Points
- 0
hakzaw1
0
- Joined
- Apr 2, 2009
- Messages
- 10,661
- Points
- 113
TRY THIS ONE--------
Texas Armadillo Eggs- by Jack Khoury(RIP- founding father of the PitMeisters Cook=off Team)
Mise en place- sharp cheddar cheese(block)- Cream Cheese- Jalopena peppers-(whole -fresh or pickeled)Regular lean pan sausage and shake n' bake for pork.
Do not allow any ingredient to get warm as you are building them.
First- cut cheddar into (about 3/4 inch) cubes- keep cold.
De-seed peppers- either cut a slit or cut in half but leave the top portion intact-remove stems. The handle end of a tablespoon works great to remove seeds and white membrane.
DO NOT touch your face, especially around your eyes after handling any hot peppers- and rinsing with water will not remove all of the pepper juice from your hands!!!
Place the cheddar cube into a chunk of cream cheese about twice the size of the cheddar and roll into a ball so the cheddar is in the center of the cream cheese ball-return to refrigerator as you make them.
Gently push each cheese ball into the peppers and close the pepper back up -its OK if the pepper will not completely close.
Flatten a ball of sausage slightly larger than the peppers and push the pepper into it and roll so the pepper is its not showing and the outside layer of sausage is fairly uniform- about a quarter inch (or more) of raw sausage covering the cheese filled pepper-return to refrigerator as you make them.
Preheat oven to 350 degrees.
Place shake n' bake into a plastic bag and (one at a time) drop the sausage balls into the bag and get a good thick coating on each one.
Place them on a pam-sprayed pan and place on center rack of the hot oven.
Cook until the coating starts to turn brown and/or the cheese just starts to ooze from the coating.
Allow to set a few minutes before serving(still warm)
If done correctly -when cut in half they look like an egg inside --yellow in the middle surrounded by white-
If you like hot-- use fresh peppers- the bigger the better and easier to work with- whole canned peppers are usually not as hot.
Our team has won several trophies for these. They are a lot of work-but worth the effort.--enjoy--HAK
Texas Armadillo Eggs- by Jack Khoury(RIP- founding father of the PitMeisters Cook=off Team)
Mise en place- sharp cheddar cheese(block)- Cream Cheese- Jalopena peppers-(whole -fresh or pickeled)Regular lean pan sausage and shake n' bake for pork.
Do not allow any ingredient to get warm as you are building them.
First- cut cheddar into (about 3/4 inch) cubes- keep cold.
De-seed peppers- either cut a slit or cut in half but leave the top portion intact-remove stems. The handle end of a tablespoon works great to remove seeds and white membrane.
DO NOT touch your face, especially around your eyes after handling any hot peppers- and rinsing with water will not remove all of the pepper juice from your hands!!!
Place the cheddar cube into a chunk of cream cheese about twice the size of the cheddar and roll into a ball so the cheddar is in the center of the cream cheese ball-return to refrigerator as you make them.
Gently push each cheese ball into the peppers and close the pepper back up -its OK if the pepper will not completely close.
Flatten a ball of sausage slightly larger than the peppers and push the pepper into it and roll so the pepper is its not showing and the outside layer of sausage is fairly uniform- about a quarter inch (or more) of raw sausage covering the cheese filled pepper-return to refrigerator as you make them.
Preheat oven to 350 degrees.
Place shake n' bake into a plastic bag and (one at a time) drop the sausage balls into the bag and get a good thick coating on each one.
Place them on a pam-sprayed pan and place on center rack of the hot oven.
Cook until the coating starts to turn brown and/or the cheese just starts to ooze from the coating.
Allow to set a few minutes before serving(still warm)
If done correctly -when cut in half they look like an egg inside --yellow in the middle surrounded by white-
If you like hot-- use fresh peppers- the bigger the better and easier to work with- whole canned peppers are usually not as hot.
Our team has won several trophies for these. They are a lot of work-but worth the effort.--enjoy--HAK
Last edited:
