Decided to fix an ABT (duh) with my Jamaican Jerk Wings today and if the weather goes bottoms up then this will be moved to Anything Except BBQ Thread but for now we're hoping to do this over Kingsford Charcoal.
This is the closed door technique that Rambo showed us several weeks ago and I thought I'd try "ONE" (OK, all I had was one very large Jalapeno)
After getting it filled, closed and wrapped, I realized that I should NOT have par-boiled the pepper because it made it too soft and was a booger to fill and wrap neatly - - - OH WELL, attempt and learn ?right?
Trying a Rambo Recommendation
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Trying a Rambo Recommendation
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Re: Trying a Rambo Recommendation
I don't understand that boiling?
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Re: Trying a Rambo Recommendation
that looks great. i cant wait to try pepper jelly on one. i recently discovered i like it.
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Re: Trying a Rambo Recommendation
Rambo wrote:I don't understand that boiling?
I know where you come from - - - when I do regular ABTs, I par-boil the "halves" for one minute BECAUSE I like the bite that they give INSTEAD of the CRUNCH with the insides squirting out everywhere - - It also removes some heat
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Re: Trying a Rambo Recommendation
Get all the seeds and membrane out and there is rarely any heat. Also I cook mine offset so the texture is plenty soft. Usually mine are on the smoker for about 45 sometimes longer depending on what temp I’m running.
Curious to see how you like Rambo’s Bobsled Jalapeño method!
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Curious to see how you like Rambo’s Bobsled Jalapeño method!
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Re: Trying a Rambo Recommendation
As Dragon said; it really allows you to fill the entire cavity and nothing leaks out
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Re: Trying a Rambo Recommendation
I'll certainly try that the next time - - - thanks, Pards
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Re: Trying a Rambo Recommendation
very kewl
i agree- i wouldn't par boil
to know.. i use my grapefruit spoon to scrape out the seeds and ribs from peppers
i would leave the "LID" attached down by the tail
this has major application prospects
i agree- i wouldn't par boil
to know.. i use my grapefruit spoon to scrape out the seeds and ribs from peppers
i would leave the "LID" attached down by the tail
this has major application prospects
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Re: Trying a Rambo Recommendation
CaptJack wrote:i would leave the "LID" attached down by the tail
this has major application prospects
Hmmmm? worth a try if it will raise up enough without snapping off
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Re: Trying a Rambo Recommendation
Leaving the lid on with the stem provides a little handle. I have never heard of par boiling - the pepper is just right IMHO when the bacon is done.
seeing as there is a jalapeño under the wrap of bacon, could it be called a “jipper” and related to a “ripper”.
seeing as there is a jalapeño under the wrap of bacon, could it be called a “jipper” and related to a “ripper”.
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- OldUsedParts
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Re: Trying a Rambo Recommendation
Points all taken
I really just like the bite thru better after one minute of par-boiling - - - - the possible heat thing doesn't mean anything, except when I would fix a bunch for a mixed crowd
I really just like the bite thru better after one minute of par-boiling - - - - the possible heat thing doesn't mean anything, except when I would fix a bunch for a mixed crowd
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Re: Trying a Rambo Recommendation
I don't know what advantage leaving the flap would do; this worked well
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Re: Trying a Rambo Recommendation
totally filled
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