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  • Hoagie spread

    Had some cherry peppers and jalapeņos from the garden and wanted to try this. The last few years I've made jalapeno relish, but wanted something different this year. Chopped onion, garlic, apple cider vinegar and s&p in the pan with the peppers, boil, simmer, and into the blender. Great on hoagies and cheesesteaks.
    Attached Files
    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

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    @SmokinJim52 on Twitter

  • #2
    Looks excellent Jim! How long did you boil/simmer?


    Drinks well with others



    ~ P4 ~

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    • #3
      Phil, bring to a boil, simmer for about 25 minutes until peppers are soft. Let cool in a bowl before putting in the fridge.
      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

      Comment


      • #4
        Originally posted by SmokinOutBack View Post
        Phil, bring to a boil, simmer for about 25 minutes until peppers are soft. Let cool in a bowl before putting in the fridge.
        I assume they went right from the pot into the blender?


        Drinks well with others



        ~ P4 ~

        Comment


        • #5
          Originally posted by HawgHeaven View Post
          I assume they went right from the pot into the blender?
          Yep.
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

          Comment


          • #6
            Nicely done. Looks tasty
            Jim

            Comment


            • #7
              Never made my own.

              Looks Great, Jim!!

              Bet that's tasty!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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              • #8
                Originally posted by SmokinOutBack View Post
                Great on hoagies and cheesesteaks.
                Looks wonderful but I'm not sure about that...better send some my way for testing!
                Becky
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                • #9
                  Hell yeah Jim...
                  That would liven up just about anything...

                  So how prevalent is the vinegar in a mix like this...
                  Craig
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                  • #10
                    Very nice! Wish I could try it this weekend!
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                    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      Hell yeah Jim...
                      That would liven up just about anything...

                      So how prevalent is the vinegar in a mix like this...
                      Actually, very little Craig. This came out a lot better than I had hoped. Tastes very similar to the jarred stuff I always buy, but of course, this tastes is way fresher.
                      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                      My best asset however is the inspiration from the members on this forum.

                      sigpic
                      @SmokinJim52 on Twitter

                      Comment

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