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ABT's ...... Test Driving The New Copper Topper

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  • #31
    Anyone else here love to snack on a leftover ABT right out of the fridge? Not warmed up or anything.
    Love them that way but I've also been known to snack on leftover cold ribs as well
    There is a cure...http://phoenixtears.ca/

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    • #32
      Damn, I just cut the tops off and cored 30 huge Jalepenos. I can't quit sneezing and coughing. My eyes burn. These may be the most potent jalepenos I've ever cut into. Thank god I had gloves on.
      Don

      Humphrey's Pint
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      • #33
        Originally posted by Richtee View Post
        oops OK..I see that now. My humor detector must need some re-calibration.

        AND..to you folks reading this who DON'T know...

        http://www.smoked-meat.com/forum/showthread.php?t=4974

        LOL---That's OK Rich!!!----I'm sure I screw up more stuff than you & most of you other young guys. I think the older I get, the more stuff goes over my head.

        I had to look up "Umami".
        Got tired of wondering WTF it was.

        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---


        Mom & 4 Cub litter---Potter County, PA:

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        • #34
          kinda

          My buddy ate first one and he loved it!

          Couple beers later he grabs another and bites aboot half of it. It musta been 5x hotter than the first. The "oh shit" and watering eyes were first 2 clues.
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          • #35
            Originally posted by tadowdaddy View Post
            Prep ain't that bad. I just usually cut off the tops and core the peppers. The most time consuming is thinning out the bacon. I make filling them easier by softening the cream cheese. Then whatever I mix in with the cream cheese (spices, etc) gets done in a ziplock bag. I then cut the corner off the ziplock, and bam, I have a piping bag to fill me peppers. Works great!
            I do the zip lock and room temp cream cheese thing. What lengthens the process is that I cut them into boats then put them back together. I just ordered a Jalapeno corer and plan to do the top cut off method next time out.
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            • #36
              Thanks for those abbreviations bearcarver!

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