What’s on the Grill

Remind me to get a new knife, or at least sharpen this one....I really did a hack job slicing the meat...as you can see, it's still rare.


20200709_154112.jpg


That's okay, because we left the screamin' hot jus on the grill...

Which is where we put the meat to finish out, directly in the au jus

20200709_154538.jpg


I got hungry waiting so I stuffed a couple jalapeños with a garlic and herb cream cheese and put them on for a bit. I think you can see the remains there maybe..
 
Ok sorry about it being so late, just walked in and here's the recipe my son has sent me to post.

It assumes you have cannibis infused butter, if needed let us know and we will post directions on how to make.

Without further ado here is @mcblink request. Note: this is a very popular recipe and many variations can be found online, this is jusr one way of many to create.

Ingredients:
  • 12 oz cream cheese softened, shredded crab or shrimp is a great add on!
  • 1 (8 oz) package shredded cheese
  • 1 tbsp bacon bits
  • 12 oz jalapeno peppers seeded & cut in half
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying
  • 1/2 cup cannabis butter

Preparation:
  • In a bowl, mix the cream cheese, cheddar cheese, cannabis butter, and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the cannabis milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapeños in cannabis milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

I'll be trying this tommorrow.
 
steveb63 said:
Ok sorry about it being so late, just walked in and here's the recipe my son has sent me to post.

It assumes you have cannibis infused butter, if needed let us know and we will post directions on how to make.

Without further ado here is @mcblink request. Note: this is a very popular recipe and many variations can be found online, this is jusr one way of many to create.

Ingredients:
  • 12 oz cream cheese softened, shredded crab or shrimp is a great add on!
  • 1 (8 oz) package shredded cheese
  • 1 tbsp bacon bits
  • 12 oz jalapeno peppers seeded & cut in half
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying
  • 1/2 cup cannabis butter

Preparation:
  • In a bowl, mix the cream cheese, cheddar cheese, cannabis butter, and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the cannabis milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapeños in cannabis milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

I'll be trying this tommorrow.
Click to expand...
I would eat them without the cannibalis infusion yum
 
whats on the grill???? not a DAMN THING -- got the night off -- (worked like a dawg all day) -- Mrs. Shannon created a Mediterranean chicken dish -- dont know how to pronounce it -- and cant 'cause my face is being STUFFED!!!!!!!!!!

YUM!!!!!!!!!!!!!!!!!!!!

1594596311949.png
 
You must log in or register to reply here.
Back
Top