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Ribeyes and Roasted APT's

post #1 of 6
Thread Starter 
Oh yeah - Awesome Poblano Turds!

Thought I would share this - tried a new process with the poblano's after having them stuffed over at Keith's last weekend.

Fresh picked these outta the garden, canoed them, carved out the seeds, then stuffed with smoked gouda, cheddar, shrooms, and a pat of butter.

Canoed with the stems on - they made great handles for putting on, moving around, and taking off.


Sprayed with cooking oil, and dusted with garlic salt, and stuffed


On a hot grill




These cooked up extremely fast - I'm guessing 7 to 10 minutes tops - caught me off guard, so I plated them and held them in the microwave on warm.


Here they are fresh pulled - the salt stuck very well and crisped up just a bit.


And my dinner along with more shrooms, some of the Mrs's pasta salad, and some fresh corn.



So... I know I went on and on, but I just think poblano's are awesome. I'm fairly new to them, just happened to get some last year and really like them. They are great for this type of fresh roasting because they have extremely thin skin that does not "toughen up" like an anahem. If you haven't, I highly recommend you give these a try, or grow them if you have a garden.

Thanks for checking out my post.
Tracey
post #2 of 6

That looks very good

post #3 of 6

Great looking APT my friend - I like the idea and will steal it sometime in the future

post #4 of 6

great looking pepper

 love how you make the access door and stuff em

 definately gonna try that soon

post #5 of 6

That's sure a fine looking plate of goodies.  Made me hungry already this morning!

post #6 of 6

Tracey that looks fantastic! What a feast... I  love the shrooms on the steak too.

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