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Mutha Chicken BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 358
Location: Wilmington,DE
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 Posted: Fri Apr 04, 2008 5:23 pm Post subject: New Apetizer? |
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OK guy's I know I got the Idea from another forum, Just don't know witch one to give whomever credit. But here is what I did. Thinking of calling them "PigFingers!"
Sliced some boneless breast up into fingers
Seasoned with 3eyz rub( Notice the arse kissing here)
Wrapped in bacon and seasoned the outside with Obie-Q's
Tasted great
Hope you enjoy!
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rag
GM
Joined: 11 Jan 2008
Posts: 203
Location: Berks County, Pa.
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| Posted: Fri Apr 04, 2008 5:35 pm Post subject: |
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That sounds and look real good. Also, a very fancy knife. 
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Gasser
Charcoal grille
Meadow Creek TS250 |
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Dan - 3eyzbbq
Overpaid Broadcaster
Joined: 11 Jan 2008
Posts: 331
Location: Owings Mills, MD
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| Posted: Sat Apr 05, 2008 2:02 pm Post subject: |
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Very nice. How about a nice slice of Jalepeno under the bacon running lengthwise? Would that add to it or were you completely happy with how it turned out? I've never tried that so I'm interested to see what you think.
Excelent choice of rub BTW...
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Dan Hixon
Pitmaster - 3EyzBBQ
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Hershey BBQ Guy
All-Star
Joined: 08 Feb 2008
Posts: 105
Location: Central PA
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| Posted: Sat Apr 05, 2008 3:44 pm Post subject: yum... |
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Dan,
I may have to hang out with you in Salisbury if you are whipping up this kind of finger food.... they look great!
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Andy
MABA Secretary
KSBS CBJ # 23681 |
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Mutha Chicken BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 358
Location: Wilmington,DE
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| Posted: Sat Apr 05, 2008 8:29 pm Post subject: |
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Anytime Andy
| Dan - 3eyzbbq wrote: |
Very nice. How about a nice slice of Jalepeno under the bacon running lengthwise? Would that add to it or were you completely happy with how it turned out? I've never tried that so I'm interested to see what you think.
Excelent choice of rub BTW... |
Honestly No I was not totally satisfied. Would like to have some cheddar or something in it. I found a web site for high temp cheese. But is expensive and I am not sure if it is worth it.
I also think the whole Jalapeno thing is getting over done. They taste great but need a couple of new things for the more timmid palates. Plus it's always fun to experiment.
What about a sauce of some sort? Mabey a kicked up Honey dijon? Or a Parmagiano regiano bachamel sauce? I don't know?
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The only thing consistant in BBQ is, It's always the judges fault!
KCBS CBJ
http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
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VA BBQ PIRATES
Overpaid Broadcaster
Joined: 29 Jan 2008
Posts: 410
Location: Springfield, VA
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| Posted: Sun Apr 06, 2008 6:29 am Post subject: |
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Dan
They do look good and an excellent choice of rub! How long and at what temp do you cook? I think I'd try some chedar cheese wrapped tight with bacon not all would melt off. Or a thick hot chedar cheese dip - you could breack out the fondue pot. Plus maybe a cream cheese / goat cheese dip and a hot sauce on the side. Can ya tell I'm hungry?
Tom
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 386
Location: Perryville, MD
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| Posted: Sun Apr 06, 2008 7:15 am Post subject: |
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I would think maybe a smoked Fontina or Gouda would set it off. For a sauce, you go in a completely different direction, maybe something with rasberry.
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
www.biguglybbq.com |
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Pig Headed
GM
Joined: 12 Feb 2008
Posts: 246
Location: Middletown, De
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| Posted: Sun Apr 06, 2008 8:57 am Post subject: |
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Looks very good to me Dan. I think a cheese dip of some kind would be great. Never enough cheese.
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Ron
Pigheaded BBQ team
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Dan - 3eyzbbq
Overpaid Broadcaster
Joined: 11 Jan 2008
Posts: 331
Location: Owings Mills, MD
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| Posted: Sun Apr 06, 2008 8:36 pm Post subject: |
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Dan-
Talk to the Dizzy pig guys. I think it was either Kenny or Woodogies who grilled me up some of that high temp cheese. VERY good. I don't remeber the name of it though.
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Dan Hixon
Pitmaster - 3EyzBBQ
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