PWA "The Lounge"

[brandotron]

I am dangerously close to hitting 3000

[1320junkie]

Originally Posted by brandotron

I am dangerously close to hitting 3000

rookie

[mjlash22]

Originally Posted by 1320junkie

lol..not a problem..we will just put your account in limbo...everything will look the same to you..you can post and everything..but..on everyone elses end they will not be able to see your post..and you will just be there wondering why nobody is responding to you..lol

Sometimes I wonder if this has happened to me haha Guess I'm just not seasoned enough sometimes for this thread

[1320junkie]

Originally Posted by mjlash22

Sometimes I wonder if this has happened to me haha Guess I'm just not seasoned enough sometimes for this thread

If i see you I will speak although some in here talks amongst themselves and nobody else..lol

[jrboyd_1980]

Originally Posted by 1320junkie

So..JR how do you defeat the ip ban and delete all previous post attack?

[sugar'n'spice]

Originally Posted by 1320junkie

If i see you I will speak although some in here talks amongst themselves and nobody else..lol

I agree!

[mjlash22]

Didn't have enough time to read them all but if you're in need of a good laugh...

http://www.camaro5.com/forums/showthread.php?t=57572

[1320junkie]

Originally Posted by sugar'n'spice

I agree!

[sugar'n'spice]

.........Waiting for the hubby to get home. About 4 pm.
Any ideas for dinner? I'm a cooking rut!

[jrboyd_1980]

Originally Posted by sugar'n'spice

.........Waiting for the hubby to get home. About 4 pm.
Any ideas for dinner? I'm a cooking rut!

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

[sugar'n'spice]

Originally Posted by jrboyd_1980

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

Um....I was thinking more...of a much smaller recipe.
But, thanks anyways.

[jrboyd_1980]

Originally Posted by sugar'n'spice

Um....I was thinking more...of a much smaller recipe.
But, thanks anyways.

Ok how about.

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

[sugar'n'spice]

Originally Posted by jrboyd_1980

Ok how about.

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

You're a bugger!!!

[mjlash22]

Originally Posted by jrboyd_1980

Ok how about.

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.