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Fired up the grill #7000948 12/18/17 05:45 PM
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Kthnx Offline OP
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So I fired up the grill the other day and got to work.

I went with a twist on a favorite. I made some Habanero poppers but going a step further I did 2/3 regular cream cheese and 1/3 Peach cream cheese. Really upped the complexity of an old classic.

I'm pretty sure you could do the same thing with Jalapeno poppers. ***Note peach cream cheese by its self is too strong for poppers in my opinion.


Last edited by Kthnx; 12/18/17 05:50 PM.

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Re: Fired up the grill [Re: Kthnx] #7000965 12/18/17 05:57 PM
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what kind of sausages are those? they look tasty.


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Re: Fired up the grill [Re: Kthnx] #7000985 12/18/17 06:11 PM
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I swore some of them looked like sweet potatoes, lol

I'm sure I would eat that though food


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Re: Fired up the grill [Re: Kthnx] #7000986 12/18/17 06:13 PM
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Venison Jalapeno and cheese and mild from Smitty's meat market in Tomball Tx. They did my processing last year. Was making room for this years from Flemmings in Conroe.


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Re: Fired up the grill [Re: Kthnx] #7001061 12/18/17 06:53 PM
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chef


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Re: Fired up the grill [Re: Kthnx] #7001115 12/18/17 07:25 PM
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Like to try one of those habanero poppers.


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Re: Fired up the grill [Re: Kthnx] #7001117 12/18/17 07:27 PM
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Habanero poppers....one of those things that never crossed my mind, but sounds amazing. The hab and peach cream cheese sounds like an interesting combination! Definitely going to have to try that.

Last edited by brianaustintx; 12/18/17 07:29 PM.

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Re: Fired up the grill [Re: Kthnx] #7001299 12/18/17 09:04 PM
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I prefer them to jalapeno poppers because theyre bite sized and easier to get a good bacon to pepper ratio.


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Re: Fired up the grill [Re: bill oxner] #7001583 12/19/17 12:38 AM
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Originally Posted By: bill oxner
chef


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