Big Poppa
Administrator
I made this last night at the Mesquite Cookoff for the pre comp dinner. It was a crazy idea and I thank Laura and Tracy from Woodhouse chocolates/ Woodhouse BBQ for helping me not screw it up
I started with some Jalapeno Cheddar Cheese Artisan Bread. Cubed it and let it get nice and hard in the Mesquite sun
I preheated the MAK One Star to 300
Diced 2 sweet onions, 2 red bell peppers, 6 jalapenos and put them in a foil pouch with butter olive oil Big Poppa's Jalalujah Maple Bacon Jalapeno Rub and put it on the mak for 40 minutes to soften
Then in a mixing bowl I took 6 cups of milk and 6 eggs and beat them till they were totally mixed together..Added more Jalalujah and the contents of the foil package
Poured the milk/diced jalapenos, red pepper, onion mix over the bread squares and made sure they had coverag and covered for hour...stit at thirty minutes
Topped with a four cheese mexican cheese and cooked coovered in the mak for one hour. Bumped the temp and uncovered it and cooked for another 15 minutes
I started with some Jalapeno Cheddar Cheese Artisan Bread. Cubed it and let it get nice and hard in the Mesquite sun
I preheated the MAK One Star to 300
Diced 2 sweet onions, 2 red bell peppers, 6 jalapenos and put them in a foil pouch with butter olive oil Big Poppa's Jalalujah Maple Bacon Jalapeno Rub and put it on the mak for 40 minutes to soften
Then in a mixing bowl I took 6 cups of milk and 6 eggs and beat them till they were totally mixed together..Added more Jalalujah and the contents of the foil package
Poured the milk/diced jalapenos, red pepper, onion mix over the bread squares and made sure they had coverag and covered for hour...stit at thirty minutes
Topped with a four cheese mexican cheese and cooked coovered in the mak for one hour. Bumped the temp and uncovered it and cooked for another 15 minutes
