Ribs and Potato Skins - Page 2 - BBQ Central

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Old 05-06-2009, 04:01 PM   #11
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Beautiful DB. How did you spice up the chili and how do you like it spiced up?
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Old 05-06-2009, 04:09 PM   #12
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Beautiful DB. How did you spice up the chili and how do you like it spiced up?
I added about 1 and 1/4 FINELY DICED & HOT jalepeno for the heat and I used white onion instead of yellow.
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Old 05-07-2009, 04:29 AM   #13
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Thank you.
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Old 05-07-2009, 01:33 PM   #14
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Any any info on how you made the skins? Need a deep fryer? I'd love to make some of those! They look great.
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Old 05-07-2009, 02:22 PM   #15
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Any any info on how you made the skins? Need a deep fryer? I'd love to make some of those! They look great.
Ya just Poke holes in them with a fork. nuke the tato till soft....about 15 to 20 minutes for four. Cut in half so you end up with deep skins then hollow them out with a spoon but leave about 1/4 inch on the side. Heat a pan ( I used a Deep fryer) with oil to 375 and gently set them in there till there golden brown. I would do 2 at a time. Take potato you took out of the potato and mix it with butter s&p and add it to the top of whatever you stuff it with.......or just eat em mashed.
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Old 05-07-2009, 03:01 PM   #16
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Wow everything looks just killer DB.
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Old 05-07-2009, 06:45 PM   #17
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Damn!
Real nice!
Thanks for the tips on the skins.
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Old 05-07-2009, 09:45 PM   #18
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Thanks everyone... I think the less potato there is left in the skin the better they are. Id like a 1/16 inch left just to eat the skin after carving. After all thats where the vitamins are,, right?
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Old 05-08-2009, 04:18 AM   #19
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Looks delishioso....We do our skins in the oven. Baked, scooped, topped, then either baked at a high temp or broiled.
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Old 05-08-2009, 09:36 AM   #20
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Looks delishioso....We do our skins in the oven. Baked, scooped, topped, then either baked at a high temp or broiled.
Shi* thanks for sayin that John! I dont think I added "after frying and stuffing the skins throw them in the oven for 10 to 15 at about 400*" Im not sure if I added that or not.
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