A few notes.. we have found that half a strip of bacon is sufficient, as it has a good stretch and sticks well to itself. Unfortunately the bacon we get from our butcher, which is pre-smoked and has no preservatives (etc.) does not work as well.. too dry. So, use the regular store packaged stuff. We have also found that the Jalapenos really do have to be well cooked, as it helps to get the oils out and reduce the capsaicin heat somewhat. We had a few last weekend that were still crunchy and people complained that they were just too spicy hot. Last, but not least, we have found that using those old, hard, cheeses that get ignored in the back of the fridge work really well!

And the most important lesson? Wear gloves when cleaning out the Jalapenos. And if you have the choice, clean them outdoors!

Keep up the good work, looking forward to other great recipes we can try on my friends’ BGE.

Cheers,

Dave

Anyway, I agree that the serving bowl is awesome looking. Excellent photography in general.

It may have very likely come from Bluestem Crafts in Columbia, MO. Awesome place. Features crafts created by artists in and around Columbia, MO (my home town). Truly top notch stuff.

http://www.bluestemmissouricrafts.com/customer/about.php

I used to throw pottery on a kick wheel. Requires absolute focus to successfully divide the rhythmic kick of your foot from the total steadiness required at the hand.

I have been thinking of doing so again and trying to fire stuff on the BGE. It can handle the temperature, but glazes often leave behind very non-food compatible residue.