Yesterday morning it was nice, so I strolled through the garden and harvested some of the many peppers.  The jalapeno plants were begging to get picked - so they got the brunt of it.

We are already planning how we would do things different next year, the only bad thing is we don’t know where we will be next year… if we will have a garden… all that mess.  Remember our house is pending tear-down and parking lot building.  Don’t get us started.

Seriously.  Don’t. 

So we are making kind-of half ass plans at the moment until we can figure out where we will be living, what kind of plot we will have… all that jazz.  But we can still dream right?

Back to the peppers.

Picked a few handfulls of jalapenos, a hot portugal & a few santiagos.  Not to mention that beautiful bell pepper.  Check ‘em out…

So with our new peppers… we decided to use them.  WHY NOT!  Actually we just used the bell pepper and I used a few of the hot ones (santiago hybrids).  Nothing like fresh peppers for your favorite dishes… right?  Kung Pow Chicken was on the menu for last night with fried rice.  Top notch.  Here is a pic of how it turned out…

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Tags: Cooking, Gardening, Pictures by James
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Ladies… you knew it was on its way.  Your man has been talking about Brett Favre again.  He has been trying to get all those chores done you have been bugging him about since Spring.  He has been shining his **Insert favorite team name here** beer mug and brushing off the dust that has settled on his favorite “lucky” cap.

Football is here.  Like it or not.

Personally… I like it.  :)  But I’m a dude.

If you are one of the lucky ones that gets to hit up the first game of the season and spend some time tailgating - then you can use these tips for your tailgating (that I am sure you will be doing).  If you are like the rest of us and are forced to watch the opening week on TV, then you can use these tips when your entertaining your friends with an Opening Day BBQ SPECTACULAR! haha  or something like that.

So let us get into the BBQ goodness and we will break it into two sections…

[Read more →]

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Tags: Barbeque, Cooking, Perfect BBQ Tips by James
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Big football weekend this weekend.  Lots of you guys & gals will be breaking out the grills to throw some meaty goodness on there and try to impress some friends.  Let me tell you… I have eaten lots of stuff prepared on the grill, and the last thing you want to do is prepare something half-ass and ruin the opening week of the NFL season.

Right?

Right.

Esquire magazine put together a nice little article to help out with your backyard grilling: Everything You Need To Know About Steak

The cool thing about this article is the fact that they touch on a lot more than just how to grill a steak… or how to marinate a steak… they touch on why beef is aged, different types of beef and so on.  So you get more out of it then just your fun of the mill how to (like how we do here).  Just kidding, we tend to give you a lot more info than needed as well, but we don’t have a how to cook steak article “yet” - so enjoy this one until we do.

If you are planning a get together this weekend to kickoff the NFL football season, then this should help you out in the grilling department.  Check it out if you have time.

Just so you know we are working on a “Perfect” Opening Day Tailgating BBQ post that should be out in the next couple of days.  It will give you tips on what to cook, how to cook and how to have the best time while doing so.  We will be teaming up with Corey @ Fantasy Football Goat and providing everyone with some last minute ideas for their Opening Day BBQ.  Stay tuned!

If you haven’t already, sign up for our RSS feed (or you can sign up for email updates) and stay up to date on what’s new at Double Danger.  We provide you with gardening tips, barbeque recipes and much more… the laughter and humor is thrown in for free.  For now.  ;)  haha

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Tags: Barbeque, Cooking, Link'age by James
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If you can only get me one thing this year… it has to be this.

Thats all.  If you can’t fit it in your sleigh… just hit me up and I will arrange a pickup. 

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Tags: Barbeque, Cooking, Pictures by James
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Did we mention we had a contest, and you should enter if you haven’t arleady… its easy and you get free stuff… come on! 

We decided to really load up in terms of peppers in the garden this year.  We love peppers and they are kind of cool because there are so many different kinds and they all have their own feel & flavor.

With our peppers finally producing at the moment… we are seeing new stuff left and right (literally, since they are on both sides).  We have pulled a handfull of banana peppers already, we have pulled some small jalapenos as well.  We are waiting for our hot portugals to go red - and we will be yanking some of those too.

This past week we had our first bell peppers start to poke their little butts out and so hopefully within a few weeks we will have one or two of those fresh from the garden.  I know that makes Shala happy.  We have two anaheims on the plant we saved from its doom at Ace hardware and our santiago hybrid pepper plant (that was grown from seed) is one of our biggest plants (as far as peppers go). 

We have some nice sized jalapenos on our two jalapeno plants finally, was wondering if we were going to be able to pull it off or not. Since mulching this last time… everything has seemed to grow quite a bit.

We are looking for some nice salsa recipes, since we have some onions… we are about to pull some tomatoes for the first time this year and of course we have more peppers than we know what to do with.  Does anyone have some great salsa recipes?  We are from Texas, so we are asking around as well… we have made some in the past - but hell if we can find the recipe we used. haha  Figures.

Here is a recipe for you pepper growers out there… how to make the perfect armadillo eggs.

Deb shared one of her recipes for hot sauce, but I am looking for something for dipping… you know what I’m saying?  Thanks Deb.

If you do, share it already… geeeeez.  Quit being so stingey (did I spell that right?).

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Tags: Cooking, Gardening, Pictures by James
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