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Bob in Fla
Member
USA
2999 Posts |
 Posted - 07/10/2008 : 18:13:57
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I swear that it as green, but alcohol might have been in the equation somewhere! 
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four (4) Kamados
WSM, Smokey Joe
Mini BGEany of which may or may not be Stoker controlledFBA CBJ and KCBS CBJ |
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mountainpitbbq
Member
China
3217 Posts |
Posted - 07/10/2008 : 20:05:32
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as long as it's only a pepper and not a traffic light
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill Go 29 car |
Edited by - mountainpitbbq on 07/10/2008 20:05:48 |
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JoBu
Member
373 Posts |
Posted - 07/17/2008 : 10:43:52
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As as option, we mix maple flavored sausage with the cream cheese.
Hint: Always cook three or four without removing the seeds. Save these for the guy who's just about to finish his beer. You can also put some of the removed seeds from some of the other peppers in these 3 or 4, just for added entertainment.
JoBu |
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Mark8086
Starting Member
USA
27 Posts |
Posted - 07/30/2008 : 21:53:20
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Nate Dog,
Have you never heard of "cook's food" I always make a small plate of something to nibble on while I'm cooking. I usually double or triple what I think I will want because there are always "Cooks Helpers."
Next time set aside a plate of 4 or 5 ABT's for yourself. Cook them first (you gotta test the grill anyway, right? ) Then nibble on them while you cook the rest of the food.
See, Cook's Food!
Mark Hester
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louie_vil_slugger
Member
69 Posts |
Posted - 08/16/2008 : 11:14:48
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| this is got my mouth just a watering. Now I LOVE hot food, I just had wings at a place where I literally had to sign a waiver before they served them to me. They were dipped in Daves insanity sauce and MY GOD WERE THEY HOT. Anyhow ever keep the seeds in a few? When cutting these the long way do you just cut them completely in half? Then core them? Whats your smoker temp for those 2 hours? Could I throw them in with a shoulder as a snack along the way? Boy i am full of questions today...thanks |
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Sandy
Member
228 Posts |
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Big Bear
Member
2837 Posts |
Posted - 08/17/2008 : 07:49:32
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louie_vil, remember there's no dumb question on this forum except for the one not asked.......
GO  CAR
Big Bear's BBQ |
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CarolinaQue
Member
USA
3687 Posts |
Posted - 08/17/2008 : 08:40:24
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Louie,
Yes, cut them in half length wise, core, stuff, wrap with bacon, season with rub and toss em on the grill or hot end of a smoker. Absolutely eat them as a snack while cooking. I love em. Might have to go get some to go with the brats tonight.
Tim
"What you achieve, or fail to achive is only decided by YOU"!!! |
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Big Dude
Administrator
946 Posts |
Posted - 08/17/2008 : 08:50:42
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quote:
Originally posted by louie_vil_slugger
this is got my mouth just a watering. Now I LOVE hot food, I just had wings at a place where I literally had to sign a waiver before they served them to me. They were dipped in Daves insanity sauce and MY GOD WERE THEY HOT. Anyhow ever keep the seeds in a few? When cutting these the long way do you just cut them completely in half? Then core them? Whats your smoker temp for those 2 hours? Could I throw them in with a shoulder as a snack along the way? Boy i am full of questions today...thanks
I just cook them at whatever temp I'm smokin at and cook them til the bacon is the way I want it. The cream cheese has an amazing ability to not melt and run out - which surprised me first time I made them. As a place to start, here's the recipe I use from Roxy on The Smoke Ring, but many things can go into them. They are TOOO good.
8 Jalapeno large peppers, halved and seeded
1 pack of cream cheese
1 cup grated sharp cheedar cheese
2 cloves garlic, pureed
1/2 tsp your favorite rub
1 tbsp mustard
1 tbsp mayo
1 tbsp BBQ sauce
1 smoked sausage
8 slices or rashers of bacon, room temperature
Consider onion in the cheese
- Mix cheese, garlic, rub, mustard, mayo and BBQ sauce together and incorporate well.
- fill each pepper half with mixture and top with a slice of sausage.
- wrap the bacon around the turd trying to cover as much of the turd as you can.
- Use a tooth pick to hold bacon in place.
- cook in the smoker on a sheet of foil for about 45 minutes to 1 hour at about 250 degrees till bacon is crisp. (may take 1 ½ hr to crisp bacon)
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Weber one step
Ducane gasser
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Farmdog
Member
1112 Posts |
Posted - 08/17/2008 : 10:52:44
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louie_vil_slugger, when I do mine I cut them length wise. I only cut one side of them and don't cut them in half, I like having the stem to hold while eating them. After I slit them I use a small sppon almost the size of a baby's spoon to take out the seeds and membrane. I cook them until the bacon is done never by temp or time. I usually use them as snacks while doing the cooking. I usually will pull them off and let them sit for about 5 minutes before eating them to allow the insides to cool just a touch and also the bacon seems to crisp a bit more it they sit a couple of mins.
Bill
Junction City, KS
Weber 22 inch kettle
Charbroil silver smoker |
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mountainpitbbq
Member
China
3217 Posts |
Posted - 08/17/2008 : 12:27:44
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Larry, that sounds great, thanks
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill Go 29 car |
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mountainpitbbq
Member
China
3217 Posts |
Posted - 08/31/2008 : 11:17:39
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made these for our party yesterday-they are KILLER!!! made a double batch and they went like lightning. Had some stuffing lefr over which I hid from the crowd and will use for dip today. Thanks again, Larryquote:
Originally posted by Big Dude
quote:
Originally posted by louie_vil_slugger
this is got my mouth just a watering. Now I LOVE hot food, I just had wings at a place where I literally had to sign a waiver before they served them to me. They were dipped in Daves insanity sauce and MY GOD WERE THEY HOT. Anyhow ever keep the seeds in a few? When cutting these the long way do you just cut them completely in half? Then core them? Whats your smoker temp for those 2 hours? Could I throw them in with a shoulder as a snack along the way? Boy i am full of questions today...thanks
I just cook them at whatever temp I'm smokin at and cook them til the bacon is the way I want it. The cream cheese has an amazing ability to not melt and run out - which surprised me first time I made them. As a place to start, here's the recipe I use from Roxy on The Smoke Ring, but many things can go into them. They are TOOO good.
8 Jalapeno large peppers, halved and seeded
1 pack of cream cheese
1 cup grated sharp cheedar cheese
2 cloves garlic, pureed
1/2 tsp your favorite rub
1 tbsp mustard
1 tbsp mayo
1 tbsp BBQ sauce
1 smoked sausage
8 slices or rashers of bacon, room temperature
Consider onion in the cheese
- Mix cheese, garlic, rub, mustard, mayo and BBQ sauce together and incorporate well.
- fill each pepper half with mixture and top with a slice of sausage.
- wrap the bacon around the turd trying to cover as much of the turd as you can.
- Use a tooth pick to hold bacon in place.
- cook in the smoker on a sheet of foil for about 45 minutes to 1 hour at about 250 degrees till bacon is crisp. (may take 1 ½ hr to crisp bacon)
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Weber one step
Ducane gasser
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill Go 29 car |
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mongo
Member
474 Posts |
Posted - 08/31/2008 : 13:57:04
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An easy way to knock out some of the hotness is coat the inside of the pepper with a little honey. It neutralizes the too hot factor , works in salsa too.
MONGO |
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ribtickler
Starting Member
19 Posts |
Posted - 09/09/2008 : 08:02:16
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I mixed my cream cheese with chedder equal mixture. I then quartered the bacon strip, so I piece fit perfectly across the top of the pepper. I cheated and cooked it in the oven 450 until bacon was done!
Damn Good! By the way, on a few I didn't get all the membrane out, and there was some heat!
Mark
10 Bones |
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Sandy
Member
228 Posts |
Posted - 09/09/2008 : 20:58:35
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Good stuff , Mark...even finishing in the oven!
Sandy
admin.
Oregon |
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