Smoked Jalapenos

[smokeypig]

Well, I used to enjoy eating poppers (fried, cheese-stuffed jalapenos).

but tried smoking the suckers the other day. oh, my freakin' god.....

forget the frozen stuff. make'm yerself with your favorite cheese, pop on the cooker and let'r rip!!

thought i'd died and gone to that blissful, smokey place up stairs....

spicy but not burning...

cheese make'm, um, interesting....

[Mark]

My favorite is baby poblano peppers stuffed with cheese & sausage. Hot cherrry peppers work good to; thick walled, like japs.

[Bigmista]

I think I will try a Turd Variation this evening.

Tell me how this sounds...

Chop up some shrimp, mix with some seasoned cream cheese, stuff into cored japs and smoke them.

Comments? Suggestions? Ideas?

[Mark]

The japs would totally over power the shrimp I would imagine.

[smokeypig]

yep. totally overpowered. although, using a good sharp cheddar, or combination of strong cheeses make it interesting. i've stuffed wax peppers with sausage, walnuts and stilton blue before and baked them.

hmmm.....

may have to try that, only smoked, this time.....

[MrSmoker]

Well, I used to enjoy eating poppers (fried, cheese-stuffed jalapenos).

but tried smoking the suckers the other day. oh, my freakin' god.....

forget the frozen stuff. make'm yerself with your favorite cheese, pop on the cooker and let'r rip!!

thought i'd died and gone to that blissful, smokey place up stairs....

spicy but not burning...

cheese make'm, um, interesting....I've been working my way up the chilli pepper heat scale with my family. we are ready to go to the seranno's.I've found that feta cheese with black olives makes them eat the jalpeno's like candy. i'll let you know if they can handle the serano's.We grow some chile piquin's here, but only myself and daugther in law can handle them. I think i will try growing jalpeno's here.The chile piquin's have to be in the shade ,it's to hot here.

[The_Kapn]

Could be a matter of "ratios" here, but I have stuffed Japs with chunked up shrimp and the flavor came through just fine.
If I remember correctly the cheese was not "kicked up" much beyond basic cream cheese.
Just Basil, Garlic, dried tomatoes, and your basic spice stuff. No other over-powering cheeses used.
Every time I do Japs, I try something new and have never been disappointed!
I do scrape the insides and go for "no heat". Like to keep my neighbors happy. Heat would kill any meat flavor around here.
Now, if I can just find the perfect meaty bacon...
Enjoy (they are cheap and fun to play with).
TIM

[Mark]

Tim

COSTCO sells either Armor or Hormel brand (I don't recall) precooked bacon bits in a bag that is totally lean, I've used them in stuffed peppers before and they were great.

[Bigmista]

Tim

COSTCO sells either Armor or Hormel brand (I don't recall) precooked bacon bits in a bag that is totally lean, I've used them in stuffed peppers before and they were great.

"Lean" and "Bacon" don't go in the same sentence.

Fat Guru Mod

[The_Kapn]

Tim

COSTCO sells either Armor or Hormel brand (I don't recall) precooked bacon bits in a bag that is totally lean, I've used them in stuffed peppers before and they were great.
Mark,
Actually, I have put chunked up bacon in the cheese--then realized I was doing overkill with the bacon wrap! But, "Pork Fat Rules" :lol:
Thanks, but I wrap them with bacon and am still looking for the right thickness and meat coverage. The thin stuff just "goes away" and the "thick stuff" does not crisp up well before the Japs are overdone. Picky balance!
But, hey, I am an obsessive guy and will continue the quest till I find the exact stuff I want!
Just me!
Thanks,
TIM

[BBQchef33]

oh fark it.... wrap the entire thing in a whole slice of extra thick maple-hickory bacon. Stuff it with seasoned mexican 3 cheese mixed with a little cream cheese for texture. Cap it with a meatball made from a fattie and a mushroom.

Stick that in your beast and smoke it.

Look up Buffalo turds. Early on in the site, we had a long thread with loads of variations.

[The_Kapn]

oh fark it.... wrap the entire thing in a whole slice of extra thick maple-hickory bacon.
Phil--
Done that!
Liked it, but didn't love it!
Just the quest for the perfect Jap wrappin' bacon from me :lol:
We anal-retentive guys never settle for less than true love!

Heck, maybe the KCBS will have a "JAP" cooking catagory some day--
Stranger things have happened.
And, the Brethren will be ready :lol:

BTW- how's your duck? Duck Bacon? Duck JAP wrap? HUM????

TIM

[willkat98]

oh fark it.... wrap the entire thing in a whole slice of extra thick maple-hickory bacon. Stuff it with seasoned mexican 3 cheese mixed with a little cream cheese for texture. Cap it with a meatball made from a fattie and a mushroom.

Stick that in your beast and smoke it.

Look up Buffalo turds. Early on in the site, we had a long thread with loads of variations.

Recipe has been in the recipe section since 3 sites ago. ABT's

But I like the experimenting you guys are talking about.

Personally, I prefer to stuff poblanos with mexican cheese, Oscar meyer precooked bacon, more cheese, and plugged with a smoked piece of spicy Jimmy Dean sausage.

Not Atomic, but damn good

[BBQchef33]

and dont forget... (brians favorite).. mix the cream cheese with dirty rice snd some crumbled sausage meat.

used to use a slice of Jimmy dean, but then discovered the "fattie ball" jsut a piece of fattie popped in the top.

[Jorge]

oh fark it.... wrap the entire thing in a whole slice of extra thick maple-hickory bacon.
Phil--
Done that!
Liked it, but didn't love it!
Just the quest for the perfect Jap wrappin' bacon from me :lol:
We anal-retentive guys never settle for less than true love!


Got a slicer?

[Mark]

Hey Bill:

Sounds greatI. No wonder; it's just about what I do. 'll try and bring some of my home grown poblano's to Greg's bash if your'e up for it and if I can make it.

[willkat98]

Hey Bill:

Sounds greatI. No wonder; it's just about what I do. 'll try and bring some of my home grown poblano's to Greg's bash if your'e up for it and if I can make it.

We have talked on this topic a few times, so I don't doubt that I used a variation of your recipe to start with :lol:

[brdbbq]

and dont forget... (brians favorite).. mix the cream cheese with dirty rice


Might as well stuff with Gerbil droppings.

[jminion]

Here is my favorite ATB:
Make up some of BigWheels Texas Hot links
5 lb Boston Butt, (can use all pork if you want)
2 lb Beef
1 cup Cold water
2 tbl Fresh ground black pepper
2 tbl Crushed red pepper, (add more if you like em real hot)
2 tbl Hungarian Paprika
1 tbl Minced fresh garlic
1 tbl Granulated garlic
1 tbl Kosher salt
1 tsp Ground bay leaves
1 tsp Whole anise seeds
1 tsp Whole mustard seeds
1 tsp Corriander
1 tsp Sugar
1 tsp Ground thyme
6 tsp Mortons Tender Quick

Instructions:
Instructions: Cut meat to fit through grinder. Add spices to the water mix well..add water to meat and mix well again. Run through grinder and stuff into medium hog casings..making 4" links.

Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Cold Pearl or Lone Star on the side...Shiner Bock ok too.

par cook sausage add to cream cheese stuff Japs and wrap in bacon and smoke till bacon is done.
Very tasty but not for the timid!

The sausage is great all on it's own.

[Mark]

Jim:

Sounds good except the water. I suggest beer instead; the darker the better.
WTF is ATB?

[parrothead]

Atomic Tuffalo Burd

[jminion]

Mark
I agree, I've never used water, only beer.
Greg
Your not making fun of an old guy are ya? :wink:

[brdbbq]

Here is my favorite ATB:
Make up some of BigWheels Texas Hot links
5 lb Boston Butt, (can use all pork if you want)
2 lb Beef


What kind of beef ?

[jminion]

brdbbq
I have used Shiner Bock and Alaskan Amber Ale, liked them both.

[Jorge]

Here is my favorite ATB:
Make up some of BigWheels Texas Hot links
5 lb Boston Butt, (can use all pork if you want)
2 lb Beef


What kind of beef ?

I usually use Chuck