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Unread 06-09-2008, 03:44 PM   #31
On the road to being a farker

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Join Date: 04-21-08
Location: Aguanga, California
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I usually make the boat kind, but occasionally make them whole. It depends on what kind of meat I use. I start with whipped cream cheese and add chives, green onion, salsa and a lil beef smokey. I use Caloro peppers which are yellow and wider than Jalapenos. They have a little bit of a kick, but they wouldn't be good if they didn't. If wrapped tight enough with bacon around the end, the cheese doesn't leak out. I cook them on the Primo Kamado for about 1 1/2 hours at 300 degrees. I will be making 200 of them for the fourth of July and they will be cooked on Denali.

4 Primo XL Ovals, 1 Comet Kamado
2 Big Green Eggs, Bubba Keg
Gates offset smoker 4' x 2'
Lots of Weber Kettles & a Smokey Mountain
3 Weber Performers, 4 SJP Drum Set
Denali the mammoth dinosaur smoker 12' x 4'
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