Fire Roasted Green Chili Fatty Poppers

fingerlickin' · 09-26-2012, 04:43 PM

So I was trying to come up with something a little different for football this Sunday and I came up with this. I'm sure someone's already got a name for it or something, but Fire Roasted Green Chili Fatty Poppers seemed appropriate to me.

I apologize in advance for the lack of an ooey gooey money shot. I'll promise I'll get one next time, game time snuck up on me.

These things were off the farking chain, and I served it with a Chipotle Ranch dipping sauce that I made. In my mind these were supposed to be a little more bite size, but they ended up being more like mini cheeseburger size.

I roasted some jalapeno's over some KB that I had going Saturday night for dinner.

I peeled and seeded the peppers Saturday night. Sunday I chopped them up and mixed in 16oz. of softened cream cheese and 8oz. of cheddar. I also rolled out 4-8oz. logs of sausage.

Then I made something resembling a ravioli.

After I cut them apart with my pizza cutter, I sealed the edges and dipped them in flour, then milk, then bread crumbs, then milk and breadcrumbs again.

I smo-fried them on the egg running lump and cherry at around 375* or so.

Unfortunately, this is where the pron ends. People were all over these things like white on rice. The leftovers made their way into breakfast sandwiches for me and the boys before our drinking...err...I mean golf tournament on Monday morning. Breakfast of champions.

Bob in St. Louis · 09-26-2012, 04:50 PM

Oh wow, that's sweet!!!
I'll be rippin off that idea, for sure!
Good job Mr. Lickin'.

cowgirl · 09-26-2012, 04:54 PM

Jason they look and sound great even with no money shot!!

gtr · 09-26-2012, 04:56 PM

, just

Al Czervik · 09-26-2012, 05:45 PM

Bravo Jason... I'll be borrowing this recipe too!

Teamfour · 09-26-2012, 07:05 PM

Oh man, those look awesome. So did you put another layer of sausage on top of the balls that are on top of the bottom layer? How long did they cook?

fingerlickin' · 09-26-2012, 07:17 PM

Quote:

Originally Posted by Teamfour

Oh man, those look awesome. So did you put another layer of sausage on top of the balls that are on top of the bottom layer? How long did they cook?

Yep, I flipped another layer of sausage right over top and pushed down between each cheese ball. Then cut them apart with my pizza cutter and pinched the edges up a little bit more. Really, I could see just putting a pile of sausage in my hand and stuffing it with cheese as opposed to the ravioli style, although I would imagine it would take a bit longer. This way I was basically doing 12 at a time.

They cooked great, it's the first time I've ever cooked anything breaded on the egg and they actually came out pretty crispy. I think the double dip in the breading helped. They took about 30-40 min.

I also forgot to mention I used SM Sweet and Spicy in the cheese mixture and SM Spicy Apple in the breading. Bacon was supposed to go inside as well but I got a bit rushed.

el_matt · 09-26-2012, 07:43 PM

WOW!! Nothing else, just, WOW!!

Matt

martyleach · 09-26-2012, 07:56 PM

Very nice! They look great!

Outnumbered · 09-26-2012, 10:03 PM

I'm so stealing this. Nicely done.

smokesalad · 09-26-2012, 10:43 PM

Did you flip them? Let the thefting begin.

code3rrt · 09-26-2012, 11:58 PM

looks like the beginnings of a new tradition....way to go. Hope when yourself or someone else replicates these we get to see some money shots....

barney jr · 09-27-2012, 12:21 AM

looks very good!

Phubar · 09-27-2012, 03:47 AM

Phark yeah!

Clayfish · 09-27-2012, 04:32 AM

^^^^^^^ what he said ^^^^^^

09-26-2012, 04:43 PM	#1
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Fire Roasted Green Chili Fatty Poppers So I was trying to come up with something a little different for football this Sunday and I came up with this. I'm sure someone's already got a name for it or something, but Fire Roasted Green Chili Fatty Poppers seemed appropriate to me. I apologize in advance for the lack of an ooey gooey money shot. I'll promise I'll get one next time, game time snuck up on me. These things were off the farking chain, and I served it with a Chipotle Ranch dipping sauce that I made. In my mind these were supposed to be a little more bite size, but they ended up being more like mini cheeseburger size. I roasted some jalapeno's over some KB that I had going Saturday night for dinner. I peeled and seeded the peppers Saturday night. Sunday I chopped them up and mixed in 16oz. of softened cream cheese and 8oz. of cheddar. I also rolled out 4-8oz. logs of sausage. Then I made something resembling a ravioli. After I cut them apart with my pizza cutter, I sealed the edges and dipped them in flour, then milk, then bread crumbs, then milk and breadcrumbs again. I smo-fried them on the egg running lump and cherry at around 375* or so. Unfortunately, this is where the pron ends. People were all over these things like white on rice. The leftovers made their way into breakfast sandwiches for me and the boys before our drinking...err...I mean golf tournament on Monday morning. Breakfast of champions. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

09-26-2012, 04:50 PM	#2
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Oh wow, that's sweet!!! I'll be rippin off that idea, for sure! Good job Mr. Lickin'. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

09-26-2012, 04:54 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Jason they look and sound great even with no money shot!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

09-26-2012, 04:56 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	, just __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

09-26-2012, 05:45 PM	#5
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Bravo Jason... I'll be borrowing this recipe too! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

09-26-2012, 07:05 PM	#6
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Oh man, those look awesome. So did you put another layer of sausage on top of the balls that are on top of the bottom layer? How long did they cook? __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

09-26-2012, 07:43 PM	#8
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	WOW!! Nothing else, just, WOW!! Matt

09-26-2012, 07:56 PM	#9
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Very nice! They look great! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

09-26-2012, 10:03 PM	#10
Outnumbered is Blowin Smoke! Join Date: 09-18-11 Location: Smithville, Missouri, United States	I'm so stealing this. Nicely done. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

09-26-2012, 10:43 PM	#11
smokesalad Knows what a fatty is. Join Date: 05-30-12 Location: Aiken,S.C.	Did you flip them? Let the thefting begin. __________________ Ducane. Chargriller Kamado.

09-26-2012, 11:58 PM	#12
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	looks like the beginnings of a new tradition....way to go. Hope when yourself or someone else replicates these we get to see some money shots....

09-27-2012, 12:21 AM	#13
barney jr Full Fledged Farker Join Date: 07-13-12 Location: eureka,ca	looks very good! __________________ Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's.

09-27-2012, 03:47 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Phark yeah! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

09-27-2012, 04:32 AM	#15
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK	^^^^^^^ what he said ^^^^^^ __________________ 22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal!