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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2010, 01:50 PM
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#1 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Jalapeno Poppers
Hit the store yesterday and among other things, got a whole bag of jalapeno peppers ($1.92 for a big bag, a steal). So I decided to try making poppers:
Jalapeno Poppers ala BTCG 1 cup cream cheese spread 1/4 cup freshly diced dill 2 tbs McCormick's lemon butter 12 half-slices of bacon 12 toothpicks (soak in a cup of water) Blend it well using a spoon. Clean and core 12 large jalapeno peppers making sure to remove all seeds and any white veins. Pay special attention to the tip at the very bottom of the inside of the pepper: the better you clean them, the better the flavor. Fill each pepper with the blend, and wrap a piece of bacon over each pepper, securing the bacon to the pepper with a toothpick. Use fresh bacon: mine was a few weeks old and a bit moist for my liking, but good, nonetheless. Smoke for an hour @ 225 - or - cook in a pre-heated oven: 350 degrees for 25-30 minutes. Remove and allow to cool.  Peppers stuffed and placed on a rack  Removed from oven and cooling  A happy Mrs. BTCG - cleaned well enough that even she could eat em These were a HUGE hit with the Missus and my 20 yr old & his bass player as we watched the first quarter of the Ravens/Bengals. Wednesday night will most likely be the first televised hockey game this season (Penguins(holding my nose) vs Red Wings)... think I'll make up two dozen for the occasion!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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09-19-2010, 01:53 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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The only problem I see with there are not enough of them! Looking good.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-19-2010, 01:58 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Looking good there.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-19-2010, 01:59 PM
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#4 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
LOL, I agree. Would have loved more... but I'll admit, they are a lot of work, but worth it. I've got a lot of uncooked peppers left, but I think I'm gonna hit the store tomorrow and get me another bag or 2 of them peppers, while they're in season. YUM!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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09-19-2010, 01:59 PM
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#5 |
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Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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Bill is the McCormick's Lemon Butter a Liquid, paste, or a stick. I have never used it before. Thanks
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09-19-2010, 02:06 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Lookin' good!
ABT's.....love 'em. My favorite BBQ snack I think. 
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-19-2010, 02:09 PM
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#7 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
Paul, It comes in a bottle:  I use it pretty much on salmon, but it's good on many other things. I must say, pretty much anything McCormick makes is good. If you didn't have this, you could substitute: 1 tbs butter 1 tbs lemon juice
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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09-19-2010, 02:27 PM
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#8 |
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Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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Thanks Bill, I have never seen it before but I will go and give the stores a look see and if they have it I will pick up a jar. Thanks
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09-19-2010, 02:30 PM
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#9 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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| Thanks from:---> |
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09-19-2010, 02:32 PM
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#10 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Nice! I haven't done ABT's in a while. I think it's time for a batch..... I've been doing Moink balls these last few times.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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