View Full Version : Smoked stuffed jalapenos
Dakaty
02-01-2006, 06:46 PM
Sorry if this in an old subject..
I have seen some trays designed for smoking peppers (some at the local Ace Hardware and some on EBAY). I'm thinking that some smoked peppers would be a good appetizer while waiting for the main BBQ to get ready.
My friends and family like spicy foods, but most fresh Japaleno peppers are way too hot. I'm thinking that properly prepared, smoked Japs stuffed with things like crab, shrimp, cheese, tuna, bacon, sausage, oysters, onions, garlic, etc might really be good and relatively mild.
I know that seed removal is necessary. Does cooking them also take some of the fire out of the peppers?
My plan would be to cut off the top of the pepper, "core out" to remove the seeds, stuff with desired ingredients, put in the pit and smoke for an hour or so untill they looked pretty!!
Is that a plan??
Jorge
02-01-2006, 06:50 PM
Try this thread.
http://www.bbq-brethren.com/forum/showthread.php?t=10703
The_Kapn
02-01-2006, 06:53 PM
They are pretty good.
I am sure some will chime in with some good guidance.
Been discussed many times before.
To get the "heat out"--you must remove not only the seeds, but the white veins also.
Good luck
TIM
Kevin
02-01-2006, 07:22 PM
Yep, they do mellow out to a pleasant heat level most of the time. I have had some that are just plain hot. It's a roll of the dice.
ZILLA
02-01-2006, 07:32 PM
Look for Japs labeled TAM. They are a mild cultivar developed at Texas A&M. They are avalible all over Texas ya jus gots to look around. They are mild compared to the regular pods at the store. HEB would probably order them for you, try Whole Foods too.
Ron_L
02-01-2006, 07:54 PM
'round here we call 'em ABTs, Dakaty... Atomic Buffalo Turds. I make them basically as you've described. I slice off the top, use a vegetable peeler to get out hte seeds and membrane, fill them with whatever hits me, cover the op with a small piece of bacon, and cook them until the peppers are soft (it seems like ti takes a couple of hours).
Dakaty
02-01-2006, 09:00 PM
Damn, I was searching for "smoked stuffed jalapenos".
I'll re-search for "Turds" and will probably get lots of info.
Thanks for the info, especially the link.
thillin
02-01-2006, 09:01 PM
The serated grapefruit knives work wonders on them japs.
Jorge
02-02-2006, 08:30 AM
BRD, have the link handy for that coring gizmo? I can't find it.
Kevin
02-02-2006, 08:34 AM
BRD, have the link handy for that coring gizmo? I can't find it.
last item on the page:
http://fantes.com/corers.htm
The serated grapefruit knives work wonders on them japs.
I have found the metal or stainless narrow baby food spoons work perfect as well. (The all metal kind - obviously the rubber coated ones would not work at all)
brdbbq
02-02-2006, 09:04 AM
BRD, have the link handy for that coring gizmo? I can't find it.
Here you go. Didn't get home till 9:30 last night from work. Sure pity the poor sumbitch that washes that bunny suit.
http://www.jalapenocafe.com/twister.html
FatDad
02-02-2006, 09:34 AM
Damn, I was searching for "smoked stuffed jalapenos".
I'll re-search for "Turds" and will probably get lots of info.
Thanks for the info, especially the link.
Did some research once myself on the web and
found info from local friends under "Rectum Rockets" :lol:
tommykendall
02-02-2006, 10:17 AM
I have found the metal or stainless narrow baby food spoons work perfect as well. (The all metal kind - obviously the rubber coated ones would not work at all)
Ditto. I also use those long/narrow vegetable peelers. Work superbly regardless of the diameter of the jap.
ZILLA
02-02-2006, 08:27 PM
I like the veggie peeler too. Anyone evr use spam for the turd filling? I hear it's a winner but I never liked spam that much.
CarbonToe
02-03-2006, 02:18 AM
When I BBQ Stiffed Peppers/Chillis I always make two batches.
Batch one I remove the Veins and Seeds and discard, Batch two I don't discard the seeds I chop them and mix m in with the filling.
BBQ_MAFIA
02-03-2006, 11:59 AM
Thanks to this thread the wife is on the way to the store so we will have a bunch of ABTs this weekend.
I usually fill mine with Italian sausage, cream cheese and mozzarella and pepper Jack.
I also like to wrap the entire pepper in bacon.
I can't wait to get home and get them in the smoker.
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved