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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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Old 01-10-2018, 02:49 PM   #16
THoey1963
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We like them hot. I get the larger peppers, making sure they are firm and have a lot of stretch marks on the skin. I cut them in half, core out the seeds, not too worried about the whites. Cream cheese mixed with cheddar cheese for a filling. Wrap in this bacon, whole slice or half, depending on the size of the pepper. Sprinkle with some Slap Ya Mama or HDD.
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Old 01-10-2018, 03:11 PM   #17
BillATL
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I prefer them whole because I like the roasted pepper flavor. But...I'm usually making these to share and when I do them whole it's kind of a lottery of which peppers I cleaned out well so there's usually a few 'hot' ones. I like heat so I don't mind but I've had a few horrified neighbors who 'won' the lottery :-) So now I mostly make halves because you can see that you've cleaned out the membranes and seeds.

I used to make them with a serrano inside the whole jalapeno - maybe I should make a few of those as real lottery winners next time...
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Old 01-10-2018, 03:15 PM   #18
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Halved, stuffed with fresh crabmeat mixture, wrapped in bacon...
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Old 01-10-2018, 03:46 PM   #19
SmallBlockMuscle
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Quote:
Originally Posted by THoey1963 View Post
We like them hot. I get the larger peppers, making sure they are firm and have a lot of stretch marks on the skin. I cut them in half, core out the seeds, not too worried about the whites. Cream cheese mixed with cheddar cheese for a filling. Wrap in this bacon, whole slice or half, depending on the size of the pepper. Sprinkle with some Slap Ya Mama or HDD.

If you like them hot, try with habaneros instead. They are pretty hot but also have a great flavor
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Old 01-10-2018, 03:49 PM   #20
16Adams
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I actually remove top 1/3 lengthwise , stuff put cap back on.

Otherwise, Yes.
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Old 01-10-2018, 07:18 PM   #21
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I prefer poblanos for ABTs and they're huge - definitely halved and stuffed with goodness.
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Old 01-11-2018, 04:27 AM   #22
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Quote:
Originally Posted by smoke ninja View Post
I like to half them and be sure to remove all the white parts inside. Keeps them on the mild side. The stuffing is usually a mix of cream cheese and leftover bbq meat (most often pulled pork or brisket). For the bacon thinner is better, half slice per abt.
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Old 01-11-2018, 07:00 AM   #23
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Half them mix cream cheese with cooked sausage and bacon. Dust with BBQ rub.
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Old 01-11-2018, 09:23 AM   #24
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Halved for us, too. No lil' smokies. Just some cream cheese and shredded cheese (whatever we have in the fridge), wrap with half a slice of bacon. Prefer to use a sweeter rub like Cimmarron Doc's with ABTs.
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Old 01-11-2018, 10:11 AM   #25
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Halved for us, too. No lil' smokies. Just some cream cheese and shredded cheese (whatever we have in the fridge), wrap with half a slice of bacon. Prefer to use a sweeter rub like Cimmarron Doc's with ABTs.

This is what I do.
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Old 01-11-2018, 11:07 AM   #26
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We also like to mix the cream cheese filling with a bit of fruit preserves or jelly: sounds disgusting but everyone really enjoys them.
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Old 01-11-2018, 11:53 AM   #27
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Quote:
Originally Posted by scotts1919 View Post
for the people that halve them, do you use half a lil smokie or a whole lil smokie?
i don't use a lil smokie

I take my cream cheese add a tablespoon of honey and a healthy sprinkling of my BBQ rub with a little shredded cheddar cheese and mix it all up, stuff the half and add some pulled pork on top then wrap with bacon.
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Old 01-11-2018, 04:41 PM   #28
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I always do halves as well...I think they make for a nicer looking presentation. I did cream cheese once (not a fan). I try to always use a "pub" cheese and mix in some shredded cheddar. I also season the cheese with some rub. A whole little smokey & wrapped in 1/2 slice of thin bacon. I thin the slice of bacon even more by running the back of the knife down it while it lays on a cutting board. This gives you plenty of length along with less bacon (that can become the star of the show if you're not careful). The extra thinning also helps to not have rubbery bacon. Final touch is a bit more rub on top.

I've also done the Habanero version. That's a show stopper for sure. And I've done the Poblano stuffed with appropriately sized smoked sausages. I prefer the Habanero & standard ABT versions.
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Old 01-11-2018, 08:10 PM   #29
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I like halves because faster assembly and increased bacon to pepper ratio.
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Old 01-11-2018, 08:27 PM   #30
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I do halves when doing for a large crowd. That way they go further. If I'm doing a smaller amount, I keep them whole. I open them up along the side (like a change purse) clean them out and fill them.

My go to mixture is cream cheese, minced garlic, salt, pepper, basil and a good spoonful of sun dried tomato pesto (they sell it at Walmart - don't recall the name). Wrap in bacon and smoke till pepper is soft and bacon is crisp.
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