Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: RG on May 03, 2016, 11:40:58 AM
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This may have already been posted umpteen times but this is MY way of doing it. I originally got the recipe from a friend of mine on another forum, a guy named Billsfan so I'll give credit where credit is due.
I take Jalapeño peppers and chop the stem end off and cut in half lengthwise, then seed them. I leave a little of the membrane in there (ribs) since that is where the heat is at, not the seeds like people have been lead to believe. I then take 1 package of cream cheese at room temperature and mix in 2 cups of cheddar cheese. Sometimes fresh grated (the best) or usually just a pack of pre shredded cheese. I add 1/2 teaspoon each of paprika and cayenne and mix it all together with gloved hands. I then take the jalapeño halves and fill them with the cheese mixture and wrap each with a half slice of bacon. Stab it with a toothpick for good measure (and to hold the bacon in place). Slap'em on your cooker of choice, I either smoke them on one of my Kegs with some apple wood or one of my pellet poopers at 225° to 235° for about 3 hours until the bacon renders down nicely. Lately I just use my pellet grill so I can stack them on a tray and catch all of the drippings and cook a lot at once.
(http://www.tpdatlanta.com/bsk/appza03.jpg)
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Wow! as always looks great!
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Thanks Tom!
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Gotta love those ABT's!!
Art
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Looks awesome!
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Awesome! Have you tried using spaghetti ( un-cooked) instead of the toothpicks? Some folks like that they don't have to worry about over-looking a tooth-pick or remembering to remove them ( some of our guests may "over-serve" themselves alcohol...and - this might be a good hospital trip preventative :D )
But...I am curious about the "no heat in the seeds"...I have not really tested that, but - hopefully I can make a batch soon, and will save the seeds to try them separately. Heck - if they are not hot, I can dry and grind them for a flavor add without heat. But I am dubious about the no heat ;D.
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Awesome! Have you tried using spaghetti ( un-cooked) instead of the toothpicks? Some folks like that they don't have to worry about over-looking a tooth-pick or remembering to remove them ( some of our guests may "over-serve" themselves alcohol...and - this might be a good hospital trip preventative :D )
But...I am curious about the "no heat in the seeds"...I have not really tested that, but - hopefully I can make a batch soon, and will save the seeds to try them separately. Heck - if they are not hot, I can dry and grind them for a flavor add without heat. But I am dubious about the no heat ;D.
Let me say that there may be heat but that's NOT the cause of your pain, lol. It's the ribs of the peppers. Google it and you'll find that's the case. I only know because my son is a trained Chef and told me that the membrane was where the heat came from, I argued, I googled, I apologized :P
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Love me a good turd 8)
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Love me a good turd 8)
Are we doing "phrasing"?? If so, let the games begin! :)
I know this is family oriented so I'll refrain :P
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Tee, just to show you what I am talking about ;D ;)
http://www.adobenido.com/blog/2010/albuquerque/what-is-the-hottest-part-of-the-chili-pod-not-the-seeds/
http://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983
Be dubious no more!
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Those look wonderful!
Kimmie likes hers with Super Pig rub ;) Tee ain't good for much but boy those Savory Spice rubs make up for his faults ;) ;) ;) ;)
I'm just kidding Tee, don't send to another forum for punishment ??? ??? ??? ??? ??? ;) ;) ;) ;) ;) ;) ;)
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Found this totally by accident, kitchen myths. Guess what they talk about in here? Yep, jalapeno hotness lol
http://www.oola.com/cooking-tips/64572/common-cooking-myths-that-you-need-to-stop-falling-for?_fc=64572&utm_campaign=ola-fbk-d-us-0b2a0ff1&utm_source=fbk&_fcs#slide/5/0