Whatcha smokin this afternoon??
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Found this recipe, the filling is probably enough for 16 peppers, I made a half batch and didn't find poblanos for the folks who like it milder. Just tried one, came out great, not that spicy.Wolf Turds:10-12 Good, fresh Jalapenos8 - 10 Poblanos (milder)2 Links Sweet Italian Sausage1 8 oz "brick" of Philly Cream Cheese2 tsp Chili 9000 seasoning1 tsp Smoked (mild) Paprika12 (or so) strips of good, THIN sliced baconSlice the Jalapenos down one side, and then cut part way thru the stem end, leaving enough to keep the stem attached like a "cap".Using a spoon, scoop out the membranes and seeds from the inside. Rinse, and set aside to dry.Let the cream cheese come to room temperature (for easier mixing). If using link sausage, remove the casing from the two links. Mix the paprika, chili 9000, creme cheese, and sausage together in a medium bowl until thoroughly combined. (A food processor or hand mixer can make this step a lot easier.)Stuff the Jalapenos with the cheese/sausage mixture until full. Wrap with a slice (or more if necessary) of bacon until completely covered. Use the stem ends as caps to keep the goodness from oozing out as they cook. (No toothpics were necessary to hold all these together when wuff made them.)Place on smoker rack with the cut sides up (might be hard to tell thru the bacon). Smoke at 250 degrees in strong smoke (mesquite, hickory, etc) for at least 2 hours, until interior temperature reaches 160 degrees and bacon is reasonably crisp.Remove from smoker, and allow to rest for 5 minutes or so, for the filling to "set up" a bit.Devour!Variation: Add some Amish Gorgonzola Crumbles to the cheese in each "tvrd" for a lovely "bluesy" note.Notes:When selecting your Jalapeno's, look for medium sized peppers that have a tight, shiny, glossy skin with no wrinkles, and are not mushy to the touch. The better the pepper, the better this appetizer will be.Important - use THIN bacon, the thinner the better. Thick cuts won't cook up as crisp, and will stay flabby and under-done. Not nearly as appetizing that way.Needless to say, good sausage and good bacon will make a world of difference in this dish!Join us on Zoom vHerf (Meeting # 2619860114 Password vHerf2020 )4
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Yakster said:Found this recipe, the filling is probably enough for 16 peppers, I made a half batch and didn't find poblanos for the folks who like it milder. Just tried one, came out great, not that spicy.Wolf Turds:10-12 Good, fresh Jalapenos8 - 10 Poblanos (milder)2 Links Sweet Italian Sausage1 8 oz "brick" of Philly Cream Cheese2 tsp Chili 9000 seasoning1 tsp Smoked (mild) Paprika12 (or so) strips of good, THIN sliced baconSlice the Jalapenos down one side, and then cut part way thru the stem end, leaving enough to keep the stem attached like a "cap".Using a spoon, scoop out the membranes and seeds from the inside. Rinse, and set aside to dry.Let the cream cheese come to room temperature (for easier mixing). If using link sausage, remove the casing from the two links. Mix the paprika, chili 9000, creme cheese, and sausage together in a medium bowl until thoroughly combined. (A food processor or hand mixer can make this step a lot easier.)Stuff the Jalapenos with the cheese/sausage mixture until full. Wrap with a slice (or more if necessary) of bacon until completely covered. Use the stem ends as caps to keep the goodness from oozing out as they cook. (No toothpics were necessary to hold all these together when wuff made them.)Place on smoker rack with the cut sides up (might be hard to tell thru the bacon). Smoke at 250 degrees in strong smoke (mesquite, hickory, etc) for at least 2 hours, until interior temperature reaches 160 degrees and bacon is reasonably crisp.Remove from smoker, and allow to rest for 5 minutes or so, for the filling to "set up" a bit.Devour!Variation: Add some Amish Gorgonzola Crumbles to the cheese in each "tvrd" for a lovely "bluesy" note.Notes:When selecting your Jalapeno's, look for medium sized peppers that have a tight, shiny, glossy skin with no wrinkles, and are not mushy to the touch. The better the pepper, the better this appetizer will be.Important - use THIN bacon, the thinner the better. Thick cuts won't cook up as crisp, and will stay flabby and under-done. Not nearly as appetizing that way.Needless to say, good sausage and good bacon will make a world of difference in this dish!1
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Markwell said:My first Opus with @webmost down in Lancaster. It was a pleasure meeting you, Davis. Looking forward to herfing again soon.
“It has been a source of great pain to me to have met with so many among [my] opponents who had not the liberality to distinguish between political and social opposition; who transferred at once to the person, the hatred they bore to his political opinions.” —Thomas Jefferson (1808)
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BLTC GreenGo, love that broadleafA little dirt never hurt7
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Usaf06 said:silvermouse said:Jas Sum Kral Connecticut
edit: Oh, and this afternoon a Kristoff Sumatra lancero0 -
Wonderful ride home in the rain. It sure was refreshing after a stifling day. Picked up home grown corn at a roadside stand -- picked today for $3 a baker's dozen. We'll have to meet up in West Virginia. Love that state.
There's a shop in Old Town Winchester I've been wanting to try. Maybe I'll scope it out next time I go down.“Happiness? A good cigar, a good meal, a good cigar and a good woman – or a bad woman; it depends on how much happiness you can handle.” – George Burns2 -
silvermouse said:Usaf06 said:silvermouse said:Jas Sum Kral Connecticut
edit: Oh, and this afternoon a Kristoff Sumatra lancero"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form."
-- Winston Churchill
"LET'S GO FRANCIS" Peter1 -
My Father lancero7
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Viaje! Nice!8
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Very nice
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Fuente Don Carlos! Awesome!7
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Excellent @Bigshizza
If you quote me do the @TX98Z28 in your text or I won't be notified of your quote, Thanks.5 -
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Hoyo de Monterrey Excalibur!1
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PDR Flores y Rodriguez Cabinet Seleccion Magicos Capa Habano1
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MOW Dark Horse3
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LOL
"I could've had a Mi Querida!" Nick Bardis3 -
From Davis--good Shizz
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"I could've had a Mi Querida!" Nick Bardis6
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The higher.......the fewer. ( Alexander Rozhenko)
What you can't forgive......you will become.2 -
jd50ae said:5 Vegas Gold Bar0
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Sketch6995 said:0
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