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Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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POPPERS???

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  • BBQ4FUNN
    Former Member
    • Aug 2014
    • 9

    POPPERS???

    Ok so maybe this is already on the site somewhere, but I’m new & couldn’t find it!!! So what about poppers??? I LOVE poppers & love to try new stuffing for poppers. All of that being said could you share your favorite popper recipe. Have I mentioned that I LOVE poppers? Anyhow I have done many variations, but I always like to keep it simple. The last little batch I used cream cheese, monetary jack cheese & my pork seasoning, Most of the time I will add some kind of smoked meat. I like a bit of crunch & a bit of smoke so cook at around 250-275 for about 1-1.5 hrs.
  • Huskee
    Administrator
    • May 2014
    • 15438
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Here you go BBQ4FUNN, Meathead's recipe.

    Comment

    • FLBuckeye
      Founding Member
      • Jul 2014
      • 550
      • Florida
      • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

        Two WSM's, 18.5", one with an extra mid section

        Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

        Kingsford blue bag
        Royal Oak lump for searing

        Have competed in two BBQ comps and plan on more this year

        Huge fan of The Ohio State University.

      #3
      I have a popper recipe that uses cardboard egg cartons to hold the peppers. Here is the recipe: http://www.jsonline.com/features/food/94781274.html

      Comment

      • fracmeister
        Founding Member
        • Jul 2014
        • 1347
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        #4
        I raise my own jalapenos which I slice in half lengthwise and remove ribs and seeds. Stuff with spiced cream cheese and wrap with 1/2 slice bacon, toothpick them and freeze them..or at least leave them in the freezer for 30 minutes or more... then on the grillgrates untils the bacon is done. Freezing helps keep the cc from immediately flowing.

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2394

          #5
          Unfortunately I am the only one who can handle the heat in the family, although my daughter is close. But I love that rack in the pick, looks really cool.

          Comment

          • IrondeQuer
            Founding Member
            • Jul 2014
            • 238
            • Irondequoit, NY
            • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
              Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
              Sierra Nevada Pale Ale * Shock Top Belgian White

            #6
            I do like fracmeister, except for the freezer part. That sounds interesting though. Sometimes I'll chop up a few Lit'l Smokies and throw 'em in the cream cheese. Pretty darn good!

            And yeah, John, the immediate family doesn't much like heat. Good thing the extended family is into it!

            Comment

            Announcement

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
            See less
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