I’m smoking some stuffed jalapeños w cheese and hot chorizo, wrapped in bacon.
I want to make a more mild alternative for those who can’t handle heat. I’m thinking small sweet red peppers stuffed with meat and cheese. Trying to think of a nice contrasting meat other than beef because the host is grilling burgers. Considering smoke pulled chicken & cream cheese. Does that sound okay? Any other options?
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If you can get some TAM jalapeños, that will help. They aren’t hot. Of course, if you get all the seeds and membranes out of regular jalapeños that eliminates most of the heat. I half mine lengthwise so I can do just that.
+2 on the lengthwise cut and removal of the seeds and ribs. I cook these every time I do chicken wings. I stuff with cream and cheddar cheese and wrap in bacon. Dust with BBQ
Rub. You can also glaze them with a sweet BBQ sauce. They are not that spicy.
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In addition to what LA Pork Butt said above, you may consider not putting meat in them at all since there is already a meat dish and cooking them a bit longer at a lower temp to tame the heat. My signature move is to glaze them at the end with pepper jelly for a sweet contrast. Everyone who has tried them has loved them that way.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I’m smoking some stuffed jalapeños w cheese and hot chorizo, wrapped in bacon.
I want to make a more mild alternative for those who can’t handle heat. I’m thinking small sweet red peppers stuffed with meat and cheese. Trying to think of a nice contrasting meat other than beef because the host is grilling burgers. Considering smoke pulled chicken & cream cheese. Does that sound okay? Any other options?
JD
I've often done it using the sweet peppers that are similar in size to jalapeños, and they come out great. Stuff it with cheese and mild pork sausage instead of hot chorizo.
If you can get some TAM jalapeños, that will help. They aren’t hot. Of course, if you get all the seeds and membranes out of regular jalapeños that eliminates most of the heat. I half mine lengthwise so I can do just that.
Thanks bud,
Ive never seen any different types of jalapeños, e.g., TAM.
JD
I've often done it using the sweet peppers that are similar in size to jalapeños, and they come out great. Stuff it with cheese and mild pork sausage instead of hot chorizo.
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Yeah - I buy those in bags that are often multi-colored, red, yellow and orange, and they make good pepper poppers for folks who can't handle the heat.
In addition to what LA Pork Butt said above, you may consider not putting meat in them at all since there is already a meat dish and cooking them a bit longer at a lower temp to tame the heat. My signature move is to glaze them at the end with pepper jelly for a sweet contrast. Everyone who has tried them has loved them that way.
Thanks hoov.
I think I’m going to take your advice and do some without including meat inside.
I am going to wrap both versions in bacon, season with bbq rub and glaze.
JD
hoovarmin reminded me of the poppers I made with cream cheese and bits of dried pineapple mixed in. No bacon wrap
Thanks LA!
I love that idea! The jalapeños stuffed with chorizo and cheese is a SW / Tex-Mex flavor. Sweet peppers, stuffed with pineapple and cheese is a Hawaiian flavor.
LA, why dry pineapple? Could it work with fresh pineapple?
I wonder if I can wrap in Spam instead of bacon. Does anyone have any idea of how that would work?
The dried pineapple is sweeter. I chop it into small pieces to mix with soft cream cheese. I
don’t wrap in bacon. I am sure you can do all kinds of variations.
I don’t think Spam will be bendable enough, but it would taste good. Spam burnt ends?
I just had a thought. You might be able to chop Spam in to small pieces and brown them in a pan. After they cool mix them in with the pineapple and cream cheese. That would be even more Hawaiian. Let me know if it works!
hoovarmin reminded me of the poppers I made with cream cheese and bits of dried pineapple mixed in. No bacon wrap
Thanks again!
I like the Hawaiian spin.
I’m trying to imagine a smoked stuffed pepper not wrapped in bacon.
I agree about Spam not being bendable enough to wrap. How about deli ham, e.g., honey ham, sliced a tad on the thick side. Do you think that would work?
JD
You could wrap it in those, but you might want to try some without wrapping. I cut my Jalapeños long wise scraping the seeds and membrane out. With the pineapple they are a little like a dessert popper.
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