Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I made some yesterday. When I say made, prepared the filling; C.C. Shallots, Pepperoni done in a food processor. Slice poppers, core, fill. In fridge till ready to cook. Last night I did in oven with a taco I had frozen. Tonight deep fry chicken tenders (Trader Joes and Fries) want a popper too. Thought what would it be like fried? Anyone ever do this?
Update; I found this, think I'll give it a shot.
Update 2: Did the recipe. Very good if you like crisp fried outside with a moist tasty inside and a bit of a bite.
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