1st Poppers

[gardenfish]

Starting a new popper recipe. I just took 1lb of pulled pork and added seasonings resized from Meatheads Italian sausage recipe to use for the meat. I will use cream cheese, extra sharp cheddar, cooked bacon pieces and mix tomorrow and put in halved lg. jalapenos I will scrape the ribs well in half of the jalapenos for the wife as she does not care for heat. The other half I will just seed and when stuffed top with chipotle powder as I like heat. Just mixed the spices with the chopped pulled pork and will let sit tonight for the flavors to meld a bit. Then mix cheeses and such tomorrow and smoke on the kettle or in smoker.


So far:

1lb. pulled pork
1/4t. garlic powder
1/2t. red pepper flakes
1t. red annahiem pepper powder (I grew,dried, and ground this year) I was out of paprika
1/2t. black pepper
1t. whole fennel seed
1t. salt
1/3t. sugar

Have to say this tastes awesome right now. Will continue tomorrow when the meat and spices have set.

[Jerod Broussard]

Sounds pretty good. Been a while since we had some.

[Spinaker]

Wow, that sounds incredible. I love poppers.

[fzxdoc]

Yum, gardenfish . Photos, if/when you have them, pretty please?

Kathryn

[gardenfish]

Ok Poppers made. I added 1lb. of cream cheese, extra sharp cheddar, 3 pieces of chopped bacon and the italian sausage flavored pulled pork mixed up and it did not really need anything else. I scraped 3 halves really well for Linda and just seeded the other 5 halves for me. Stuffed the peppers and sprinkled mine with chipolte powder and then covered all with extra sharp cheddar. They are in the fridge now I will cook a couple later when I fire up for the Huli-Huli.


Here they are




Linda's mild ones



My hot ones





And there was filling left over and it turns out just enough to make a grilled cheese popper stuffing with extra bacon sandwich. It was great with a cold beer

[Jerod Broussard]

Your poppers make mine look like poopers.