I'm a big fan of Atomic Buffalo Turds (ABTs), or jalapeno poppers. But sometimes I skip it because I find it too tedious to pit them. Do any of you have any ideas of how to best pit them, without cutting them in half lengthwise first? I would like to just cut the top off, then pull out the innards, and then stuff it with cheese and so on.
Is there a poblano de-pitter at Amazon or something? How do you guys do it?
A CHEEP small knife from All a Dollar. I think they are 2 or 3 to the package and they have a small blade good for coring after the stem end is cut off.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Yea I have one of those too. It came with a stand so you cook the poppers vertically. Problem I encountered was the bottom of the pepper kept scorceing and emptying its cheese content. I piece of foil stopped that but it was more work then worth so I went back to cutting in half.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I just searched Amazon for "pepper seeder". The result (including the one johnec00 mentioned) was a whole bunch of funny looking tools ... one or more of which might work for poblanos.
I just knew the PMC would come to the rescue! I've used a small knife before, but I guess I don't have the hang of it yet. I'm gonna order the jalapeno corer from Amazon and give it a try. Thanks!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Just to be a picky nit-picker (redundant--I know), jalapenos and poblanos are two completely different peppers. Poblanos are large--on the order of a bell pepper, but more tapered in shape. When dried, poblanos are called anchos, as opposed to dried (and smoked) jalapenos which are called chipotles.
Ditto on what Willy said about different. When I do anything with a Poblano I always roast to peel the skin off, which then makes the de-seeding easy, cuz it’s so supple to handle.
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