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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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jalapeno popper safety question

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  • Top | #1

    jalapeno popper safety question

    Hello all, hoping someone can ease my mind on my poppers wrapped in bacon.
    I cut my jalapenos in half, fill with a cream cheese mix, then wrap about half a piece of raw bacon around them and grill on weber kettle.
    Been doing it this way for a few years then noticed the last time I made them the underside of the bacon looked raw (after cooking at about 350 degrees for 45 min.) the top side was crispy almost over cooked....
    So now doing it the same way I checked with an instant read and ir thermometer and the top of the popper reads above 200 with the ir gun, and my instant read is about 200 when poked just under the bacon.... but bottom side of bacon still looks pink and under cooked.... anyone else have this issue? is it just the way it looks due to the indirect heat ?


  • Top | #2
    I use Malcom Reed's recipe and cook them at 275 and they come out perfect evey time. Takes about 1.5hrs. His recipe calls for carne asada between the cheese and bacon. Unbelievable!

    Comment


    • Top | #3
      Are you using cheddar cheese in the mix? Maybe a dye issue. I wouldn’t worry, if you’re getting 200* readings the beasties are long gone.

      Comment


      • marshall
        marshall commented
        Editing a comment
        beasties long gone! yep lots of cheddar cheese in the mix

    • Top | #4
      Happens all the time with mine. I assume it is the grease flowing down that keeps it from crisping.

      Comment


      • Top | #5
        Sometimes I like to mix diced prosciutto into the cream cheese and skip the bacon.

        Comment


        • Top | #6
          thanks for the great feed back !

          Comment


          • Top | #7
            I have the same problem, at least with the ones farther away from the fire. I usually just end up rotating 'em around so they all spend time near the fire. The underside doesn't get crispy, but it does render out a bit better. Using thin bacon also helps, as does par-cooking the bacon, but that's a pain in the butt so I don't do it anymore.

            Comment


            • Top | #8
              Once bacon reaches 160 it is safe to eat. The fact that is not crisp but is chewy does not mean it is not cooked. Most of the popper holders sort of keep the bottom from crisping.

              Comment


              • Top | #9
                You could put in oven to begin cooking. Then wrap and on grill. I did that the other night with sea scallops. They become crisp, if that's the way you like your bacon, it works.

                Comment


                • Top | #10
                  Sounds like yer golden, from here, Amigo...if ya ever have any worries, ya can always add th extry step of parcookin yer bacon some, grill, griddle, oven, fryin pan, it don't make no difference, then wrappin yer poppers with...results are most likely th same, safety wise, but ya might feel more safer, with more crispy bacon...

                  Comment


                  • Top | #11
                    Just curious, what type of cooker are you using and at what temp? I cook poppers all the time and might have some suggestions. Let me know.

                    Comment


                    • marshall
                      marshall commented
                      Editing a comment
                      weber kettle indirect probably at 300

                    • dshaffes
                      dshaffes commented
                      Editing a comment
                      In my opinion the airflow is not hitting the bottom of the poppers the same as on the top. I experience similar issues when cooking poppers using left/right indirect setups on a grill type cooker (Kettle, PK) versus a smoker with the fire coming from below (BGE, WSM). I always get a much more even rendering of the bacon using the BGE over the PK or Kettle. Additionally, I'll cook at a lower temp (250-275) for the first 2 hrs of the cook and them go higher (275-300) for the last 30 min or so.

                    • dshaffes
                      dshaffes commented
                      Editing a comment
                      One more comment. When I do cook poppers on my PK or Kettle, I will put poppers over direct side for a few minutes at the end to crisp up the bottom.

                  • Top | #12
                    I stretch the bacon a touch to make it a bit thinner, wrap the stuffed half jalapenos secure with a toothpick and FREEZE them. Since I am cooking at 230 for ribs brisket or butts (and this is generally when I am doing poppers) I will put them on about 90 minutes before time to eat... the freezing helps (I think) cook the exterior a bit faster than the interior. I usually have some charcoal going for grilled veggies or something since even on my 640 I run out of surface area... if need be I crisp them up over charcoal... it does tend to burn the toothpicks if you leave them in but I will pull them back away from the coals... also important not to overlap the bacon too much.

                    I have tried my other trick I do for fatties... and that is too precook the bacon on the griddle just to a point it is semi-cooked, still quite flexible but not too far away from really browning up and crisping... I weave that and it really does nicely...I tried it with success on poppers but it is too much trouble for me and I have not repeated the effort.

                    PS, try ABTs.

                    Comment


                    • texastweeter
                      texastweeter commented
                      Editing a comment
                      I like the freezing idea. Wouldn't use it if stuffed with sausage though.

                  • Top | #13
                    I’m guessing you cook the poppers in a pan? If so, the bacon is cooked but is insulated by the pan and the juices dripping down so it doesn’t get crispy. Similar things would happen if you overlap the bacon. I make sure to minimize if not eliminate any overlapping.

                    I cook directly on the rack or prep them on a cooling rack and then put that cooling rack directly on the smoker so there is hot air circulating around all sides.

                    Comment


                    • fracmeister
                      fracmeister commented
                      Editing a comment
                      I cook right on the rak as well. crisping up over charcoal is fast. I have never even measured internal temps. Peppers and cream cheese would be fine raw so anything like "hot" seems right. and even if not crisp, 90 minutes in my smoker would likely make bacon safe even if I didn't crisp them. I ate raw bacon in Kazakhstan and was fine... super thin slices from their "premier" pigs no doubt fed vodka
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