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KC Boss Guest
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Posted: Sun Feb 17 08 4:22 pm Post subject: |
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By far the best snack out there. Great work Overkill Guitarist. |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sun Apr 13 08 2:27 am Post subject: |
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Glad you enjoyed them, hope everything works out for ya.
Imagine that all this fuss for a re-post of a killer recipe. |
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Satch Newbie
Joined: 05 Mar 2008 Posts: 42 Location: Washington, D.C. - Northern VA area
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Posted: Thu Apr 17 08 1:32 pm Post subject: |
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If we're tossing out pepper stories...
My senior year of college found me as fraternity president. I was making a big old steamin pot of deer chili for a fall rush event. After simmering for a few hours, I noticed that the chili needed a bit more spice, so I diced a couple more habeneros (sp?) to bring it up to a more "manly" level. The chili simered through the late evening, was removed from the heat, and placed in storage for service the following day. I was real careful aboutwhat my hands did and did not touch until later in the evening, when I went to rub my eyes after a nice deep yawn. 2 and a half hours later, the burning had subsided enough for me to sleep...
In good news, the chili turned out well for everyone, except for one brother, a 'Jersey boy named Steve. Apparently he chomped down on a nice chunk of dried habenero that for some reason did not get re-hydrated very well. After that first bite, I believe he proceeded to repent his sins due to the heat. Never been more proud of my chili then at that moment! _________________ Char-Griller w/ SFB
Brinkman Electric (for emergencies) |
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KuppiKunta BBQ Fan
Joined: 01 May 2008 Posts: 128 Location: Bixby, OK
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Posted: Sat May 10 08 12:53 am Post subject: More food pr*n |
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Have to admit, I cheated a bit on these...weather was bad so they were done indoors. |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Sat May 10 08 2:06 am Post subject: |
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No problem it happens. What did you stuff the peppers with? _________________ The Demolition Man - Demolition Man BBQ |
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KuppiKunta BBQ Fan
Joined: 01 May 2008 Posts: 128 Location: Bixby, OK
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Posted: Sat May 10 08 2:10 am Post subject: |
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JimH wrote: | No problem it happens. What did you stuff the peppers with? |
I don't really have a recipe, I just kinda do it on the fly. These had a mixture of cream cheese, shredded colby jack, chopped red and yellow bell pepper, chopped green onion, and regular breakfast sausage, with a few seasonings thrown in. |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Wed May 14 08 4:44 am Post subject: |
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I forgot who suggested just putting them directly on the bamboo skewers but thank you it worked great.
 _________________ The Demolition Man - Demolition Man BBQ
Last edited by JimH on Wed May 28 08 4:25 am; edited 1 time in total |
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Bubba
Joined: 23 May 2008 Posts: 15 Location: Williamston, SC
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Posted: Wed May 28 08 3:42 am Post subject: |
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I make mine with duck breast strips, YUM-E!
Now for the pepper story. I've grown habeneros for years now and make hot sauce with them. One morning I was opening a jar to put some on my shrimp and grits. The lid was being rather testy about opening so I gave it quick twist...it opened alright, sprayed hot sauce directly into my eyes!!! Very painful. I blindly found the sink, turned on the water and buried my face in the stream. I was finally able to pry my eyes open and after about 30 minutes of flushing I managed to tear myself away from the sink. I always lay a rag over the lids now, lol! |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Tue Sep 09 08 4:42 am Post subject: |
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Bubba wrote: | I make mine with duck breast strips, YUM-E! |
Do you put them in raw or do you pre-cook them a bit? _________________ The Demolition Man - Demolition Man BBQ |
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Char Grilla BBQ Fan

Joined: 05 Apr 2008 Posts: 308 Location: Central Valley Cali
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Fri Jan 30 09 5:16 am Post subject: |
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That recipe is missing the most important part IMO and that would be the smokey flavour imparted to them when they are BBQ'd.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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stetch BBQ Pro

Joined: 31 Aug 2007 Posts: 779 Location: Bay area, California
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Posted: Mon May 18 09 12:25 pm Post subject: |
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My latest version from today:
I just mixed about 2oz cooked Chorizo with a 1/2 block of cream cheese and a handful of shredded cheddar, mixed that up for the center of a 1/2 slice of jalapeno -deveined/seeded, and wrapped in bacon. For 8 jalapenos/16 halves.
Worked pretty good. It was easier to eat than the smokey stuffed jalapeno, and served by the 1/2 so there was twice as much! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Mon May 18 09 12:48 pm Post subject: |
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stetch wrote: | My latest version from today:
I just mixed about 2oz cooked Chorizo with a 1/2 block of cream cheese and a handful of shredded cheddar, mixed that up for the center of a 1/2 slice of jalapeno -deveined/seeded, and wrapped in bacon. For 8 jalapenos/16 halves.
Worked pretty good. It was easier to eat than the smokey stuffed jalapeno, and served by the 1/2 so there was twice as much! |
I prefer them on the half shell. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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ethernectar Newbie
Joined: 26 May 2009 Posts: 59
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ShahBQ Newbie

Joined: 04 Jun 2009 Posts: 83 Location: Tucson, AZ
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Posted: Fri Jul 24 09 2:13 am Post subject: |
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I tried these out the other night as an appetizer to some nice thick rib eyes. Made about 10....
That was a mistake! I should have made at least 20!!!!
The kids didn't like them (darn finicky kids!), but me and my wife could not stop eating them!! Hot damn these are crazy delicious! _________________ “All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'. I'm trying to impress people here Lisa. You don't win friends with salad.” -Homer Simpson |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sun Aug 09 09 11:19 am Post subject: |
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ShahBQ wrote: | I tried these out the other night as an appetizer to some nice thick rib eyes. Made about 10....
That was a mistake! I should have made at least 20!!!!
The kids didn't like them (darn finicky kids!), but me and my wife could not stop eating them!! Hot damn these are crazy delicious! |
Turd Rule # 1
Always make extra!
I still can`t believe how very well received this little snack is people always freak out at how good they are.  |
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Haelix Newbie
Joined: 03 Mar 2009 Posts: 50
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Posted: Fri Aug 14 09 8:40 am Post subject: |
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I made a bunch of them, some with cheddar some with cream cheese , wraped some with ham, and some with everything, cheddar, cream cheese ham and bacon, and they ROCK, I let them drip on some rib eyes . made the stakes better too.
These need to be on a menu somewhere... McDonald's id hit the drive threw for some of these mcturds _________________
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Haelix Newbie
Joined: 03 Mar 2009 Posts: 50
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Posted: Mon Oct 12 09 4:21 am Post subject: |
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I make thm at least 3 times a week now, they are in demand around here.
Now I add crushed pineapple to the cream cheese _________________
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Mon Feb 01 10 2:53 am Post subject: |
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There seems to be a growing need for a pepper list or guide so.....
Knowing Google is my friend i found a list of peppers to support your gardening/eating needs. Hot, green, sweet & others.
Seems to be a pretty accurate list so here is the link....
http://www.backyardgardener.com/veg/greenpeppers.html
Happy Turd cooking.
Jeff T |
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hatch500
Joined: 12 Jul 2010 Posts: 7
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Posted: Thu Jul 22 10 11:23 pm Post subject: Just one more variation |
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Hey folks. I didn't wade through all the posts, but wanted to post my own variation to this addictive snack. We all know the basics, so I'll just post the adjustments:
-Soak the bacon in apple juice for 30 minutes to 1 hour. Gives a sweet taste and adds moisture. Be careful because it will make the bacon more flimsy.
-I use Jimmy Dean ground sausage (plain) instead of little smokies. Cooked before I put in the ABT. Mix the sausage into the sausage and cream cheese together - mix to preference.
-Lightly dust with a spicy/sweet rub - anything with brown sugar and crushed red pepper (among others) will do.
-Smoke over apple wood with an apple vinegar filled drip tray/aluminum pan.
-Serve with a swet bbq sace on the side |
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