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polock
BBQ Super Pro
Joined: 20 May 2008
Posts: 1290
Location: Sparta MO
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 Posted: Jul 27 2009 Post subject: |
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pigs that is a pretty wrap job you got there. I'm impressed
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brinkman snp
cabelas large gas smoker
weber genesis E-320
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Smokey joe
2 UDS's (love em) |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jul 27 2009 Post subject: |
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| dsapp wrote: | | polock wrote: | | dsapp wrote: | | I use an apple corer to remove the insides. Then take some of the insides and run 'em through the food processor. Mix that with cream cheese to make the stuffing. |
never thought of an apple core tool, that is a great idea. |
I use the type that looks more like a potato peeler than a piece of 1/2"pipe. |
A metal 1/4 tsp works wonders.. Just sharpen the leading edge for a awesome pepper tool.
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Chargriller Akorn
WSM
LIAR #100
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daddywoofdawg
BBQ Super Pro
Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND
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| Posted: Jul 27 2009 Post subject: |
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| roxy wrote: | | dsapp wrote: | | polock wrote: | | dsapp wrote: | | I use an apple corer to remove the insides. Then take some of the insides and run 'em through the food processor. Mix that with cream cheese to make the stuffing. |
never thought of an apple core tool, that is a great idea. |
I use the type that looks more like a potato peeler than a piece of 1/2"pipe. |
A metal 1/4 tsp works wonders.. Just sharpen the leading edge for a awesome pepper tool. |
Ok I'm still trying to find a way to make large amounts without it taking all day. so tell me more about this 1/4 tsp method.Take a whole pepper cut off the top and slid the tsp inside and twist and scoop it out?and what is the trick to getting the bacon crispy looking?I can't get them very crisy in my smoker or I not leaving them in long enough?
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The Dawghouse Custom vertical Gasser
Custom Made offset smoker
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 27 2009 Post subject: |
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i know this is sacrilege but we buy the thinnest bacon we can find.
honestly i dont even make them anymore my wife has a system down that she can make 20 in about 8-10 minutes. although we make the "chicken from hell" in the smoke and spice cookbook. it is a pepper with a piece of chicken and onion inside wrapped with bacon. we never make less than 20 as we both eat 6-8 of em with dinner, and like leftovers.
i cook them closest to the firebox and wait till the peppers "wilt" up. we only use half a piece of bacon to wrap them so there is no overlap causing un-cooked or soggy bacon. we also skewer them 4-5 a skewer. give it a try.  |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jul 27 2009 Post subject: |
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| daddywoofdawg wrote: | | roxy wrote: | | dsapp wrote: | | polock wrote: | | dsapp wrote: | | I use an apple corer to remove the insides. Then take some of the insides and run 'em through the food processor. Mix that with cream cheese to make the stuffing. |
never thought of an apple core tool, that is a great idea. |
I use the type that looks more like a potato peeler than a piece of 1/2"pipe. |
A metal 1/4 tsp works wonders.. Just sharpen the leading edge for a awesome pepper tool. |
Ok I'm still trying to find a way to make large amounts without it taking all day. so tell me more about this 1/4 tsp method.Take a whole pepper cut off the top and slid the tsp inside and twist and scoop it out?and what is the trick to getting the bacon crispy looking?I can't get them very crisy in my smoker or I not leaving them in long enough? |
Yep.. the 1/4 metal round tsp works great for cleaning out the half pepper.. As for crispy bacon.. you will not get crispy, but cooked medium as it were.. if that makes sense. I dont go by the bacon as much as I go by the pepper, you want it to be tender and soft, not crunchy at all.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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B Bruns
Joined: 10 May 2008
Posts: 12
Location: Cincinnati, Ohio
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| Posted: Jul 27 2009 Post subject: |
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A melon baller works very well for scooping out the guts.
I agree with the "thin" bacon. Sometimes the thicker stuff can get chewy and overwhelms the pepperand cheese. |
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swatchie
Newbie
Joined: 29 May 2009
Posts: 89
Location: Austin, Tx
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| Posted: Jul 28 2009 Post subject: |
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heres my ABT's from this past weekend. Yummo. Everyone at the party thought they were a HUGE hit. I love making these.
Just put on
Cooked :
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