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Atomic Buffalo Turds:
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Teleking
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PostPosted: Fri Jul 23 10 12:48 am    Post subject: Reply with quote

Haelix wrote:
Now I add crushed pineapple to the cream cheese


add shrimp to that turd Wink and you have one of my fav's
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smitty81



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PostPosted: Wed Sep 29 10 10:58 pm    Post subject: Reply with quote

Hello all, First time making these for me will be this weekend.

A few questions.


Anyone mix their creme cheese with shreaded cheddar cheese?

Is it better with onion and garlic?

What kind of wood do I use to smoke them?

Has anyone ever basted them in BBQ sauce while they finish smoking?


Thanks for the help.
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patruns
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PostPosted: Wed Sep 29 10 11:26 pm    Post subject: Reply with quote

smitty81 wrote:
Hello all, First time making these for me will be this weekend.

A few questions.


Anyone mix their creme cheese with shreaded cheddar cheese?

Is it better with onion and garlic?

What kind of wood do I use to smoke them?

Has anyone ever basted them in BBQ sauce while they finish smoking?


Thanks for the help.


I mix cream cheese with a tub of alouette garlic and herb spread and a little shredded cheddar. The cream cheese will get a fairly good seal from the smoke but too much cheddar may cause it to ooze out. I was cooking with peach splits the last 2 times so that is what I used. Some have basted but I think that will mask the delicate flavor of the cream cheese. I cook mine for 2 hours while smoking whatever else I am cooking at 225.
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mbellot
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PostPosted: Thu Sep 30 10 2:29 am    Post subject: Reply with quote

smitty81 wrote:

Anyone mix their creme cheese with shreaded cheddar cheese?

What kind of wood do I use to smoke them?

Has anyone ever basted them in BBQ sauce while they finish smoking?


Yup. I put cheddar and pork rub in with the cream cheese, then smoke them over hickory or pecan.

No sauce needed IMHO.
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jbs



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PostPosted: Thu Sep 30 10 2:35 am    Post subject: Reply with quote

I use the veggie cream cheese in the tub and add chopped onion shredded cheese and sometimes pork rub. So yes all in all you can easily add the cheese. As for the wood I have used apple and hickory.
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PostPosted: Fri Feb 04 11 2:55 am    Post subject: Reply with quote

I am glad I found this old thread. I was looking for something new to try this weekend while standing in the snow.
If the heat of the peppers bothers you or you're significant other may not like "the heat"... Try making a paste in the palm of your hand of baking soda and dish soap and a bit of water to make it usable. 2 parts baking soda to 1 part dish soap is about the right ratio. Scrub your hands with that mixture and scrub well around the finger nails. Works every time.
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PostPosted: Sat Mar 05 11 7:15 am    Post subject: Reply with quote

Fantastic thread Jeff T. My first time doing them will be this weekend. I have about a dozen japs and some Scotch Bonnets brought back from the Carribean for some ADTs. Embarassed

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roxy
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PostPosted: Sat Mar 05 11 1:21 pm    Post subject: Reply with quote

Good luck with those dude..

Be sure to let us know how they turn out for ya.. Wink
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Jeff T
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PostPosted: Sun Mar 20 11 1:13 am    Post subject: Reply with quote

MacEggs wrote:
Fantastic thread Jeff T. My first time doing them will be this weekend. I have about a dozen japs and some Scotch Bonnets brought back from the Carribean for some ADTs. Embarassed


Ohhh i can feel the burn already!
Japs. are hot enough for me but heck have a ball. Very Happy
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Jeff T
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PostPosted: Sun Mar 20 11 1:14 am    Post subject: Reply with quote

NAVET wrote:
I am glad I found this old thread. I was looking for something new to try this weekend while standing in the snow.
If the heat of the peppers bothers you or you're significant other may not like "the heat"... Try making a paste in the palm of your hand of baking soda and dish soap and a bit of water to make it usable. 2 parts baking soda to 1 part dish soap is about the right ratio. Scrub your hands with that mixture and scrub well around the finger nails. Works every time.


Now this recipe is a keeper! Thanks NAVET.
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nobones
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PostPosted: Wed Mar 30 11 4:18 am    Post subject: Reply with quote

Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again.
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roxy
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PostPosted: Wed Mar 30 11 5:58 am    Post subject: Reply with quote

nobones wrote:
Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again.


I have found that they turn out best with lower temps.. around the 225 range. If they get too hot the filling will ooze out.

I have also found that there is a huge variance on pepper heat when it comes to the Jalapeno, I have had some that were so mild that there was almost no noticable heat at all to em which aint so good cause I can eat way too many.. and then I have had some that blew my lid off..
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Ira
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PostPosted: Thu Apr 07 11 6:33 pm    Post subject: Reply with quote

nobones wrote:
Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again.


Until a jalapeno turns red--which it does if you leave it long enough--it's hard to tell the ripeness of what you're buying. And yeah--the heat can vary dramatically, even if cleaned the same way.

So your second batch might have been just at ripe and cooked too fast.

You can't really ruin these though unless you really screw up the temps.
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PostPosted: Mon Jul 21 14 9:31 pm    Post subject: Reply with quote

Damn Jeff, when do get to see you on TV? You have created a monster!
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JimH
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PostPosted: Tue Jan 06 15 3:22 pm    Post subject: Reply with quote

Jeff T, you are the man! I can't believe how your thread has taken off!
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Jeff T
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PostPosted: Sun May 10 15 9:03 pm    Post subject: Reply with quote

Shocked quarter of a million views and counting Jim!
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JimH
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PostPosted: Wed Jul 08 15 2:19 pm    Post subject: Reply with quote

O.K. Jeff, come up with a desert ABT, I dare you. I'm thinking plum, peach or pineapple, ho jalapeño is mandatory, wrap is optional. Perhaps all together. But you are the master, I am the student. Perhaps Mango and something. Hot and sweet.
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