Smokin-It User Forum!
Recipes => Appetizers and Side Dishes => Topic started by: Libohunden on November 28, 2014, 06:34:45 PM
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Gents,
I've always loved stuffed jalapeños. But, I've never had them smoked. You guys have inspired me.
Today I stuffed some with salmon (mixed with a little Mayo) & extra sharp cheddar cheese and some with crab claw meat (again w a little mayo) and cheddar cheese!
I just threw them in my #3 at 235F with 2 oz of Hickory. I plan to take them out at 2 hours and feast!!!
I am wondering if that is too hot for too long?
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Great variation on the old ABT (atomic buffalo turds)! A wrap with a slice of bacon would dress them out nicely - might try that next time!
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I was afraid the bacon wouldn't get crisp.
How long and hot do you cook yours for, Divot?
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Sad to admit, but I've never made them! :o The fam isn't big on smoked peppers, so they'd be just for me. From what I've seen, folks do them anywhere from 225-250 for at least 2 hours. With thin-sliced bacon, 250 will give the best results. Here's a post with a great pic of some from SkellyCA:
http://smokinitforums.com/index.php?topic=1746.0
Let us know how yours turn out!
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Turned out excellent! I could really tastes the smoke heavy in the cheese.
I really like to stuff em with deviled ham or potted meat. Will give that a try soon. The best is to marinate chicken in Italian dressing for a few days, lay a slice in half a jalapeño and wrap it in bacon and grill em. I will try to smoke with the same recipe next time.
FYI, after manually tuning my Auber, it has been working perfectly. I'm starting to warm up to it. I may install the wall sensor soon.
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Man, those look really good! Glad to hear you're doing well with the Auber! ;)