Author Topic: Crab & Salmon Stuffed Jalapeños  (Read 3142 times)

Libohunden

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Crab & Salmon Stuffed Jalapeños
« on: November 28, 2014, 06:34:45 PM »
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? 
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

DivotMaker

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Re: Crab & Salmon Stuffed Jalapeños
« Reply #1 on: November 28, 2014, 07:10:07 PM »
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!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Libohunden

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Re: Crab & Salmon Stuffed Jalapeños
« Reply #2 on: November 28, 2014, 07:30:04 PM »
I was afraid the bacon wouldn't get crisp. 

How long and hot do you cook yours for, Divot?

Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

DivotMaker

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Re: Crab & Salmon Stuffed Jalapeños
« Reply #3 on: November 28, 2014, 07:48:19 PM »
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!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Libohunden

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Re: Crab & Salmon Stuffed Jalapeños
« Reply #4 on: November 28, 2014, 09:40:24 PM »
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.
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

DivotMaker

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Re: Crab & Salmon Stuffed Jalapeños
« Reply #5 on: November 28, 2014, 10:48:13 PM »
Man, those look really good!  Glad to hear you're doing well with the Auber! ;)
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!