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Old 03-22-2019, 04:51 AM
 
Location: SE Florida
1,194 posts, read 291,672 times
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I like making ABTs (atomacic buffalo turds). I prefer making them vertical. These are cored jalapenos, stuffed with cheese and often with sausage, wrapped in bacon then smoked. They go on the smoker at some point during a long cook and are served as appetizers. They are especially good using ripe (red) jalapenos, which have a much higher "kick" than green ones. The more lines the better. I usually stuff mine with cooked Mexican chorizo and cotija cheese

Moink balls are stuffed, 1/2 jalapenos wrapped in breakfast sausage and smoked. Again an appetizer. Armadillo eggs and poppers are also a favorite.

What is your favorite stuffed jalapeno version(s)?
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Old 03-22-2019, 05:59 AM
 
Location: San Antonio/Houston
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Not sure yet. Would you send me some samples? All sound delicious!!!
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Old 03-22-2019, 06:42 AM
 
Location: Raleigh, NC
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These are regular topics on the EggHead Forum. May want to check their for posts.
https://eggheadforum.com/
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Old 03-22-2019, 06:53 AM
 
Location: SE Florida
1,194 posts, read 291,672 times
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Quote:
Originally Posted by don6170 View Post
These are regular topics on the EggHead Forum. May want to check their for posts.
https://eggheadforum.com/
Thanks, but I wanted to ask the folks on this forum.
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Old 03-22-2019, 12:46 PM
 
Location: Middle America
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I'm getting ready to plant my peppers. I did Emerald Fire last season, and was so impressed. Huge, high-yield, crack-resistant peppers, great amount of heat, producing well into late fall...going to do twice as many this year, I think.

I haven't done the vertical cored version, but might give it a try this year. Mine last year were very basic...they turned out so great, I didn't want to detract too much from the great flavor of the peppers. So I just did a plain cream cheese filling, skipping any other cheese add-ins or herbs, and wrapped each in a half slice of thick-cut bacon. I'd use both green and ripe peppers, and either was excellent. Cult neighborhood following. I'm tempted to play with the filling a bit, but it's also kind of a "why guild the lily?" question.
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Old 03-24-2019, 02:07 PM
 
Location: Phoenix, AZ > Raleigh, NC
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Poppers that are smoked will not be among my favorites.


If you can find shi-shi-to peppers (the hypens are my to avoid the bad words), they are wonderful. Blister them in a cast iron pan with a little oil, then use salt (I do like them with truffle salt or applewood smoked salt). Our friends have become equally addicted.
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Old 03-25-2019, 06:24 AM
 
Location: SE Florida
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Quote:
Originally Posted by Jkgourmet View Post
Poppers that are smoked will not be among my favorites.


If you can find shi-shi-to peppers (the hypens are my to avoid the bad words), they are wonderful. Blister them in a cast iron pan with a little oil, then use salt (I do like them with truffle salt or applewood smoked salt). Our friends have become equally addicted.
Got some growing right now. Poppers are usually deep fried. Are you doing them whole or are they seeded first?
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Old 03-25-2019, 10:49 PM
Status: "Á la recherche d'un emploi" (set 19 days ago)
 
Location: South Bay Native
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Anytime my bro fires up his smoker, I prepare a full try of ABTs. I cut the peppers in half, fill with cream cheese, wrap in applewood bacon, drizzle with honey or maple syrup before smoking.
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Old 03-26-2019, 05:53 AM
 
Location: SE Florida
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Shi****o and hot Japanese peppers.

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Old 03-26-2019, 07:22 AM
 
Location: Phoenix, AZ > Raleigh, NC
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Quote:
Originally Posted by Dogboa View Post
Got some growing right now. Poppers are usually deep fried. Are you doing them whole or are they seeded first?
Do not seed. And they aren't acceptable for stuffing. Cook as I directed above. They are sweet, but about one in every 20-30 is hot. No way to tell which are the hot ones. But our experience indicated that the ones towards the end of the season produce more hot ones.
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