Daryl
01-31-2008, 12:31 PM
20-30 Large Jalapeņo peppers
1 block cream cheese, room temperature
2 packages sliced bacon
40-60 toothpicks
Small package of Little Smokies
2 medium garlic cloves
1/8 - 1/4 cup sun dried tomatoes depending on your taste
Take the peppers, cut off the stems and split them into halves (keep the halves together). Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remember, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.
Smash and finely chop the garlic and tomatoes and place in a mixing bowl. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to mix. Place the cream cheese in a mixing bowl and mix the garlic, tomatoes, and cheese well. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper or jalapeņo membrane in the mix.
Spoon the cheese mixture into the sides of the halved jalapeņo and press a lil smokey or other meat of your choice into the cheese. Take the other half and put the pepper back together and secure with 2 toothpicks. I use one up high and one in the middle. Make sure your tooth pick pierces the lil smokey.
Wrap the peppers with bacon and use the toothpicks to hold the bacon in place around the pepper.
For best results, use a smoker or a charcoal grill and cook them with indirect heat (using wood chips). If you only have a gas grill, you can either use the indirect method or place them higher on the grill with the burners on low; don't forget wood chips.
Cook until bacon is crisp and make sure you hide some for yourself, they will be gone before you know it.
When I throw a BBQ and fire up the smokers, these are definitely a favorite.
1 block cream cheese, room temperature
2 packages sliced bacon
40-60 toothpicks
Small package of Little Smokies
2 medium garlic cloves
1/8 - 1/4 cup sun dried tomatoes depending on your taste
Take the peppers, cut off the stems and split them into halves (keep the halves together). Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remember, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.
Smash and finely chop the garlic and tomatoes and place in a mixing bowl. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to mix. Place the cream cheese in a mixing bowl and mix the garlic, tomatoes, and cheese well. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper or jalapeņo membrane in the mix.
Spoon the cheese mixture into the sides of the halved jalapeņo and press a lil smokey or other meat of your choice into the cheese. Take the other half and put the pepper back together and secure with 2 toothpicks. I use one up high and one in the middle. Make sure your tooth pick pierces the lil smokey.
Wrap the peppers with bacon and use the toothpicks to hold the bacon in place around the pepper.
For best results, use a smoker or a charcoal grill and cook them with indirect heat (using wood chips). If you only have a gas grill, you can either use the indirect method or place them higher on the grill with the burners on low; don't forget wood chips.
Cook until bacon is crisp and make sure you hide some for yourself, they will be gone before you know it.
When I throw a BBQ and fire up the smokers, these are definitely a favorite.