I knew I shouldn't have done it but I made the jalapeno thingies posted by Sarah in Charlseton.

Cyn, leaving the rib in can be iffy....

depending on your peppers.
I wish there was a T&T way to know if the peppers you have are hot or mild. Unfortunately, there isn't!

I make these a lot. I remove the ribs and seeds from all of the peppers. You just don't kow thw fruit or your audience.

Just make plenty, cause they always go, no matter how many there are!

 
Perhaps one could leave the ribs in half the batch and remove them from the other half.

Then you'd have your bases covered, either way. Especially since it sounds like this crowd pleaser is made best in large batches.

Michael

 
I make these on my Big Green Egg Smoker - got the recipe from their website and they call them ABT's

Atomic Buffalo Turds (not too appetizing of a name) but they are
SOOOO good!
They do a modification and add a little smokie sausage with the cream cheese - sprinkle with some Dizzy Pig Seasoning (the best stuff for b-b-que, I am constantly ordering this stuff)
and then wrap a half a piece of bacon around.
At an EggFest BBQue event I went to in Denver once they actually did habanero's too! Not too many brave souls tried those!
Then you smoke them for almost an hour at like 225 degrees till the bacon gets nice and crispy.
My kind of dinner!

 
The Big Green Egg...and Dizzy Pig?

A woman I know has a one of those big green eggs and she uses it all the time. In fact, she had a pavillion built in her back yard...totally decked out with a stainless grill, refrige, wine cooler, two sink stations, etc. Anyway, she said she rarely even turns on the grill anymore...she loves that green egg so much. Until I visited her, I'd never even heard of the thing before but she was saying there's a whole fan base around owners of the green eggs. Interesting....

Can I buy a clue? What is Dizzy Pig seasoning?

 
Hi Traca - Had mine built in too - love it so much we are going to get a mini one, perfect for these

appetizers!
Here's the link to Dizzy Pig - the Tsunami Spin over salmon and smoked is out of this world!

ttp://www.dizzypigbbq.com/rubs.html

 
sure there is,judy. bite into one. start with...

the tip only - no seeds or cartiledge, then (if you're not conviced they're hot enough) take a bigger bite. works every time.

 
My son-in-law just taught me the opposite. Taste a bite from the top of the chile

and it is more representative of the heat. He was right. I bit the tip and it didn't seem very hot. Bit the top of the chile and it was much hotter.

 
So, taking a bite out of the middle and then covering it up with the bacon would be better? heehee

 
LOL Rick!

I wasn't planning on testing each pepper, then expecting someone else to finish it for me later!

 
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