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Jalapeño Peppers

bertscampersbertscampers Posts: 136
edited September 2012 in EggHead Forum
I bought a new rack to do up some Jalapeño peppers with cream cheese filling.  Can I do them direct or should I do indirect?  Temp?  I was planning on doing them and right after doing some wings on a raised grill 400-425 dome direct where the wings are dusted with cornstarch to make them extra crispy.  Any advice would be appreciated.

Cheers

Comments

  • lousubcaplousubcap Posts: 16,200
    I do ABT's (about the same as your description but wrapped in bacon) raised grid direct at around 350-375 on the dome-and wings with the same set up.  Use the bacon to determine when ABT's finished and with the wings-give them around 45-55 mins. Enjoy the journey-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Once again, thanks for the advice @lousubcap.  I have wrapped the ABT's in pruscutto (sp?).  I didn't have bacon, I know it will dry up faster then bacon but will see.  Some how now matter what I do it always gets eaten.  I also bought some wicked good charcoal for a change (was using dragon's breath).  A few beers and it will all be good.

    Cheers
  • Once again, thanks for the advice @lousubcap.  I have wrapped the ABT's in pruscutto (sp?).  I didn't have bacon, I know it will dry up faster then bacon but will see.  Some how now matter what I do it always gets eaten.  I also bought some wicked good charcoal for a change (was using dragon's breath).  A few beers and it will all be good.

    Cheers
    I also use my jalapeno rack under my drip pans when I do low and slows. It's a great way to elevate your pan off the platesetter. I have never actually used it for jalapenos :)


    image
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Once again, thanks for the advice @lousubcap.  I have wrapped the ABT's in pruscutto (sp?).  I didn't have bacon, I know it will dry up faster then bacon but will see.  Some how now matter what I do it always gets eaten.  I also bought some wicked good charcoal for a change (was using dragon's breath).  A few beers and it will all be good.

    Cheers
    I also use my jalapeno rack under my drip pans when I do low and slows. It's a great way to elevate your pan off the platesetter. I have never actually used it for jalapenos :)


    image
    I bought some bolts but that is another great use.  I also heard that some use a cheap cooling rack from the dollar store.  Thanks for the great idea.
  • Once again, thanks for the advice @lousubcap.  I have wrapped the ABT's in pruscutto (sp?).  I didn't have bacon, I know it will dry up faster then bacon but will see.  Some how now matter what I do it always gets eaten.  I also bought some wicked good charcoal for a change (was using dragon's breath).  A few beers and it will all be good.

    Cheers
    I also use my jalapeno rack under my drip pans when I do low and slows. It's a great way to elevate your pan off the platesetter. I have never actually used it for jalapenos :)


    image
    I bought some bolts but that is another great use.  I also heard that some use a cheap cooling rack from the dollar store.  Thanks for the great idea.
    There are a million ways to do it but I've been doing this for years and it works great for me.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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