BGE Jalapeno Rack and Corer

Cagey · April 2011

I picked up the new BGE jalapeno rack with corer at the Sunshine eggfest. I used it the very next day. Luckily, I had been given a few pointers as how to use it, so it worked fine.

The secret I was told is to make sure that you purchase straight jalapenos about the size of your thumb in diameter. The holes in the rack are 1 inch in diameter. The corer is 3/4 inch in diameter. So any jalapeno not that wide or crooked jalapeno will have the side torn out.

After you cut off the stem, insert the corer. Either rotate the corer counter clockwise inside the jalapeno, or rotate the jalapeno clockwise around the corer. If you look at the corer itself, you will see which way you need to rotate it or the jalapeno, so the cutting teeth work. Work it all the way to the bottom of the jalapeno, and the core comes right out with most if not all the seeds. My 8 year old was able to use it once I showed her how. She had a good time coring the jalapenos, though both of us were slightly coughing when we were done with 20 of them.

We filled the jalapenos with a mixture of cheese, cream cheese, and bacon pieces. They turned out great. The only issue I found was that one jalapeno would be mild in spice temperature, and the next one would be on fire.

I made sure all the seeds had been removed, and that the entire inner white core/stem was removed. Any ideas how to moderate the temperature? I did not mind it so much, but the wife and kids did not like the real spicy ones.

I fully recommend the BGE jalapeno rack and corer. They work as advertised, and they appear to be well made for years of usage. I just have to figure out how to regulate the heat of the jalapenos.

Cagey

Mickey · April 2011

Sounds good.
I am old school: just a grapefruit spoon.
Have the same problem after 20 :ohmy:

Hoss · April 2011

I do not know that this will work for sure because I have never tried it, but have read that soaking the cored peppers in sprite will lessen the heat.

Smokinb · April 2011

I slice mine lengthwise and take out the seeds and leave some of the rib. I like mine a spicy. I then stuff with goat, then shredded cheddar, the wrap with half a strip of bacon. No special rack or coring thing needed. Roasting the pepper completely takes out a lot of heat. You know there done when the bacon gets crispy. Yum. ATBs are one of my favorites. Big crowd pleaser too. I even tried habanaro poppers....once! :evil:

wattwizz · April 2011

I grow my own peppers and not all peppers even from the same plant are alike. Weather, soil, watering are all factors. Other than making sure you scrape the membrane and seeds out I don't think you can regulate the heat.

Cagey · April 2011

Thanks for the intel. I will try roasting them a little longer to see if some of the heat is removed. I see the rack being used a good bit more in the future.

LDD · April 2011

I think the difference in heat with the different jalapeno peppers is quite common. Some have a good kick, others are mild. I don't know if there is a way to tell just by looking at it.

Griffin · April 2011

I've never found a way to regulate the heat differences from store bought japs, but if you are growing your own, look for TAM Jalapenos. They are supposed to be mild compared to regular japs.

jjessup532 · November 2016

I purchased this stand and corer yesterday and honestly I was quite disappointed. The corer does a poor job at removing the seeds and ribs. The jalapeños in the end were just way to hot for my crowd. 24 hours later my lips are still on fire. The holes in the stand are just to small for the jalapeños grocery stores cary in my part of NC. If anyone wants to purchase a once used stand and corer I'll make you a deal! Happy Cooking Everyone.

JRWhitee · November 2016

I found the best way to make them milder is to use the core tool to remove the seeds and core, then slice the pepper in half and use a small paring knife to completely remove the rib, the core tool won't completely remove it by itself. Then I rinse the peppers completely and stuff them with cream cheese and 4 Mexican cheese mixed and your favorite rub then wrap with a half slice of bacon. I don't use the pepper stand, I just lay them cheese side up on the grate and cook 350 indirect. I usually don't have any that are real hot.

pgprescott · November 2016

removing the seeds and the white membrane portion of the interior of the pepper drastically reduces the heat level. In addition, cooking them also mellows them out. If you really want to get all the white membrane out, you would be better served by halving them for full access to the interior ribs of the pepper. Then you just prep them in halves and cook flat on the grid or reassemble them and cook them in a rack.

RedSkip · November 2016

Use a grapefruit spoon, works wonders.

XLBalco · November 2016

another use for the rack is smores for the kids... it holds ice cream cones perfectly

DuckDogDr · November 2016

This thread is useless without pictures

Dobie · November 2016

The rack is crap, I only use it for an air gap between a pan and the plate setter now.
The coring tool is OK but not great. If the jalapeños are too hot maybe you need to stuff some sweet peppers or something. Jalapeños might not be for you .

XLBalco · November 2016

the one i got is from surlatable from a secret santa..... works good

HeavyG · November 2016

XLBalco said:

the one i got is from surlatable from a secret santa..... works good

I don't have the BGE rack but the couple of racks I've got work just fine. They each came with a corer and they also work fine - takes 5 seconds to core/ream out the ribs/seeds.

BGE Jalapeno Rack and Corer

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