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Jalapeño Peppers

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bertscampers
bertscampers 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
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  • lousubcap
    lousubcap Posts: 32,341
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    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; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bertscampers
    bertscampers Posts: 136
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    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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    bertscampers said:
    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
    Keepin' It Weird in The ATX FBTX
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  • bertscampers
    bertscampers Posts: 136
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    The Cen-Tex Smoker said:
    bertscampers said:
    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.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    bertscampers said:
    The Cen-Tex Smoker said:
    bertscampers said:
    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.


    Keepin' It Weird in The ATX FBTX
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