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Poppers!

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Dave_Matthews
Dave_Matthews Posts: 204
in EggHead Forum
My first Jalepeno poppers.  About two hours at between 225 and 275, a finish at 300 because it was getting late, gotta plan ahead!

Stuffed with cheddar, wrapped with bacon dipped in sorgum molasses.  Tasty, but HOT!!!

Dave
no, not -that- one!
KI4PSR
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I bet the molasses gave it a different twist. Looks good tho.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dave_Matthews
    Dave_Matthews Posts: 204
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    Mattman3969 said:
    I bet the molasses gave it a different twist. Looks good tho.
    I have no reference for comparison regarding the molasses, I just saw that in a recipe.  I understand that the longer you cook them, the milder they get.  I will try a three hour cook next time,  I need to keep a perspective of time with respect to stomach growls.  Maybe I will try these poppers simultaneously with a 4 hour beef or ribs cook....yes!
    no, not -that- one!
    KI4PSR
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  • WiltOnTilt
    WiltOnTilt Posts: 102
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    Hey Dave, did you go direct, raised direct, or indirect? When I did mine indirect I thought they were a bit soggy. Did you have that issue?
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  • Alton
    Alton Posts: 509
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    They look Great ! :D
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • jlsm
    jlsm Posts: 1,011
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    Goodness. Two hours! I don't have time for that. I cook at 350 indirect for 40 minutes to an hour, pulling when bacon is crisp but not hard. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    edited March 2013
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    WiltOnTilt said:
    Hey Dave, did you go direct, raised direct, or indirect? When I did mine indirect I thought they were a bit soggy. Did you have that issue?
    I used the place setter legs up, then a Woo3 with drip pan, then the standard grill and a popper holder.  The peppers were still crunchy, but to danged spicy hot, which is an unusual situation for me.
    no, not -that- one!
    KI4PSR
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  • henapple
    henapple Posts: 16,025
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    I know of no way to tell if a pepper is hot. some are and some aren't. try pablanos stuffed with cheeses, chorizo, and black beans... wrapped in bacon with a little rub.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Dave_Matthews
    Dave_Matthews Posts: 204
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    Thanks henapple, I normally can take the heat no matter what, maybe the leftovers will be milder.  My wife makes a three cheese stuffed pepper dish using milder/sweet peppers.  I will try that next, some with a bacon wrap, others without for my vegetarian friends.  And that mushroom cloud dish in a current thread sounds great as well!
    no, not -that- one!
    KI4PSR
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  • Wolfpack
    Wolfpack Posts: 3,551
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    I've heard you can soak the peppers in sprite and it will kill the heat. I've never tried myself so can't verify.
    Greensboro, NC
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  • Dave_Matthews
    Dave_Matthews Posts: 204
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    Wolfpack said:
    I've heard you can soak the peppers in sprite and it will kill the heat. I've never tried myself so can't verify.
    Worth a try, thanks!
    no, not -that- one!
    KI4PSR
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