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Poppers!

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

Comments

  • Mattman3969Mattman3969 Posts: 6,658
    I bet the molasses gave it a different twist. Looks good tho.

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 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
  • WiltOnTiltWiltOnTilt Posts: 102
    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?
  • AltonAlton Posts: 445
    They look Great ! :D
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • jlsmjlsm Posts: 921
    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
  • Dave_MatthewsDave_Matthews Posts: 201
    edited March 2013
    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
  • henapplehenapple Posts: 15,577
    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 
  • 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
  • WolfpackWolfpack Posts: 1,953
    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
  • 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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