Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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finished peps

jerseymattjerseymatt Posts: 112
edited 8:04PM in EggHead Forum
<p />finished product


  • jerseymatt,
    I'll bite...what is it?

  • FatDogFatDog Posts: 164
    Them's some good looking peps. What did you put in them? I have been usin just refried beans with some black beans mixed in, some sort of spices (cumin, garlic, etc), and cheese. Looks like you may have some shreaded chicken, etc. Share!

  • jerseymatt,
    Don't worry about those people who didn't read your first post....I would just like to know the amount of each ingredient that you used. They really look super. Mik

  • mik_4,
    Well, I just did what seemed right. I did 2 whole skinless boneless chicken breast indirect at 250 dome temp. Used some pecan wood for smoke. Took over 1 hour and yanked them at internal temp of 170. Then I let t hem cool and then pulled or shreaded them. I had about 8 oz of cream cheeze sitting out to get room temp and I mixed that (with a spoon - nothing mechanical) and just about an entire bag of shreaded Mexican cheeze (think it was kraft in re-sealable bag). Then I raised the temp of the egg to about 475 and put the peppers on there until they got plyable. Took them off, opened em up and stuffed with the mixture. I sprinkeled the rest of the shreaded cheeze on top. Put it back on the grill at 450 indirect until the cheeze did what cheeze does - and the stuffing was hot. Only took about 10 minutes in the last stage.

  • FatDog,
    smoked shreaded chicken, about 8 oz of room temp cream cheeze, and a bag of shreaded mex cheeze (the kind in the resealable bag) They were really good. Cream Cheeze makes em...well creamier!

  • Arlene,
    they are stuffed italian pepers. stuffed w/ smoked chicken and cheeze!

  • jerseymatt,
    Thanks for the info. I got it on paper and even thou it's about -15 out there right now my buddy can't wait for me to make these. He's got some pobolano's ( very hard to come by in Alaska) so we will sacrifice them to the smoked chicken and cheese god tomorrow. Wish us as much luck as you had. Mik

  • Mik of Alaska,
    Good luck! Stay warm! If I can do it anyone me.

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