jalapeno recipe

Unknown

I would like to cook a batch of stuffed jalapeno for a group a Scout leaders. I would like a recipe. And the best way to cook them![p]Thanks

Sundown

Miller,[p]From our dear friend EGRET these are his suggestions and he should know![p], Atomic Buffalo Turds, Poppers, Jalapeños, Egret[p]This is the most basic version of the famous ABT’s. Several people asked me about the ABT’s I prepared at the Florida Eggfest '06, so I’ll tell you how I do these and offer a few hints:
12 Jalapeños, Fresh, 3-3 1/2 inches each
1 8 Ozs. Cream Cheese
12 Oz Bacon, Regular Sliced, NOT Thick Sliced
1 Pkg. Smoked Cocktail Wieners, Lil' Smokeys
Dizzy Pig Red Eye Express Rub [p][p]1 Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. If the jalapenos are fresh. you can pull the stems off fairly easy. Remove seeds and veins (leave veins in if you would like a hotter ABT).
2 Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the two halves together and wrap the whole thing with a piece of bacon. Secure the loose end of the bacon with a toothpick.
3 Sprinkle a liberal amount of DP Red Eye Express rub all over the surface of the bacon. Place ABT's on a rack over a drip pan.
*********Cooking Directions*********
1 Stabilize BGE at 350°F. Place drip pan and rack of ABT's on a raised grid and cook for about 40 minutes. Turn them over to crisp up bottom side of bacon and cook for an additional 15-20 minutes.
**********OPTIONAL*********
1 Add apple, oak or hickory chunks to fire before placing ABT's in the BGE bit of smoke, (I don’t consider this to be an option, but rather mandatory. These can take a good bit of smoke, so 2 or 3 fist-sized chunks isn’t too much).
**********HINTS*********
1 FIRST: Getting the right size jalapeno is important. You want it long enough for the smokey to fit but not too long so you don't get a piece of the smokey in all pieces you cut. I cut mine in 3 pieces, which makes good size finger snacks.
2 SECOND: Use only the thin cut bacon. I get the cheapest bacon I can find for these.
3 THIRD: I wrap the bacon starting from the pointed end of the jalapeño. Lay the bacon on the starting point and stick a toothpick in just enough to hold the bacon (not all the way through). Wrap the bacon around the entire jalapeno without overlapping too much. If you get to the end and you have excess bacon, it's best to cut it off so you don't have overlapping. Stick a second toothpick all the way through the jalapeno at the end point. Now, stick the first toothpick (at the starting point) all the way through as well. Stick a third toothpick all the way through at the center of the jalapeno. This third toothpick is important not just for a handle but it holds the smoky in place while you cut the ABT into thirds.
4 FOURTH: I put the DP Red Eye Express on as heavy as I possibly can. Cover the entire thing with as much as it will hold. I sprinkle this on over a paper towel laid flat, and, when I'm done I funnel the unused rub back into the jar. It goes much faster this way as opposed to trying to be real neat.
5 LASTLY: I've found that a teaspoon works best to remove the seeds and veins from the jalapenos. I'd advise you to use a drip pan so the bacon drippings don't go onto the coals. This creates a lot of foul-smelling smoke that will adversely affect the taste of the ABT's.
6 This is a lot of words, but it's really pretty simple. I've made hundreds and hundreds of these using this method. I’ve tried different rubs as well, but I believe the Red Eye Express is the perfect "fit" for these sensational snacks.

Unknown

Sundown, Thank you! I can't wait!

fishlessman

<p />Miller,
there is no right or wrong way to cook them, direct, inderect, pulled pork, sausage, cocktail weiners, shrimp, crab,onion, whatever you want to put in there. you can use whole jalepenos for more flavor or halved which is easier for a crowd. sometimes i add some grated cheese to the creamcheese. thin bacon works better for me and i stretch it out then wrap tightly without tooth picks. these were cooked raised grid direct, probably around 275 until done, no flipping. sometimes i cook them at higher temps inderect, and sometimes in a pan or on a griddle stone. wear rubber gloves and keep them wet as the cream cheese wont stick to them and it makes things faster, the first time you make them its a slow process, but you get quicker each time[p][p]

thirdeye

fishlessman,[p]
Those look good man. I just made up 18 to take to the watering hole later today. I used a barbacoa-like topping I made from a point. [p]~thirdeye~

BENTE

Miller,
ABT's for sure as others have explained the process i will just say i have put shrimp (raw) in the cream cheese and they turned out wonderful

[p]you can't screw this cook up unless you let others eat them. they will ask for themso often you will not want to make them. they are very labor intensive me and a freind of mine made 96 last friday for a baby shower on saturday we had zero leftovers...[p]
happy eggin
tb

Steeler Fan

BENTE, TB you are the first one to find a use for Yuengling. Hopefully they were full. Ask Chip, what happened to the Iron City in his cooler?

BENTE

Steeler Fan,
no they were empty!!! i got a half a keg in outdoor fridge right now. why you don't like it? that iron city must be REAAAAALLY good.[p]happy eggin
tb

Unknown

<p />Miller,
here's a few pix...[p][p][p][p][p]

egret

Sundown,
Couldn't have said it better myself!! Heeeeeee!