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Jalapeno Poppers

apollo140140
apollo140140 Posts: 74
edited November -0001 in EggHead Forum
Tried to make the Jalapeno Poppers that are seen on the BGE Dvd that comes with the egg. They were easy enough to make, but I cooked them indirect with the BGE Plate Setter, and the bacon grease dripped onto the Plate setter and then started on fire.

This burned all the poppers and then caused my gasket to fall off, and also burn up.

Any suggestions on how to avoid this in the future.
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Comments

  • Neil Gunn
    Neil Gunn Posts: 93
    Use a drip pan.
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  • stevesails
    stevesails Posts: 990
    i just use hdaf (heavy duty aluminum foil) and make a home made drip pan roll it up and throw away.

    yea, i have a $1000 grill, and wont buy a $2 aluminum drip pan.
    XL   Walled Lake, MI

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  • bubba tim
    bubba tim Posts: 3,216
    Yep, lower temp and use a drip pan covered with foil.
    Did you make poppers or ABTs?
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • clearwater egghead
    clearwater egghead Posts: 13
    I would agree with the others and go down to 325 and use a drip pan
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    I cook mine direct, problem solved.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • WessB
    WessB Posts: 6,937
    Are you talking about "ABT's" or jalapeno poppers, which by my definition poppers are breaded...I honestly haven't watched that DVD in a long time...but did the dvd recommend cooking over a plate setter with no drip or other protection.....if I cook anything that may drip grease over my plate setter I cover it with foil at least, the thing is porous and it will take you a good hour to burn all that grease off the next time you want to use it..
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  • Smokinb
    Smokinb Posts: 103
    I always use a drip pan but think some crinkled tin foil on the plate setter would work, and be cheaper than actual tin pans. I love me some poppers! My definition of a popper is any cheese filled pepper.and I like the slow smoked flavor of indirect cook.
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  • davehemp
    davehemp Posts: 109
    You didn't say how high of fire you had...it sounds like you had the bottom vent wide open and daisy wheel the same...I did ABT's tonight direct, 2" raised grid, at 325-350 dome - lots of dripping bacon grease but no flames, and I've done them with platesetter naked(no foil B) ) at 350-375 with no flame-ups ever.
    Most of us that have ever cooked a nice pizza pie feel your pain about the melted gasket - but you shouldn't be causing that kind of damage with ABT's...
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  • Bordello
    Bordello Posts: 5,926
    :laugh:
    I use a $2 drip pan for the shape but line it with foil and then only toss the foil. :whistle:

    Cheers,
    Bordello
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  • Bordello
    Bordello Posts: 5,926
    Hi Faith,
    I have never tried mine direct, did you use a raised grid???

    Thanks,
    Bordello
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  • stevesails
    stevesails Posts: 990
    now theres a plan
    XL   Walled Lake, MI

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  • apollo140140
    apollo140140 Posts: 74
    thanks for the suggestions. Cooked them at just over 400 hundred the first time. So probably a little hot.

    Not sure if they were poppers or ABT's I guess.

    Jalapeno's gutted and cut in half then filled with cream cheese and taco meat mixture and wrapped in bacon.
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