Hey Gents! Now that i've got brisket and butts under my belt (Ever increasing belt size since i got the bradley i might add) i've decided to treat the family to some ABT's. I looked at the recipe on Old's place. I don't have any left over smoked meat so i'm just going to use some cooked sausage leftover from breakfast this morning.
Anyhoo, i keep finding references to people just topped the pepper, coring it and piping the meat/cheese mixture in and then others where the whole pepper is cut in half and each is done as a little "boat" 'o goodness.
Has anyone done them both ways? Any differences or preferences? I'm going to make these up Sunday night and pop em in the bradley Monday morning before heading out to the big family 'que.
Thanks!!
-J
I've never tried the coring technique, might that a go tonight though! I've always just cut them in half and used a teaspoon to clean out, also I've gotten to where I go ahead and cut the stem off and cover that end with thin sliced deli ham all wrapped in bacon and don't loose a drop of cheese! No matter which way you go, your gonna love em! We do a batch every weekend! Good luck!
C
my favorite way to do these is with the little cocktail sausages - the original post said use the ones with cheese, but I could not find them. make a boat with 1/2 of a pepper, add cheese and a small sausage, wrap in 1/2 piece of bacon.
I have found the longer you smoke them, the less hot the peppers are.
good luck-
Funny DunkenMick, I've actually _lost_ about 80 lbs since I bought my OBS.
8)
Ok now have done the coring technique....well not going back to cutting in half, quicker,cleaner and you can stuff a heck of lot more inside! In the smoker now and I'm getting hungry!
C
Quote from: westexasmoker on May 24, 2008, 03:40:01 PM
Ok now have done the coring technique....well not going back to cutting in half, quicker,cleaner and you can stuff a heck of lot more inside! In the smoker now and I'm getting hungry!
C
How'd it taste though? I figured the coring method wouldn't allow as much smoke flavor to penetrate.
Let us know! I'm drooling!! :D
yeah...me too?
I have done them both ways and prefer to cut them in half. They are not only easier to prepare this way, but for me the serving size is better. Also I no longer wrap the bacon around the pepper. I cook the bacon, crumble it up and mix in with the cheese. Depending on the topping, you can top the peppers with a variety of foods either before or after smoking/cooking; which adds to the flavor and texture. Some topping I have used are chopped nuts, chopped sun dried tomatoes, chopped pineapples etc.
One thing I do, is to keep them hot for some people I leave the membrane and seeds in, for the others that don't I scrape all membrane and seeds. Mark the hot ones with a red sandwich toothpick and the mild ones with a green sandwich toothpick so you will know the difference.