I went out to the local grocer today to get my butt for the weekend. I wanted to get some jalapenos for ABTs too, but the store usually has a half dozen of wrinkled looking little things. Wowsers! Bonanza! Also got a few habs for ADTs. They had some nice really large peppers (see the family portrait below). I figured that they'd be easy to core and stuff whole. After the giddiness subsided, I had no idea how to stand 'em up.
Edit: Sorry, I forgot the pic.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Butt2.jpg)
I've seen them laying down on the rack. How do you do them that way? Flip 'em part way through? Does the bacon (buy one get one, good stuff) come out crispy? Should they be finished off in the oven?
Any suggestions would be appreciated. I'm going to make sure my yogurt slurping, bean sprout eating brother-in-law gets one of the ADTs. ;D ;D ;D
Are you sure they won't fit threw the Bradley racks?
No problem if you decide to lay them down. Do not overfill, keep the filling a little less then full, cause it will expand some and could squirt out and make a mess. Next, take a thin piece of Canadian bacon or ham and cover the opening with it. then wrap with the bacon. The ham will keep the cheese from running out all over the place. I would flip them over after an hour. And let them go till the bacon crisps up. Use thin sliced bacon if you can find it. The ADT's will be little firecrackers, keep them away from any youngens. :)
I made a pepper rack out of an old cake pan once, let me see if I can find the pics. I just used a big step drill and carefully drilled 1" holes in it. Then drill a few other holes so the heat & smoke could flow through. I also drilled about 16 or so 1/2" holes in the sides, not shown in this pic.
(http://i253.photobucket.com/albums/hh46/pensrock/pepper_grill.jpg)
Thanks pens. I'll try a "dry fit" in the BS racks before stuffing them but several are pretty pudgy. I got some nice deli-sliced baked ham when I got the other stuff today; that can probably cap 'em. Yes, my bacon is pretty thin sliced. This is going to be interesting. I'll report back with the results.
Does everyone here own/work in a machine shop? I can do 1 inch in wood, but not in metal. :(
I think Pens is right about those fitting into the Bradley racks. Except maybe that one with the blunt end. My last couple of batches I had huge jalapenos and they fit, just needed a little extra push and twist, worked great.
Pens, do you think a 3/4" whole would work? My UniBit only goes to that size other wise I could use the hole saw but the edges are so darned rough with those.
As I said, I'll try a dry fit tomorrow. I think 3/4 inch would do, but I can't do that either. :(
QuotePens, do you think a 3/4" whole would work? My UniBit only goes to that size other wise I could use the hole saw but the edges are so darned rough with those.
I have seen 3/4" or 1" on the trays you can purchase. I went with the 1" when I made this so I was sure even the big peppers would fit. The toothpick will keep them from falling through. So I guess the answer would be: yes 3/4" will work in most cases. Make sure to put some vent holes in the sides and the top to allow the heat and smoke to flow through and around the peppers. works very well. I have used this on grills also.
Thanks Pens. Guess I'll start with the 3/4" and decide if I need the 1". What's the worst I can do? Have 2 trays for ABT's? :D (Like that would be a problem!!)
OK. I'll try to coax them into the BS racks in the morning. Heck, tin snips here, bolt cutter there, something will work.
As always, I thank you guys for your input and - yes - inspiration.
I think laying them on their side will be just fine. We do em all the time on the grill before football games with em laying on their sides. Never had a problem. Of course we usually stuff ours with cream cheese or bean dip. Not sure what you were planning on putting in there.
I like your thinking DTS. I was going to use cream cheese, a few shredded cheeses and maybe crumbled bacon. A mix of refried beans with some shredded jalapeno jack might be interesting.
Nice idea there with the cake pan. Will have to do that for sure. ;D
Arnie I always lay mine on the side. to keep the cheese from running out cut the Jap in half length ways like a boat. 1 1/2 - 2 hours in the smoke and that "Good Bacon" will be just perfect.
Hi 10.5. The original ABT recipe I saw called cutting the J's as you indicated, stuffing, filling out the 'top half' with cream cheese and wrapping in bacon. Somehow, cutting off the stem, coring, stuffing and cooking upright sounded good (easier). I have enough peppers so I'll try it both ways. We live and we learn.
BTW, I tried my first stuffed grape leaves today. Not bad, but not quite the way I wanted them. I'm sure there are thousands, maybe even hundreds of recipes out there. I'll put up a recipe when I get them the way I want them. But, "the way I want them" is purely a matter of taste.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1800.jpg)
This is one I bought at Academy ($13) all stainless. Holds 20 Jalas upright. If jalas are two small for openings
just use toothpicks for stoppers. My wife call ABT's...."next day reminders"
Quote from: classicrockgriller on September 18, 2009, 09:17:26 PM
My wife call ABT's...."next day reminders"
She is not kidding. These things can give you one serious wakeup call.
HR
Quote from: Hopefull Romantic on September 18, 2009, 11:52:54 PM
Quote from: classicrockgriller on September 18, 2009, 09:17:26 PM
My wife call ABT's...."next day reminders"
She is not kidding. These things can give you one serious wakeup call.
HR
I have heard a few people say they noticed it the next day, but even when I eat something hot, not penos, they are not hot, I have never had the situation you refer to. Guess I'm just lucky that way? ??? ???
As far as I am concerned, they go out as hot as they went in.
HR
;D ;D ;D
HR, that's why they call them "Smokin Jalapeno's"
CGR,
Many years ago, I went to an Indian restaurant in Orlando Florida and I ordered my main course to be extra hot. I had to return it three times because it was not according to my taste. The last time the chef came out and told me that there was nothing in his kitchen that would make it hotter.
I don't know what was wrong with my mouth that evening, but the next morning MAN I was screaming from the top of my lunges in pain and when I hit the shower, it was almost like dousing fire with water.
HR
If I over indulge they don't come out hot the just come out faster than they went in!! :o :o
LOL, you guys are funny. I'm glad none of that happens to me, or I'd be hurting several times a week. ;D ;D
I have cut back some over the last couple years, get some heartburn on occasions and acid reflux if I eat too much heat or too hot. That bites cause I always loved the hot heat. :)
Now I'm more of a mild heat but once in a while I still endulge. You can always tell if something is real hot, the hic-cups start right away. thats normally a bad sign. :o That happened to me last year when playing with a NAGA pepper. Wicked hot! :'(
I do not suggest you try one of the NAGA's or BHUT's unless you are a serious pepperhead. WAY TOO HOT FOR me anyway.
I just bought some 1.5 oz of Bhut Jolokia powder and I have no idea what to use it with or how to use it (in what quantity). Any ideas ??? ??? ???
HR
Don't get it on your hands and go to the restroom. I know for a fact.
Quote from: Hopefull Romantic on September 19, 2009, 03:26:27 PM
I just bought some 1.5 oz of Bhut Jolokia powder and I have no idea what to use it with or how to use it (in what quantity). Any ideas ??? ??? ???
HR
I would say very light in the quantity dept. Taste it on your tongue in minute quantity first, It will give you an idea of what your dealing with
Quote from: Tenpoint5 on September 19, 2009, 03:43:45 PM
Quote from: Hopefull Romantic on September 19, 2009, 03:26:27 PM
I just bought some 1.5 oz of Bhut Jolokia powder and I have no idea what to use it with or how to use it (in what quantity). Any ideas ??? ??? ???
HR
I would say very light in the quantity dept. Taste it on your tongue in minute quantity first, It will give you an idea of what your dealing with
Thanks 10.5 will do.
Quote from: classicrockgriller on September 19, 2009, 03:42:37 PM
Don't get it on your hands and go to the restroom. I know for a fact.
it happened with a friend He walked for day like he rode a horse for a month.
HR
Quote from: pensrock on September 19, 2009, 02:56:03 PM
I do not suggest you try one of the NAGA's or BHUT's unless you are a serious pepperhead. WAY TOO HOT FOR me anyway.
Ok, I officially have some bad-to-the-bone squirrels here at my place. Decades ago, I figured out I could not have any fruit - the squirrels get it all before it gets ripe. At one time I had 2 peaches, 2 pears, 5 peaches, 8 grafted mini apples, 4 grapes, 1 nectarine, and an oriental persimmon. One of the pears is now 50+ years old. I don't think I have ever gotten a piece of ripe fruit off any of them. I don't have as many fruit trees anymore - why should I, plus too much shade now. But this morning I looked out my kitchen window and noticed something different about these pepper plants I have been growing on the deck. Going outside, what was strange was that there were no more peppers on them. Three of them were mere green chilis - Big Jim I believe. BUT the other three were Bhut. There was perhaps 2 or 3 dozen on the three plants that were starting to get to size. Something took every one. All I can guess were the squirrels. I haven't seen any dead squirrels laying around having died from the heat. Those are some bad-to-the-bone squirrels!!! I think I am now officially afraid of them things! Anything that could eat them whole has my respect!
OK, I bit and looked 'em up.
http://en.wikipedia.org/wiki/Bhut_Jolokia
Sounds good to me. Where do you get 'em? And, HR, I'd probably hold it down to 1/2 ounce in 1.5 pounds of ground beef for burgers. And then, I's throw them onto grill from a distance.
Quote from: ArnieM on September 19, 2009, 04:23:09 PM
OK, I bit and looked 'em up.
http://en.wikipedia.org/wiki/Bhut_Jolokia
Sounds good to me. Where do you get 'em? And, HR, I'd probably hold it down to 1/2 ounce in 1.5 pounds of ground beef for burgers. And then, I's throw them onto grill from a distance.
Arnie here is a link for you for the eBay seller I purchased from. Scroll down to the powdered BJ and read through the description. The warnings they have there is more than you would find in a nuclear reactor.
http://shop.ebay.com/stribwings/m.html?_nkw=&_armrs=1&_from=&_ipg=
HR
My NAGA's and BHUT's are looking great. I grew them from seed. I hope they have time to ripen. Its been a cool damp year here and not so good for pepper growing, although I loved the cool weather. They are just starting to turn color. They called for frost last night but I did not see any around this morning. I normally dry them and grind into powder. This year I may smoke them then dry them. Not sure yet. My orange habs, chocolate habs and thai peppers do not look very good this year. Everything else is done. The whole garden is pulled. The late blight took all my tomatoes.
I cannot imagine a squirrel eating that many pepper at one or two sittings. I have had deer get into my hot peppers before, but never squirrels.
I've got chipmunks, possums, rabbits and raccoons go through my yard at times also. or maybe some sort of bird. Regardless, 2 dozen+ bhuts.
Hey Caney, If any of your neighbours invite you over for ABT's, I think you'll have found your peppers. ;D ::)
Yeah, but CS might not have neighbors anymore. ;)
Quote from: Caneyscud on September 20, 2009, 01:09:59 PM
I've got chipmunks, possums, rabbits and raccoons go through my yard at times also. or maybe some sort of bird. Regardless, 2 dozen+ bhuts.
I cannot say if rodents, rabbits and coons can taste heat. I'm fairly sure birds cannot, but they most likely would have wanted the seeds not the whole pepper. Too bad you did not have a game cam setup, it would have been nice to see the culprit in action. ;D
I've heard that birds can't taste or smell it. Some recommend sprinkling cayenne in your bird feeder with the seed. Supposedly, the birds don't care but it will keep the squirrels away. That would indicate that mammals could smell it and/or not like the taste.
CS, I have all of the same critters wandering about here. I'm growing tomatoes, peppers and eggplant on my deck. Granted, it's off the ground but any of them could climb up if they wanted to. My main problem was deer. They can eat rose bushes, thorns and all. But, it seems, only the domestic roses, not the wild ones. My wife feeds the chipmunks peanuts. They're very cute and almost up to smokin' size. ::)
I'd keep the shotgun handy.