HEY PENS!! NEED PEPPER HELP!

pensrock · August 18, 2009, 07:12:59 PM

heres a little thing I like to do with pickled pepperoncini, cut a small slit in the side of the pickled pepper and using a jerky shooter stuff in a mixture of finely diced shallots/bacon/cream cheese allow to sit for a few hours then dive in. Not much as far as heat goes but very tasty. No need to remove the seeds or anything just stuff as is. Last time I made these they disappeared so fast, I was lucky to get one.

KyNola · August 19, 2009, 06:37:21 AM

Thanks for tip Pens. I was thinking about coring the pepper and stuffing with a cheddar and cream cheese mixture with green onion, garlic, worchestershire sauce and some sort of meat. Then wrapped in bacon and into the smoker.

Thoughts?

KyNola

OU812 · August 19, 2009, 07:16:35 AM

KyNola

Just my 2 cents here but if they are pepperoncini I would leave the core intact cut the top off and use the mixture you are thinking about and put it in a jerky gun or something similar and stuff it that way

Tenpoint5 · August 19, 2009, 07:17:01 AM

Sounds good from here!!

pensrock · August 19, 2009, 09:44:57 AM

as for meat in the peppers, I love using left over brisket or pulled pork,

OU812 · August 19, 2009, 09:58:50 AM

Quote from: pensrock on August 19, 2009, 09:44:57 AM
as for meat in the peppers, I love using left over brisket or pulled pork,

I like to run the brisket or pork through the grinder b4 mixing with the cream cheese and other goodies then stuff the peppers

pensrock · August 25, 2009, 07:12:47 AM

Well, how did they turn out? :)

KyNola · August 25, 2009, 08:29:56 AM

Pens,
They turned out really good. We wound up with 3 dozen of them so we stuffed each dozen with a different stuffing. All of them had a cream cheese base. One had ground turkey with a packet of taco seasoning, one had apple and chicken sausage and one had cheddar cheese, green onions, garlic, Worcestershire and hot sauce. Took the 3 dozen to the local watering hole. They lasted about 5 minutes! They all turned out tasty and as you would expect, not a lot of heat from the peppers themselves. Did these on the Traeger as once I had smoked them I could ramp the heat up and crisp the bacon in no time. Only took one pic as we have all seen ABT's before but the "engineering" I used to hold the rack in the Traeger is worth seeing. :D

Will post when I have an opportunity.
KyNola

pensrock · August 25, 2009, 11:40:39 AM

Glad everyone liked them. I also use taco meat, kicked up with some cayenne pepper and salsa, then mix with cheese. Everyone loves them.

OU812 · August 25, 2009, 11:45:55 AM

Taco meat in an ABT sounds good, going to give that a try.

I buy all of my spices from Penzeys and they have some killer taco seasoning

pensrock · August 25, 2009, 03:01:49 PM

use about 1/2 pound prepared taco meat, cooled and 8 oz softened cream cheese.
I like to add hot salsa, I suppose one could use mild if so inclined, ;D to the meat filling as its cooking about 1/2 cup or so, it depends on the taco seasoning.

OU812 · August 25, 2009, 03:34:09 PM

pens, thats the way i mix the meat when i add it to the cheese 1 to 1

I do them with leftovers form previous meals like chicken, brisket, pork, turkey and so on. I like to coarse grind the meat first.

Now next time we have tacos i no what im going to do with the leftovers.

Oh ya i like to add salsa to my taco meat (along with the taco seasoning) when its cooking also