pepper grill

pensrock · September 30, 2008, 02:33:55 PM

Does anyone have a pepper grill that can measure the hole size for me? I'm going to make a couple at work but am not sure if I should go with 3/4" or 1-inch holes. I'm going to make it similar to the pic below. Also how much room is between the holes?
Thanks
pensrock

huhwhatliar · September 30, 2008, 03:08:14 PM

Pens the holes in mine are 1" diameter with 1/2" in between.

Gizmo · September 30, 2008, 09:19:33 PM

Welcome back Huh,

Pens,
I thinking about making your own pepper holder, I would think that if you added small holes in between the ones the peppers sit in, it would allow more smoke to penetrate through. You could also make the plate the same width as the bradley and stack one with leggs on top of it to increase capacity. But then do you really need that many? Why not. ;)

Habanero Smoker · October 01, 2008, 01:47:21 AM

I have holders that are both sizes. Most of the commercial ones have 3/4" holes which are too small. You should go with the 1" holes. The one that I have that has the 1" holes have 15/16" (it may be an inch) space between the holes. The 3/4" holes have 3/4" space.

3rensho · October 01, 2008, 07:10:39 AM

I've never seen one of these pepper holders. What do they provide that just laying the peppers on the rack doesn't?? Thanks

Tom

Habanero Smoker · October 01, 2008, 01:55:47 PM

If you keep you peppers whole, they keep the pepper upright, and when the filling gets soft you have very little loss. When the peppers are lying down, when the filling gets soft it tends to flow out.

I have about six of them, made by about three or four different companies. I don't use mine as much as I used to. I now split the peppers in half lengthwise and then stuff them.

Buck36 · October 01, 2008, 02:25:17 PM

Habs,

Do you do the lengthwise cut for easier seed removal or just a personal preference?

I was just wondering because I keep having the problem of the filling melting out of the peppers.

westexasmoker · October 01, 2008, 03:55:51 PM

Hey Buck

I cut the stem end off and then core them with my potato peeler. Then stuffed and cover the cut off end with thin sliced deli ham and then wrapped in bacon! Don't lose one drop of the filling!

C

Tenpoint5 · October 01, 2008, 05:13:32 PM

Buck, Myself I do it that way for both reasons. it makes it easier to stuff it IMHO. I use the CC, Rub of choice, Little Smokey smash together wrap with bacon apply rub again technique. I usually don't have any loss of stuffing, unless I overcook. Which doesn't happen very often, The look close to being done and they are consumed with an adult beverage or three.

pensrock · October 01, 2008, 05:53:09 PM

Thanks everyone for the information. I normally cut mine in half and stuffed but lose some of the filling during cooking, thats why I want to try it this way. Even when stuffed while whole and bacon wrapped some of the cheese oozes out. With the stand none of the filling will be lost. Now if I stuff them with sausage with cheese mixed in I do not lose any.

westexasmoker · October 01, 2008, 07:24:40 PM

Without the stand, I've found the biggest key is the deli ham over the end and then wrapped with bacon....

C

Tenpoint5 · October 01, 2008, 08:44:58 PM

I think I would be more inclined to say it is in how you wrap the bacon. Overlapping a little so when you get shrinkage it still seals the edges. IMHO

Habanero Smoker · October 02, 2008, 02:43:52 AM

Quote from: Buck36 on October 01, 2008, 02:25:17 PM
Habs,

Do you do the lengthwise cut for easier seed removal or just a personal preference?

I was just wondering because I keep having the problem of the filling melting out of the peppers.

I use to use an apple corer to remove the stems and seeds. The apple corer made it fairly easy, but not as easy as cutting them in half. Filling was a problem because the mixture I used was too thick to pipe in. If you can make your mixture thin enough, try placing the mixture in a plastic bag, cut a small piece off the corner and that should allow you to pipe it into the pepper. If you have a jerky gun with a small nozzle that may work, but I've never tried that.

The major reason for cutting them in half is because it makes a better serving size. I no longer wrap any bacon around them, I cook the bacon, crumble it and add it to the cream cheese mixture. With a greater amount of cream cheese stuffing exposed you can add toppings; more bacon if you want, but I like to top with chopped pecans, or crushed pineapple, or maple syrup or what every you can think of.

HCT · October 05, 2008, 06:02:11 AM

Ha, this is a first for me. :o

pensrock · October 05, 2008, 07:31:04 AM

I made 12 dozen this weekend, three flavors and stuffed them using a jerky shooter. Worked well but the three cheese/bacon mixture had to be nuked for a few seconds to loosen it up some so it could be pumped into the peppers.

After stuffing, I placed on trays and put into the freezer. When frozen I vac packed. I should have stuffed penos all winter now.

The three kinds I made were, three cheese/bacon, cheese/sausage & cheese/taco. Some I mixed in chopped habs for a little more heat. Thanks to whoever it was that suggested trying the taco meat stuffing, I added salsa, cream cheese and cheddar cheese to the taco meat for the filling. The three cheese was made of cream cheese, cheddar cheese, parm cheese and mixed in crumbled bacon. The cheese/sausage was simple, cooked crumbled sausage, cream cheese and cheddar cheese.

Now I'm out of penos, I stuffed 12 doz and smoked and dried about another hundred.