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Old 04-29-2010, 08:27 PM   #11
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ABT's - SMF - Smoking Meat Forums

check out that link as well....a great website for all things smoke. I believe that there is another member of the same forum on here somewhere as well....bbally
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Old 04-30-2010, 07:24 AM   #12
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I Clean the seeds out and then soak them in water overnite, changing the water once.
I fill them with cream cheese and wrap bacon around them and do on the grill and somtimes in the oven.
I have also taken hot sausage -crumbled it up and saute it with some chopped onions, drain well and mix in cream cheese then stuff the peppers.

sorry no measurements just by eye. i put enough cream cheese in to bind it to hold
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Old 04-30-2010, 08:57 AM   #13
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Thanks for the recipes and link.

Letscook, why do you soak the peppers?
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Old 04-30-2010, 02:07 PM   #14
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andy, i smoked a batch recently with so-so results.

i made mine simply, with just cream cheese or mozarella cheese inside. they came out ok, but were definitely missing something. i guess you really need the meat inside, like the traditional little smokies, or pulled pork.

i smoked them over a mix of hickory and apple for about 45 minutes at 275, then for another half hour at 300. the bacon didn't look done enough, hence the last half hour at higher temp. next time i'd do them at 300 for the full hour.

here's some pics.

ready for the smoker:



smoking away above a coil of luganiga (thin italian sausage):



the results:

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Old 04-30-2010, 02:54 PM   #15
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Originally Posted by buckytom View Post
andy, i smoked a batch recently with so-so results.

It doesn't look like you made enough to share with everyone.. I may have to confiscate..
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Old 05-01-2010, 07:57 AM   #16
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Yo BT....Lookin good man!!!
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Old 05-01-2010, 11:33 AM   #17
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c'mon over, frank. there's still a few left. dw doesn't eat that much bacon, and my boy can only eat so many hot peppers.

and thanks, uncle bob.
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Old 05-15-2010, 04:49 PM   #18
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...Next time a better quality sausage...A good tasting pork sausage, cut to pieces about the same size as the little smoky sausages...

Uncle Bob, how do you think these would taste with andouille in place of the Little Smokies?
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Old 05-15-2010, 07:50 PM   #19
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Uncle Bob, how do you think these would taste with andouille in place of the Little Smokies?
No comparison!! The Andouille would rule!! That's what I'm gonna use next time I make some......

Fun!
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Old 05-15-2010, 07:55 PM   #20
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Thanks, Uncle Bob. I have some on hand so I can give it a try.
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