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Old 10-17-2007, 04:32 PM   #31
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I don't think I followed this whole thread to know exactly what everyone was saying, you know, there's usually some interesting tangents involving similar things, but for stuffed jalapenos I look for the big ones in the store and just make one cut lengthwise. You can usually pry them open enough to get the seeds out, or maybe it just tears a little bit around the top, but they typically spring back closed if you don't "overstuff" them. And if they don't close...... toothpick 'em closed. Heck, I'll bet you could even skewer a bunch of them and they'd be easier to turn all of them at once. I've been meaning to pick up some thin metal skewers. Now I have a reason.

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Old 10-17-2007, 08:23 PM   #32
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It's nearly lunchtime here in this part of the world and I have to STOP checking in on this thread. Y'all are making me cry---these variations and recipes sound so great.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
What if you got some jalapeno seeds and grew your own.Its just a thought.

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Old 10-17-2007, 10:24 PM   #33
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I don't think you really need to flip them. I did them low and slow, over
indirect heat, and they came out fine. If you want to use bacon, you
can always precook it a bit to speed things up.

My next attempt, I used some thin sliced chorizo, almost like a pepperoni,
and some prosciutto. Those both came out much better than the bacon!

In fact, those are what my avatar currently is!
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Old 10-18-2007, 04:12 AM   #34
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How hot an oven would you use, instead of grilling and how long in the oven???
I can resist anything, but temptation. Oscar Wilde
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Old 10-18-2007, 06:40 AM   #35
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Variation: take a hot dog, slice it lengthwise but not all the way through, insert thin slices of cheese and jalapenos between the hot dog halves, wrap stuffed hot dog with bacon (may need toothpicks on either end to keep the bacon on) and grill----Oh, man, I'm crying along with jpmcgrew!!

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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