"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-12-2007, 10:27 PM   #1
Assistant Cook
 
Join Date: Aug 2007
Location: Texas
Posts: 3
Talking Bacon wrapped jalapenos

Hey,
This is a great appetizer for the grill.
10 - jalapeno peppers, medium sized
1 package of bacon
1 package of cream cheese
1 box tooth picks.

1. Prepare the jalapenos by cutting tops and slicing in half (long ways).
2. Remove the seeds and let them soak in cold tap water for about 2 hours, or if you like things hot, forget the soaking.
3. Put a generous amount of cream cheese in the jalapeno pepper half.
4. wrap that jalapeno with bacon and secure with a tooth pick.
5. Cook on gas or charcoal grill. Start with cheese side down. This sears the bacon and give the cheese a better chance of not falling out of the pepper.
6. Cook until well done on both side.
I like it when the bacon gets crispy.

SallyChoc is offline   Reply With Quote
Old 08-12-2007, 10:30 PM   #2
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,448
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
how could that NOT be good.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 08-12-2007, 10:44 PM   #3
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
OMG----my son made those when we were home and they were so delicious. Wished that we could get jalapenos here!!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-13-2007, 01:52 PM   #4
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
try using some left over pulled pork inside with the
cheese ... good stuff ..
love2"Q" is offline   Reply With Quote
Old 08-13-2007, 02:01 PM   #5
Senior Cook
 
Join Date: Oct 2004
Location: Rochester Hills, MI
Posts: 104
You should at least mention that these are known as "Atomic Buffalo Turds" and are considered BBQ Crack.

I made them for the first time a few weekends ago for a party and zipped up the filling a bit by using about a pound of andouille sausage (ground up) and 3/4 red onion mixed in with the cheese. cheese sat over night.

I made 50 total and they lasted about a half hour. I used the left over creamcheese as a dip.
beerco is offline   Reply With Quote
Old 08-13-2007, 02:01 PM   #6
Head Chef
 
elaine l's Avatar
 
Join Date: Aug 2006
Posts: 2,098
I just had those this weekend but there was sausage inside as well as the cream cheese. They were good.
elaine l is offline   Reply With Quote
Old 08-13-2007, 02:03 PM   #7
Senior Cook
 
Join Date: Oct 2004
Location: Rochester Hills, MI
Posts: 104
p.s., because capsaicin is not soluble in water, the soaking will probably have little effect on the hotness of the dish.
beerco is offline   Reply With Quote
Old 08-13-2007, 02:22 PM   #8
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
We like hot stuff, but find the cheese tends to blunt a lot of the hotness. We will often add other cheeses. Will add jack cheese or mozzarella to the cream cheese, or even grated cheddar. These are great. But they can also be made inside in the oven, which we do because we like them when it is cold outside or we are too lazy to drag out the grill.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 08-13-2007, 03:11 PM   #9
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,448
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I am thinking of trying these, but doing a cornbread type stuffing with lump crab and grilled yellow corn, some smoked gouda perhaps, then wrapping and grilling or baking off.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 08-13-2007, 03:50 PM   #10
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
You mentioned two of my favorite foods!!! Jalapenos in anything is great an d even better with bacon in it, around it, or whatever! Sounds great!!!
sattie is offline   Reply With Quote
Old 08-14-2007, 12:08 AM   #11
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
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.
expatgirl is offline   Reply With Quote
Old 08-14-2007, 01:02 AM   #12
Senior Cook
 
Join Date: Sep 2006
Location: california
Posts: 167
You poor thing, can't you find some hot peppers over there? I know what you mean about missing certain food items, I am still in the same shoes sometimes (moved from Eu to CA)
Had to experiment a lot trying ti initate certain flavors with available ingredients here.
I think it must be harder where you are..
There is probably some kind of bacon (it is everywhere) and some kind of peppers, so just try something!
mitmondol is offline   Reply With Quote
Old 08-14-2007, 06:17 AM   #13
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,032
That is the exactly the way we do them.
Somtimes I mix in a litle Ol bay seasonings or zatarins seas.(spelling?)
Also heard soaking in milk helps with the heat for the one who don't like the heat
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 08-14-2007, 07:39 AM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
bacon wrapped anything is good, but jalapenos stuffed with cheese? or sausage? or pulled pork? or crab?

thanks for posting this sallychoc, and everyone for their modifications! this is a must try as i'm about ready to pick my first coupla jalapenos this year from the garden.

lol @ bbq crack.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-14-2007, 10:05 AM   #15
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Quote:
Originally Posted by mitmondol
You poor thing, can't you find some hot peppers over there? I know what you mean about missing certain food items, I am still in the same shoes sometimes (moved from Eu to CA)
Had to experiment a lot trying ti initate certain flavors with available ingredients here.
I think it must be harder where you are..
There is probably some kind of bacon (it is everywhere) and some kind of peppers, so just try something!
Thanks for the sympathy, mitmondol--I've only found one variety of nearly hot peppers and they are so thin it would be difficult to stuff them and they are here only for a short time------you can get imported bacon (the local bacon are "slabs" and I believe meant to just throw in huge pots of soup for flavoring--I've never found it sliced) but the imported supply is always "iffy" at best and $$$$$$. So, I do understand your problems, too. At least in this expat community people call each other when a hard to find ingredient shows up and then it's gone with the winds of the steppes for another 3 months.

But I sure do enjoy reading this thread and seeing the different variations.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-14-2007, 11:07 AM   #16
Head Chef
 
The Z's Avatar
 
Join Date: Jan 2005
Location: * Area 51 *
Posts: 1,293
I make these frequently and they're always a smash!
__________________
Dogs have owners ~ Cats have staff.
The Z is offline   Reply With Quote
Old 08-14-2007, 12:09 PM   #17
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Quote:
Originally Posted by elaine l
I just had those this weekend but there was sausage inside as well as the cream cheese. They were good.
That's the way I make them, with the L'il Weiners. Made about a million of them this past weekend and put them in the smoker for about an hour and a half. Huge hit.

Almost everyone loves ABT's (Atomic Buffalo Turds).


By QSis

Lee
QSis is offline   Reply With Quote
Old 08-15-2007, 06:44 AM   #18
Senior Cook
 
Billdolfski's Avatar
 
Join Date: Feb 2006
Location: Indiana
Posts: 244
Send a message via ICQ to Billdolfski Send a message via AIM to Billdolfski Send a message via MSN to Billdolfski Send a message via Yahoo to Billdolfski
Quote:
Originally Posted by TATTRAT
how could that NOT be good.
Well said.
__________________
If you don't like chicken fried steak, then I don't like you.
Billdolfski is offline   Reply With Quote
Old 08-15-2007, 06:56 AM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,407
Quote:
Originally Posted by love2"Q"
try using some left over pulled pork inside with the
cheese ... good stuff ..

I've never seen the words 'left over' in the same sentence with 'pulled pork' before!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-15-2007, 11:25 AM   #20
Senior Cook
 
Join Date: Sep 2006
Location: california
Posts: 167
Anyone tried peanutbutter stuffed jalapenos?
Roast, peel jalapenos, scrape out seeds, stuff with pb.
I made these dipped in chocoale too.Really great!
mitmondol is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.