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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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smitty81
Joined: 11 Jul 2008 Posts: 24
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Posted: Sep 29 2010 Post subject: |
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Hello all, First time making these for me will be this weekend.
A few questions.
Anyone mix their creme cheese with shreaded cheddar cheese?
Is it better with onion and garlic?
What kind of wood do I use to smoke them?
Has anyone ever basted them in BBQ sauce while they finish smoking?
Thanks for the help. |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Sep 29 2010 Post subject: |
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smitty81 wrote: | Hello all, First time making these for me will be this weekend.
A few questions.
Anyone mix their creme cheese with shreaded cheddar cheese?
Is it better with onion and garlic?
What kind of wood do I use to smoke them?
Has anyone ever basted them in BBQ sauce while they finish smoking?
Thanks for the help. |
I mix cream cheese with a tub of alouette garlic and herb spread and a little shredded cheddar. The cream cheese will get a fairly good seal from the smoke but too much cheddar may cause it to ooze out. I was cooking with peach splits the last 2 times so that is what I used. Some have basted but I think that will mask the delicate flavor of the cream cheese. I cook mine for 2 hours while smoking whatever else I am cooking at 225. _________________ Pat
Char-Griller Outlaw with SFB
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Weber Q 220
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mbellot BBQ Super Fan
Joined: 16 Aug 2010 Posts: 429 Location: Illinois
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Posted: Sep 30 2010 Post subject: |
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smitty81 wrote: |
Anyone mix their creme cheese with shreaded cheddar cheese?
What kind of wood do I use to smoke them?
Has anyone ever basted them in BBQ sauce while they finish smoking?
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Yup. I put cheddar and pork rub in with the cream cheese, then smoke them over hickory or pecan.
No sauce needed IMHO. |
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jbs
Joined: 31 Mar 2010 Posts: 12 Location: Oswego, IL
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Posted: Sep 30 2010 Post subject: |
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I use the veggie cream cheese in the tub and add chopped onion shredded cheese and sometimes pork rub. So yes all in all you can easily add the cheese. As for the wood I have used apple and hickory. |
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NAVET BBQ Fan

Joined: 20 Aug 2010 Posts: 241 Location: Vienna, Mo
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Posted: Feb 04 2011 Post subject: |
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I am glad I found this old thread. I was looking for something new to try this weekend while standing in the snow.
If the heat of the peppers bothers you or you're significant other may not like "the heat"... Try making a paste in the palm of your hand of baking soda and dish soap and a bit of water to make it usable. 2 parts baking soda to 1 part dish soap is about the right ratio. Scrub your hands with that mixture and scrub well around the finger nails. Works every time. _________________ AD1 (AW) Ret
Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero. |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Mar 05 2011 Post subject: |
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Fantastic thread Jeff T. My first time doing them will be this weekend. I have about a dozen japs and some Scotch Bonnets brought back from the Carribean for some ADTs.
 _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
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UDS & Mini UDS
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Mar 05 2011 Post subject: |
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Good luck with those dude..
Be sure to let us know how they turn out for ya..  _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Mar 20 2011 Post subject: |
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MacEggs wrote: | Fantastic thread Jeff T. My first time doing them will be this weekend. I have about a dozen japs and some Scotch Bonnets brought back from the Carribean for some ADTs.
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Ohhh i can feel the burn already!
Japs. are hot enough for me but heck have a ball.  |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Mar 20 2011 Post subject: |
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NAVET wrote: | I am glad I found this old thread. I was looking for something new to try this weekend while standing in the snow.
If the heat of the peppers bothers you or you're significant other may not like "the heat"... Try making a paste in the palm of your hand of baking soda and dish soap and a bit of water to make it usable. 2 parts baking soda to 1 part dish soap is about the right ratio. Scrub your hands with that mixture and scrub well around the finger nails. Works every time. |
Now this recipe is a keeper! Thanks NAVET. |
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nobones Newbie

Joined: 29 Aug 2010 Posts: 75
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Posted: Mar 30 2011 Post subject: |
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Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again. |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Mar 30 2011 Post subject: |
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nobones wrote: | Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again. |
I have found that they turn out best with lower temps.. around the 225 range. If they get too hot the filling will ooze out.
I have also found that there is a huge variance on pepper heat when it comes to the Jalapeno, I have had some that were so mild that there was almost no noticable heat at all to em which aint so good cause I can eat way too many.. and then I have had some that blew my lid off.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Ira BBQ Fan
Joined: 11 Feb 2011 Posts: 305 Location: Coral Springs, FL
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Posted: Apr 07 2011 Post subject: |
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nobones wrote: | Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again. |
Until a jalapeno turns red--which it does if you leave it long enough--it's hard to tell the ripeness of what you're buying. And yeah--the heat can vary dramatically, even if cleaned the same way.
So your second batch might have been just at ripe and cooked too fast.
You can't really ruin these though unless you really screw up the temps. |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Jul 21 2014 Post subject: |
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Damn Jeff, when do get to see you on TV? You have created a monster! _________________ The Demolition Man - Demolition Man BBQ |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Jan 06 2015 Post subject: |
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Jeff T, you are the man! I can't believe how your thread has taken off! _________________ The Demolition Man - Demolition Man BBQ |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: May 10 2015 Post subject: |
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quarter of a million views and counting Jim! |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Jul 08 2015 Post subject: |
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O.K. Jeff, come up with a desert ABT, I dare you. I'm thinking plum, peach or pineapple, ho jalapeño is mandatory, wrap is optional. Perhaps all together. But you are the master, I am the student. Perhaps Mango and something. Hot and sweet. _________________ The Demolition Man - Demolition Man BBQ |
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