Food Smokers and Smoking Tips/Tricks/Techniques

Saw that. Best to air on the safe side.

 

Haha now I should have room for bacon!

 

Made some in it this past weekend. Did, bacon,jalapeno cream cheese bagel sandwiches.

 

I can confirm.

 

I just sprinkled them evenly, one rub per side. Oh, added a bit of kosher salt to each side as well before applying the rub. They rested for about 2 hours before smoking.

 

Kinda got a hankering for smoked thighs, maybe some Stuffed jalapeños.

 

Do it!!

 

When shall I come over?

 

man we went to market today and I specifically looked for jalapeno poppers...NONE to be found..I found some chicken and cream cheese ones the other day and they were ok, but the chicken gave them a weird flavor. Not bad just weird. Guess I'll have to make my own...

 

Chicken stuffed sounds crazy, am I reading that right?


I’ve got a 4 day old kid (my others are 4 and 2), so I’m doing it the easy way and grabbed some cream cheese and bacon bits, 6 jalapeños. Not sure I’ll bother with the smoker but for sure tossing these in the pepper rack on the grill.

 

Ain't nothing wrong with bacon bits! Except the lingering after burps...

I used em in my mini spuds not long ago. I say go for it

 

Congratulations and yes...easier is better right now!


While I like the heat of peppers and often dehydrate them to make rubs etc.. I don't like to just sit and eat a pepper... So I've never tried my idea because I know I won't eat it... But someone needs to stuff some jalapeñoes with some buffalo chicken dip!

 

Loaded potato skins sounds good now!

 

I concur...

 

Just a pinch between your cheek & gum give you that all day flavour.

 

https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire-series/23510001.html

 

We're doing a chili cook-off on Friday. My entry will be smoked chili, of course. Here's the plan so far:

~3.3 lbs 90/10 ground beef
1 red onion
1 white onion
6 jalapenos
2 medium tomatoes
a large but unspecified amount of fresh garlic

All of the above will go into the smoker for a while with Cabela's competition pellets. I'll do a smoke tube full of them for that double smoked in goodness. I'm thinking low-ish temperature, less than 200F, for up to 6 hours. Veggies will come off before they dry out and meat will come off when it looks about right. I'll put everything on a rack with a catch pan underneath to preserve any savory drippings.

Once that's done, into the crock pot goes everything, along with:

2 cans mixed kidney and pinto beans
2 cans tomato paste
Alder smoked sea salt as needed (not mine, but a very good local product)
Fresh ground black pepper as needed
Chili powder as needed

I might blend the onions, jalapenos, tomatoes, and garlic before putting it into the crock pot, but I might not. Or I might blend part of it but not all.

Everything will be started on Thursday afternoon so that the crock pot phase starts before bedtime Thursday night. That should allow everything to stew nicely until lunch time Friday. I'll serve with hot sauce since there's no way other people would even be able to taste it if I made it as hot as I'd like. I have a good smoked ghost pepper sauce that should work nicely.

What are y'all's thoughts on the plan?

 

no bacon wrap or is bacon in the cream cheese?

 

Cream cheese inside with shredded cheddar, bacon and Cajun seasoning.

Sprinkled a little more Cajun on top because it’s delicious.