Ok, finally decided to try some ABTs (and even convinced Jeanine to be my guinea pig in a little experiment).
First, let me give y'all a couple points of reference about Jeanine to show ya what I'm dealing with on these. First, she's kind of a wimp when it comes to heat. She can take a bit of heat, but not overly much. Certainly she'd never consider eating a raw jalapeno.
Second, she says she doesn't really like the taste of jalapenos. Yea... I know... but I married her anyways....
Ok, the crux of the experiment was to see which worked better to "cool" down the peppers - milk or alcohol (tequila, to be precise).
So, I started by halving a batch of peppers and getting rid of the membranes and seeds. Then I tossed about half in a glass of milk and the other half in a glass of tequila (not my Cuervo - saving that for margaritas
) and let them sit for a couple hours, shaking several times to help 'rinse' the peppers.
Then loaded each with a little garden-veggie cream cheese, provolone and prosciutto and then wrapped in bacon.
Along with these, I decided to try some smoked sweet onion. At first, I was just going to go with a little salt and pepper on them, but I had leftover bacon, provolone and prosciutto.... sooooo.... LOL
Criss-crossed two pieces of bacon around each, then topped with a slice of the provolone and a small piece of prosciutto.
All into the GOSM for about 50 mins at about 325* - 330*. (probably should have pulled them about 5-10 mins earlier, but was taking care of some other things around the house...)
The missus tried one of each type of peppers and the onion. Both were mild enough for her to eat, and neither had an overpowering 'jalapeno' flavor, so she said she actully liked both. She said she thought the tequila one was a bit milder than the milh one, but I think she may have forgotten which was which. I tried them and I think the milk was milder, but the tequila-soaked one was very mild (almost too mild for my tastes).
As for the OnjinBomb, all I can say is "wow!". I'm calling them this, cuz the missus says they're the bomb.
The blend of the flavors was excellent. I've already been told that I WILL make them again. I think I'll actually cut the proscuitto and provolone to fit next time, rather than using leftover scraps. I'll probably try adding a little rub or maybe some sliced peppers too to heat it up a bit as well.
Anyways, here's the Q-view for anyone interested...
It was about the cheapest tequila the store had, but it's wasn't that bad...
In the GOSM - wood consisted of a few mesquite chunks and a large handful of apple chips (the pic actually looks a good deal smokier than it was for some reason)...
Here's the emd result... the OnjinBombs are in the middle... well... what was left (someone grabbed a couple before I could even set them out...)
Here's a close-up of one of the OnjinBombs...
And here's what I'm taking in with me to watch a little TV
Y'all have a good evening... and hope ta see some smokes during the day tomorrow
Bill
(by the way, sorry about the big pix, but I had forgotten to resize them and I'm too tired to go back at the moment...LOL)
First, let me give y'all a couple points of reference about Jeanine to show ya what I'm dealing with on these. First, she's kind of a wimp when it comes to heat. She can take a bit of heat, but not overly much. Certainly she'd never consider eating a raw jalapeno.
Second, she says she doesn't really like the taste of jalapenos. Yea... I know... but I married her anyways....
Ok, the crux of the experiment was to see which worked better to "cool" down the peppers - milk or alcohol (tequila, to be precise).
So, I started by halving a batch of peppers and getting rid of the membranes and seeds. Then I tossed about half in a glass of milk and the other half in a glass of tequila (not my Cuervo - saving that for margaritas
Then loaded each with a little garden-veggie cream cheese, provolone and prosciutto and then wrapped in bacon.
Along with these, I decided to try some smoked sweet onion. At first, I was just going to go with a little salt and pepper on them, but I had leftover bacon, provolone and prosciutto.... sooooo.... LOL
Criss-crossed two pieces of bacon around each, then topped with a slice of the provolone and a small piece of prosciutto.
All into the GOSM for about 50 mins at about 325* - 330*. (probably should have pulled them about 5-10 mins earlier, but was taking care of some other things around the house...)
The missus tried one of each type of peppers and the onion. Both were mild enough for her to eat, and neither had an overpowering 'jalapeno' flavor, so she said she actully liked both. She said she thought the tequila one was a bit milder than the milh one, but I think she may have forgotten which was which. I tried them and I think the milk was milder, but the tequila-soaked one was very mild (almost too mild for my tastes).
As for the OnjinBomb, all I can say is "wow!". I'm calling them this, cuz the missus says they're the bomb.
The blend of the flavors was excellent. I've already been told that I WILL make them again. I think I'll actually cut the proscuitto and provolone to fit next time, rather than using leftover scraps. I'll probably try adding a little rub or maybe some sliced peppers too to heat it up a bit as well.
Anyways, here's the Q-view for anyone interested...
It was about the cheapest tequila the store had, but it's wasn't that bad...
In the GOSM - wood consisted of a few mesquite chunks and a large handful of apple chips (the pic actually looks a good deal smokier than it was for some reason)...
Here's the emd result... the OnjinBombs are in the middle... well... what was left (someone grabbed a couple before I could even set them out...)
Here's a close-up of one of the OnjinBombs...
And here's what I'm taking in with me to watch a little TV
Y'all have a good evening... and hope ta see some smokes during the day tomorrow
Bill
(by the way, sorry about the big pix, but I had forgotten to resize them and I'm too tired to go back at the moment...LOL)
