Can any one tag a good step by step?
Hope this helps
Here's a few notes from my website.
Basic Jalapeno Pepper Preparation
Pepper Preparation: Cut the tops off the jalapenos, using a potato peeler, core the inside making sure to remove all of the seeds Poke a small hole with a toothpick in the bottom of the Pepper. Place it in a "Chile Grill" or similar holder and salt the inside of the peppers.
Stuffing the Peppers: (see pictures below) Stuff the papers, top off with “Thick Sliced” bacon , if wrapping use thin sliced bacon and secure with a toothpick.
Smoking: Put them in your smoker for 2- 3 Hours at
210 - 225ºF
Serving: Cool for 20 minutes then serve whole or slice in half lay out on a serving tray
Notes:
- Peppers are finished when the bacon is done.
- Useful Tools: A "Melon Baller", "Grapefruit Spoon", "Potato Peeler", "corer", "jerky gun", "Ziploc Bag" and "Pastry Bag" are all great tools when making ABT's. For the individual that must have every kitchen gadget, here is an item called a "Pepper Shark", I have not used it, nor endorse it.
- If stuffing the peppers in the cone style make sure to poke a whole in the bottom of the pepper again, after it has been stuffed, the reason for this is, the grease or extra moisture will drain from the pepper, hopefully preventing the pepper from getting mushy, especially with recipes containing wet or greasy ingredients.
Safety; Use: Wear gloves when preparing hot peppers and safety goggles are suggested as well. I will clean my peppers under cold running water. When you are finished, wash your hands well with soap and water. After touching a jalapeno, be careful not to touch anything, rub your eyes or go to the bathroom before washing your hands.
- Reducing Heat: Removing the seeds and vein will reduce the heat of the pepper, you can also reduce the heat by soaking the peppers in heavily salted water for several hours. Also the longer they cook the mellower the pepper becomes.
- Adding Heat; (technically your not adding heat you are just NOT removing any heat). For hotter peppers leave the vein intact and some seeds as well, and cook for a shorter period of time.
If you plan on trying these out on individuals with no heat tolerance, be kind enough to serve with a glass of milk or some yogurt.
Tailgating tip the Loaded Pepper, place a few strips of habanero inside a jalapeno that the vein was left intact, as a hot surprise, just make sure to let everyone know that there is a "Loaded Pepper" in the mix.
There are other methods to cutting these as well, some will cut off the top and slit lengthwise down one side of the pepper to the bottom to leave the pepper intact. Another method is to leave the top on and half the pepper just below the top, sort of butterflying, this works well when using Little smokies. Some will do sort of a slit like a coin purse.
At Black Eyed Pigz they slice lengthwise about a 1/4 of the pepper off the side to allow room to stuff, others split down the middle, stem and everything such as over at
Pioneer Woman does, you need a sharp knife and really fresh peppers for this.
Over at Bamaque they use a little cream cheese a little smokie then the halves are put back together again then wrapped in bacon.
The tops can be removed, core and stuff the pepper then placed the top back on, whatever you decide just remember, its supposed to be fun, keep it simple!
Here's my
Taco ABT's
Update to this recipe, added a pack of Lipton onion soup mix, a bit salty for a eighteen, so be sure to make at least 2 dozen or half the soup mix.
Preparation
- Combine all ingredients except for the Jalapenos and warm in microwave, mix well and stuff the peppers.
- Wrap in bacon and toothpick if necessary.
- Place in a 250° preheated smoker for 2-3 hours