Made my first ATB's this weekend:
Soaked Jalapenos in milk to lower heat, Jack / Colby shredded mix, Cream Cheese, Adobo seasoning, Emeril's essence, onion powder, low fat bacon. Used Apple wood chips this time round.
All wrapped and ready to go:
All smoked up! :
Honey water mopping sauce dripped through from salmon smoking on above rack.
Hubby loved these, ....BUT I would make some changes::
Use regular bacon, that low fat stuff was practically transparent thin, I wouldn't soak the peppers - toned down the heat way to much! Lastly, next time I'd use sharp cheddar I think the sharp would compliment the smoke flavor much better.
One question, has anyone tried using one of these type of racks to do peppers?
I'm thinking omitting the bacon wrap to lesson the calories.....I know, I know......... sacrilege right?