Smoked Pork Cubanelles

flash

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Original poster

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Mar 30, 2007

5,273

45

Chiefland/Cedar Key, Fl

• Feb 5, 2013

• #1

 Found some Red Cubanelles this time and decided to make use of some of the leftover Pulled Pork from a recent smoke.

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• flash
• Feb 5, 2013

Got them cleaned out and wife made a mixture of Spanish Yellow Rice and Beans. Added some onions too.

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• flash
• Feb 5, 2013

Can't forget the Bacon!!

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• flash
• Feb 5, 2013

Sprinkled them with some "Slap yo Mama" spices

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• flash
• Feb 5, 2013

Smoked for close to 2 hours at 250*

 

fpnmf

Gone but not forgotten. RIP

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Jul 19, 2010

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Fl

• Feb 5, 2013

• #2

Nice!!

  Craig

 

mike johnson

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Mar 9, 2012

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Lacey, WA.

• Feb 5, 2013

• #3

those look absolutely wonderfull!! GREAT JOB! Ill be copying tha for sure.

 

jwbtulsa

Meat Mopper

Jun 8, 2012

230

17

Tulsa, OK

• Feb 5, 2013

• #4

Dude! those look great!

We been stuffing all kinds of peppers this way since leaning to smoke. We even tried layer peppers. Think of stuffing a serrano then more stuffing around that and put into a jap, surrounded by more stuffing and placed in  something like your cubanelles. standard bacon wrap and rub applied of course. pretty tasty...

you pics make me want to go to the market and get some for myself!

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Feb 5, 2013

• #5

Look real good....even got me some PP left from the weekend....whoooo whoo

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Feb 5, 2013

• #6

jwbtulsa said:

Dude! those look great!

We been stuffing all kinds of peppers this way since leaning to smoke. We even tried layer peppers. Think of stuffing a serrano then more stuffing around that and put into a jap, surrounded by more stuffing and placed in  something like your cubanelles. standard bacon wrap and rub applied of course. pretty tasty...

you pics make me want to go to the market and get some for myself!

Click to expand...

I did some awhile back with some pulled Chuck Roast. I actually think I prefer the beef ones better. Got some Cubanelle seeds that we will try to grow some of our own this year.

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Feb 5, 2013

• #7

Beautiful work Flash!

I bet they tasted awesome, they certainly look delicious.

Bill

 

driedstick

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Nov 3, 2011

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N. Central Idaho

• Feb 5, 2013

• #8

Nice job Flash, just had stuffed peppers stuffed with burger and rice with a tomato base last night  not smoked

, wife did them, yours looks great. good job.

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Feb 5, 2013

• #9

Looks good to me! :drool

 

humdinger

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Shelby Township MI

• Feb 6, 2013

• #10

Gosh those look good, and the color on those peppers really pops. Great job making it onto the carousel.

 

smokin505

Fire Starter

Feb 3, 2013

32

11

• Feb 6, 2013

• #11

Anything wrapped in bacon gets my vote!  Those look awesome, thanks for the post!
 

 

stevemax

Fire Starter

Aug 8, 2012

37

10

Naples Florida

• Feb 9, 2013

• #12

I like to take jalapenos, lay on side, cut a little lid (make a canoe out of them,) carefully cut the ribs and seeds out, soak in a lemon lime soda for 30 minutes as it removes the heat, stuff with a cream cheese and shredded cheese mix, wrap with thin sliced bacon and indirect grill till done. Awesome appetizer.

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Feb 9, 2013

• #13

stevemax said:

I like to take jalapenos, lay on side, cut a little lid (make a canoe out of them,) carefully cut the ribs and seeds out, soak in a lemon lime soda for 30 minutes as it removes the heat, stuff with a cream cheese and shredded cheese mix, wrap with thin sliced bacon and indirect grill till done. Awesome appetizer.

Click to expand...

Sacrilege, sacrilege !!!! 

This is basically the same thing, just using a larger and different pepper and some different fillings. Hard to stuff all these goodies in a Jap.

 

Last edited: Feb 9, 2013

linguica

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Sep 8, 2012

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Centeral Coast California

• Feb 9, 2013

• #14

Beautiful stuffed bacon wrapped peppers.

Not all peppers are created equal, even in the same genus. I've had jalapenos, seeds and all that have been only a little hot and others with the seeds and ribs removed that would "smoke your hair" as Martin Yan would say. I met an old Mexican lady at the flea market many years ago that showed me how to tell spicy form not just by appearance, but unfortunately the skill has been lost to my  reoccurring CRS.       

 

Last edited: Feb 9, 2013

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Feb 9, 2013

• #15

This is true and the longer you smoke them, the less heat....usually. I have had some off the same plant be quite different also. Cubanelles and on the sweet side. More like a Bell, although I cannot stand Bell peppers.

 

slonaker

Newbie

Jun 1, 2011

22

10

Sunny (and HOT) S. Texas

• Feb 10, 2013

• #16

I've GOT to try this.... Thanks for the inspiration!

 

thoseguys26

Master of the Pit

Jan 4, 2012

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Aspen Valley

• Feb 10, 2013

• #17

Nice job, those look awesome.

 

nwohiosmoke

Smoke Blower

Feb 5, 2013

78

13

Northwest Ohio

• Feb 12, 2013

• #18

Some of the coolest ideas ever come off this forum. Awesome job!