- 41 Posts. Joined 6/2007
- Location: Chesapeake, VA
- Points: 10
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I normally stuff with a brick of cream cheese, Jimmy Dean sausage (pre cooked), shreaded cheddar jack cheese, garlic salt.
I leave a few seeds in the jalapenos for heat, stuff, wrap with bacon and smoke for about two hours. YUM!!
I also recently tried a variation where I used smoked, pulled, brisket mixed with BBQ sauce. Stuffed and smoked.
Occasionally, when I'm feeling froggy, I will take them off the smoker, coat in egg wash and panko bread crumbs, and deep fry to make a popper. Also very good, but considerably more unhealthy ;-)
I do different ones for different occasions and tastes. If I am making for the family or any civilians that don't take heat well I will mix some homemade jam in with the cream cheese. I always slice in half lengthwise these days. Much much faster and easier prep. If I have a plethora of Bacon I wrap them if I am short I just lay a cut piece on top. I use little smokies sometimes, one in each. I have used ham, sausage, pulled pork, pulled beef, oysters, shrimp, smoked trout, salmon, venison, elk, and about a hundred things I can't remember. I usually use Jalapeno's but sometimes other types of peppers like sweet baby bell's. I never had one I didn't like. That said my go to is the old standby, basic cream cheese and bacon, I think fruit wood is the best for the hotter peppers as it adds a little sweet to the heat.
A friend of mine just posted some pictures of ABTs on Facebook and it reminded me of the ones I smoked last summer. They were
delicious. Some stuffed with cream cheese, some with cream cheese and little smokey sausage.