ABT stuffing

[walking dude]

would LOVE to try goat cheese.......but its higher than gasoline round here......

 

[flash]

My wife snuck this less fat cream cheese on my last time. Honostly, I really could not tell the difference.

1/3 Less Fat than Cream Cheese.....Neufchatel Cheese

Got it from Wal-Mart Great Value.

 

[grande]

I havve not tried smoking them yet, but I make my own italian sausage. I usually make my standard meatball mix but use 50-50 italian sausage & ground beef. I stuff my jalepenos with this & bake them for approx. 30 minutes. I'm definately going to have to try putting these things in the smoker.

My mix consists of:
Italian Sausage
Ground Beef
Eggs
Romano Cheese
Oregano
Basil
Black Pepper
Bread Crumbs

 

[stl-srt8]

Cream Cheese, some shredded Cheddar (or like a mexi-mix) can of crab meat and old bay seasoning (probably a teaspoon or so). Wrap in Bacon. Smoke for 2+ at 225. I did find, the longer the smoke the more mellow the pepper, so if you want hotter, a little higher temp for less time.

Gonna try some other combo's now though.

 

[foozer]

I would like to see this thread given it's own location in the section called "Smoking Meat and Other Things" for easy reference. Any of the Moderators think it is worthy?

 

[bigboofire]

I just started messing around with these as well and I used cream cheese mixed with progresso itilian bread crumbs, minced onion, minced garlic, a hand full of cheddar, wrapped in bacon and OMG, THAT IS ALL I AT THAT NIGHT.

 

[walking dude]

foozer.......Dutch is in the process of making a abt stickey thread, and a fattie thread sticky...........

 

[jaynik]

I smoke a fatty (not that kind) and stuff the peppers with cream cheese, crumbled smoked fatty, and some cheddar. Wrap it in bacon and smoke!