Yep, I cant hardly wait for 2011 to get here. And I'm in the trophy, plaque, buttons, ribbons, etc... business. It'll be a good year for me.
You know I live about 1/2 mile down the road from that new stadium. Perfect spot for a pre-game barbecue
Those look great! I made some last weekend and they were a big hit. I used creme cheese, lemon juice, green onion, garlic powder, S&P and a bit of cumin. I should have taken pics! I kept them whole, but I didn't get the cheese all the way down. Maybe next time I cut them in half..
I also made some last weekend ... I used cream cheese in half and Monterey Jack in the rest .... both good!
....used the same method ... cut lengthways, wrapped in a whole strip of bacon .... major Yum!
I forgot who I got the recipe from. It was somebody from the SMF
Whoever you are, thank you again.
Heres the recipe I copied from them.
Atomic Buffalo Turds
12 fresh JalapeÃ±os
8 oz block cream cheese, at room temperature
1/2 C finely grated sharp cheddar
1 Tbsp dry onion
1 tsp granulated garlic
1 Tbsp honey
1 Tbsp barbecue rub
1 lb bacon, thin cut
Wearing gloves, cut jalapeÃ±os in half, remove stem, seeds, and white ribs. Mix cream cheese, grated cheddar, dry spices, rub, and honey. Fill jalapeÃ±o halves with cheese mixture, then wrap each in a slice (or half slice, if using smaller jalapeÃ±os) of bacon.
Light 1/2 chimney of Kingsford and assemble smoker with empty water pan. Add 1-2 chunks of fruit wood (apple or cherry) and adjust vents to achieve 300*F at grate. Smoke at 300F for 30 minutes, or until bacon is golden brown. Serve and eat!
a variation- mom used to make in the pressure cooker a thing called pocupines- burger balls w/ rice in venison marinade & mushroom soup(ad 1/2 cup rose wine or beer)- stuffed into hollowed bells, steamed - i think the same thing smoked w/ smoked cheddar or grated smoked parm. cheese or swiss over the top ground w/ bread crumbs (i may have to do this mem day) would be awesome.