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Jalapeño poppers.

Discussion in 'General Discussion' started by 73saint, May 15, 2019.

  1. 73saint

    73saint Master of the Pit SMF Premier Member

    I picked a pile of banana and jalapeño peppers from my garden today. Then I chopped some green onion, mixed some guajillo adobo sauce and some cream cheese, and sliced up some tenderloin from a buck I killed this season. Took out a pack of my home made pecan smoked bacon, and here we are.
    Cut the peppers in half and de seeded. Then I mixed the guajillo, green onion and cream cheese to taste, and sliced up some nice pieces of tenderloin.
    All wrapped and skewered, ready for the weber kettle and some charcoal.

    And now they are ready for our bellies!!
    Jabiru, tallbm, SmokinAl and 5 others like this.
  2. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    looks awesome, bet they're mighty tasty.
  3. 73saint

    73saint Master of the Pit SMF Premier Member

    They were so good and tender. Once you removed the toothpicks, you could take a bite, and the pepper, meat and bacon pulled perfectly. Just delish. One of my favorite grill treats. Not easy, a challenge to cook properly but oh so worth it.
  4. bertman

    bertman Meat Mopper SMF Premier Member

    Can't believe you're already harvesting peppers. It will be some time in June before we can even hope to see peppers.

    Looks tasty!
    73saint likes this.
  5. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Jeeze... you already got peppers..here I am hoping I can get a few plants to produce this year so I have habaneros for salsa!!!

    I'll take a few to..sample though! Looks good! :)
    jokensmoken and 73saint like this.
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Love that combo!!
    Nice work!
  7. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    I'm jealous...we just planted this weekend and you're harvesting already.
    Those look amazing...
    What "was" called an ATB has gone in so many different directions; I love the imagination of the "chefs" and their willingness to share their creations...
    TomKnollRFV and 73saint like this.