Today's smoke.

[Steve H]

Trying something I found a couple days ago. And wanted to give it a try.
Bacon wrapped Jalapeno popper stuffed chicken. I'm also doing the bacon wrapped shrimp.
First the ingrediants

Cutting the Jalapenos and removing the seeds.

 

[zippy12]

Steve I have been pondering bacon wrapped shrimp. My thinking was to cook the bacon in a fry pan, but get it out right before it gets non bendable... then wrap shrimp and smoke....

Ehh?

 

[Steve H]

Now to stuff them. I used half cream cheese and half cheddar cheese. And added some Stubbs chicken rub. Then put them together.

 

[Steve H]

Then split the chicken breast. And stuff each with a popper. Then wrap with bacon.

They're now in the smoker. Using Hickory chunks. I'll pull at 150 and put in broiler to crisp the bacon.

 

[Steve H]

Steve I have been pondering bacon wrapped shrimp. My thinking was to cook the bacon in a fry pan, but get it out right before it gets non bendable... then wrap shrimp and smoke....

Ehh?

I've never done that. If you were to smoke them. Then I would do that. Or finish them in the broiler or on the grill. I'm going to be grilling these. So they will cook fine.

 

[SmokinAl]

Your photo's aren't coming thru!
Al

 

[motolife313]

Al they are coming through for me. Sorry I’m so lucky

 

[Steve H]

The finished goods. They are awesome!

 

[flatbroke]

Looks great. I saw that too and saved it to try. How did it taste

 

[Steve H]

Tastes very good. Took around 2 hours at 250. The hickory really made the taste. I was a bit concerned about it drying out because I didn't brine the bird beforehand. But, between the bacon and the moisture from the jalapeno and cheeses. It was juicy enough. With the finish IT of 165. The cheese was well melted. And the jalapeno still had a nice, contrasting crunch. And the heat from the pepper was not bad at all.

 

[SonnyE]

Oh Man! Those look delish!
I, too, can't see the first photos. But I can see the finish photos!

Like!

 

[flatbroke]

Tastes very good. Took around 2 hours at 250. The hickory really made the taste. I was a bit concerned about it drying out because I didn't brine the bird beforehand. But, between the bacon and the moisture from the jalapeno and cheeses. It was juicy enough. With the finish IT of 165. The cheese was well melted. And the jalapeno still had a nice, contrasting crunch. And the heat from the pepper was not bad at all.

Thanks. I’m going to try it tomorrow

 

[chilerelleno]

Yep, those are danged freaking fantastic!
Those look really tasty Steve, nice job.

I've done them before and yep, they rock.
Bacon Wrapped Thighs Stuffed with Pablano ABTs

 

[Bearcarver]

Looks Awesome Steve!!
Love me some Bacon wrapped Shrimp!
Like.

Bear

 

[Steve H]

Yep, those are danged freaking fantastic!
Those look really tasty Steve, nice job.

I've done them before and yep, they rock.
Bacon Wrapped Thighs Stuffed with Pablano ABTs

Those look great as well. And Pablanos aren't quite as hot as Jalapenos. Though the Jalapenos weren't bad either.

 

[phatbac]

looks real good Steve! I am going to try this! no shrimp though i love the stuff but everyone around here despises anything from the ocean!

Looks real yummy!

Happy Smoking,
phatbac (Aaron)

 

[SonnyE]

Now I can see most of the photos, Steve.
FYI

 

[chilerelleno]

no shrimp though i love the stuff but everyone around here despises anything from the ocean!

phatbac (Aaron)

The hell you say?! :eek:

 

[Steve H]

The hell you say?! :eek:

LOL, I was thinking the same!;)

 

[SonnyE]

The hell you say?! :eek:

Well, isn't that area prone to burning witches? :confused:
I'm surrounded with family that isn't really hot on fish, but many of them do like shrimp.

I think they are quite confused. :rolleyes: