knife, and carrot peeler, gloves
Desired Internal Temperature:
25 minutes on low
I normally make 40 peppers at a time.
40 jalapeno peppers
2 packages cream cheese
1 package little smokies with cheese
2 lbs smoked bacon
fresh green onions
take cream cheese out and let stand to soften, add 2 table spoons minced garlic and 2 green onions sliced. add TS liquid smoke and 1 TS of basil mix well. Cut tops off jalapenos and gut with carrot slicer(wear gloves). slice long ways until all peppers have been cleaned. now add one scoop cream cheese and 1 smokey put other half of jalapeno on top and wrap with bacon and stab tooth pick to keep it together. I smoked these in my smokehouse and have cooked them on the grill both are good. smokehouse is best cook until bacon is done and the jalapenos are starting to wither. once done will eat until you hurt.
Posted on: 2014-08-21 11:28:36
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