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Jalapeno poppers

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tim3393

  • Karma: 0
I make these jalapeno poppers, I take 20 peppers and slice them in half and scoop out the seeds. Recommend safety glasses and gloves. Then I mix 1 package of cream cheese, 1 can of crab meat, worchtersure and some lemon juice. Then I fill the pepper and add a shrimp. Then I wrap it in bacon (everything tastes great wrapped in bacon) Then I smoke them for 3 to 4 hours.

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#1 - December 25, 2009, 09:27:43 am

jmcrig

Tim, welcome to the site. Looks like you've learned the first rule. We love pictures. And the poppers look great.
#2 - December 25, 2009, 09:31:08 am

force

  • Karma: 1
Nicely done........
#3 - December 25, 2009, 10:17:17 am
Huge Fan of Mike (AZBarbeque)... He's My Hero..

AzJohnnyC

  • Karma: 2
Crab and shrimp ABT's. Yum! Sounds great!
#4 - December 25, 2009, 10:49:00 am
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RangerJurena

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Those do sound good and I think in Boulder last year the "Smoking Goatheads" won "Anything Butt" with a similar reciepe.

Don't know that this danger loving crowd will ever use gloves and goggles though..
#5 - December 25, 2009, 11:30:26 am
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RobOConnell

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Great looking poppers there. YUMMS :P
#6 - December 25, 2009, 11:34:35 am
UDS (love it most)
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KidCurry

  • Karma: 1
Love me some ABTs.  Those look great.
#7 - December 25, 2009, 05:39:03 pm
KidCurry@AZBarbeque.com
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Mike boils his ribs....pass it on.

Mike (AZBarbeque)

  • Karma: 52
Those look and sound fantastic.  Now I just need to sample some..  ;)
#8 - December 25, 2009, 08:02:29 pm
Michael J. Reimann
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If God wanted us to be Vegetarians, why did he make animals out of meat??

AthruZ

  • Karma: 0
Wow those really do look and sound good! Bacon, Shrimp, Cream Cheese, and a Pepper all go really well together! Thanks for sharing!
#9 - January 26, 2010, 12:38:06 pm

Spicy Mike

  • Karma: 0
How'd ya keep the cheese from oozing out when they're laying down like that?
#10 - March 13, 2010, 06:09:46 pm
Salad!?! Salad ain't food, it's what we FEED food!

occs

  • Karma: 0
I've done one very similar, out standing flavor,the problem is you will eat way too many and will pay for it the next day
#11 - September 21, 2010, 09:09:31 pm

Three4Que

  • Karma: 0
Nope, never too many peppers!  Those looks awesome.
#12 - September 22, 2010, 04:41:47 am
Smokin' Critters BBQ Team
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"Keep it low and slow"

ASU Alumni

Gourmet Grills

  • Karma: 0
Hay Tim, They do look good! I was thinking about making some my self. Would they count as a veggie in back yard?
Ken
#13 - September 22, 2010, 10:05:00 am

richoso12

  • Karma: 2
Great looking ABT's. What was your choice of wood for smoking? It's all good my friend.
#14 - February 18, 2011, 04:46:28 pm
GOSM big block, Weber 22.5 in one touch, AMZN cold smoker. I Grow NM Heritage 6-4, NM Jalmundo, NM Vaquero, Poblano,Serrano Tampiqueno. Habaneros are Orange, Antilla, Bondo Ma Jacque, and Red Savina. I use mesquite, cherry, apple, alder, and red oak chunks.

Rob Albach

  • Karma: 1
Those do sound good and I think in Boulder last year the "Smoking Goatheads" won "Anything Butt" with a similar reciepe.

Don't know that this danger loving crowd will ever use gloves and goggles though..

residual pepper oils are very difficult to wash off your hands...even with multiple washings! The first time you touch your eye or another delicate area :-X you'll be a firm believer in wearing gloves at a minimum...My "danger loving" days are behind me LOL
#15 - February 18, 2011, 08:50:47 pm
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