Introduction: Bacon Wrapped Stuffed BBQ Jalapenos!
Impress your friends with bacon wrapped goodness. I wanted to create an Instructable that used "recycled" food. This is a great way to turn leftovers into awesome bbq.
Remember good Barbecue is all about good technique.
What you will need:
Your favorite peppers.
Your imagination.
And a pinch of garlic.
What I will be using to make 2 different kinds of stuffed peppers:
3 homegrown jalapenos
4 ounces of cream cheese
1/4 cup shredded cheddar
Garlic (fresh or granulated)
Leftover taco beef
Leftover smoked pork butt
My favorite bbq sauces
Goya Mojo Criollo
1 Slice of bacon per half pepper
1 small wiener dog begging at my feet
Step 1: Making the Taco Filling
I am starting with the Taco stuffed pepper.
In a small mixing bowl combine the cream cheese, taco beef, shredded cheese and a dash of granulated garlic. You can also use 1 clove of crushed fresh garlic.
For easier mixing you can soften the cream cheese by setting it out on the counter for 30 minutes or nuke it for 30 seconds.
Step 2: Making the Smoked Pork Filling
When I make pulled pork I always make an extra butt to food saver for a rainy day.
In a food processor or handy chopper add cold smoked pork in small batches. Pulse blend until roughly chopped. Be sure not to over process and end up with pork dust. Now combine the shredded pork and your favorite bbq sauce. Add in a little at a time, you want to achieve a moist paste like consistency.
Along with the bbq sauce I also added a few shots of Goya Mojo Criollo. This stuff is amazing!
The shredded pork with sauce on it's own is great. I could eat this like ice cream.
Step 3: Preparing the Peppers
Time to slice up the peppers.
Since I'm using jalapenos I'm wearing gloves. Capsaicin is sticky and will stay on the skin for hours or days even after washing .
Wash and dry peppers. Slice off the end of each pepper and then slice lengthwise. Remove the seeds and membrane.
A word on our friend the Jalapeno.
You can control the spiciness or heat of the pepper by how much membrane you remove. If the membrane is white the jalapeno will be mild but if the membrane is yellow the jalapeno will be very hot. Why? Because the oils that carry the capsaicin tend to take on a yellow color even though pure capsaicin is colorless. Either way I remove almost all of the membrane because I like to enjoy the flavor of the pepper in this dish.
Step 4: Stuff and Wrap the Peppers
Place a generous helping of the filling into each pepper. You can pack the filling down with your hands or a spoon.
Now wrap each stuffed pepper with a slice of bacon. I like to start by placing one end of the bacon on the cut/open end of the pepper and wrapping around the pepper toward the point. Done correctly there should be enough to lap the end of the bacon back over the top. You can use toothpicks to hold the bacon in place. I would avoid using colored or flavored toothpicks for this.
Plate and cover prepped peppers with plastic wrap for at least 1 hour but overnight is best. This allows the flavors to meld and for everything to firm up.
All of the prep work is best done after a long day with a small dog begging at your feet.
Step 5: Smoking the Peppers
If you do not have a smoker set your grill up for indirect cooking. Smoke for 45 minutes to 1 hour depending on how hot your grill is running. Place a sheet of foil with raised edges under the cooking grate to catch the drippings. I prefer to use apple wood for smoke flavoring when I make bacon wrapped goodies. Cherry wood is also very good.
Sprinkle your favorite bbq rub on top of each pepper. Place bacon wrapped peppers on grate over the foil. Close the lid and let them smoke.
Step 6: Enjoying the Peppers
After the peppers are finished smoking remove them from the grill and let them rest for a few minutes. You can enjoy these treats as an appetizer or the main course. I like to dip mine in ranch dressing.
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30 Comments
11 years ago on Introduction
Hi All :
Sounds great ! My wife & I love chillies. Currently growing 5 varieties.
Re : rubbing alcohol (methanol), it has the ability to penetrate mamal cell walls, and carry other things with it. A bad idea.
Cheers,
AR10NZ
Reply 8 years ago on Introduction
Rubbing alcohol is isopropyl alcohol (2-propanol) NOT methanol. Methanol, also called wood alcohol) is one of the most toxic mono-alcohols. 15 mL causes permanent blindness, 25 mL death for the average human being.
Reply 8 years ago on Introduction
Hi Mike : I stand corrected. Cheers.
11 years ago on Step 6
A friend of mine in NC turned me onto this same mixture and boy were these buggers tasty. Thanks these are very good and like you stated about the peppers it is best to wear gloves( rubber, vinyl, plastic, which ever type) because the oils will get into you skin and if you rub your eyes or private parts you will be hating the fact that you had not. Thank you for sharing this with everyone.
11 years ago on Introduction
I make these all the time using maple breakfast sausage and cheddar....then smoking them over hickory.....we call them ABT's (Atomic Buffalo Turds)...wish I could claim the credit for that.
Reply 11 years ago on Introduction
I make ABTs as well but wanted to fdo something different for the instructable. Yo should check out my FB group devoted to the ABT: https://www.facebook.com/home.php?sk=group_128827721170
11 years ago on Step 6
What a wonderful recipe... it sounds absolutely delicious. I'm going to try it this weekend.. Thanks for sharing..
bugg
11 years ago on Step 6
muy rico y bien por el perro salchicha
11 years ago on Step 6
OMG, OMGosh....... I can not wait to try these. Well, I have to wait until I can buy all the ingredients.
I love to make Stuffed BBQ Shrimp also...... yummmm!
12 years ago on Introduction
CRUD! I just put some of these in the oven. (The smell is AWSOME!!!) I wish I had seen this version of the recipe. I have some left over taco meat in the fridge, and no tortillas LOL.
I used cream cheese, mixed with shredded cheddar and jack. I mixed in a little black pepper, garlic and parsley salt and paprika.
I used the thick bacon, sliced in half. If you put the slice on the cutting board, and mash it out, (Kinda like rolling pizza dough) you can get it to the right size and texture to cover the largest jalapeno's.
12 years ago on Introduction
OMG three of my favorite foods wrapped into one! BACON, CREAM CHEESE AND JALAPENOS! SCORE!
13 years ago on Introduction
This looks delicious. And I have a question. How do you know when jalapenos are ready to be picked? This is the first year I've ever grown peppers, so I don't know mch about growing peppers.
Reply 13 years ago on Introduction
You can pick them at different stages. Pretty much they are picked when they reach their full size, but picking them earlier or late ron determines how spicy they are, as far as I know. The sooner you pick them, the less spicy they seem to be, when they start getting "veins" or gray lines on it, it means they are a lot spicier. Of course that's not always true for all chiles. Also jalapeños turn red, if Im not mistaken, but Ive only seen very mild jalapeños used for stuffing.
Reply 13 years ago on Introduction
Yes, Jalapenos will turn red almost over night when they ripen. Red ones are consider milder than green ones. It's my understanding that the hotter the climate they are grown in the hotter the pepper with be. I grew my peppers in a homemade earth box in part sun/part shade and so far they are not very hot.
Reply 13 years ago on Introduction
I ate a whole baclk one with some veins and stuff, god it burned my throat
Reply 13 years ago on Introduction
Okay then. Thanks.
13 years ago on Introduction
Tip: do not use Black jalapeño peppers
13 years ago on Introduction
I've made these twice now. Once two weekends ago, and again last weekend. Rave reviews each time.
1lb of ground beef is enough to make 10 good sized jalapenos with enough stuffing left over for chip dip. Actually, it would probably be enough for maybe 14 or 15 jalapenos.
First time I made them I ignored the advice on wearing gloves. Note, this was solidly and "ignore" not "forgot". I figured someone was just being a little timid around the jalapenos. After I'd cleaned, stuffed and wrapped the peppers I was fine. Figured the glove advice was just being overly "safe". About 2 hours later I realized my fingertips were on fire. Was all worth it. Second time... I wore gloves.
Thanks for the recipe. They're fantastic.
13 years ago on Introduction
I saw this at a state fair in southern california.
13 years ago on Introduction
Why do you say "no colored toothpicks"? We use them to color code ours for hotness - we add the seeds and membranes (all chopped up) back in to some of the filling, cause we likes them hot. Those get red toothpicks. Also, as I understand it, capsaicin production in the pepper increases during dry spells. Look for peppers with horizontal "scars", as they're signs of quick growth after a little drought. This is what my Mexican nanny taught us, anyway.